Effect of storage conditions and antioxidants on the oxidative stability

GUIOTTO, E.N.; IXTAINA V; NOLASCO SM; TOMAS, MC

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (JAOCS)

SPRINGER

Lugar: Berlin; Año: 2014 vol. 91 p. 767 - 776

0003-021X

The mixture of different proportions of sunflower with chia oil provides a simple method to prepare edible oils with a wide range of desired fatty acid composition. Sunflower-chia (90:10 and 80:20 wt/wt) oil blends with the addition of rosemary (ROS), ascorbyl palmitate (AP) and their blends (AP:ROS) were formulated to evaluate the oxidative stability during the storage at two storage temperature levels normally used, cooling (4¡¾1¡ÆC) and room temperature (20¡¾2¡ÆC) for a period of 360 days. Peroxide values (PV) of oil blends with antioxidants stored at 4¡¾1¨¬C showed levels ¡Â 10.0 meq O2/kg oil; the lowest values of PV were found for blends with AP:ROS. Higher values than 10.0 meq O2/kg were observed between 120-240 days for oil blends stored at 20¡¾2¨¬C. Similar trends were observed with p-anisidine and Totox values. The oxidative stability determined by the Rancimat method and differential scanning calorimetry (DSC) shows a more susceptibility of oxidative deterioration of oils as increasing unsaturated fatty acids content. The addition of antioxidants increased the induction time and kinetic parameters for all oil blends. Temperature had a strong influence on the stability of these blends of edible vegetable oils during storage.