IMBIV   05474
INSTITUTO MULTIDISCIPLINARIO DE BIOLOGIA VEGETAL
Unidad Ejecutora - UE
capítulos de libros
Título:
Oxidative stability of chia oil. Its potential application in food
Autor/es:
AGUSTIN GONZALEZ ; ROMINA MARIANA BODOIRA ; MARÍA CECILIA PENCI ; ALBERTO E. LEÓN; PABLO DANIEL RIBOTTA; MARCELA LILIAN MARTÍNEZ
Libro:
Salvia hispánica L.: Properties, Applications and Health
Editorial:
Nova Science Publisher
Referencias:
Año: 2016; p. 47 - 66
Resumen:
Chia (Salvia hispanica L.) is a crop of high economic interest to thefood industry due its nutritional and health attributes. The high essentialfatty acid contents of the chia seed make it a good source for commercialproduction of edible oil. Oil content as high as 380 g/kg seed where the majorconstituents are triglycerides, in which polyunsaturated fatty acids, linoleicand α-linolenic acids, are present in high amounts, 20.1 and 61.8 %respectively. Omega-3 fatty acids play an essential role in physiology,especially during fetal and infant growth, and in the prevention ofcardiovascular diseases, and are antithrombotic, antiinflammatory,antiarrhythmic agents favoring plaque stabilization. Chia oil can be extractedeasily by screw pressing. The highest oil recovery (261 g/kg seed) was achievedat 10.1 g/100 g kernel moisture and 30 °C pressing temperature. Fresh chia oilis very low in free fatty acid concentration (0.13 g oleic acid/g oil), hydroperoxidesnot detected, k232 1.35 and k270 0.15; with an average content of total tocopherol of 717 mg/kg oil. Unsaturated fatty acids are chemically unstable in thepresence of oxygen, light, moisture and heat. Due to, chia oil can be consumeddirectly as salad dressing or incorporated into food products of massconsumption, thus is important to know its oxidative stability in both systems.The addition of antioxidants and microencapsulation byspray drying enhance stability of lipids and prolong the shelf life of foodscontaining them. Both can potentiate their action under suitable storageconditions. Chia oil quality could be maintain atleast up to 10 months (300 days) storage in containers with light barrierproperties, together with the addition of ascorbyl palmitate and tocopherol,under room temperature conditions. Chia oil conservation bymicroencapsulation depends on the composition andstructure of the established wall material, and also on the operatingconditions during the production of these particles (homogenization,temperature, pH, pressure, humidity). Regarding oxidative stability, themicroencapsulation protects against chia oil oxidation during storage at leastup to 3 months. This makes the incorporation of unsaturated fatty acids intofoods a significant challenge since their susceptibility to lipid oxidation anddevelopment of off-flavors affects the sensory properties of omega-3 and omega-6fortified foods.