Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive Oils.

LEIVA, GRACIELA; SEGATIN, NATASA; MAZZOBRE, MARÍA FLORENCIA; ABRAMOVIC, HELENA; ABRAM, VERÓNIKA; VIDRIH, R; BUERA, MARÍA DEL PILAR; POKLAR ULRIH, NATASA

NUTRITION & FOOD SCIENCE

Emerald Group Publishing

Lugar: Inglaterra; Año: 2015 vol. 6 p. 1 - 7

0034-6659

Fresh, unrefined argan (AR), chia (CH), rosa mosqueta (RM) and olive (OL) oils were evaluated for thermal stability with dielectric spectroscopy, differential scanning calorimetry, peroxide values (PV) and free fatty acids (FFAs). The dielectric constant (E´), dielectric loss (E´´), and melting temperature (Tm) of the oils correlated with degree of unsaturation, with the highest static dielectric constant (εs´) for CH oil (3.311), the most unsaturated. AR and CHoils showed the highest electrical conductivities at 500 Hz (505, 230 pS/m, respectively), and CH and RM oils the lowest Tm (-41.0, -36.6°C, respectively). All oils stored at 65°C for 432 hr showed minor changes in εs´. After 180°Cfor 28 h, εs´ and ε´´ increased from 5% to 7%. Initial PVs of these oils were