Storage stability of chia ( Salvia hispanica L.) oil incorporated with astaxanthin

ESPINACO, BRENDA Y.; NIIZAWA, IGNACIO; MARINO, FERNANDA; ZORRILLA, SUSANA E.; SIHUFE, GUILLERMO A.

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Año: 2020

0145-8892

Ingest of astaxanthin and omega-3 fatty acids is related to several health benefits.Chia oil is one of the principal sources of α-linolenic acid (ALA) belonging to theomega-3 fatty acids. This work evaluated the stability of blends of chia oil and asta-xanthin (400 µg/g oil) during storage at 25, 45, and 65°C during 35, 16, and 4 days,respectively. The effect of α-tocopherol addition (100 µg/g oil) was also evaluated.The highest antioxidant activity (2.29 ± 0.11 µmol Trolox/g oil) was observed in oiladded with α-tocopherol and astaxanthin. However, the lipid oxidation products ofthis oil increased approximately twofold compared to the oil added only with asta-xanthin at 25°C and 35 days of storage. Blends of chia oil and astaxanthin stored at25°C showed good stability; ALA content did not change significantly (p > .05) andapproximately 74% of astaxanthin was preserved after 35 days of storage comparedto the initial content.Practical applicationsNowadays, consumers tend to choose natural products in search of foods with recog-nized health benefits. The results from this study showed that incorporating astaxan-thin into chia oil is a promising strategy to increase the benefits of both compounds.Astaxanthin and chia oil blend can be used in the development of delivery systemsfor functional food applications.