INVESTIGADORES
IXTAINA Vanesa Yanet
congresos y reuniones científicas
Título:
EFFECT OF NATURAL ANTIOXIDANTS ON THE OXIDATIVE STABILITY OF CHIA SEED OIL
Autor/es:
IXTAINA, V,Y.; NOALSCO, S.M.; TOMÁS, M.C.
Lugar:
Arizona, Estados Unidos
Reunión:
Congreso; 101st AOCS Annual Meeting & Expo; 2010
Institución organizadora:
AOCS
Resumen:
Chia seed oil exhibits a high susceptibility to lipid oxidation, due to its high level of PUFAs (~80%), mainly α-linolenic acid. This work evaluates the effect of the addition of tocopherols, rosemary and green tea extracts and their blends on the oxidative stability of chia seed oil. Concentrations ranged between 250 to 5000 ppm of these natural antioxidants were added to the chia oil, and an oxidative accelerated test (98 ºC; 20 l/h) was carried out. The addition of antioxidants increased the induction time (ti) of this oil in all cases, depending on their type and concentration. Both extracts produced the best antioxidant effect at the maximum concentration (5000 ppm), with an increase of 3.4 and 2.6in ti, with respect to control for rosemary and green tea extract, respectively. The green tea and rosemary extract blends (1:1) exhibited a higher antioxidant activity than each one of them.
