INVESTIGADORES
IXTAINA Vanesa Yanet
congresos y reuniones científicas
Título:
A DSC study of the autoxidation of chia seed oil. Effect of different antioxidants
Autor/es:
IXTAINA VANESA Y; NOLASCO SUSANA M; TOMÁS MABEL C
Lugar:
Ohio, USA
Reunión:
Congreso; 102nd AOCS Annual Meeting & Congress; 2011
Institución organizadora:
AOCS
Resumen:
The kinetic features of the
thermoxidation of chia seed oil was investigated under non-isothermal
conditions (10-350°C)
in an oxygen atmosphere. Also, the effect of the addition of different antioxidants
(2500 ppm rosemary extract, 2500 ppm green tea extract, 1500 ppm tocopherols
and 2500 ppm ascorbyl palmitate) to the chia seed oil was evaluated.
Temperatures of the extrapolated onset and the first and the second peak of the
exothermic process recorded at different heating rates ranged between 139.5-168.2ºC (onset), 173,4-212,6ºC (peak 1) and
199,8-265,1º (peak 2). These temperatures were used to calculate the activation
energies and the Arrhenius kinetic parameters of thermal-oxidative
decomposition of the oil, using the Ozawa-Flynn-Wall (OFW) method. The DSC thermograms
showed two peaks which are associated with the primary and secondary products
of lipid oxidation, respectively. Activation energy (Ea) of the thermoxidation
of chia seed oil (onset) was 67.9 kJ/mol and increased up to 89.9 kJ/mol in
case of the addition of rosemary extract, 74.1 kJ/mol for green tea extract, 71.1
kJ/mol for ascorbyl palmitate and decreased to 62.9 kJ/mol for tocopherols.