INVESTIGADORES
GUIOTTO Estefania Nancy
capítulos de libros
Título:
Development and characterization of sunflower-chia oil blends
Autor/es:
GUIOTTO. ESTEFANIA N.; IXTAINA, VANESA Y.; NOLASCO, SUSANA M.; TOMÁS, MABEL C.
Libro:
CHIA (Salvia hispanica L.) THE OLD FOOD OF THE FUTURE
Editorial:
Universidad de Sevilla 2018
Referencias:
Lugar: Sevilla ; Año: 2018; p. 67 - 74
Resumen:
Sunflower-chia (90:10 and 80:20 wt/wt) oil blends with the addition ofrosemary (ROS), ascorbyl palmitate (AP) and their blends (AP:ROS) were formulatedto evaluate the oxidative stability during storage at two temperature levels (4 ± 1 and20 ± 2 °C) for a period of 360 days. Temperature had a strong influence on oil oxidation. DSC study showed that ROS had the best antioxidant effect, whereas AP:ROSwas the most effective antioxidant during storage at 4 ± 1 °C according to Rancimattests, PV and p-AV values.