INVESTIGADORES
GUIOTTO Estefania Nancy
congresos y reuniones científicas
Título:
Oxidative stability of sunflower-chia oil blends with addition of antioxidants
Autor/es:
GUIOTTO. ESTEFANIA N.; IXTAINA, VANESA Y.; NOLASCO, SUSANA M.; TOMÁS, MABEL C.
Lugar:
Montreal
Reunión:
Congreso; 104th AOCS Annual Meeting & Expo.; 2013
Institución organizadora:
AOCS
Resumen:
The oxidative
stability of sunflower oil, chia oil -rich in ω-3 fatty acids- and their blends
(sunflower-chia 80:20 and 90:10 wt/wt) with the addition of ascorbyl palmitate (AP, 2000ppm), rosemary extract (ER, 5000ppm) and AP:ER
(2000:2000ppm) was evaluated periodically during their storage (t: 360 days) at two temeperatures (T: 4±1 and 20±2ºC,). An
accelerated test (Rancimat), was carried out at 98 ºC with an air flow of 20 L/h using 5 g of oil, and the oil
stability was expressed in terms of induction
time (ti). Oils stored at 4±1°C exhibited higher ti than those stored at 20±2°C. Thus, the temperature
is an important parameter in the stability of vegetable oils. Sunflower oil had the highest initial ti
value (13.0h) while chia oil recorded
the lowest due to its high PUFAs content.The 80:20 and 90:10wt/wt blends showedinitial
ti
of 7.6 and 9.2h, respectively. The addition of
antioxidants increased the ti in all cases. In the initial time (t:0
day), ER produced the best antioxidant effect,
increasing the ti values until 18.1 and 22.5 h for sunflower-chia
80:20 and 90:10 wt/wt, respectively. However, AP:ER was the most effective antioxidant
during the storage at both temperatures.