SIHUFE Guillermo Adrian
Storage stability of chia (Salvia hispanica L.) oil incorporated with astaxanthin
ESPINACO BY; NIIZAWA I; MARINO F; ZORRILLA SE; SIHUFE GA
JOURNAL OF FOOD PROCESSING AND PRESERVATION
WILEY-BLACKWELL PUBLISHING, INC
Lugar: Londres; Año: 2020
Ingest of astaxanthin and omega-3 fatty acids is related to several healthbenefits. Chia oil is one of the principalsources of α-linolenic acid (ALA) belonging to the omega-3 fatty acids. Thiswork evaluated the stability of blends of chia oil and astaxanthin (400 µg/goil) during storage at 25°C, 45°C and 65°C during 35, 16 and 4 days,respectively. The effect of α-tocopherol addition (100 µg/g oil) was alsoevaluated. The highest antioxidant activity (2.29±0.11µmol Trolox/g oil) was observed in oil added with α-tocopherol and astaxanthin.However, the lipid oxidation products of this oil increased approximately two-foldcompared to the oil added only with astaxanthin at 25°C and 35 days of storage.Blends of chia oil and astaxanthin stored at 25°C showed good stability; ALAcontent did not change significantly (p>0.05) and approximately 74% of astaxanthinwas preserved after 35 days of storage compared to the initial content.