IMBIV   05474
INSTITUTO MULTIDISCIPLINARIO DE BIOLOGIA VEGETAL
Unidad Ejecutora - UE
capítulos de libros
Título:
Oxidative stability of chia oil. Its potential application in food.
Autor/es:
AGUSTÍN GONZÁLEZ; BODOIRA ROMINA; PENCI MARÍA CECILIA; ALBERTO EDEL LEÓN; RIBOTTA PABLO; MARTINEZ MARCELA
Libro:
Salvia hispánica L.: Properties, Applications and Health
Editorial:
NOVA SCIENCE PUBLISHERS, INC.
Referencias:
Lugar: New York; Año: 2016; p. 47 - 66
Resumen:
Chia(Salvia hispanica L.) is a crop ofhigh economic interest to the food industry due its nutritional and healthattributes. The high essential fatty acid contents of the chia seed make it agood source for commercial production of edible oil. Oil content as high as 380g/kg seed where the major constituents are triglycerides, in whichpolyunsaturated fatty acids, linoleic and α-linolenic acids, are present inhigh amounts, 20.1 and 61.8 % respectively. Omega-3 fatty acids play anessential role in physiology, especially during fetal and infant growth, and inthe prevention of cardiovascular diseases, and are antithrombotic,antiinflammatory, antiarrhythmic agents favoring plaque stabilization. Chia oilcan be extracted easily by screw pressing. The highest oil recovery (261 g/kgseed) was achieved at 10.1 g/100 g kernel moisture and 30 °C pressingtemperature. Fresh chia oil is very low in free fatty acid concentration (0.13g oleic acid/g oil), hydroperoxides not detected, k232 1.35 and k2700.15; with an average content of totaltocopherol of 717 mg/kg oil. Unsaturated fatty acids arechemically unstable in the presence of oxygen, light, moisture and heat. Dueto, chia oil can be consumed directly as salad dressing or incorporated intofood products of mass consumption, thus is important to know its oxidativestability in both systems. The additionof antioxidants and microencapsulation by spray drying enhance stability oflipids and prolong the shelf life of foods containing them. Both can potentiatetheir action under suitable storage conditions. Chia oilquality could be maintain at least up to 10 months (300 days) storage incontainers with light barrier properties, together with the addition ofascorbyl palmitate and tocopherol, under room temperature conditions. Chia oil conservation by microencapsulation dependson the composition and structure of the established wall material, and also onthe operating conditions during the production of these particles(homogenization, temperature, pH, pressure, humidity). Regarding oxidativestability, the microencapsulation protects against chia oil oxidation duringstorage at least up to 3 months. This makes the incorporation of unsaturatedfatty acids into foods a significant challenge since their susceptibility tolipid oxidation and development of off-flavors affects the sensory propertiesof omega-3 and omega-6 fortified foods.