Effect of Storage Conditions and Antioxidants on the Oxidative Stability of Sunflower–Chia Oil Blends

The mixture of different proportions of sunflower with chia oil provides a simple method to prepare edible oils with a wide range of desired fatty acid compositions. Sunflower–chia (90:10 and 80:20 wt/wt) oil blends with the addition of rosemary (ROS), ascorbyl palmitate (AP) and their blends (AP:RO...

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Autores principales: Guiotto, Estefanía Nancy, Ixtaina, Vanesa Yanet, Nolasco, Susana María, Tomás, Mabel Cristina
Formato: Articulo
Lenguaje:Inglés
Publicado: 2014
Materias:
Química
Oil blends
Oxidative stability
Storage conditions
Differential scanning calorimetry
Rancimat
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/130952
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-130952
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Oil blends
Oxidative stability
Storage conditions
Differential scanning calorimetry
Rancimat
spellingShingle Química
Oil blends
Oxidative stability
Storage conditions
Differential scanning calorimetry
Rancimat
Guiotto, Estefanía Nancy
Ixtaina, Vanesa Yanet
Nolasco, Susana María
Tomás, Mabel Cristina
Effect of Storage Conditions and Antioxidants on the Oxidative Stability of Sunflower–Chia Oil Blends
topic_facet Química
Oil blends
Oxidative stability
Storage conditions
Differential scanning calorimetry
Rancimat
description The mixture of different proportions of sunflower with chia oil provides a simple method to prepare edible oils with a wide range of desired fatty acid compositions. Sunflower–chia (90:10 and 80:20 wt/wt) oil blends with the addition of rosemary (ROS), ascorbyl palmitate (AP) and their blends (AP:ROS) were formulated to evaluate the oxidative stability during storage at two temperature levels normally used, cool (4 ± 1 °C) and room temperature (20 ± 2 °C) for a period of 360 days. Peroxide values (PV) of the oil blends with antioxidants stored at 4 ± 1 °C showed levels ≤10.0 mequiv O2/kg oil; the lowest levels of PV were found for blends with AP:ROS. Values higher than 10.0 mequiv O2/kg were observed between 120–240 days for oil blends stored at 20 ± 2 °C. Similar trends were observed with p-anisidine and Totox values. The oxidative stability determined by the Rancimat method and differential scanning calorimetry showed a greater susceptibility of the oils to oxidative deterioration with increasing unsaturated fatty acids content. The addition of antioxidants increased the induction time and decreased the Arrhenius rate constant, indicating an improvement in the oxidative stability for all the oil blends. Temperature had a strong influence on the stability of these blends during storage.
format Articulo
Articulo
author Guiotto, Estefanía Nancy
Ixtaina, Vanesa Yanet
Nolasco, Susana María
Tomás, Mabel Cristina
author_facet Guiotto, Estefanía Nancy
Ixtaina, Vanesa Yanet
Nolasco, Susana María
Tomás, Mabel Cristina
author_sort Guiotto, Estefanía Nancy
title Effect of Storage Conditions and Antioxidants on the Oxidative Stability of Sunflower–Chia Oil Blends
title_short Effect of Storage Conditions and Antioxidants on the Oxidative Stability of Sunflower–Chia Oil Blends
title_full Effect of Storage Conditions and Antioxidants on the Oxidative Stability of Sunflower–Chia Oil Blends
title_fullStr Effect of Storage Conditions and Antioxidants on the Oxidative Stability of Sunflower–Chia Oil Blends
title_full_unstemmed Effect of Storage Conditions and Antioxidants on the Oxidative Stability of Sunflower–Chia Oil Blends
title_sort effect of storage conditions and antioxidants on the oxidative stability of sunflower–chia oil blends
publishDate 2014
url http://sedici.unlp.edu.ar/handle/10915/130952
work_keys_str_mv AT guiottoestefanianancy effectofstorageconditionsandantioxidantsontheoxidativestabilityofsunflowerchiaoilblends
AT ixtainavanesayanet effectofstorageconditionsandantioxidantsontheoxidativestabilityofsunflowerchiaoilblends
AT nolascosusanamaria effectofstorageconditionsandantioxidantsontheoxidativestabilityofsunflowerchiaoilblends
AT tomasmabelcristina effectofstorageconditionsandantioxidantsontheoxidativestabilityofsunflowerchiaoilblends
bdutipo_str Repositorios
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