期刊
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
卷 89, 期 6, 页码 1077-1090出版社
WILEY
DOI: 10.1007/s11746-011-1990-x
关键词
Chia seed oil; Antioxidants; Rancimat; Differential scanning calorimetry; Storage conditions
资金
- Agencia Nacional de Promocion Cientifica y Tecnologica (ANPCyT), Argentina [PICT 2007-01085]
- Universidad Nacional de La Plata (UNLP) [11/X502]
- CONICET [PIP 1735]
- Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Argentina
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET), Argentina
The oxidative stability of chia oil was evaluated by measuring the effectiveness of the addition of rosemary (ROS) and green tea (GT) extracts, tocopherols (TOC), ascorbyl palmitate (AP) and their blends, and studying the influence of storage conditions. The addition of antioxidants increased induction time, depending on their type and concentration. Considering antioxidants individually, AP at 5,000 ppm was the most effective, whereas ROS + GT at 2,500 and 5,000 ppm provided the best protection among the antioxidant blends. Chia oil peroxide values of 10 mequiv/kg was observed for oils stored at 4 degrees C while values greater than 10 mequiv/kg were observed between 60 and 120 days when stored at 20 degrees C. Only AP 2,500 ppm protected oil did not reach 10 mequiv/kg during 225 days at 4 and 20 degrees C. Similar trends were observed with p-anisidine and Totox values. Differential scanning calorimetry further supported the presence of primary and secondary oxidation. Activation energy of chia oil thermoxidation was 71.9 kJ/mol increasing up to 87.5 kJ/mol when AP was added.
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