ABSTRACT
Chia seed (Salvia hispanica L.) oil is mainly composed of ω-3 fatty acids (61% to 70%). Despite being nutritionally favorable, higher amounts of polyunsaturated fatty acids result in poorer oxidative stability. Thus, the aim of this work was to produce edible vegetable oil blends rich in ω-3 fatty acids and with greater oxidative stability than pure chia oil. Blending of chia with other specialty oils (walnut, almond, virgin, and roasted sesame oils) was assessed in the following respective proportions: 20:80, 30:70, and 40:60 (v/v). An accelerated storage test was conducted (40 ± 1 °C, 12 days). Primary and secondary oxidation products, free fatty acid content, antioxidant compounds, fatty acid composition, and induction time were determined. The blends presented higher oxidative stability indices than chia oil. Sensory analysis showed that, given a pure oil, judges did not identify statistically significant differences among the blends. The results suggest that blending of chia oil is an adequate alternative to obtain ω-3-enriched oils with higher oxidative stability indices. PRACTICAL APPLICATION: Vegetable oil blending is a widely used practice in the edible oil industry to produce blended oils with enhanced stability and nutritional and sensory properties at affordable prices. The blends developed in this study from chia, sesame, walnut, and almond oils take advantage of the properties of each parent oil to yield products with improved oxidative stability, essential fatty acid presence, and sensory characteristics. To achieve a daily intake of 2.22 g/day of ω-3 fatty acids as recommended by the Intl. Society for the Study of Fatty Acids and Lipids (ISSFAL), it is necessary to consume approximately one spoonful of the formulated mixtures.
Subject(s)
Antioxidants , Fatty Acids, Omega-3 , Plant Oils/chemistry , Salvia/chemistry , Antioxidants/analysis , Antioxidants/chemistry , Fatty Acids/analysis , Fatty Acids/chemistry , Fatty Acids, Omega-3/analysis , Fatty Acids, Omega-3/chemistryABSTRACT
The objective of this study was to evaluate the antioxidant capacity of ginger ethanolic extract in soybean oil exposed to the accelerated incubator-storage test. Four treatments were prepared and analyzed by means of accelerated storage test in incubator at 60ºC during 12 days: synthetic antioxidant substance free - refined soybean oil (RSO) (control), soybean oil supplemented with 2500 mg/kg of ethanolic ginger extract RSO + EG, soybean oil supplemented with 50 mg/kg of synthetic antioxidant substanceTBHQ Terc-butilhidroquinone) RSO + TBHQ, and soybean oil supplemented with 2500 mg/kg of ethanolic ginger extract and 50 mg/kg of TBHQ RSO + M. Samples from each treatment were collected at 0, 3, 6, 9 and 12 days of storage, and peroxide index and conjugated dienes were determined. The results from this analytical determination showed that the antioxidant capacity in ethanolic ginger extract decreases according to exposed treatment in the following order: OSR + M = OSR + TBHQ > OSR +EG > OSR.
O objetivo deste trabalho foi avaliar a capacidade antioxidante do extrato etanólico de gengibre em óleo de soja, submetido ao teste de estocagem acelerada. Quatro tratamentos foram preparados e submetidos a um teste de estocagem acelerada em estufa, a 60ºC durante 12 dias: óleo de soja refinado (OSR) isento de antioxidantes sintéticos OSR (controle), óleo de soja adicionado de 2.500mg/kg de extrato etanólico de gengibre OSR + EG, óleo de soja adicionado de 50 mg/kg do antioxidante sintético TBHQ (tercbutilhidroquinona) OSR + TBHQ e óleo de soja adicionado de 2.500mg/kg de extrato etanólico de gengibre mais 50 mg/kg de TBHQ OSR + M. Amostras de cada tratamento foram recolhidas nos tempos 0, 3, 6, 9 e 12 dias de estocagem, e analisadas quanto ao índice de peróxidos e dienos conjugados. Os resultados das determinações analíticas mostraram que a capacidade antioxidante no extrato de gengibre decresce de acordo com os tratamentos utilizados e na seguinte ordem: OSR + M = OSR +TBHQ > OSR + EG > OSR.