Evaluation of Quality of Chia (Salvia hispanica), Sesame (Sesamum indicum), and Quinoa (Chenopodium quinoa) Oils

Abstract Each year, the consumption of vegetable oils increases gradually. Some oils, such as chia, sesame, and quinoa, are consumed due to the nutritional properties and health promoters that have been recognized in their components. Based on this premise, the present study aimed to characterize chia (Salvia hispanica), sesame (Sesamum inducum), and quinoa (Chenopodium quinoa) oils, in order to enable their applications in the development of new food products. Chia oil presented higher degradation, as it stood out with higher amounts of free fatty acids (4.46%) and peroxide value (18.35 meq/kg). It is an oil that is rich in polyunsaturated fatty acids (75.47%), and, consequently, with high refractive index (1,475) and iodine value (192.86 g/100 g). Quinoa oil stood out for its higher oxidative stability (17.55 h) and higher amount of phenolic compounds (190.84 mg/100 g). Sesame and quinoa oils showed no significant difference for carotenoids, but sesame oil had higher content of total tocopherols (656.50 mg/kg). Thus, the oils can be used in technological processes and/ or in the formulation of new food products, in order to their increase the nutritional value.

Protective Effect of α-Linolenic Acid on Non-Alcoholic Hepatic Steatosis and Interleukin-6 and -10 in Wistar Rats.

Consumption of omega-3 (n-3) polyunsaturated fatty acids (PUFA) is related to improvement in the inflammatory response associated with decreases in metabolic disorders of obesity, such as low-grade inflammation and hepatic steatosis. Linseed (Linum usitatissimum) oil is a primary source of n-3 fatty acids (FAs) of plant origin, particularly α-linolenic acid, and provides an alternative for the ingestion of n-3 PUFA by persons allergic to, or wishing to avoid, animal sources. In our study, we evaluated the effect of the consumption of different lipidic sources on metabolic and inflammatory parameters in Wistar rats. We split 56 male rats into four groups that were fed for 60 days with the following diets: sesame oil, (SO, Sesamum indicum), linseed oil (LO), SO + LO (SLO), and a control group (CG) fed with animal fat. Our results reveal that the use of LO or SLO produced improvements in the hepatic tissue, such as lower values of aspartate aminotransferase, liver weight, and hepatic steatosis. LO and SLO reduced the weight of visceral fats, weight gain, and mediated the inflammation through a decrease in interleukin (IL)-6 and increase in IL-10. Though we did not detect any significant differences in the intestine histology and the purinergic system enzymes, the consumption of α-linolenic acid appears to contribute to the inflammatory and hepatic modulation of animals compared with a diet rich in saturated FAs and or unbalanced in n-6/n-3 PUFAs, inferring possible use in treatment of metabolic disorders associated with obesity and cardiovascular diseases.

Oxidative stability of sesame and flaxseed oils and their effects on morphometric and biochemical parameters in an animal model.

BACKGROUND: Sesame and flaxseed oils, which are rich in essential n-6 and n-3 polyunsaturated fatty acids, are widely consumed. We have determined the optical behavior with respect to the quality and identity of cold-pressed sesame and flaxseed oils. The effects of these oils and their combinations on metabolic parameters in animal models were also measured. RESULTS: Flaxseed oil emitted carotenoid fluorescence (500-650 nm), although it was more unstable than sesame oil, which had a larger induction period by the Rancimat method. The greater stability of sesame may be a result of the lower quantity of linolenic fatty acids. These oils were added to the feed of 56 rats, whereas animal fat was used for the control group. The sesame oil, flaxseed oil and sesame + flaxseed oils groups showed a significantly reduced adiposity index and blood glucose compared to the control group, whereas total cholesterol, high-density lipoprotein and triglycerides were lower in flaxseed oil and sesame + flaxseed oils (P < 0.05). Sesame + flaxseed oils had reduced levels of low-density lipoprotein and non-high-density lipoprotein (P < 0.05), indicating an anti-atherogenic effect in this group. CONCLUSION: Sesame oil was more stable than flaxseed oil. In an animal model, the diets with polyunsaturated fat sources proportions of 1:1 n-6:n-3 polyunsaturated fatty acids, improved the metabolic parameters, implying cardioprotective effects. © 2016 Society of Chemical Industry.