Oxidative Stability of Chia (Salvia hispanica L.) and Sesame (Sesamum indicum L.) Oil Blends |
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Authors: | Gilbert Rodríguez Eudes Villanueva Danco Cortez Esther Sanchez Elza Aguirre Alyssa Hidalgo |
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Affiliation: | 1. Departamento de Ingeniería Agroindustrial, Universidad Nacional del Santa, Urb. Bellamar s/n, Chimbote, 02711 Peru;2. Escuela de Post Grado, Especialidad Tecnología de Alimentos, Universidad Nacional Agraria La Molina, Av. La Molina, Lima, 15024 Peru;3. Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, Milan, 20133 Italy |
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Abstract: | Chia and sesame oils are important sources of essential fatty acids; however, their ω-3:ω-6 proportions do not comply with nutritional recommendation. A feasible approach to improve the ratio is to blend different oils, but only after understanding physical and chemical changes of the new matrix. Objective of the investigation was to determine the physico-chemical characteristics and the oxidative stability index (OSI), using the Rancimat method, of chia-sesame oil blends. The four ω-3:ω-6 blends tested (1:4, 1:6, 1:8, and 1:10) were exposed to temperatures of 110, 120, and 130 °C. The OSI values of the mixtures varied between 6.24–8.08, 3.07–4.00, and 1.62–2.01 hours for each temperature, respectively. In addition, their mean activation energy, enthalpy, entropy, and Q10 were 88.4 kJ/mol, 85.2 kJ/mol, ?41.1 J/mol K, and 2.0. Finally, a shelf life prediction performed at 25 °C indicated stability times between 80 and 123 days. Therefore, combining chia and sesame oils produced blends with a good balance of essential fatty acids. |
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Keywords: | Chia Sesame ω-3:ω-6 ratio Oil blends Oxidation stability |
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