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Effect of Storage Conditions and Antioxidants on the Oxidative Stability of Sunflower–Chia Oil Blends
Author(s) -
Guiotto Estefania N.,
Ixtaina Vanesa Y.,
Nolasco Susana M.,
Tomás Mabel C.
Publication year - 2014
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-014-2410-9
Subject(s) - sunflower oil , differential scanning calorimetry , chemistry , food science , oxidative phosphorylation , peroxide value , ascorbyl palmitate , peroxide , antioxidant , fatty acid , organic chemistry , biochemistry , ascorbic acid , physics , thermodynamics
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 O 2 /kg oil; the lowest levels of PV were found for blends with AP:ROS. Values higher than 10.0 mequiv O 2 /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.