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dc.contributor.author
Bodoira, Romina Mariana
dc.contributor.author
Penci, Maria Cecilia
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Ribotta, Pablo Daniel
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Martinez, Marcela Lilian
dc.date.available
2018-06-15T15:29:35Z
dc.date.issued
2017-01
dc.identifier.citation
Bodoira, Romina Mariana; Penci, Maria Cecilia; Ribotta, Pablo Daniel; Martinez, Marcela Lilian; Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants; Elsevier Science; LWT - Food Science and Technology; 75; 1-2017; 107-113
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/48784
dc.description.abstract
The chia seed (Salvia hispanica L.) is globally popular and valued for its nutritional and health attributes. Chia oil is mainly composed of triglycerides, in which polyunsaturated fatty acids (PUFAs, linoleic and α-linolenic acids) are found in high amounts. Although it seems evident that such fatty acid composition is favorable from a nutritional point of view, a higher content of linoleic and linolenic acids results in poorer oxidative stability and shorter shelf life of the oil. The aim of this study was to evaluate the combined effects of the storage condition (300 days under fluorescent light - 800 Lux - or in the dark, both at room temperature) with the addition of natural antioxidants (rosemary extract, RE; tocopherol, TOC; ascorbyl palmitate, AP). In the dark, the combined addition of AP and TOC significantly reduced lipid oxidation and improved oil shelf life. Moreover, this combination maintained an acceptable quality of at least up to 300 storage days. Results from this work highlight the influence of illumination condition on chia oil oxidative stability, suggesting that this oil should be stored in containers with light-barrier properties, and probably added to the antioxidants examined in the current study.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Chia Oil
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Natural Antioxidant
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Oxidative Stability
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Storage
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Otras Ingeniería Química
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Ingeniería Química
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-06-12T18:39:29Z
dc.journal.volume
75
dc.journal.pagination
107-113
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Bodoira, Romina Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.description.fil
Fil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
dc.description.fil
Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643816305175
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2016.08.031