Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants

Autores
Bodoira, Romina Mariana; Penci, Maria Cecilia; Ribotta, Pablo Daniel; Martinez, Marcela Lilian
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
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
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
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
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
Materia
CHIA OIL
NATURAL ANTIOXIDANT
OXIDATIVE STABILITY
STORAGE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/48784
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidantsBodoira, Romina MarianaPenci, Maria CeciliaRibotta, Pablo DanielMartinez, Marcela LilianCHIA OILNATURAL ANTIOXIDANTOXIDATIVE STABILITYSTORAGEhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The 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.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; ArgentinaFil: 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; ArgentinaFil: 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; ArgentinaFil: 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; ArgentinaElsevier Science2017-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/zipapplication/pdfhttp://hdl.handle.net/11336/48784Bodoira, 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; 107-1130023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643816305175info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.08.031info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:06:32Zoai:ri.conicet.gov.ar:11336/48784instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:06:32.357CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants
title Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants
spellingShingle Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants
Bodoira, Romina Mariana
CHIA OIL
NATURAL ANTIOXIDANT
OXIDATIVE STABILITY
STORAGE
title_short Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants
title_full Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants
title_fullStr Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants
title_full_unstemmed Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants
title_sort Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants
dc.creator.none.fl_str_mv Bodoira, Romina Mariana
Penci, Maria Cecilia
Ribotta, Pablo Daniel
Martinez, Marcela Lilian
author Bodoira, Romina Mariana
author_facet Bodoira, Romina Mariana
Penci, Maria Cecilia
Ribotta, Pablo Daniel
Martinez, Marcela Lilian
author_role author
author2 Penci, Maria Cecilia
Ribotta, Pablo Daniel
Martinez, Marcela Lilian
author2_role author
author
author
dc.subject.none.fl_str_mv CHIA OIL
NATURAL ANTIOXIDANT
OXIDATIVE STABILITY
STORAGE
topic CHIA OIL
NATURAL ANTIOXIDANT
OXIDATIVE STABILITY
STORAGE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
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
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
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
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
description 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.
publishDate 2017
dc.date.none.fl_str_mv 2017-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/48784
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
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/48784
identifier_str_mv 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
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643816305175
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.08.031
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/zip
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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