Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive Oils

Autores
Leiva, Graciela Edith; Segatin, Natasa; Mazzobre, Maria Florencia; Abramovich, H.; Abram, V.; Vidrih, R.; Buera, Maria del Pilar; Poklar, Ulrih N
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fresh, unrefined argan (AR), chia (CH), rosa mosqueta (RM) and olive (OL) oils were evaluated for thermal stability with dielectric spectroscopy, differential scanning calorimetry, peroxide values (PV) and free fatty acids (FFAs). The dielectric constant (E´), dielectric loss (E´´), and melting temperature (Tm) of the oils correlated with degree of unsaturation, with the highest static dielectric constant (εs´) for CH oil (3.311), the most unsaturated. AR and CHoils showed the highest electrical conductivities at 500 Hz (505, 230 pS/m, respectively), and CH and RM oils the lowest Tm (-41.0, -36.6°C, respectively). All oils stored at 65°C for 432 hr showed minor changes in εs´. After 180°Cfor 28 h, εs´ and ε´´ increased from 5% to 7%. Initial PVs of these oils were <3.7 mmol O2/kg, and for highly unsaturated CH oil this increased to 221 mmol O2/kg after 65°C for 432 hr. At 180°C, the FFAs increased in all oils,except AR oil. Oxidation onset temperature of the oils correlated with PVs after 65°C for 432 h (r=-0.91) and with FFAs and εs´ after 180°C for 28 hr (r=-0.81, -0.83, respectively).
Fil: Leiva, Graciela Edith. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Segatin, Natasa. University of Ljubljana; Eslovenia
Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Abramovich, H.. University of Ljubljana; Eslovenia
Fil: Abram, V.. University of Ljubljana; Eslovenia
Fil: Vidrih, R.. University of Ljubljana; Eslovenia
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Poklar, Ulrih N. University of Ljubljana; Eslovenia
Materia
UNREFINED OIL
ARGAN
CHIA
ROSA MOSQUETA
OLIVE OIL
OXIDATIVE STABILITY
DIELECTRIC CONSTANT
DIFFERENTIAL SCANNING CALORIMETRY
PEROXIDE VALUE
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:11336/59961
Acceder
id CONICETDig_c2cd83f5733fef01b6b42110b3f1eaf4
oai_identifier_str oai:ri.conicet.gov.ar:11336/59961
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive OilsLeiva, Graciela EdithSegatin, NatasaMazzobre, Maria FlorenciaAbramovich, H.Abram, V.Vidrih, R.Buera, Maria del PilarPoklar, Ulrih NUNREFINED OILARGANCHIAROSA MOSQUETAOLIVE OILOXIDATIVE STABILITYDIELECTRIC CONSTANTDIFFERENTIAL SCANNING CALORIMETRYPEROXIDE VALUEhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Fresh, unrefined argan (AR), chia (CH), rosa mosqueta (RM) and olive (OL) oils were evaluated for thermal stability with dielectric spectroscopy, differential scanning calorimetry, peroxide values (PV) and free fatty acids (FFAs). The dielectric constant (E´), dielectric loss (E´´), and melting temperature (Tm) of the oils correlated with degree of unsaturation, with the highest static dielectric constant (εs´) for CH oil (3.311), the most unsaturated. AR and CHoils showed the highest electrical conductivities at 500 Hz (505, 230 pS/m, respectively), and CH and RM oils the lowest Tm (-41.0, -36.6°C, respectively). All oils stored at 65°C for 432 hr showed minor changes in εs´. After 180°Cfor 28 h, εs´ and ε´´ increased from 5% to 7%. Initial PVs of these oils were <3.7 mmol O2/kg, and for highly unsaturated CH oil this increased to 221 mmol O2/kg after 65°C for 432 hr. At 180°C, the FFAs increased in all oils,except AR oil. Oxidation onset temperature of the oils correlated with PVs after 65°C for 432 h (r=-0.91) and with FFAs and εs´ after 180°C for 28 hr (r=-0.81, -0.83, respectively).Fil: Leiva, Graciela Edith. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; ArgentinaFil: Segatin, Natasa. University of Ljubljana; EsloveniaFil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Abramovich, H.. University of Ljubljana; EsloveniaFil: Abram, V.. University of Ljubljana; EsloveniaFil: Vidrih, R.. University of Ljubljana; EsloveniaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Poklar, Ulrih N. University of Ljubljana; EsloveniaOMICS International2015-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/59961Leiva, Graciela Edith; Segatin, Natasa; Mazzobre, Maria Florencia; Abramovich, H.; Abram, V.; et al.; Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive Oils; OMICS International; Nutrition & Food Science; 6; 1; 12-2015; 1-72155-9600CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.4172/2155-9600.1000450info:eu-repo/semantics/altIdentifier/url/https://www.omicsonline.org/open-access/multianalytical-approach-to-oxidative-stability-of-unrefined-argan-chiarosa-mosqueta-and-olive-oils-2155-9600-1000450.php?aid=66516info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:58:46Zoai:ri.conicet.gov.ar:11336/59961instacron: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:34982025-10-15 14:58:46.794CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive Oils
title Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive Oils
spellingShingle Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive Oils
Leiva, Graciela Edith
UNREFINED OIL
ARGAN
CHIA
ROSA MOSQUETA
OLIVE OIL
OXIDATIVE STABILITY
DIELECTRIC CONSTANT
DIFFERENTIAL SCANNING CALORIMETRY
PEROXIDE VALUE
title_short Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive Oils
title_full Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive Oils
title_fullStr Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive Oils
title_full_unstemmed Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive Oils
title_sort Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive Oils
dc.creator.none.fl_str_mv Leiva, Graciela Edith
Segatin, Natasa
Mazzobre, Maria Florencia
Abramovich, H.
Abram, V.
Vidrih, R.
Buera, Maria del Pilar
Poklar, Ulrih N
author Leiva, Graciela Edith
author_facet Leiva, Graciela Edith
Segatin, Natasa
Mazzobre, Maria Florencia
Abramovich, H.
Abram, V.
Vidrih, R.
Buera, Maria del Pilar
Poklar, Ulrih N
author_role author
author2 Segatin, Natasa
Mazzobre, Maria Florencia
Abramovich, H.
Abram, V.
Vidrih, R.
Buera, Maria del Pilar
Poklar, Ulrih N
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv UNREFINED OIL
ARGAN
CHIA
ROSA MOSQUETA
OLIVE OIL
OXIDATIVE STABILITY
DIELECTRIC CONSTANT
DIFFERENTIAL SCANNING CALORIMETRY
PEROXIDE VALUE
topic UNREFINED OIL
ARGAN
CHIA
ROSA MOSQUETA
OLIVE OIL
OXIDATIVE STABILITY
DIELECTRIC CONSTANT
DIFFERENTIAL SCANNING CALORIMETRY
PEROXIDE VALUE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Fresh, unrefined argan (AR), chia (CH), rosa mosqueta (RM) and olive (OL) oils were evaluated for thermal stability with dielectric spectroscopy, differential scanning calorimetry, peroxide values (PV) and free fatty acids (FFAs). The dielectric constant (E´), dielectric loss (E´´), and melting temperature (Tm) of the oils correlated with degree of unsaturation, with the highest static dielectric constant (εs´) for CH oil (3.311), the most unsaturated. AR and CHoils showed the highest electrical conductivities at 500 Hz (505, 230 pS/m, respectively), and CH and RM oils the lowest Tm (-41.0, -36.6°C, respectively). All oils stored at 65°C for 432 hr showed minor changes in εs´. After 180°Cfor 28 h, εs´ and ε´´ increased from 5% to 7%. Initial PVs of these oils were <3.7 mmol O2/kg, and for highly unsaturated CH oil this increased to 221 mmol O2/kg after 65°C for 432 hr. At 180°C, the FFAs increased in all oils,except AR oil. Oxidation onset temperature of the oils correlated with PVs after 65°C for 432 h (r=-0.91) and with FFAs and εs´ after 180°C for 28 hr (r=-0.81, -0.83, respectively).
Fil: Leiva, Graciela Edith. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina
Fil: Segatin, Natasa. University of Ljubljana; Eslovenia
Fil: Mazzobre, Maria Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Abramovich, H.. University of Ljubljana; Eslovenia
Fil: Abram, V.. University of Ljubljana; Eslovenia
Fil: Vidrih, R.. University of Ljubljana; Eslovenia
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Poklar, Ulrih N. University of Ljubljana; Eslovenia
description Fresh, unrefined argan (AR), chia (CH), rosa mosqueta (RM) and olive (OL) oils were evaluated for thermal stability with dielectric spectroscopy, differential scanning calorimetry, peroxide values (PV) and free fatty acids (FFAs). The dielectric constant (E´), dielectric loss (E´´), and melting temperature (Tm) of the oils correlated with degree of unsaturation, with the highest static dielectric constant (εs´) for CH oil (3.311), the most unsaturated. AR and CHoils showed the highest electrical conductivities at 500 Hz (505, 230 pS/m, respectively), and CH and RM oils the lowest Tm (-41.0, -36.6°C, respectively). All oils stored at 65°C for 432 hr showed minor changes in εs´. After 180°Cfor 28 h, εs´ and ε´´ increased from 5% to 7%. Initial PVs of these oils were <3.7 mmol O2/kg, and for highly unsaturated CH oil this increased to 221 mmol O2/kg after 65°C for 432 hr. At 180°C, the FFAs increased in all oils,except AR oil. Oxidation onset temperature of the oils correlated with PVs after 65°C for 432 h (r=-0.91) and with FFAs and εs´ after 180°C for 28 hr (r=-0.81, -0.83, respectively).
publishDate 2015
dc.date.none.fl_str_mv 2015-12
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/11336/59961
Leiva, Graciela Edith; Segatin, Natasa; Mazzobre, Maria Florencia; Abramovich, H.; Abram, V.; et al.; Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive Oils; OMICS International; Nutrition & Food Science; 6; 1; 12-2015; 1-7
2155-9600
CONICET Digital
CONICET
url http://hdl.handle.net/11336/59961
identifier_str_mv Leiva, Graciela Edith; Segatin, Natasa; Mazzobre, Maria Florencia; Abramovich, H.; Abram, V.; et al.; Multi-analytical Approach to Oxidative Stability of Unrefined Argan, Chia, Rosa Mosqueta and Olive Oils; OMICS International; Nutrition & Food Science; 6; 1; 12-2015; 1-7
2155-9600
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.4172/2155-9600.1000450
info:eu-repo/semantics/altIdentifier/url/https://www.omicsonline.org/open-access/multianalytical-approach-to-oxidative-stability-of-unrefined-argan-chiarosa-mosqueta-and-olive-oils-2155-9600-1000450.php?aid=66516
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/pdf
dc.publisher.none.fl_str_mv OMICS International
publisher.none.fl_str_mv OMICS International
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 13.22299

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