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Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil: Effect of Antioxidants and Storage Conditions

  • Original Paper
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Journal of the American Oil Chemists' Society

Abstract

The oxidative stability of chia oil was evaluated by measuring the effectiveness of the addition of rosemary (ROS) and green tea (GT) extracts, tocopherols (TOC), ascorbyl palmitate (AP) and their blends, and studying the influence of storage conditions. The addition of antioxidants increased induction time, depending on their type and concentration. Considering antioxidants individually, AP at 5,000 ppm was the most effective, whereas ROS + GT at 2,500 and 5,000 ppm provided the best protection among the antioxidant blends. Chia oil peroxide values of 10 mequiv/kg was observed for oils stored at 4 °C while values greater than 10 mequiv/kg were observed between 60 and 120 days when stored at 20 °C. Only AP 2,500 ppm protected oil did not reach 10 mequiv/kg during 225 days at 4 and 20 °C. Similar trends were observed with p-anisidine and Totox values. Differential scanning calorimetry further supported the presence of primary and secondary oxidation. Activation energy of chia oil thermoxidation was 71.9 kJ/mol increasing up to 87.5 kJ/mol when AP was added.

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Acknowledgments

This work was supported by grants from Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT), Argentina (PICT 2007-01085), Universidad Nacional de La Plata (UNLP) (11/X502), PIP 1735 CONICET, Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Argentina. The authors wish to thank Carmen Mateo, Margarita García, Javier Lecot and Daniel Russo for their technical support and Jorgelina Lastiri for kindly helping with English grammar. Author V. Y. Ixtaina has received a fellowship from the Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.

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Authors and Affiliations

  1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata-CONICET, Facultad de Ciencias Exactas-UNLP, 47 y 116, 1900, La Plata, Buenos Aires, Argentina

    Vanesa Y. Ixtaina & Mabel C. Tomás

  2. Dpto. de Ingeniería Química (TECSE), Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Av. del Valle 5737, B7400JWI, Olavarría, Buenos Aires, Argentina

    Vanesa Y. Ixtaina & Susana M. Nolasco

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  1. Vanesa Y. Ixtaina
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  2. Susana M. Nolasco
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  3. Mabel C. Tomás
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Correspondence to Mabel C. Tomás.

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Ixtaina, V.Y., Nolasco, S.M. & Tomás, M.C. Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil: Effect of Antioxidants and Storage Conditions. J Am Oil Chem Soc 89, 1077–1090 (2012). https://doi.org/10.1007/s11746-011-1990-x

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  • DOI: https://doi.org/10.1007/s11746-011-1990-x

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