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Stabilization of winterized cottonseed oil with chia (Salvia hispanica l.) seed extract at ambient temperature

Abstract

Antioxidant activity of ethanolic chia seed extract for the stabilization of winterized cottonseed oil was investigated. Refined, bleached, winterized and deodorized cottonseed oil was supplemented with ethanolic chia seed extract at 250, 500 and 750 ppm concentrations (T1, T2 and T3, respectively). Cottonseed oil without any addition of chia seed extract served as control. Cottonseed oil added with 200 ppm butylated hydroxyl anisole was used as positive control. Experimental samples and control were packaged in transparent, 250 mL polyethylene terephthalate bottles, stored at ambient temperature (30–32 °C) for 90 days, sampled at 0, 45 and 90 days for the assessment of storage stability. Diphenyl picryl hydrazyl free radical scavenging activity of ethanolic chia seed extract and butylated hydroxyl anisole was 85.3 and 87.1 %. The concentration of caffeic acid, quercetin, phenolic glycoside k, glycoside Q and Kaempferol in ethanolic chia seed extract was 0.22, 0.015, 0.07, 0.19 and 0.45 mg/mL. Fatty acid composition of 90 days stored T3 and 200 ppm butylated hydroxyl anisole samples was not different from each other (p > 0.05). Induction period of control, T3 and 200 ppm butlated hydroxyl supplemented cottonseed oil was 3.57, 8.45 and 8.62 h. After 90 days of storage period, peroxide value of control, T3 and 200 ppm butylated hydroxyl anisole supplemented samples was 2.75, 1.16 and 1.05 (meqO2/kg). The results of this study evidenced that ethanolic chia seed extract can be used for the long term preservation of winterized cottonseed oil at ambient temperature.

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Correspondence to Muhammad Nadeem.

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Azeem, W., Nadeem, M. & Ahmad, S. Stabilization of winterized cottonseed oil with chia (Salvia hispanica l.) seed extract at ambient temperature. J Food Sci Technol 52, 7191–7199 (2015). https://doi.org/10.1007/s13197-015-1823-2

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Keywords

  • Winterized cottonseed oil
  • Chia seed extract
  • Oxidative stability