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

Artículo

Autoría:

Leiva, Graciela ; Segatin, Natasa ; MAZZOBRE, MARIA FLORENCIA ; Abramovich, H. ; Abram, V. ; Vidrih, R. ; BUERA, MARIA DEL PILAR ; Poklar, Ulrih N

Fecha:

2015

Editorial y Lugar de Edición:

OMICS International

Revista:

NUTRITION & FOOD SCIENCE, vol. 6 (pp. 1-7) - ISSN 2155-9600
OMICS International

ISSN:

2155-9600

Resumen

Fresh, unrefined argan (AR), chia (CH), rosa mosqueta (RM) and olive (OL) oils were evaluated for thermalstability with dielectric spectroscopy, differential scanning calorimetry, peroxide values (PV) and free fatty acids(FFAs). The dielectric constant (?´), dielectric loss (?´´), and melting temperature (Tm) of the oils correlated withdegree of unsaturation, with the highest static dielectric constant (?s´) for CH oil (3.311), the most unsaturated. ARand CH oils showed the highest electrical conductivities at 500 Hz (505, 230 pS/m, respectively), and CH and RMoils the lowest Tm (-41.0, -36.6°C, respectively). All oils stored at 65°C for 432 hr showed minor changes in ?s´. After180°C for 28 hr, ?s´ and ?´´ increased from 5% to 7%. Initial PVs of these oils were <3.7 mmol O2/kg, and for highlyunsaturated 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 hr (r=-0.91) and withFFAs and ?s´ after 180°C for 28 hr (r=-0.81, -0.83, respectively).

Palabras Clave

ARGANOXIDATIVE STABILITYUNREFINED OILOLIVE OILPEROXIDE VALUEROSA MOSQUETADIFFERENTIAL SCANNING CALORIMETRYCHIADIELECTRIC CONSTANT

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http://hdl.handle.net/11336/59961