Effect of storage conditions and antioxidants on the oxidative stability of sunflower-chia oil blends

JAOCS, Journal of the American Oil Chemists' Society

Volumn 91, Issue 5, 2014, Pages 767-776

  Guiotto, Estefania N ^a,b   Ixtaina, Vanesa Y ^a   Nolasco, Susana M ^b   Tomás, Mabel C ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DEL CENTRO DE LA PROVINCIA DE BUENOS AIRES   (Argentina)

Author keywords

Differential scanning calorimetry; Oil blends; Oxidative stability; Rancimat; Storage conditions

Indexed keywords

ANTIOXIDANTS; DIFFERENTIAL SCANNING CALORIMETRY; OXIDATION RESISTANCE; RATE CONSTANTS; UNSATURATED FATTY ACIDS;

DIFFERENT PROPORTIONS; FATTY ACID COMPOSITION; OXIDATIVE STABILITY; RANCIMAT; RANCIMAT METHODS; ROOM TEMPERATURE; STORAGE CONDITION; TEMPERATURE LEVEL;

SUNFLOWER OIL;

HELIANTHUS; ROSMARINUS OFFICINALIS;

EID: 84900871710     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-014-2410-9     Document Type: Article

References (22)

1. Gunstone FD (2002) Vegetable oils in food technology: composition, properties and uses. Blackwell Publishing, CRC Press, Oxford
2. Ixtaina VY, Nolasco SM, Tomás MC (2012) Oxidative stability of chia (Salvia hispanica L.) seed oil: effect of antioxidants and storage conditions. J Am Oil Chem Soc 89:1077-1090
3. Mohamed FR (2013) Healthy blends of high linoleic sunflower oil with selected cold pressed oils: functionality, stability and antioxidative characteristics. Ind Crops Prod 43:65-72
4. Ortega-Nieblas M, Robles-Burgueño MR, Vázquez-Moreno L (2001) Evaluación Oxidativa de las Mezclas de Aceites de Leguminosas del Desierto de Sonora con Aceites de Maíz y Soja Durante su Almacenamiento. Grasas Aceites 52:355-362
5. Frankel EN, Huang SW (1994) Improving the oxidative stability of polyunsaturated vegetable oils by blending with high oleic sunflower oil. J Am Oil Chem Soc 71:255-259
6. Shiela PM, Sreerama YN, Gopala Krishna AG (2004) Storage stability evaluation of some packed vegetable oil blends. J Am Oil Chem Soc 81:1125-1129
7. FAO/OMS. Organización Mundial de la Salud. 1997. Las Grasas y Aceite en la Nutrición Humana. Informe de una consulta de expertos, Roma. http://www.fao.org/docrep/V4700S/v4700s00.htm (Accessed Oct 2012)
8. Ixtaina VY, Martínez ML, Spotorno V, Mateo CM, Maestri DM, Diehl BW, Nolasco SM, Tomás MC (2011) Characterization of chia (Salvia hispanica L.) crude seed oils obtained by pressing and solvent extraction. J Food Compos Analysis 24:166-174
9. Velasco J, Andersen ML, Skibsted LH (2004) Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. Food Chem 85:623-632
10. IUPAC (1992) Standard methods for the analysis of oils, fats and derivates, 7th edn. In: Paquot C, Hautffenne A (eds) International Union of Pure and Applied Chemistry. Blackwell Scientific Publications Inc., Oxford
11. AOCS (1998) Official methods and recommended practices of the AOCS, 5th edn. AOCS Press, Champaign
12. Litwinienko G (2007) DSC study of linolenic acid autoxidation inhibited by BHT, dehydrozingerone and olivetol. J Therm Anal Calorim 88:781-785
13. Statgraphics Plus Version 4.0 (1999) Statistical Graphic Corporation. Manugistics, Rockville
14. Dolde D, Vlahakis C, Hazebroek J (1999) Tocopherols in breeding lines and effects of planting location, fatty acid composition, and temperature during development. J Am Oil Chem Soc 76:349-355
15. Nolasco SM, Aguirrezábal LAN, Mateo C, Lúquez J (2006) Variability in oil tocopherol concentration and composition of traditional and high oleic sunflower hybrids (Helianthus annuus L.) in the Pampean region (Argentina). Grasas Aceites (España) 57(3):260-269
16. Saldaña MDA, Martínez-Monteagudo SI (2013) Oxidative stability of fats and oils measured by differential scanning calorimetry for food and industrial applications. In: Elkordy AA (ed) Applications of calorimetry in a wide context - differential scanning calorimetry, isothermal titration calorimetry and microcalorimetry. Intech, Rijeka, pp 445-474
17. Ulkowski M, Musialik M, Litwinienko G (2005) Use of differential scanning calorimetry to study lipid oxidation. 1. Oxidative stability of lecithin and linolenic acid. J Agric Food Chem 53:9073-9077
18. Litwinienko G, Kasprzycka-Guttman T, Jarosz-Jarszewska M (1995) Dynamic and isothermal DSC investigation of the kinetics of thermooxidative decomposition of some edible oils. J Therm Anal 45:741-750
19. Codex Alimentarius Commission. Codex Stan 19. Edible fats and oils not covered by individual standards. http://www.codexalimentarius.net/web/standard- list.do (Accessed Aug 2012)
20. Thurgood J, Ward R, Martini S (2007) Oxidation kinetics of soybean oil/anhydrous milk fat blends: a differential scanning calorimetry study. Food Res Int 40:1030-1037
21. Frankel EN (2005) Lipid oxidation, 2nd edn. The Oily Press, Bridgewater
22. Grompone MA (1991) El Índice de Anisidina como Medida del Deterioro Latente de un Material Graso. Grasas Aceites 2:8-13 Técnicas