Evaluación de la estabilidad oxidativa del aceite de chía (salvia hispanica l.) Obtenido por prensado a diferentes concentraciones de a-tocoferol como antioxidante

Abstract

Chia oil has a high content of polyunsaturated fatty acids, including linoleic acid (omega 6) and linolenic acid (omega 3); a characteristic highly valued for the prevention of cardiovascular diseases; the presence of these fatty acids causes a high chemical reactivity, so it is prone to oxidative transformations and isomerization; oxidative rancidity is one of the most important reactions of fatty acids, resulting in the loss of its nutritional value and shelf life of the oil. For this purpose, it was proposed to evaluate the oxidative stability of chia oil obtained by cold pressing at different concentrations of αtocopherol; to determine the oxidative stability of chia oil, 5 samples were prepared, TC 0% of Vitamin E and the T1, T2, T3, T4 with 0,025 %, 0,05%, 0,075 % and 0,10% of antioxidant respectively; demonstrating in the present study that T2 with 0,05% antioxidant is the best treatment to prolong the shelf life of chia oil, obtaining an estimated 264,395 days for its conservation and commercialization; Subsequently, the oil was stored at room temperature (15°C) for 15 months, after which time the fatty acids of the oil were quantified with 0,05% of alpha-tocopherol, obtaining as a result (17,71±0,07) % of linoleic acid and (65,03±0,19) % of linolenic acid and finally the physical-chemical tests were carried out, such as the percentage of humidity with (0,176±0,004) %, pH with (3,883±0,015) %, acidity indexes with (0,465±0,005) % and peroxide with (5,543±0,004) %; thus acquiring a product of excellent quality and suitable for human consumption.