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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Combination of natural strategies to improve the oxidative stability of echium seed oil

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Author(s):
Roschel, Gabriela Grassmann [1] ; da Silveira, Tayse Ferreira Ferreira [1] ; Cajaiba, Leticia Maeda [1] ; Ferrari, Roseli Aparecida [2] ; Castro, Inar Alves [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, LADAF, Av Lineu Prestes 580, B14, BR-05508000 Sao Paulo - Brazil
[2] Inst Food Technol ITAL, Food Sci & Qual Ctr, Av Brazil 2880, BR-13070178 Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Journal of Food Science; v. 86, n. 2 JAN 2021.
Web of Science Citations: 0
Abstract

Echium seed oil is an alternative source of omega 3 fatty acids but it is highly susceptible to oxidation. A combination of three natural strategies was proposed in this study aiming to improve the oxidative stability of echium oil obtained by pressing (PO) or solvent extraction (PSO), kept in the storage condition for 180 days or during the consumption for 30 days. Our results showed that the reduction of temperature was sufficient to keep the oil stable during storage for both samples. During the consumption time, the best stability was achieved by adding a mixture of antioxidants, composed of sinapic (500 ppm), ascorbic (250 ppm), and citric (150 ppm) acids, and/or 20% of high oleic sunflower oil. The combined strategies promoted a 34 to 80% reduction of peroxide value and 0 to 85% reduction of malondialdehyde concentrations in the samples, showing to be a feasible and natural alternative to improve the oxidative stability of echium oil. Practical Application Our study successfully applied an optimized combination of simple and low-cost strategies to enhance the chemical stability of echium seed oil. As the use of echium oil expands around the world, the oil industry and final consumers may benefit from our results to increase the oil shelf-life. (AU)

FAPESP's process: 17/08066-1 - Application of phenolipids to increase oxidative stability of n-3 polyunsaturated fatty acids emulsions
Grantee:Tayse Ferreira Ferreira da Silveira
Support Opportunities: Scholarships in Brazil - Post-Doctoral