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

Autor(es)

Roschel, Gabriela Grassmann ^[1] ; da Silveira, Tayse Ferreira Ferreira ^[1] ; Cajaiba, Leticia Maeda ^[1] ; Ferrari, Roseli Aparecida ^[2] ; Castro, Inar Alves ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Journal of Food Science; v. 86, n. 2 JAN 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 17/08066-1 - Aplicação de fenolipídios para elevar a estabilidade oxidativa de emulsões contendo ácidos graxos poli-insaturados ômega-3
• Beneficiário: Tayse Ferreira Ferreira da Silveira
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado