Evaluation of Quality of Chia (Salvia hispanica), Sesame (Sesamum indicum), and Quinoa (Chenopodium quinoa) Oils

Abstract

Each year, the consumption of vegetable oils increases gradually. Some oils, such as chia, sesame, and quinoa, are consumed due to the nutritional properties and health promoters that have been recognized in their components. Based on this premise, the present study aimed to characterize chia (Salvia hispanica), sesame (Sesamum inducum), and quinoa (Chenopodium quinoa) oils, in order to enable their applications in the development of new food products. Chia oil presented higher degradation, as it stood out with higher amounts of free fatty acids (4.46%) and peroxide value (18.35 meq/kg). It is an oil that is rich in polyunsaturated fatty acids (75.47%), and, consequently, with high refractive index (1,475) and iodine value (192.86 g/100 g). Quinoa oil stood out for its higher oxidative stability (17.55 h) and higher amount of phenolic compounds (190.84 mg/100 g). Sesame and quinoa oils showed no significant difference for carotenoids, but sesame oil had higher content of total tocopherols (656.50 mg/kg). Thus, the oils can be used in technological processes and/ or in the formulation of new food products, in order to their increase the nutritional value.

Evaluation of quality attributes of chia (Salvia hispanica), moringa (Moringa oleifera) and flax (Linum usitatissimum) oils

“…The low acidity obtained for chia oil is an indication that the triacylglycerols present have not been hydrolysed. These findings are in similar to those observed in cold-pressed chia oil (Martínez et al, 2012), the value of acidity (as oleic acid) was 0.49%, much lower than the maximum values established by Clara et al (2020). Acidity measures the percentage content of free fatty acids in a given amount of oil.…”

Influence of storage temperature and natural antioxidants addition on chia oil nutraceutical blends shelf life

“…[11,21] The next stage, where PV starts to increase, can be ascribed to the propagation phase of hydroperoxides. [22] According to Fortuna Clara, [23] chia oil contains natural antioxidants such as carotenoids (5 ppm), polyphenols (140 ppm), and tocopherols (103 ppm), but these compounds appeared insufficient to protect the oil during storage at 25 • C (Figure 2B and B). However, when CO was blended with just one commercial antioxidant rich source (VE, BC or ASX), a better protection against oil oxidation was observed, as PV did not exceed 3 meq O 2 kg -1 at the end of the experiment, being the CO/BC blend the one that showed the lowest PV, followed by CO/ASX and finally CO/VE.…”

The prooxidant effect of natural antioxidants combination when co‐encapsulated to chia oil‐based nutraceutical edible powders: More is not always better

“…CO naturally contains carotenoids (5 ppm) and tocopherols (102 ppm), [ 43 ] but these natural antioxidants were not enough to protect the oil when storing microcapsules at 30°C. However, the addition of 2000 ppm VE or ASX, respectively, from commercial edible antioxidant sources, significantly contributed to decrease oxidative deterioration (Figure 4) possibly due to a synergistic effect of the naturally occurring antioxidants and VE or ASX added to the formulations.…”

“…But when storing these powders at higher temperatures (30 • C), antioxidants seem to have played a fundamental role against oxidative deterioration. CO naturally contains carotenoids (5 ppm) and tocopherols (102 ppm), [43] but these natural antioxidants were not enough to protect the oil when storing microcapsules at 30 • C. However, the addition of 2000 ppm VE or ASX, respectively, from commercial edible antioxidant sources, significantly contributed to decrease oxidative deterioration (Figure 4) possibly due to a synergistic effect of the naturally occurring antioxidants and VE or ASX added to the formulations. Conversely, Espinaco et al [13] found that the addition of ASX or VE to CO promoted higher PV than those observed for CO alone when storing at 25 and 45 • C. In this case, they added antioxidants to CO at lower concentrations (400 ppm) than those used in our work (2000 ppm).…”