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Title of Journal: J Therm Anal Calorim

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Abbravation: Journal of Thermal Analysis and Calorimetry

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Springer Netherlands

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DOI

10.1002/mus.21197

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1588-2926

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A complete evaluation of thermal and oxidative sta

Authors: Antonia L Souza Felipe P Martínez Sabrina B Ferreira Carlos R Kaiser
Publish Date: 2017/01/25
Volume: 130, Issue: 3, Pages: 1307-1315
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Abstract

Chia Salvia hispanica L seed oil is the richest natural source of αlinolenic acid an n − 3 polyunsaturated fatty acid ω3 PUFA contributing to its use as functional and nutraceutical food in large part of Latin America However a food with such fatty acid composition could be highly susceptible to lipid oxidation Thus the present study was conducted to determine the thermal and oxidative stability of chia oil by various methods Rancimat method was used to evaluate the effect of synthetic and natural antioxidants in the oxidative stability Pressurized differential scanning calorimetry PDSC Schaal test and 1H NMR spectroscopy were used to assess the thermal stability The effect of frying temperature and/or heating time on fatty acid composition was assessed by 1H NMR The results show that tertbutylhydroquinone TBHQ and a mixture of TBHQ and rosemary extract were effective in increasing the oxidative stability of chia oil Concerning the storage conditions PDSC Schaal test and 1H NMR data showed that chia oil is stable at 60 °C hence there is no need for special storage conditions PDSC and 1H NMR results indicate that chia oil cannot be used in cooking and frying because at high temperatures severe degradation of the unsaturated groups and loss of the nutritional properties of the oil occur

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