Development of walnut oil and almond oil blends for improvements in nutritional and oxidative stability

F. Pan; X. Wang; B. Wen; C. Wang; Y. Xu; W. Dang; M. Zhang

doi:10.3989/gya.0920192

Autores/as

F. Pan Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0003-3315-4244
X. Wang Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0002-4047-1929
B. Wen Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0002-2201-4951
C. Wang Jilin Baili Biotechnology Co.LTD https://orcid.org/0000-0002-2771-9635
Y. Xu Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0001-6047-0483
W. Dang Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0002-9236-2134
M. Zhang Laboratory of Nutrition and Functional Food, College of Food Science and Engineering, Jilin University https://orcid.org/0000-0001-7628-4060

DOI:

https://doi.org/10.3989/gya.0920192

Palabras clave:

Aceite de almendra, Aceite de nuez, Composición de ácidos grasos, Estabilidad oxidativa, Mezcla de aceites, Micronutrientes

Resumen

Para el aumento de la estabilidad oxidativa y los contenidos de fitonutrientes del aceite de nuez (WO) se prepararon mezclas al 5, 10, 20 y 30% con aceite de almendras (AO). La composición de ácidos grasos y los micronutrientes de las muestras de aceite como tocoferoles, fitosteroles y escualeno se midieron por GC-MS y HPLC. Se descubrió que la relación de PUFA / SFA en un aceite mezclado con un alto contenido de AO se redujo, y la mezcla contenía niveles más altos de tocoferoles, fitosteroles y escualeno que los de WO puro. La prueba de oxidación acelerada en horno de 60 °C se usó para determinar la estabilidad oxidativa del aceite mezclado. Se determinaron la composición de ácidos grasos, micronutrientes y productos de oxidación. Los resultados mostraron que la estabilidad a la oxidación del aceite mezclado aumentó con una proporción creciente de AO. Además, se observó una correlación negativa significativa entre los micronutrientes y los productos de oxidación a medida que aumentaba el número de días de oxidación.

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