Modulación de los niveles de ácidos grasos esenciales en aceite de coco con aceite de linaza
DOI:
https://doi.org/10.3989/gya.1018212Palabras clave:
Aceite de coco, Aceite de linaza, Ácido graso ω-3, Ácidos grasos esenciales, Mezclas, Relación ω-6:ω-3Resumen
El aceite de coco (CO) es un medio popular para cocinar, pero su falta de ácidos grasos esenciales (AG) supone un problema para la salud. Por tanto, el objetivo de este trabajo fue mejorar el perfil de AG de CO mediante la mezcla con aceite de linaza (AL). Se prepararon y estudiaron mezclas con diversos porcentajes de AL para su caracterización fisicoquímica, estabilidad térmica y almacenamiento a largo plazo. Los resultados indicaron que las mezclas tuvieron una alteración favorable en la composición de AG, sin efectos adversos en su estabilidad oxidativa y resistieron el deterioro térmico secundario hasta dos horas a 180 °C. La mezcla con el mayor porcentaje de AL se mantuvo estable durante nueve meses. Los estudios de la línea celular THP-1 mostraron que los ácidos grasos ω-3 de la mezcla, se incorporaron en las células sin efectos adversos sobre la viabilidad celular, pero los marcadores inflamatorios estudiados permanecieron inalterados. Por lo tanto, las mezclas de CO y AL podrían almacenarse al menos durante nueve meses y podrían usarse como medio de cocción donde no se requiere un calentamiento prolongado.
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