Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability

A. Dhyani; R.  Chopra; P.K. Singh; M.  Garg

doi:10.3989/gya.0220221

Autores/as

A. Dhyani Department of Food and Nutrition, Institute of Home Economics, Delhi University https://orcid.org/0000-0002-1390-1305
R. Chopra Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management https://orcid.org/0000-0002-9566-2415
P.K. Singh Department of Food and Nutrition, Institute of Home Economics, Delhi University, https://orcid.org/0000-0002-3713-9992
M. Garg Department of Food Technology, Bhaskaracharya College of Applied Sciences, University of Delhi https://orcid.org/0000-0001-5562-6666

DOI:

https://doi.org/10.3989/gya.0220221

Palabras clave:

Aceite de semilla de perilla, Ácido α-linolénico, Estabilidad térmica, Mezcla

Resumen

Este estudio tuvo como objetivo desarrollar una mezcla de aceites saludables con una proporción equilibrada de ácidos grasos, alta estabilidad térmica y oxidativa. Se ha estudiado la mezcla de oleína de palma (PO) altamente saturada con aceite de semilla de perilla (PeO) rico en ácidos grasos poliinsaturados (PUFA) en dos proporciones diferentes, 70:30 (B1) y 80:20 (B2) v/v. Se analizaron los parámetros fisicoquímicos, la composición de ácidos grasos y la estabilidad oxidativa del aceite de semilla de perilla prensado en frío (PeO), la oleína de palma y sus mezclas. Las mezclas presentaron mayor estabilidad oxidativa (6,5 h) con mayor contenido de ácido α-linolénico (18%) que los aceites puros. La proporción de ácidos grasos de ambas mezclas (B1- 1:1,4:1 y B2- 1,5:1,5:1) se encontró cerca de la proporción recomendada por la OMS, es decir, 1:1-5:1. La evaluación de la estabilidad térmica de los aceites mezclados reveló que el PeO se oxidaba rápidamente durante el calentamiento (Valor de peróxido: 15,16 meq O₂/kg), mientras que la estabilidad térmica mejoraba con la mezcla (Valor de peróxido: B1-7,92 y B2- 7,69 meq O₂/kg).

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Citas

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