Análisis de estabilidad oxidativa y perfil de ácidos grasos de mezclas de aceite de coco y aceite de linaza
DOI:
https://doi.org/10.3989/gya.0318231Palabras clave:
Aceite de coco, Aceite de linaza, Ácidos grasos omega-3, Estabilidad oxidativa, Mezcla, OxidaciónResumen
Este estudio tuvo como objetivo analizar la estabilidad oxidativa de las mezclas de aceite de linaza y aceite de coco. Los aceites de coco y de linaza se mezclaron en diferentes proporciones en peso (95:5, 90:10, 85:15, 80:20 y 75:25). La estabilidad oxidativa se midió utilizando el índice de acidez, el índice de yodo, el índice de peróxido y el índice de saponificación, bajo almacenamiento y fritura en horno acelerado. El perfil de ácidos grasos se determinó mediante cromatografía gas-líquido. Según los resultados, todas las mezclas mostraron una estabilidad oxidativa aceptable en ambas condiciones. Mostraron estabilidad en almacenamiento de hasta 14 meses en condiciones ambientales. Las mezclas tenían una proporción de SFA: MUFA: PUFA más equilibrada que los aceites originales. La mezcla de aceites en una proporción de 80:20 (aceite de coco: aceite de linaza) mostró la composición deseable de ácidos grasos omega-3 y omega-6 antes y después de freír. Por lo tanto, la mezcla de aceite de linaza con aceite de coco podría ampliar la aplicabilidad del aceite de linaza.
Descargas
Citas
Alireza S, Tan CP, Hamed M, Che Man YB. 2010. Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends. Int. Food Res. J. 17 (2), 295-302.
Anwar F, Hussain AI, Iqbal S, Bhanger MI. 2007. Enhancement of the oxidative stability of some vegetable oils by blending with Moringa oleifera oil. Food Chem. 103 (4), 1181-1191. https://doi.org/10.1016/j.foodchem.2006.10.023
AOAC. 2000a. AOAC official method 993.20: Iodine value of fats and oils - wijs (cyclohexane-acetic acid solvent). In Official methods of analysis, 17th Edition, AOAC International, USA.
AOAC. 2000b. AOAC official method 920.160: Saponification value, In Official methods of analysis17th Edition, AOAC International, USA.
AOCS. 2017. AOCS SURPLUS Method Cd 8-53: Peroxide Value-Acetic Acid-Chloroform Method. In Official methods and recommended practices of the AOCS. (7th ed.): Champaign, 1L.
AOCS. 2009a. Recommended Practice Cg 5-97. 2009: Oven storage test for accelerated aging of oils. In Official method and recommended practices of the AOCS. (6th ed.): Champaign, IL.
AOCS. 2009b. AOCS Official Method Cd 3d-63: Acid value of fats and oils. Official method and recommended practices of the AOCS. In (6th ed.): Champaign, IL.
Bhardwaj K, Verma N, Bhardwaj S. 2015. A novel approach for improvement of oxidative stability of flaxseed oil by blending with palm oil. Int. J. Adv. Res. 3 (11), 1399-1407
Che MYB, Wan HWR. 1998. Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil. J. Food Lipids. 5 (3), 197-210. https://doi.org/10.1111/j.1745-4522.1998.tb00120.x
Choudhary M. 2013. Effect of Deep-Fat Frying on Physicochemical Properties of Rice Bran Oil Blends. IOSR-JNHS. 1 (4), 01-10. https://doi.org/10.9790/1959-0140110
Codex Alimentarius. 2021. Standard for named vegetable oils, CXS 210-1999: Adopted in 1999. Revised in 2001, 2003, 2009, 2017, 2019. Amended in 2005, 2011, 2013, 2015, 2019. http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf
Dunford NT. 2015. Hemp and flaxseed oil: Properties and applications for use in food. Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications. https://doi.org/10.1016/B978-1-78242-376-8.00002-8
Ebrahimi B, Nazmara, Z, Hassanzadeh N, Yarahmadi A, Ghaffari N, Hassani F, Hassanzadeh G. 2021. Biomedical features of flaxseed against different pathologic situations: A narrative review. Iran. J. Basic Med. Sci. 24 (5), 551.
Evans CD, List GR, Moser HA., ConanI C. 1973. Long term storage of soybean and cottonseed salad oils. J. Am. Oil Chem. Soc. 50, 218-220. https://doi.org/10.1007/BF02640494 PMid:4740143
Farhoosh R, Esmaeilzadeh KR, Poorazrang H. 2009. Frying stability of canola oil blended with palm olein, olive, and corn oils. J. Am. Oil Chem. Soc. 86 (1), 71-76. https://doi.org/10.1007/s11746-008-1315-x
Goburdhun D, Jhurree B. 1995. Effect of deep-fat frying on fat oxidation in soybean oil. Int. J. Food Sci. Nutr. 46 (4), 363-371. https://doi.org/10.3109/09637489509012568 PMid:8574863
Gulla S, Waghray K. 2011. Effect of storage on physico-chemical characteristics and fatty acid composition of selected oil blends. J. Life Sci. (Wilmington, DE,U.S. 3 (1), 35-46. https://doi.org/10.1080/09751270.2011.11885167
Hamed SF, Abo-Elwafa GA. 2012. Enhancement of oxidation stability of flax seed oil by blending with stable vegetable oils. J. Appl. Sci. Res. 8 (10), 5039-5048.
Jayasekara C, Upali SAR,Yalegama LLWC, LAbeygunawardhana MJ.2007. Organoleptic and chemical properties of coconut and sesame oils and their blends. Cocus. 18, 67-76.
Joshi A, Hegde M, Zanwar A. 2022. Flaxseed oil and palm olein blend to improve omega-6: omega-3 ratioJ. Food Sci. Technol. 59, 498-509. https://doi.org/10.1007/s13197-021-05033-4 PMid:35185171 PMCid:PMC8814207
Joshi AA, Hegde MV, Zanwar AA. 2023. Modulation of essential fatty acid levels in coconut oil with flaxseed oil. Grasas Aceites 74 (1), e503. https://doi.org/10.3989/gya.1018212
Mao X, Chen W, Huyan Z, Sherazi STH, Yu X. 2020. Impact of linolenic acid on oxidative stability of rapeseed oils. J Food Sci Technol. 57 (9), 3184-3192. https://doi.org/10.1007/s13197-020-04349-x PMid:32728268 PMCid:PMC7374673
Marina AM, Che MYB, Nazimah SAH, AminI. 2009. Chemical properties of virgin coconut oil. J. Am. Oil Chem. Soc. 86 (4), 301-307. https://doi.org/10.1007/s11746-009-1351-1
Ngassapa FN, Mwaisaka TR, Nyandoro SS. 2017. Stability of traditionally processed vegetable oils and their blends under different storage conditions. Int. J. Biol. Chem. Sci. 10 (5), 2341. https://doi.org/10.4314/ijbcs.v10i5.31
Ramos T, De Souza EF, Santos MN, Fiorucci AR, Cardoso CAL, Da Silva MS. 2019. Evaluation of antioxidant potential and chemical composition blends of sunflower oil (Helianthus annuus L.) with Coconut Oil (Cocos nucifera L.). Orbital. 11 (4), 246-252. https://doi.org/10.17807/orbital.v11i4.1226
Shahidi F, Wang J, Wanasundara UN. 2017. Methods fo r measuring oxidative rancidity in fats and oils. Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition. (1), 519-542.
Shahidi F, Ambigaipalan P. 2018. Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits.. Annu. Rev. Food Sci. Technol. 9 (1), 345-381. https://doi.org/10.1146/annurev-food-111317-095850 PMid:29350557
Siddique BM, Ahmad A, Ibrahim MH, Hena S, Rafatullah M. 2010. Physico-chemical properties of blends of palm olein with other vegetable oils. Grasas Aceites 61 (4), 423-429. https://doi.org/10.3989/gya.010710
Sivakanthan S, Jayasooriya LJPAP, Madhujith T. 2019. Optimization of the Production of Structured Lipid by Enzymatic Interesterification from Coconut (Cocos nucifera) and Sesame (Sesamum indicum) Oils using Response Surface Methodology. LWT. 101, 723-730. https://doi.org/10.1016/j.lwt.2018.11.085
Szabo Z, Marosvölgyi T, Szabo E, Koczka V, Verzar Z, Figler M, Decsi T. 2022. Effects of Repeated Heating on Fatty Acid Composition of Plant-Based Cooking Oils. Foods. 11 (2), 192. https://doi.org/10.3390/foods11020192 PMid:35053923 PMCid:PMC8774349
Tur JA, Bibiloni MM, Sureda A, Pons A. 2012. Dietary sources of omega 3 fatty acids: public health risks and benefits. Br. J. Nutr. 107 (2), 23-52. https://doi.org/10.1017/S0007114512001456 PMid:22591897
WHO. 2018. Draft guidelines on SFA and trans fatty acids intake for adults and children. http://www.who.int/mediacentre/factsheets/fs394/en
WHO. 2020. Global protocol for measuring fatty acid profiles of foods, with emphasis on monitoring trans-fatty acids originating from partially hydrogenated oils: WHO Laboratory Protocol. Retrieved fromhttps://apps.who.int/iris/bitstream/handle/10665/338049/9789240018044-eng.pdf?sequence=1&isAllowed=y
Publicado
Cómo citar
Número
Sección
Licencia
Derechos de autor 2024 Consejo Superior de Investigaciones Científicas (CSIC)
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
© CSIC. Los originales publicados en las ediciones impresa y electrónica de esta Revista son propiedad del Consejo Superior de Investigaciones Científicas, siendo necesario citar la procedencia en cualquier reproducción parcial o total.
Salvo indicación contraria, todos los contenidos de la edición electrónica se distribuyen bajo una licencia de uso y distribución “Creative Commons Reconocimiento 4.0 Internacional ” (CC BY 4.0). Consulte la versión informativa y el texto legal de la licencia. Esta circunstancia ha de hacerse constar expresamente de esta forma cuando sea necesario.
No se autoriza el depósito en repositorios, páginas web personales o similares de cualquier otra versión distinta a la publicada por el editor.
