Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC - CONICET), Univ. Nacional de Córdoba, Córdoba, Argentina.
Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales, Univ. Nacional de Córdoba, Córdoba, Argentina.
J Food Sci. 2019 May;84(5):1035-1044. doi: 10.1111/1750-3841.14580. Epub 2019 Apr 16.
Chia seed (Salvia hispanica L.) oil is mainly composed of ω-3 fatty acids (61% to 70%). Despite being nutritionally favorable, higher amounts of polyunsaturated fatty acids result in poorer oxidative stability. Thus, the aim of this work was to produce edible vegetable oil blends rich in ω-3 fatty acids and with greater oxidative stability than pure chia oil. Blending of chia with other specialty oils (walnut, almond, virgin, and roasted sesame oils) was assessed in the following respective proportions: 20:80, 30:70, and 40:60 (v/v). An accelerated storage test was conducted (40 ± 1 °C, 12 days). Primary and secondary oxidation products, free fatty acid content, antioxidant compounds, fatty acid composition, and induction time were determined. The blends presented higher oxidative stability indices than chia oil. Sensory analysis showed that, given a pure oil, judges did not identify statistically significant differences among the blends. The results suggest that blending of chia oil is an adequate alternative to obtain ω-3-enriched oils with higher oxidative stability indices. PRACTICAL APPLICATION: Vegetable oil blending is a widely used practice in the edible oil industry to produce blended oils with enhanced stability and nutritional and sensory properties at affordable prices. The blends developed in this study from chia, sesame, walnut, and almond oils take advantage of the properties of each parent oil to yield products with improved oxidative stability, essential fatty acid presence, and sensory characteristics. To achieve a daily intake of 2.22 g/day of ω-3 fatty acids as recommended by the Intl. Society for the Study of Fatty Acids and Lipids (ISSFAL), it is necessary to consume approximately one spoonful of the formulated mixtures.
奇亚籽油主要由 ω-3 脂肪酸（61%-70%）组成。尽管营养价值高，但多不饱和脂肪酸含量较高会导致氧化稳定性变差。因此，本工作旨在生产富含 ω-3 脂肪酸且氧化稳定性优于纯奇亚籽油的食用蔬菜油混合物。以 20:80、30:70 和 40:60（v/v）的比例分别评估了奇亚与其他特种油（核桃油、杏仁油、初榨芝麻油和烤芝麻油）的混合。进行了加速储存试验（40±1°C，12 天）。测定了初级和次级氧化产物、游离脂肪酸含量、抗氧化剂化合物、脂肪酸组成和诱导时间。与奇亚籽油相比，混合物的氧化稳定性指数更高。感官分析表明，对于纯油，评判员无法在混合物之间识别出具有统计学意义的差异。结果表明，混合奇亚籽油是获得具有更高氧化稳定性指数的 ω-3 富集油的有效方法。实际应用：在食用油工业中，混合植物油是一种广泛应用的方法，用于生产具有增强的稳定性和营养及感官特性的混合油，价格合理。本研究从奇亚籽、芝麻、核桃和杏仁油中开发的混合物利用了每种基础油的特性，以生产具有改善的氧化稳定性、必需脂肪酸存在和感官特性的产品。为了达到国际脂肪酸和脂类研究学会（ISSFAL）推荐的每天摄入 2.22 克 ω-3 脂肪酸的建议量，需要食用大约一汤匙的配方混合物。
