Monitoring of the oxidation of the oil from sacha inchi (Plukenetia volubilis) seeds supplemented with extracts from tara (Caesalpinia spinosa) pods using conventional and MIR techniques

Grasas y Aceites

V. Baeten¹  C. Herman²  H. Rogez²  D. R. Pompeu³  Y. Larondelle⁴  D. Campos⁵ 

[1] Centre Wallon de Recherches Agronomiques (CRA-W), Département Valorisation des Productions, Unité Qualité des Produits;Centre for Valorization of Amazonian Bioactive Compounds (CVACBA), Universidade Federal do Pará;Departamento de Tecnologia de Alimentos, Centro de Ciências Naturais e Tecnologia (CCNT), Universidade do Estado do Pará,;Institut des Sciences de la Vie, Université catholique de Louvain;Instituto de Biotecnología (IBT), Universidad Nacional Agraria La Molina;

关键词: mid infrared;    oil;    oxidation;    sacha inchi;    tara;   

DOI  :  10.3989/gya.0228191

来源: DOAJ

【 摘 要 】

This work focuses on the characterization of the oxidation of the oil from sacha inchi seeds (Plukenetia volubilis) under accelerated conditions at 60 ºC for 15 days. Five samples were monitored: three supplemented with 200 ppm of non-hydrolyzed or partially hydrolyzed (for 4 and 9 hours) extracts from tara (Caesalpinia spinosa) pods, one without antioxidant and one with 200 ppm of BHT. Several conventional tech­niques (induction time, peroxide value, conjugated dienoic acid, p-anisidine value, total unsaturated fatty acids and α-linolenic acid contents) and the MIR spectroscopy coupled with chemometric tools were used and com­pared. The results revealed that whatever the antioxidant added, the oil from sacha inchi is fairly stable over time. The results also pointed out that extracts from tara pods, mainly those partially hydrolyzed, were more efficient than BHT against oil oxidation for up to 7 days. Finally, this paper shows that MIR spectroscopy pres­ents an interesting alternative technique for the monitoring of the oxidation of the oil from sacha inchi.

【 授权许可】

Unknown