{"title":"Oxidative stability and fatty acid profile of Refined Echium (Echium plantagineum) Oil","authors":"M. Pires, M. A. Trindade","doi":"10.5380/BCEPPA.V37I2.73079","DOIUrl":null,"url":null,"abstract":"The refined Echium oil could be a new option of vegetable oil to be added in manufacture products, that’s contents not only alpha-linolenic (ALA) ω3 fatty acid but also the stearidonic (SDA) ω3 fatty acid. However, this highly unsaturated fatty acids profile could lead to a limited shelf life due to lipid oxidation. In this context, this research aimed to analyze the oxidative stability (peroxide index and Rancimat method) and fatty acid profile of Refined Echium oil. The value of peroxide index found (0.242 meq/kg) was lower than that established by Brazilian legislation (less than 10 meq/kg) and the accelerated oxidation through Rancimat (8.79 hours) showed high value. The oil presented high value of total PUFAS (65%) containing, approximately, 40% of ω3 (28% of ALA and 12% of SDA). The results indicated that this Refined Echium Oil have a good stability oxidative and a great lipid profile, so a good alternative oil.","PeriodicalId":55345,"journal":{"name":"Boletim Centro de Pesquisa de Processamento de Alimentos","volume":"69 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Boletim Centro de Pesquisa de Processamento de Alimentos","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5380/BCEPPA.V37I2.73079","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
The refined Echium oil could be a new option of vegetable oil to be added in manufacture products, that’s contents not only alpha-linolenic (ALA) ω3 fatty acid but also the stearidonic (SDA) ω3 fatty acid. However, this highly unsaturated fatty acids profile could lead to a limited shelf life due to lipid oxidation. In this context, this research aimed to analyze the oxidative stability (peroxide index and Rancimat method) and fatty acid profile of Refined Echium oil. The value of peroxide index found (0.242 meq/kg) was lower than that established by Brazilian legislation (less than 10 meq/kg) and the accelerated oxidation through Rancimat (8.79 hours) showed high value. The oil presented high value of total PUFAS (65%) containing, approximately, 40% of ω3 (28% of ALA and 12% of SDA). The results indicated that this Refined Echium Oil have a good stability oxidative and a great lipid profile, so a good alternative oil.
期刊介绍：
The CEPPA Bulletin publishes unpublished technical-scientific papers (unpublished or submitted to another journal), resulting from research and bibliographic reviews in the area of science, technology, food engineering and the like. Originals in English (priority) are accepted, which comply with the normative provisions of the newspaper. The opinions expressed in articles are the sole responsibility of the authors. The Bulletin reserves the right to adapt the originals to maintain the homogeneity of the publication, always respecting the author''s style. The CEPPA Bulletin is indexed in Scopus, Food Science and Technology Abstract (FSTA), CAB Abstract, Chemical Abstract (CA), Latin American and Caribbean Literature in Health Sciences (LILACS) databases and Periodical Literature in Agricultural Sciences (PERI).
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