Kinetics of the oxidation of oils derived from Peruvian foods rich in ω-3 and ω-6 fatty acids using the Rancimat method
Descripción del Articulo
Peru has several foods with high lipid content (especially oils), rich in omega fatty acids (ω-3 and ω-6) that are widely studied for their anti-inflammatory (ω-3) and pro-inflammatory (ω-6) effects. However, ω-3 and ω-6 are susceptible to oxidation resulting in accelerated deterioration of the oils...
| Autores: | , , , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2023 |
| Institución: | Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo |
| Repositorio: | Tayacaja |
| Lenguaje: | español |
| OAI Identifier: | oai:ojs.unat.edu.pe:article/213 |
| Enlace del recurso: | https://revistas.unat.edu.pe/index.php/RevTaya/article/view/213 |
| Nivel de acceso: | acceso abierto |
| Materia: | Aceites vegetales estabilidad oxidativa omegas autooxidación rancimat Vegetable oils oxidative stability autoxidation |
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Kinetics of the oxidation of oils derived from Peruvian foods rich in ω-3 and ω-6 fatty acids using the Rancimat method Cinética de la oxidación de aceites derivados de alimentos peruanos ricos en ácidos grasos ω-3 y ω-6 mediante el método Rancimat |
| title |
Kinetics of the oxidation of oils derived from Peruvian foods rich in ω-3 and ω-6 fatty acids using the Rancimat method |
| spellingShingle |
Kinetics of the oxidation of oils derived from Peruvian foods rich in ω-3 and ω-6 fatty acids using the Rancimat method Villanueva López, Eudes Aceites vegetales estabilidad oxidativa omegas autooxidación rancimat Vegetable oils oxidative stability omegas autoxidation rancimat |
| title_short |
Kinetics of the oxidation of oils derived from Peruvian foods rich in ω-3 and ω-6 fatty acids using the Rancimat method |
| title_full |
Kinetics of the oxidation of oils derived from Peruvian foods rich in ω-3 and ω-6 fatty acids using the Rancimat method |
| title_fullStr |
Kinetics of the oxidation of oils derived from Peruvian foods rich in ω-3 and ω-6 fatty acids using the Rancimat method |
| title_full_unstemmed |
Kinetics of the oxidation of oils derived from Peruvian foods rich in ω-3 and ω-6 fatty acids using the Rancimat method |
| title_sort |
Kinetics of the oxidation of oils derived from Peruvian foods rich in ω-3 and ω-6 fatty acids using the Rancimat method |
| dc.creator.none.fl_str_mv |
Villanueva López, Eudes Aguirre Vargas , Elza Berta Hurtado Soria , Beetthssy Zzussy Pantoja Tirado, Lucia Ore Quiroz, Harold Pawel Johao Ortecho Llanos, Ronald Álvarez Ticllasuca, Adiel Torres Huamaní , José |
| author |
Villanueva López, Eudes |
| author_facet |
Villanueva López, Eudes Aguirre Vargas , Elza Berta Hurtado Soria , Beetthssy Zzussy Pantoja Tirado, Lucia Ore Quiroz, Harold Pawel Johao Ortecho Llanos, Ronald Álvarez Ticllasuca, Adiel Torres Huamaní , José |
| author_role |
author |
| author2 |
Aguirre Vargas , Elza Berta Hurtado Soria , Beetthssy Zzussy Pantoja Tirado, Lucia Ore Quiroz, Harold Pawel Johao Ortecho Llanos, Ronald Álvarez Ticllasuca, Adiel Torres Huamaní , José |
| author2_role |
author author author author author author author |
| dc.subject.none.fl_str_mv |
Aceites vegetales estabilidad oxidativa omegas autooxidación rancimat Vegetable oils oxidative stability omegas autoxidation rancimat |
| topic |
Aceites vegetales estabilidad oxidativa omegas autooxidación rancimat Vegetable oils oxidative stability omegas autoxidation rancimat |
| description |
Peru has several foods with high lipid content (especially oils), rich in omega fatty acids (ω-3 and ω-6) that are widely studied for their anti-inflammatory (ω-3) and pro-inflammatory (ω-6) effects. However, ω-3 and ω-6 are susceptible to oxidation resulting in accelerated deterioration of the oils. The objective of this work was to determine the oxidative stability index (OSI) of vegetable (seeds) and animal (anchoveta) oils from Peru, with high ω-3 and ω-6 contents, in order to compare oxidation kinetic parameters and shelf life. For this purpose, the Rancimat accelerated oxidation method was used, whose working parameters were: air flow (F = 25 L/h), sample weight (M = 3 g) and temperature range (T = 60-140 °C). The results indicated that the OSI values, as well as the shelf-life projection (T = 25°C) were in the following order: olive oil > chestnut > sesame > sacha inchi > flaxseed > chia > fish. The kinetic parameters of rate constant (k), activation energy (Ea), enthalpy (∆H), entropy (∆S) and temperature acceleration factor (Q10) varied significantly among the oils (p < 0.05). The comparison of the kinetic behavior of the studied samples is key for the development of new products with longer shelf life and increased nutritional value. |
| publishDate |
2023 |
| dc.date.none.fl_str_mv |
2023-10-11 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo revisado por pares |
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article |
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publishedVersion |
| dc.identifier.none.fl_str_mv |
https://revistas.unat.edu.pe/index.php/RevTaya/article/view/213 10.46908/tayacaja.v6i2.213 |
| url |
https://revistas.unat.edu.pe/index.php/RevTaya/article/view/213 |
| identifier_str_mv |
10.46908/tayacaja.v6i2.213 |
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spa |
| language |
spa |
| dc.relation.none.fl_str_mv |
https://revistas.unat.edu.pe/index.php/RevTaya/article/view/213/193 https://revistas.unat.edu.pe/index.php/RevTaya/article/view/213/194 |
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https://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by-nc/4.0 |
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openAccess |
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text/html text/html |
| dc.publisher.none.fl_str_mv |
Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo |
| publisher.none.fl_str_mv |
Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo |
| dc.source.none.fl_str_mv |
TAYACAJA; Vol. 6 No. 2 (2023): Revista de Investigación Científica Tayacaja (Julio - Diciembre); 45 - 53 TAYACAJA; Vol. 6 Núm. 2 (2023): Revista de Investigación Científica Tayacaja (Julio - Diciembre); 45 - 53 Tayacaja; Vol. 6 No. 2 (2023): Tayacaja Scientific Research Jorunal (July - December); 45 - 53 2617-9156 reponame:Tayacaja instname:Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo instacron:UNAT |
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Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo |
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UNAT |
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UNAT |
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Tayacaja |
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Kinetics of the oxidation of oils derived from Peruvian foods rich in ω-3 and ω-6 fatty acids using the Rancimat methodCinética de la oxidación de aceites derivados de alimentos peruanos ricos en ácidos grasos ω-3 y ω-6 mediante el método RancimatVillanueva López, EudesAguirre Vargas , Elza BertaHurtado Soria , Beetthssy ZzussyPantoja Tirado, LuciaOre Quiroz, Harold Pawel JohaoOrtecho Llanos, RonaldÁlvarez Ticllasuca, AdielTorres Huamaní , JoséAceites vegetalesestabilidad oxidativaomegasautooxidaciónrancimatVegetable oilsoxidative stabilityomegasautoxidationrancimatPeru has several foods with high lipid content (especially oils), rich in omega fatty acids (ω-3 and ω-6) that are widely studied for their anti-inflammatory (ω-3) and pro-inflammatory (ω-6) effects. However, ω-3 and ω-6 are susceptible to oxidation resulting in accelerated deterioration of the oils. The objective of this work was to determine the oxidative stability index (OSI) of vegetable (seeds) and animal (anchoveta) oils from Peru, with high ω-3 and ω-6 contents, in order to compare oxidation kinetic parameters and shelf life. For this purpose, the Rancimat accelerated oxidation method was used, whose working parameters were: air flow (F = 25 L/h), sample weight (M = 3 g) and temperature range (T = 60-140 °C). The results indicated that the OSI values, as well as the shelf-life projection (T = 25°C) were in the following order: olive oil > chestnut > sesame > sacha inchi > flaxseed > chia > fish. The kinetic parameters of rate constant (k), activation energy (Ea), enthalpy (∆H), entropy (∆S) and temperature acceleration factor (Q10) varied significantly among the oils (p < 0.05). The comparison of the kinetic behavior of the studied samples is key for the development of new products with longer shelf life and increased nutritional value.Perú posee varios alimentos con alto contenido lipídico (especialmente aceites), ricos en ácidos grasos omega (ω-3 y ω-6) que son ampliamente estudiados por sus efectos antiinflamatorios (ω-3) y proinflamatorios (ω-6). Sin embargo, los ω-3 y ω-6 son susceptibles a la oxidación, lo que provoca un deterioro acelerado de los aceites. El objetivo de este trabajo fue determinar el índice de estabilidad oxidativa (OSI) de aceites vegetales (semillas) y animales (anchoveta) del Perú, con altos contenidos de ω-3 y ω-6, para comparar parámetros cinéticos de oxidación y vida útil. Para ello, se utilizó el método de oxidación acelerada Rancimat, cuyos parámetros de trabajo fueron: flujo de aire (F = 25 L/h), peso de la muestra (M = 3 g) y rango de temperatura (T = 60-140 °C). Los resultados indicaron que los valores de OSI, así como la proyección de la vida útil (T = 25°C) seguían el siguiente orden: aceite de oliva > castaña > sésamo > sacha inchi > linaza > chía > pescado. Los parámetros cinéticos de constante de velocidad (k), energía de activación (Ea), entalpía (∆H), entropía (∆S) y factor de aceleración de la temperatura (Q10) variaron significativamente entre los aceites (p < 0,05). La comparación del comportamiento cinético de las muestras estudiadas es clave para el desarrollo de nuevos productos con mayor vida útil y mayor valor nutritivo.Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo2023-10-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtículo revisado por parestext/htmltext/htmlhttps://revistas.unat.edu.pe/index.php/RevTaya/article/view/21310.46908/tayacaja.v6i2.213TAYACAJA; Vol. 6 No. 2 (2023): Revista de Investigación Científica Tayacaja (Julio - Diciembre); 45 - 53TAYACAJA; Vol. 6 Núm. 2 (2023): Revista de Investigación Científica Tayacaja (Julio - Diciembre); 45 - 53Tayacaja; Vol. 6 No. 2 (2023): Tayacaja Scientific Research Jorunal (July - December); 45 - 532617-9156reponame:Tayacajainstname:Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morilloinstacron:UNATspahttps://revistas.unat.edu.pe/index.php/RevTaya/article/view/213/193https://revistas.unat.edu.pe/index.php/RevTaya/article/view/213/194Derechos de autor 2023 Eudes Villanueva López, Elza Berta Aguirre Vargas , Beetthssy Zzussy Hurtado Soria , Lucia Pantoja Tirado, Harold Pawel Johao Ore Quiroz, Ronald Ortecho Llanos, Adiel Álvarez Ticllasuca, José Torres Huamaní https://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessoai:ojs.unat.edu.pe:article/2132023-10-11T22:17:03Z |
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12.807258 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
