Characterization, Oxidative Stability and Antioxidant Potential of Linseed (Linum usitatissimum L.) and Chia (Salvia hispanica L.) Oils

Characterization, Oxidative Stability and Antioxidant Potential of Linseed (Linum usitatissimum L.) and Chia (Salvia hispanica L.) Oils

The aim of the present study was to assess the composition and oxidative stability of linseed and chia commercial oils, in addition to determining the kinetics of oxidation at temperatures of 100, 110, 120 and 130°C, as well as the quality parameters, acid value (AV), moisture and ash content. The d...

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Bibliographic Details
Main Authors: Eliane Ferreira de Souza, Talita Cuenca Pina Moreira Ramos, Mikaelly Nayara Santos, Cinthia Aparecida de Andrade Silva, Dagon Manoel Ribeiro, Claudia Andrea Lima Cardoso, Margareth Batistote, Antonio Rogério Fiorucci
Format: Article
Language:English
Published: Universidade Federal de Mato Grosso do Sul 2019-09-01
Series:Orbital: The Electronic Journal of Chemistry
Subjects:
antioxidant activity
fatty acids
phenolic compounds
vegetable oils
Online Access:https://periodicos.ufms.br/index.php/orbital/article/view/15922

Internet

https://periodicos.ufms.br/index.php/orbital/article/view/15922

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