Application of Chromatographic and Thermal Methods to Study Fatty Acids Composition and Positional Distribution, Oxidation Kinetic Parameters and Melting Profile as Important Factors Characterizing Amaranth and Quinoa Oils
Amaranth and quinoa are classed as pseudocereals that do not belong to the grass family, meaning they are not technically a grain. Both of them are seeds with tremendous nutritional value; compared to other cereals, they contain much more fat. The aim of the study was to present the parameters chara...
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MDPI AG
2022-02-01
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| Series: | Applied Sciences |
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| author | Magdalena Wirkowska-Wojdyła Ewa Ostrowska-Ligęza Agata Górska Joanna Bryś |
| author_facet | Magdalena Wirkowska-Wojdyła Ewa Ostrowska-Ligęza Agata Górska Joanna Bryś |
| author_sort | Magdalena Wirkowska-Wojdyła |
| collection | DOAJ |
| description | Amaranth and quinoa are classed as pseudocereals that do not belong to the grass family, meaning they are not technically a grain. Both of them are seeds with tremendous nutritional value; compared to other cereals, they contain much more fat. The aim of the study was to present the parameters characterizing thermal properties of amaranth and quinoa oils, such as: oxidation induction time, oxidation kinetic parameters, and melting profile. In isolated oils, the peroxide value, oxidative stability by the Rancimat test (in 120 °C) and the pressure differential scanning calorimetry (PDSC) method (at 100, 110, 120, 130, 140 °C), fatty acids composition, and their distribution between the triacylglycerol positions were determined. The kinetic parameters of the oxidation process (activation energy, pre-exponential factor, and reaction rate constants) were calculated using the Ozawa–Flynn–Wall method and the Arrhenius equation. To measure the melting profile, the differential scanning calorimetry (DSC) method was used. Both types of seeds are a good source of unsaturated fatty acids. Induction time of oxidation suggests that amaranth oil may have better resistance to oxidation than quinoa oil. The melting characteristics of the oils show the presence of low-melting triacylglycerol fractions, mainly containing unsaturated fatty acids, which means that a small amount of energy is required to melt the fats. |
| first_indexed | 2024-03-09T22:40:34Z |
| format | Article |
| id | doaj.art-5e180858a6724039ac8943576c710bff |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T22:40:34Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-5e180858a6724039ac8943576c710bff2023-11-23T18:40:20ZengMDPI AGApplied Sciences2076-34172022-02-01124216610.3390/app12042166Application of Chromatographic and Thermal Methods to Study Fatty Acids Composition and Positional Distribution, Oxidation Kinetic Parameters and Melting Profile as Important Factors Characterizing Amaranth and Quinoa OilsMagdalena Wirkowska-Wojdyła0Ewa Ostrowska-Ligęza1Agata Górska2Joanna Bryś3Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, PolandDepartment of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, PolandDepartment of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, PolandDepartment of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, PolandAmaranth and quinoa are classed as pseudocereals that do not belong to the grass family, meaning they are not technically a grain. Both of them are seeds with tremendous nutritional value; compared to other cereals, they contain much more fat. The aim of the study was to present the parameters characterizing thermal properties of amaranth and quinoa oils, such as: oxidation induction time, oxidation kinetic parameters, and melting profile. In isolated oils, the peroxide value, oxidative stability by the Rancimat test (in 120 °C) and the pressure differential scanning calorimetry (PDSC) method (at 100, 110, 120, 130, 140 °C), fatty acids composition, and their distribution between the triacylglycerol positions were determined. The kinetic parameters of the oxidation process (activation energy, pre-exponential factor, and reaction rate constants) were calculated using the Ozawa–Flynn–Wall method and the Arrhenius equation. To measure the melting profile, the differential scanning calorimetry (DSC) method was used. Both types of seeds are a good source of unsaturated fatty acids. Induction time of oxidation suggests that amaranth oil may have better resistance to oxidation than quinoa oil. The melting characteristics of the oils show the presence of low-melting triacylglycerol fractions, mainly containing unsaturated fatty acids, which means that a small amount of energy is required to melt the fats.https://www.mdpi.com/2076-3417/12/4/2166amaranth oilquinoa oiloxidative stabilityDSCRancimat |
| spellingShingle | Magdalena Wirkowska-Wojdyła Ewa Ostrowska-Ligęza Agata Górska Joanna Bryś Application of Chromatographic and Thermal Methods to Study Fatty Acids Composition and Positional Distribution, Oxidation Kinetic Parameters and Melting Profile as Important Factors Characterizing Amaranth and Quinoa Oils Applied Sciences amaranth oil quinoa oil oxidative stability DSC Rancimat |
| title | Application of Chromatographic and Thermal Methods to Study Fatty Acids Composition and Positional Distribution, Oxidation Kinetic Parameters and Melting Profile as Important Factors Characterizing Amaranth and Quinoa Oils |
| title_full | Application of Chromatographic and Thermal Methods to Study Fatty Acids Composition and Positional Distribution, Oxidation Kinetic Parameters and Melting Profile as Important Factors Characterizing Amaranth and Quinoa Oils |
| title_fullStr | Application of Chromatographic and Thermal Methods to Study Fatty Acids Composition and Positional Distribution, Oxidation Kinetic Parameters and Melting Profile as Important Factors Characterizing Amaranth and Quinoa Oils |
| title_full_unstemmed | Application of Chromatographic and Thermal Methods to Study Fatty Acids Composition and Positional Distribution, Oxidation Kinetic Parameters and Melting Profile as Important Factors Characterizing Amaranth and Quinoa Oils |
| title_short | Application of Chromatographic and Thermal Methods to Study Fatty Acids Composition and Positional Distribution, Oxidation Kinetic Parameters and Melting Profile as Important Factors Characterizing Amaranth and Quinoa Oils |
| title_sort | application of chromatographic and thermal methods to study fatty acids composition and positional distribution oxidation kinetic parameters and melting profile as important factors characterizing amaranth and quinoa oils |
| topic | amaranth oil quinoa oil oxidative stability DSC Rancimat |
| url | https://www.mdpi.com/2076-3417/12/4/2166 |
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