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The addition of essential oils increases the oxidative stability of sacha inchi (Plukenetia volubilis) oil
La adición de aceites esenciales incrementa la estabilidad oxidativa del aceite de sacha inchi (Plukenetia volubilis)
DOI:
https://doi.org/10.15446/agron.colomb.v43n3.120180Keywords:
Amazonian cinnamon oil, lemon oil, oxidative stability, Rancimat, shelf life (en)aceite de canela amazónica, aceite de limón, estabilidad oxidativa, Rancimat, vida útil (es)
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Essential oils are known for their antioxidant properties, which make them a natural alternative for preventing oxidative rancidity in fixed oils. The aim of this research was to analyze the effects of adding essential oils of Mespilodaphne quixos or Citrus limon on the shelf life of sacha inchi (Plukenetia volubilis) oil. We determined oxidative stability using the Rancimat method at 80 and 100°C. We extrapolated the results to 30°C to estimate the oil shelf life under real storage conditions. Analysis of variance was used to evaluate the effects of oil type and bdose (200-800 mg kg-1) on shelf life. The optimal conditions were identified using an optimal design. The oil of sacha inchi is rich in unsaturated fatty acids, mainly cis-13,16-docosadienoic acid (47.16%) and linolenic acid (35.13%), which may undergo reactions that alter the degrees of unsaturation and alter the properties of the oil. The addition of M. quixos and C. limon essential oils significantly increased the oxidative stability of sacha inchi oil. We obtained the best results with the 800 mg kg-1 dose. The M. quixos oil performed better than the C. limon oil, increasing the shelf life of sacha inchi oil by 2.29 years and 2.07 years, respectively, compared to the control.
Los aceites esenciales son reconocidos por sus propiedades antioxidantes, lo que los convierte en una alternativa natural para prevenir la rancidez oxidativa en aceites fijos. El objetivo de esta investigación fue analizar los efectos que tiene la adición de aceites esenciales de Mespilodaphne quixos o Citrus limon sobre la vida útil del aceite de sacha inchi (Plukenetia volubilis). La estabilidad oxidativa se determinó mediante el método Rancimat a 80 y 100°C, y los resultados se extrapolaron a 30°C para estimar la vida útil en condiciones reales de almacenamiento. Se aplicó un análisis de varianza para evaluar el efecto del tipo de aceite y la dosis (200-800 mg kg-1) sobre la vida útil. Las condiciones óptimas se identificaron usando un diseño optimo. El aceite de sacha inchi es rico en ácidos grasos insaturados, principalmente ácido cis-13,16-docosadienoico (47,16%) y ácido linolénico (35,13%), que pueden sufrir reacciones que provoquen cambios en los grados de insaturación y alteren las propiedades del aceite. Con la adición de aceites esenciales de M. quixos y C. limon, se observó un aumento significativo de la estabilidad oxidativa del aceite evaluado. Los mejores resultados se obtuvieron con la dosis de 800 mg kg-1. El aceite de M. quixos se comportó mejor que el de C. limon, aumentando la vida útil del aceite de sacha inchi en 2,29 años y 2,07 años respectivamente en comparación con el control.
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