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Comparison of the oxidative stability and antioxidant activity of extra-virgin olive oil and oils extracted from seeds of Colliguaya integerrima and Cynara cardunculus under normal conditions and after thermal treatment

dc.contributor.authorabril, diana
dc.contributor.authorMirabal-Gallardo, Yaneris
dc.contributor.authorGonzález, Aymeé
dc.contributor.authorMarican, Adolfo
dc.contributor.authorDurán-Lara, Esteban F.
dc.contributor.authorSilva Santos, Leonardo
dc.contributor.authorValdés, Oscar
dc.date.accessioned2023-01-09T17:12:25Z
dc.date.available2023-01-09T17:12:25Z
dc.date.issued2019
dc.identifier.urihttp://repositorio.ucm.cl/handle/ucm/4355
dc.description.abstractWe investigated the potential of two oil extracts from seeds of Colliguaya integerrima (CIO) and Cynara cardunculus (CO) to use as nutritionally edible oils. For this purpose, oil quality was accessed by determining the fatty acid composition, peroxide value, acid value, iodine value, saponification number, phenolic contents, and oxidative stability during thermally induced oxidation of CIO and CO oils and compared to those of extra-virgin olive oil (EVOO). The chemical composition results demonstrated that both oils could be nutritional sources of essential unsaturated fatty acids. Moreover, according to the gravimetric analysis, the main decomposition step occurred in the temperature range of 200–420 °C, showing a similar thermal behavior of EVOO oil. However, CO and EVOO oils showed a higher phenolic content at degradation onset temperature (T0) in contrast with CIO oil. The antioxidant activity of the different studied oils showed a direct correlation with the phenol contents, up to temperatures around 180 °C, where the percentage of free radical scavenging assay for EVOO was higher than CO in contrast with the TPC values. Finally, we analyzed the minor components before and after heating CIO and CO at 180 °C by gas chromatography–mass spectrometry (GC–MS) using library search programs.es_CL
dc.language.isoenes_CL
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Chile*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/*
dc.sourceAntioxidants, 8(10), 470es_CL
dc.subjectColliguaya integerrima oiles_CL
dc.subjectCynara cardunculus oiles_CL
dc.subjectThermal behaviores_CL
dc.subjectMinor componentses_CL
dc.subjectAntioxidant activityes_CL
dc.titleComparison of the oxidative stability and antioxidant activity of extra-virgin olive oil and oils extracted from seeds of Colliguaya integerrima and Cynara cardunculus under normal conditions and after thermal treatmentes_CL
dc.typeArticlees_CL
dc.ucm.facultadFacultad de Ciencias Básicases_CL
dc.ucm.indexacionScopuses_CL
dc.ucm.indexacionIsies_CL
dc.ucm.doidoi.org/10.3390/antiox8100470es_CL


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