Oxidative Stability of Chia (<scp><i>Salvia hispanica</i></scp> L.) and Sesame (<scp><i>Sesamum indicum</i></scp> L.) Oil Blends

Abstract

Abstract Chia and sesame oils are important sources of essential fatty acids; however, their ω‐3:ω‐6 proportions do not comply with nutritional recommendation. A feasible approach to improve the ratio is to blend different oils, but only after understanding physical and chemical changes of the new matrix. Objective of the investigation was to determine the physico‐chemical characteristics and the oxidative stability index (OSI), using the Rancimat method, of chia‐sesame oil blends. The four ω‐3:ω‐6 blends tested (1:4, 1:6, 1:8, and 1:10) were exposed to temperatures of 110, 120, and 130 °C. The OSI values of the mixtures varied between 6.24–8.08, 3.07–4.00, and 1.62–2.01 hours for each temperature, respectively. In addition, their mean activation energy, enthalpy, entropy, and Q 10 were 88.4 kJ/mol, 85.2 kJ/mol, −41.1 J/mol K, and 2.0. Finally, a shelf life prediction performed at 25 °C indicated stability times between 80 and 123 days. Therefore, combining chia and sesame oils produced blends with a good balance of essential fatty acids.