MANTENIMIENTO DE LA INTEGRIDAD DE LOS DATOS
2.6 CICLO DE VIDA DE LOS SISTEMAS DE INFORMACIÓN
that may limit air access to the sample (Symoniuk, Ratusz, & Krygier, 2016). This phenomenon may thus lead to an underestimation of the shelf-life.
4. Conclusions
The presence of 80 mg lycopene/kg linseed oil led to the same induction time at 110 °C (by Rancimat) obtained using 200 mg/kg of the antioxidant artificial BHT. Significant differences were found between lycopene extract-enriched and pure linseed oil for color. TLE addition significantly increased linseed oil antioxidant capacity (ABTS test) from 2.48 to 3.33 mol TE/g. During storage, the kinetics of formation of all rancidity parameters were first-order. The rate constant k increased with the temperature, while the addition of TLE determined its decrease at all temperatures. The lines that describe the dependence of the natural logarithm of k with respect to the inverse of the temperature (Arrhenius) were parallel; thus, the addition of TLE did not change the oxidation mechanism but, acting as a scavenger, slowed the phenomenon. In conclusion, the addition of TLE increased the shelf-life of linseed oil by 31% (Rancimat test) and by 42% (stability kinetics during storage).
Conflict of interests
The authors declare no conflict of interests
Acknowledgements
Financed by the Fondo Nacional de Desarrollo Científico y Tecnológico, Fondecyt, contract N° 126 – 2015 – FONDECYT. We thank Prof. Dimitri Fessas and Dr. Andrea Brandolini for their comments and suggestions.
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Captions to Figures
Fig. 1. Free fatty acids (FFA), peroxide value, K232, p-anisidine value and K268 during the storage of linseed oil (white symbols) and tomato lycopene extract enriched oil (80 mg lycopene/kg oil; black symbols) at 40 °C (Δ; ▲), 50 °C (□; ■), and 60 °C (○; ●). Curves represent the exponential interpolation (first-order kinetics) while error bars, the standard deviation.
Fig. 2. Arrhenius plots for free fatty acids (FFA), peroxide value, K232, p-anisidine value and K268
related to the storage of linseed oil (○) and tomato lycopene extract enriched oil (80 mg lycopene/kg oil; ●).
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Table 1. Induction time (h ± standard deviation) and shelf-life at 25 °C of different oils, by Rancimat.
90 °C 100 °C 110 °C Shelf life (days)
Linseed oil 11.24±0.02b 4.07±0.01b 2.18±0.05d 90.60b
Linseed oil + BHT* (200 mg/kg) 2.94±0.03b
Linseed oil + TLE** (40 mg lycopene/kg) 2.65±0.04c
Linseed oil + TLE** (80 mg lycopene/kg) 14.72±0.06a 6.40±0.05a 2.91±0.07b 118.76a
Linseed oil + TLE** (120 mg lycopene/kg) 3.06±0.04a
Different letters in the same column or row indicate significant differences among induction times (p<0.05) following LSD multiple range test; *butylhydroxytoluene; **tomato lycopene extract
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Table 2. Characterisation (mean ± standard deviation) of linseed oil without and with addition of tomato lycopene extract (TLE) at a concentration of 80 mg lycopene/kg oil.
Linseed oil Linseed oil + TLE
Moisture 0.52 ± 0.02 a 0.61 ± 0.01 b
Refractive index 1.481 ± 0.000 a 1.480 ± 0.000 b Color coordinates:
L* 36.23 ± 0.35 a 20.97 ± 0.01 b
a* -1.40 ± 0.26 a 5.21 ± 0.05 b
b* 24.43 ± 0.78 a 4.70 ± 0.02 b
Free fatty acids (% oleic acid) 0.61 ± 0.01 a 0.63 ± 0.01 a Peroxide value (meq O2/kg) 0.29 ± 0.02 a 0.31 ± 0.06 a p-Anisidine value 0.16 ± 0.04 a 0.23 ± 0.08 b
K232 1.39 ± 0.03 a 1.42 ± 0.03 a
K268 0.10 ± 0.02 a 0.11 ± 0.01 a
Different letters in the same row indicate a significant difference among means (p<0.05) following t-test.
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Table 3. Fatty acid composition, tocopherols, carotenoids, total polyphenol content (TPC) and antioxidant capacity of linseed oil without and with addition of tomato lycopene extract (TLE) at a concentration of 80 mg lycopene/kg oil.
Linseed oil Linseed oil + TLE Fatty acids (%)
C 16:0 (Palmitic) 4.70 ± 0.06 a 4.81 ± 0.04 a C 18:0 (Stearic) 4.14 ± 0.01 a 4.10 ± 0.03 a C 18:1 (ω9) (Oleic) 19.12 ± 0.14 a 19.26 ± 0.01 a C 18:1 (ω7) (Vaccenic) 0.59 ± 0.10 a 0.66 ± 0.00 a C 18:2 (ω6) (Linoleic) 15.40 ± 0.03 a 15.74 ± 0.00 b C 18:3 (ω3) (α-linolenic) 55.90 ± 0.25 a 55.29 ± 0.01 a C 20:0 (Arachic) 0.15 ± 0.01 a 0.14 ± 0.00 a
SFA 8.99 ± 0.05 a 9.05 ± 0.01 a
MUFA 19.71 ± 0.24 a 19.92 ± 0.01 a
PUFA 71.30 ± 0.28 a 71.03 ± 0.01 a
α-tocopherol (mg/100 g) 0.35 ± 0.00 a 1.56 ± 0.02 b β-tocopherol (mg/100 g) 0.59 ± 0.00 a 0.60 ± 0.03 a γ-tocopherol (mg/100 g) 57.15 ± 2.51 a 56.08 ± 2.01 a δ-tocopherol (mg/100 g) 0.78 ± 0.11 a 0.68 ± 0.03 a
β–cryptoxanthin (mg/100 g) 0.03 ± 0.00 0.04 ± 0.00
Lutein (mg/100 g) 0.54 ± 0.01 0.50 ± 0.03
Zeaxanthin (mg/100 g) 0.04 ± 0.00 0.05 ± 0.00
Lycopene (mg/100 g) nd 8.00 ± 0.00
TPC (mg GAE/kg) 56.39 ± 2.73 a 55.16 ± 1.76 a
ABTS (µmol TE/g)
Hydrophilic 0.57 ± 0.04 a 0.66 ± 0.01 b
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Lipophilic 1.85 ± 0.05 a 2.67 ± 0.03 b
Total antioxidant capacity 2.48 ± 0.08 a 3.39 ± 0.01 b
Different letters in the same row indicate a significant difference among means (p<0.05) following t-test; not detectable.
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Table 4. Activation energy (Ea), z-value and shelf-life at 25 °C (days), for free fatty acids (FFA), peroxide value (PV), K232, p-anisidine value (p-AV) and K268 in linseed oil without and with addition of tomato lycopene extract (TLE) at a concentration of 80 mg lycopene/kg oil.
Ea (kJ/mol)
z (°C)
Shelf-life (days) Linseed Linseed +
TLE Linseed Linseed +
TLE Linseed Linseed +
TLE
FFA 35.9 40.5 55.6 49.3 337.1 542.9
PV 24.5 24.8 81.4 80.6 132.7 165.4
K232 37.8 38.2 52.9 52.4 157.1 225.5
p-AV 35.6 40.8 56.1 49.0 165.8 259.8
K268 41.2 41.7 48.4 47.9 202.4 246.7
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Highlights
The effect of tomato lycopene extract (TLE) on linseed oil shelf life was evaluated 80 mg lycopene/kg oil showed the same induction time at 110 °C of 200 mg BHT/kg oil TLE addition slowed oil degradation without changing the mechanism
Rancidity followed first order kinetics during storage at 40-60 °C until 90 days TLE increased oil shelf-life at 25 °C by 31% (Rancimat) and 42% (kinetics)