Choibá (Dipteryx oleifera Benth.) is a
promising source of edible oil with high nutritional quality and a
significant content of oleic acid (52% - 54%). To
promote Choibá as source of edible oil is necessary
to ensure its stability along the time of production,
distribution and storage, as well as knowing its
toxicity. Loss of nutritional and organoleptic quality
in lipids is mainly due to lipid peroxidation
reactions. The aim of this research was to evaluate the
oxidative stability of Choibá oil supplemented
with rosemary extract (Rosmarinus
officinalis L.), and to evaluate the degradation kinetics and shelflife
at 35˚C, 45˚C and 55˚C without addition of antioxidants (Control) and with
addition of best
concentration of rosemary extract obtained from
previous study. Progress in oil oxidation was
measured through the extent of oxidation products:
peroxide value (PV) and thiobarbituric acid
reactive substances (TBARS); additionally, the
cytotoxic and mutagenic effect using MTT and DNA
comet alkaline test over human lymphocytes were
evaluated. Results revealed that the addition of
rosemary extract at 1500 mg/L significantly reduced de
formation of hydroperoxides (PV), more than
BHT. Through correlations between concentrations of
antioxidant (including control without
antioxidant) with peroxide values, the kinetics of
degradation and shelf-life of Choibá oil with predictive models are evaluated in real time and accelerated conditions
(35˚C, 45˚C and 55˚C) using the Arrhenius
equation. In addition, the oxidation reactions of this oil follow a first order
kinetic model for PV and zero order kinetic
model for TBARS. The rate of formation of PV was dependent on the
storage temperature, according to the Arrhenius
equation with activation energy of 4611.51 J/mol for
Control and 7409.58 J/mol for RE1500 treatment. The
result of TBARS did not adjust to Arrhenius
model, thus measurement of malondialdehyde (MDA) wasn’t
a useful parameter for shelf-life
determination of Choibá oil. Toxicological tests showed
the oil did not show cytotoxicity or genotoxicity
at concentrations up to 1200 μg/mL, presenting
estimated IC50 values of 5830 μg/mL, which
represents a low risk of cell damage, however, more
tests must be carried out to ensure complete
safety of this new food ingredient.
Author
(s) Details
Andrés Felipe Alzate-Arbelaez
Facultad de Ciencias, Universidad Nacional de Colombia, Medellín, Colombia.
Ana María Piedrahita
Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Medellín,
Colombia.
Jeanine Peñaloza
Tecnas S.A., Medellín, Colombia.
Álvaro Cogollo
Jardín Botánico de Medellín “Joaquín Antonio Uribe”, Medellin, Colombia.
Benjamin Rojano
Facultad de Ciencias, Universidad Nacional de Colombia, Medellín, Colombia.
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