Oxidation Stability of Chia Seeds Flour
4 Jun 2017Many studies have demonstrated that an increased intake of saturated lipids and trans-fatty acids is closely related to the incidence of cardiovascular disease, whereas the consumption of lipids rich in ω-3 fatty acids reduces the risk of this pathology. Chia (Salvia hispanica L.) seed is among the richest natural source of α-linolenic acid (C18:3) which nutritionally represents the most important source of ω-3. This application note presents the OXITEST for the determination of the oxidation stability of various sample types, without the need for preliminary fat separation.
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OXITEST - Oxidation Stability Reactor
Velp ScientificaThe OXITEST is designed for R&D and QC for the study of the behaviour of fat oxidation stability. The OXITEST speeds up the oxidation process and measures the absolute pressure change of oxygen inside the two titanium heating chambers at a constant temperature, thus monitoring the oxygen uptake by reactive components in the sample and automatically generating an IP value for further analysis via software.