Determination of the Oxidative Stability of Omega-3 Oil Using Electrochemical Impedance Spectroscopy
Resumen
One of the main challenges in the supplements and food industry is maintaining the oxidative stability of Omega-3 rich oils, which are highly susceptible to oxidation. The oxidation of these oils not only affects their quality and flavor but can also diminish their health benefits, such as reducing inflammation and supporting brain function. This study evaluates the oxidative stability of Omega-3 oil using electrochemical impedance spectroscopy (EIS), a technique that offers a faster and non-destructive alternative compared to traditional chemical methods. Oil samples were subjected to autoxidation at room temperature and analyzed over a frequency range of 3 kHz to 100 kHz, while peroxide levels were measured using traditional bromatological techniques for comparison. The results revealed a strong linear correlation (R² = 0.99) between peroxide levels and imaginary dielectric permittivity, highlighting the potential of EIS to effectively characterize the oxidative stability of Omega-3 oil. This finding is significant because EIS allows for faster and non-destructive evaluation, facilitating real-time monitoring of oxidation in Omega-3 oils, which could be particularly beneficial for manufacturers seeking to ensure the quality of their products more efficiently. Additionally, the use of EIS can reduce costs and analysis times, improving the efficiency of quality control processes. However, possible disadvantages include the need for specialized equipment and precise calibration of the method for different types of oils. Future research should focus on further optimizing and validating this method under different storage and processing conditions, as well as exploring its applicability to other types of edible oils and Omega-3 derived products to ensure their quality and safety. Moreover, it would be beneficial to investigate the integration of EIS into automated production lines for continuous monitoring, which could revolutionize the way Omega-3 oil quality is assured in the industry.
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Derechos de autor 2024 Brenda Patricia Rodríguez Villanueva, Sandra Milena Rodríguez Villanueva , Roberto Del Cristo Martínez Mejía, Henry Nuñez Coavas
Esta obra está bajo licencia internacional Creative Commons Reconocimiento 4.0.
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