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 Q₁₀ 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.

中文翻译：

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奇亚（Salvia hispanica L.）和芝麻（Sesamum indicum L.）油混合物的氧化稳定性

奇亚油和芝麻油是必需脂肪酸的重要来源。但是，它们的ω-3：ω-6比例不符合营养建议。一种提高比率的可行方法是混合不同的油，但前提是要了解新基质的物理和化学变化。研究的目的是使用Rancimat方法确定正麻油混合物的理化特性和氧化稳定性指数（OSI）。测试的四种ω-3：ω-6混合物（1：4、1：6、1：8和1:10）暴露于110、120和130°C的温度下。对于每种温度，混合物的OSI值分别在6.24-8.08、3.07-4.00和1.62-2.01小时之间变化。此外，它们的平均活化能，焓，熵和Q ₁₀分别为88.4 kJ / mol，85.2 kJ / mol，-41.1 J / mol K和2.0。最后，在25°C下进行的货架期预测表明稳定时间在80到123天之间。因此，将奇亚油和麻油混合使用可产生具有良好平衡的必需脂肪酸的混合物。