Modification ω-6/ω-3 ratio and increase of the shelf life of anchovy oil (Engraulis ringens) with addition of olive oil (Olea europaea)

Abstract

In the food industry, oil blending represents a simple method for the generation of products with desired nutritional and technological properties. The objective of this work was to blend anchoveta oil (AO) with virgin olive oil (VOO) to modify the ω-6/ω-3 ratio of the product for nutritional purposes and to evaluate its oxidative stability index (OSI) for technological purposes. Four AO/VOO blends were formulated: 50/50, 40/60, 30/70 and 20/80 (w/w), generating a ω-6/ω-3 ratio between 0.610–2.129, nutritionally recommendable. The Rancimat method allowed determining the OSI of the formulations at temperatures of 100, 110 and 120 °C, finding OSI ranges between 0.963–3.410 h, 0.430–1.730 h and 0.183–0.813 h, respectively. The kinetic behavior of the formulations with respect to activation energy (89.622 to 93.414 kJ/mol), entropy (−13.248 to −17.657 kJ/mol), enthalpy (86.455 to 90.248 kJ/mol), Gibbs energy (91.928 to 96.348 kJ/mol) and Q10 (2.090 to 2.153) has been described. The formulations are proposed as an alternative to increase the shelf life of AO and increase the nutritional value of VOO.