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Validation of the rancimat test for the assessment of the relative stability of fish oils
The induction periods for the peroxidation of various fish oils at 55–90°C were studied by the Rancimat test. The natural logarithms of the induction periods varied linearly with respect toExpand
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Growth and yield of chia (Salvia hispanica L.) in the Mediterranean and desert climates of Chile
5 CHILEAN JOURNAL OF AGRICULTURAL RESEARCH 76(1) JANUARY-MARCH 2016 3 ULY-SEPTEMBER Chia (Salvia hispanica L.) is a species with seeds that have high essential fatty acid content, which hasExpand
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Increased susceptibility of cellular membranes to the induction of oxidative stress after ingestion of high doses of fish oil: effect of aging and protective action of dl-α tocopherol supplementation
Abstract Feeding young and aged rats (2 and 18 months old, respectively) with sardine oil (10 g/kg body weight) for 14 days increases the content of eicosapentaenoic acid and docosahexaenoic acid inExpand
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Inhibitory effect of boldine on fish oil oxidation
The antioxidative effect of boldine, an alkaloid extracted fromPeumus boldus Mol. (boldo), was assayed on the spontaneous and on the metal-induced oxidation of fish oil. The inhibitory effect ofExpand
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Flavonoids as stabilizers of fish oil: An alternative to synthetic antioxidants
The antioxidant activities against fish oil oxidation of six commercially available flavonoids and of five flavonoids purified from two Chilean native plants were compared to those ofdl-α-tocopherolExpand
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Thermal stability of some commercial synthetic antioxidants
Synthetic antioxidants are widely applied substances in human food and in animal feed industries. These products, which are mainly derived from phenolic structures, were developed to avoid or retardExpand
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Docosahexaenoic acid (DHA), essentiality and requirements: why and how to provide supplementation
Lipids comprize from 50-60% of the structural matter of the brain and docosahexaenoic acid (C22:6, DHA) is the most  important omega-3 long-chain polyunsaturated fatty acid in the brain phospholipidsExpand
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El salmón: un banquete de salud
Chile es actualmente el primer exportador de salmon a nivel mundial, un pez muy apetecido por sus caracteristicas organolepticas. El salmon es, ademas, una fuente importante de acidos grasosExpand
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Differential inhibitory effect of alpha-, beta-, gamma-, and delta-tocopherols on the metal-induced oxidation of Cholesterol in unilamellar phospholipid-cholesterol liposomes
: Cholesterol oxidation products (COPs) are present in biological tissues and in foods. The inhibitory effect of antioxidants, such as tocopherols, on COPs formation has been only partiallyExpand
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Biotechnology of lipids: The use of lipases for the structural modification of fats and oils
The food industry has introduced chemical and enzymatic procedures for the modification of fats and oils to allow the improvement of their organoleptic and/or nutritional properties. As chemicalExpand
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