Title of article
Characterization of chia seed oils obtained by pressing and solvent extraction
Author/Authors
Ixtaina، نويسنده , , Vanesa Y. and Martيnez، نويسنده , , Marcela L. and Spotorno، نويسنده , , Viviana and Mateo، نويسنده , , Carmen M. and Maestri، نويسنده , , Damiلn M. and Diehl، نويسنده , , Bernd W.K. and Nolasco، نويسنده , , Susana M. and Tomلs، نويسنده , , Mabel C.، نويسنده ,
Pages
9
From page
166
To page
174
Abstract
The oil yield, fatty acid composition and the physicochemical and quality characteristics of chia crude seed oils obtained by pressing and solvent extraction were determined. The extraction methods assayed influenced significantly the oil yield, obtaining about 30% more oil by solvent than by pressing. The main fatty acids ranked in the following order of abundance: α-linolenic acid (α Ln) > linoleic acid (L) > oleic acid (O) ≈ palmitic acid (P) > stearic acid (S) for both extraction systems. The n-3/n-6 FA ratio of chia oils ranged from 3.18 to 4.18, being markedly higher than that reported for other vegetable oils. The main triacylglycerols were: αLnαLnαLn > αLnαLnL > αLnLL > αLnαLnP > αLnLO ∼ αLnLP, which represent about 87–95% of the total content of these compounds. The quality and composition of some minor constituents of chia seed oils were influenced by the extraction process. Oils presented a moderate content of bioactive components, such as tocopherols, polyphenols, carotenoids and phospholipids; the high unsaturation level determined their low oxidative stability.
Keywords
Salvia hispanica L. , Seed oil , Oxidative stability , Omega-3 fatty acid , Polyunsaturated fatty acids , Extraction system , antioxidants , Traditional food , Food analysis , Food Composition , biodiversity
Journal title
Astroparticle Physics
Record number
2033265
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