INVESTIGADORES
GONZALEZ Agustin
capítulos de libros
Título:
Extraction and oxidative stability of chia oil
Autor/es:
AGUSTÍN GONZÁLEZ; ROMINA BODOIRA; MARIA CECILIA PENCI; ALBERTO E. LEÓN; DAMIAN MAESTRI; PABLO RIBOTTA; MARCELA MARTINEZ
Libro:
Chia (Salvia hispanica L.) the old food of the future
Editorial:
Editorial Universidad de Sevilla
Referencias:
Lugar: Sevilla; Año: 2018; p. 54 - 61
Resumen:
SUMMARY: The aims of this research were to: i) study the effect of screw pressing extraction parameters on chia oil yield and quality; ii) evaluate the effectiveness of natural antioxidants alone and/or in combination and microencapsulation process on the oxidative stability of chia oil. The maximum oil yield (82.2 g/100 g oil) was obtained under the following conditions: 10% seed moisture content, 6 mm restriction die, 20 rpm screw press speed and 30 °C barrel temperature. The screw pressing technology displayed oils with acceptable chemical quality. Microencapsulation procedure increased chia oil shelf life of about 30 to 48% during the storage period.