Extraction and oxidative stability of chia oil

AGUSTÍN GONZÁLEZ; BODOIRA ROMINA; PENCI MARÍA CECILIA; ALBERTO EDEL LEÓN; DAMIÁN MAESTRI; PABLO RIBOTTA; MARTINEZ MARCELA

Sevilla

Jornada; 2nd International Conference of Chia-Link Network; 2016

Instituto de la Grasa

Theaims of this research were to: i) study the effectof screw pressing extractionparameters on chia oil yield and quality; ii)evaluate the effectiveness ofnatural antioxidants alone and/or in combinationand microencapsulation processon the oxidative stability of chia oil.  The maximum oil yield (82.2 g/100g oil) wasobtained under the following conditions: 10% seed moisturecontent, 6 mm restriction die, 20 rpm screw pressspeed and 30 °C barreltemperature. The screw pressing technology displayed oilswith acceptablechemical quality. Microencapsulation procedure increased chiaoil shelf life ofabout 30 to 48% during the storageperiod.