Supercritical carbon dioxide extraction of oil from Mexican chia seed (Salvia hispania L.):

VANESA Y. IXTAINA; ANDREA VEGA; SUSANA M. NOLASCO; MABEL C. TOMÁS; MIQUEL GIMENO; EDUARDO BÁRZANA; ALBERTO TECANTE

JOURNAL OF SUPERCRITICAL FLUIDS

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2010 vol. 55 p. 192 - 199

0896-8446

Supercritical carbon dioxide (SC-CO2) was employed to extract oil rich in omega-3 fatty acids(FAs) from chia seeds, and the physicochemical properties of the oil were determined. A centralcomposite rotatable design was used to analyze the impact of temperature (40 ºC, 60 ºC and 80 ºC), pressure (250 bar, 350 bar and 450 bar) and time (60 min, 150 min and 240 min) on oil extraction yield, and a response surface methodology (RSM) was applied. The extraction time and pressure had the greatest effects on oil. The highest oil yield was 92.8% after 300 min of extraction time at 450 bar. The FA composition varied depending on operating conditions but had a high content of α-linolenic acid (44.4% to 63.4%) and linoleic acid (19.6% to 35.0%). The rheological evaluation of the oils indicated a Newtonian behavior. The viscosity of the oil decreased with the increase in temperature following an Arrhenius-type relationship.