Characterization of chia (Salvia hispanica L.) crude seed oils obtained by pressing and solvent extraction

VANESA Y. IXTAINA; MARCELA L. MARTINEZ; VIVIANA SPOTORNO; CARMEN M. MATEO; DAMIÁN M. MAESTRI; BERND W.K. DIEHL; SUSANA M. NOLASCO; MABEL C. TOMÁS

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

ACADEMIC PRESS INC ELSEVIER SCIENCE

Lugar: Roma, Italia ; Año: 2011 vol. 24 p. 166 - 174

0889-1575

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 extractions methods assayed influenced significantly the oil yield, obtaining about 30% more oil by solvent than by pressing. The fatty acids ranked in the following order of abundance: ¦Á-linolenic acid (¦Á Ln) > linoleic acid (L) > oleic acid (O) ¡Ö stearic acid (S) > palmitic acid (P) for both extraction systems. The ¦Ø-3/¦Ø-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 triacylglycerides were: ¦ÁLn¦ÁLn¦ÁLn > ¦ÁLn¦ÁLnL > ¦ÁLnLL > ¦ÁLnLO > ¦ÁLn¦ÁLnP, which represent about 83-90% of the total triglycerides found. 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, but the high unsaturation level determined their low oxidative stability.