Extraction and oxidative stability of chia oil

GONZALEZ, AGUSTÍN; BODOIRA R; MARÍA CECILIA PENCI; LEON, ALBERTO; DAMIÁN M. MAESTRI; PABLO RIBOTTA; MARTINEZ MARCELA

Chia (Salvia hispanica L.) the old food of the future

Editorial Universitaria de Sevilla

Lugar: Sevilla; Año: 2016; p. 59 - 66

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 theoxidative stability of chia oil. The maximum oil yield (82.2 g/100 g oil) was obtainedunder the following conditions: 10% seed moisture content, 6 mm restriction die, 20rpm screw press speed and 30 °C barrel temperature. The screw pressing technologydisplayed oils with acceptable chemical quality. Microencapsulation procedure increased chia oil shelf life of about 30 to 48% during the storage period.