EXTRACTION AND OXIDATIVE STABILITY OF CHIA OIL

P. D. RIBOTTA; CECILIA PENCI; M. L. MARTÍNEZ; A. E. LEÓN; A. GONZÁLEZ; D. M. MAESTRI; BODOIRA R.M

CHIA (Salvia hispanica L.) THE OLD FOOD OF THE FUTURE

Universidad de Sevilla

Año: 2018; 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 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.