IMBIV 05474
INSTITUTO MULTIDISCIPLINARIO DE BIOLOGIA VEGETAL
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Extraction and oxidative stability of chia oil
Autor/es:
GONZÁLEZ AGUSTÍN; LEÓN, ALBERTO EDEL; MARCELA L. MARTÍNEZ; ROMINA BODOIRA; DAMIÁN M. MAESTRI; MARÍA CECILIA PENCI; PABLO D. RIBOTTA
Lugar:
Sevilla
Reunión:
Jornada; 2nd International Conference of Chia-Link Network; 2016
Institución organizadora:
Instituto de la Grasa y Consejo Superior de Investigaciones Científicas
Resumen:
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.
