TOMAS Mabel Cristina
capítulos de libros
Characterization of chia (Salvia hispanica L.) white and dark seeds and oils
V.Y. IXTAINA; S.M. NOLASCO; M. C. TOMÁS
Advances in Fats and Oils Research
Editorial Transworld Research Network - Ed. M. C. Tomás
Lugar: Kerala, India; Año: 2010; p. 135 - 147
The increasing popularity of chia oil as a source of ¦Ø-3 fatty acids is evident, led us to this study concerning the differences between white and dark Argentinean chia seeds morphology and the oils obtained from them. Salvia hispanica fruit consist in a nutlet, commonly named as seed, whose morphology was examined using scanning electron microscopy . Both types of seeds are very similar, with some differences in pericarp surface and the layer of bone cells arrange. The analysis of the corresponding oils revealed slightly but statistically significant differences in some parameters, mainly in fatty acid composition, iodine value, refractive index and acid value. In spite of the differences in fatty acid composition, both white and dark chia seed oil possess a high ¦Ø-3 and ¦Ø-6 content, which gives them the high importance from a nutritional point of view. Chia seed oils contained about 280-300 mg/kg of tocopherols, natural antioxidants present in the oil, mainly as g-tocopherol (¡Ö 85%) and ¦Ä-tocopherol. The high oil yield of the seeds and its similar physico ¨C chemical properties in comparison with other commercial edible oils, make it a potential alternative oil source. Furthermore, the fatty acid composition and tocopherol content play significant and/or synergistic roles in the quality of the oil.