Influence of storage conditions on the quality of semi-defatted chia (Salvia hispanica L.) flour

GUIOTTO, ESTEFANIA NANCY; NOLASCO, SUSANA MARÍA; TOMÁS, MABEL CRISTINA

JSFA Reports

Wiley Online Library (Online service)

Lugar: Great Britain; Año: 2022 vol. 2 p. 490 - 499

BackgroundThis research evaluates the effects of storage conditions on the quality of the semi-defatted chia (Salvia hispanica L.) flour (SDCF), a by-product from chia seed oil by cold pressing extraction with high nutritional value. For this purpose, SDCF was packaged in different types of packaging materials such as polyethylene (PE), polypropylene (PP), metalized biaxially oriented polypropylene films (BOPP), and triple kraft (K) and stored at 4 ± 1 and 20 ± 2°C for 240 days. Moisture content, fatty acids composition by GC, tocopherol content by HPLC, total phenolic content (TPC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity assays by spectrophotometry were determined. Oxidative stability was monitored by peroxide values (PV), induction time (Rancimat), and free fatty acids content (FFA).ResultsMoisture content was below 9% during storage, and the fatty acids profile was stable under different storage conditions. The TPC and DPPH radical scavenging activity, γ- and δ- tocopherol contents decreased significantly (p