Characterization of chia seed oils obtained by pressing and solvent extraction
- Ixtaina, Vanesa Yanet
- Martinez, Marcela Lilian
- Spotorno, Viviana Graciela
- Mateo, Carmen Margarita
- Maestri, Damian
- Diehl, Bernd W. K.
- Nolasco, Susana Maria
- Tomás, Mabel Cristina
DOIAbstract
The oil yield, fatty acid composition and the physicochemical and quality characteristics of chia crude seed oils obtained by pressing and solvent extraction were determined. The extraction methods assayed influenced significantly the oil yield, obtaining about 30% more oil by solvent than by pressing. The main fatty acids ranked in the following order of abundance: α-linolenic acid (α Ln). > linoleic acid (L). > oleic acid (O). ≈ palmitic acid (P). > stearic acid (S) for both extraction systems. The n-3/. n-6 FA ratio of chia oils ranged from 3.18 to 4.18, being markedly higher than that reported for other vegetable oils. The main triacylglycerols were: αLnαLnαLn. > αLnαLnL. > αLnLL. > αLnαLnP. > αLnLO. ∼ αLnLP, which represent about 87-95...
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