Chemical Evaluation of Oil Extracted from Chia Seed (Salvia hispanica L.)

Document Type : Research Paper

Authors

1 M. Sc. Student of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

2 Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Abstract

Introduction: Oils and fats play important roles in human nutrition. Due to its special and important compounds, chia oil might be employed in food and pharmaceutical industries. The aim of this investigation was to evaluate the chemical properties of the oil extracted from chia seed.
Materials and Methods: Three different varieties of chia seeds were obtained from local market and subjected to cold solvent extraction. The extracted oils were subjected to a series of chemical tests consisting of the determination of fatty acids composition, iodine and saponification values, identification and quantification of fractions present in the nonsaponifiable matter and measurement of phosphorus and phospholipid concentration.
Results: The results indicated that the seeds contained approximately 31-34% oil. Linolenic acid was the predominant fatty acid present (66%) followed by linoleic, palmitic, oleic and stearic acids in respective decreasing order. Beta-sitosterol and gama-tochopherol were the predominant sterol and tochopherol present.
Conclusion: Chia seed has become increasingly important for human health and nutrition because of its high content of -linolenic acid. Although the oil might be susceptible to oxidative rancidity due to high content to linolenic acid, however it might be employed in food and pharmaceutical industries.

Keywords

References

Ayerza, R. & Coates, W. (2011). Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.). Industrial Crops and Products, (34), 1366– 1371
 Bushway, A., Belyea, P. R. & Bushway, R. J. (1981). Chia Seed as a Source of Oil, Polysaccharide, and Protein. Journal of Food Science, (46), 1349-1350.
Ciftci, O. N., Przybylski, R. & Rudzińska, M. (2012). Lipid components of flax, perilla, and chia seeds. European Journal of Lipid Science and Technology, 114, 794–800.
Dąbrowski, G., Konopka1, I., Czaplicki, S. & Tańska, M. (2016). Composition and oxidative stability of oil from Salvia hispanica L. seeds in relation to extraction method. European Journal of Lipid Science and Technology, 1-26.
Eshratabadi, P., Fatemi, H. & Ghavami, M. (2007). Synergistic effect of soybean phospholipid in oils and fats. Journal of Food Technology & Nutrition, 4, (4). [In Persion]
Ghavami, M., Gharachorlo, M. & Ghiassi Tarzi, B. (2008). Laboratory Techniques Oils & Fats. Islamic Azad University Press, Research and Science Branch, Tehran [In Persion]
Ixtaina, V. Y., Martínez, M. L., Spotorno, V., Mateo, C. M., Maestri, D. M., Diehl, B. W. K., Nolasco, S.M. & Toma´s, M. C. (2011). Characterization of chia seed oils obtained by pressing and solvent extraction. Journal of Food Composition and Analysis, 24(2), 166–174.
Jnawali, P., Kumar, V. & Tanwar, B. (2016). CELIAC DISEASE: Overview and considerations for development of gluten-free food. Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab-144411, India. 1-33.
Marineli, R., Aguiar Moraes, É., Alves Lenquiste, S., Teixeira Godoy, A., Nogueira Eberlin, M. & Roberto Maróstica Jr, M. (2014). Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.). LWT - Food Science and Technology, 1-7.
 Martínez-Cruz, O. & Paredes-López, O. (2014). Phytochemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultrahigh performance liquid chromatography. Journal of Chromatography A, (1346), 43–48.
Paquot, C. (1970). International Union of Pure and Applied Chemistrt, Standard Methods for the Analysis of Oils, Fats and Derivatives, 6th edn., Pergamon Press, U.K.
 Peiretti, P. G. & Gai, F. (2009) “Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth,” Animal Feed Science and Technology, 148(2–4), 267– 275.
Segura-Campos, M. R., Ciau-Solís, N., Rosado-Rubio, G., Chel-Guerrero, L. & Betancur-Ancona, D. (2014). Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México. Agricultural Sciences, 5 (3), 220-226.
Timilsenaa, Y. P., Vongsvivut, J., Adhikaria, R. & Adhikari, B. (2017). Physicochemical and thermal characteristics of Australian chia seed oil. Food Chemistry, (228), 394–402.
Tuberoso, C., Kowalczyk, A., Sarritzu, E. & Cabras, P. (2007). Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chemistry, 103, 1494–1501.
Velasco, L. & Fernandez-Martinez, J. M. (2002). Breeding oilseed crops for improved oil quality. Journal of Crop Production, 5 (1–2), 309–344.
Yang, B., Wang, Y. & Yang, J. (2006). Optimization of enzymatic degumming process for rapeseed oil. Journal of the American Oil Chemists’ Society, 83, 653-658.
 
Journal of Food Technology and Nutrition
Volume 18, Winter 2021
January 2021
Pages 27-36

Files

Share

How to cite

Statistics