Characterization of chia seed oils obtained by pressing
Noting the increasing popularity of chia oil as a very important source of n-3 and n-6 fatty acids, this study presents a view of the characteristics of chia seed oil obtained by pressing and solvent extraction and could serve as a starting point to define quality standards since there are little specifications available for this non
Characterization of chia seed oils obtained by pressing and solvent extraction Article (Available) in Journal of Food Composition and Analysis 24(2):166-174 · March 2011 with 2,550 Reads
Characterization of chia seed oils obtained by pressing
Characterization of chia seed oils obtained by pressing and solvent extraction Vanesa Y. Ixtaina a,b, Marcela L. Martı´nez c, Viviana Spotorno d, Carmen M. Mateo b, Damia´n M. Maestri c, Bernd W.K. Diehl e, Susana M. Nolasco b,**, Mabel C. Toma´s a,* a
Author's personal copy Original Article Characterization of chia seed oils obtained by pressing and solvent extraction Vanesa Y. Ixtainaa,b, Marcela L. Mart ´nezc, Viviana Spotornod, Carmen M
Physicochemical characterization of chia ( Salvia
A physicochemical characterization of oil from chia seeds was carried out. Proximate composition analysis showed that fat and fiber were the principal components in the raw chia flour. Physical characterization showed that chia oil has a relative density from 0.9241, a refraction index of 1.4761 and a color with more yellow than red units.
Physicochemical characterization of chia (Salvia hispanica) seed oil from Argentina G. Uzunova 1, acidity value is similar to chia oil obtained by pressing seed from Guatemalan seeds with 1.64 mg KOH/g oil . The oxidative stability of foods is dependent on the composition, concentrations and activity of reaction substrates and antioxidants. In order to minimize the use of food
Physicochemical characterization of chia (Salvia hispanica
A physicochemical characterization of oil from chia seeds was carried out. Proximate composition analysis showed that fat and fiber were the principal components in the raw chia flour. Physical characterization showed that chia oil has a relative density from 0.9241, a refraction index of 1.4761 and a color with more yellow than red units.
The objective of this study was to chemically and nutritionally characterize the commercial chia seeds and oil from Chile and investigate their antioxidant potential by different in vitro methods. The chia seed presented a good source of protein (25.32 g/100 g), oil (30.22 g/100 g) and total dietary fiber (37.50 g/100 g), with predominant insoluble fiber (35.07 g/100 g).
Chemical Characterization of CHIA ( Salvia hispanica L
The chia seed can be considered a functional food because it is a source of ω-3fatty acids, with at least 0.1 g of ω-3 in 100 g of product,and has high levels of total dietary fiber, up to 3 g in 100 g of product and protein. Extraction, quantification and profiling of the phenolic compounds of chia seeds
Abstract. Extraction of chia seed oil was performed with supercritical carbon dioxide (SC-CO 2).To investigate the effects of pressure and temperature on the oil solubility and yield, two isobaric (250 and 450 bar) and two isothermal (40 and 60 °C) extraction conditions were selected.