Chia (Salvia hispanica L.) oil extraction: Study of processing parameters

Martínez, Marcela Lilian; Marín, María Andrea; Faller, Camila M. Salgado; Revol, Juliana; Penci, María Cecilia; Ribotta, Pablo Daniel

doi:10.1016/j.lwt.2011.12.032

Cited by 99 publications

(100 citation statements)

References 21 publications

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“…The precipitated solids were recovered, washed with n-hexane, dried and weighed. Solid content was expressed as g solids/100 g extract (oil + solid) (Martínez et al, 2012).…”

Section: Fines Solid Content In Oilmentioning

confidence: 99%

“…Response surface methodology (RSM) was used to model and optimize the conditions of oil extraction for walnut and almonds fruits (Montgomery, 2005;Akinoso and Raji, 2011;Martínez et al, 2012;2017;Martínez and Maestri, 2015). Experiments were planned by applying 3 2 factorial designs (Montgomery, 2005).…”

Section: Experimental Design and Response Surface Analysismentioning

confidence: 99%

“…These consist of a number of unit operations such as cracking, cooking, flaking, drying or moistening (Wiesenborn et al, 2001;Martínez et al, 2008;Savoire et al, 2013;Martínez and Maestri, 2015;Martínez et al, 2017). Seed moisture content appears to be a key process variable, as reported in several research projects with various oilseeds (Singh and Bargale, 1990;Hamm and Hamilton, 2000;Wiesenborn et al, 2001;Singh et al, 2002;Martínez et al, 2008;2012;2017).…”

Section: Introductionmentioning

confidence: 97%

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Walnut and almond oil screw-press extraction at industrial scale: Effects of process parameters on oil yield and quality

et al. 2018

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Walnut and almond kernels are highly nutritious mainly due to their high oil contents. In this study, 32 factorial experimental designs were used to optimize processes for oil extraction by screw-pressing at industrial scale. Experimental designs included seed moisture content (SMC), and restriction die (RD) as the main processing parameters. Theoretical models were scanned against experimental data in order to optimize oil extraction conditions. The response variables analyzed were oil yield (OY), fine solid content (FC) in oil, and oil quality parameters. Fitted models for OY indicated maximum predicted values similar to the highest experimental values. Walnut oil extractions showed a maximum OY (84.5 ± 2.3 %) at 7.21% SMC, and 10 mm RD. For almond kernels, maximum OY (71.9 ± 3.5%) was obtained at 9.42% SMC, and 12 mm RD. Chemical quality parameters from both oils were in the ranges stated in Codex (FAO/WHO) standards for virgin (non-refined) oils.

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“…The precipitated solids were recovered, washed with n-hexane, dried and weighed. Solid content was expressed as g solids/100 g extract (oil + solid) (Martínez et al, 2012).…”

Section: Fines Solid Content In Oilmentioning

confidence: 99%

Section: Experimental Design and Response Surface Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

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Walnut and almond oil screw-press extraction at industrial scale: Effects of process parameters on oil yield and quality

et al. 2018

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“…Chia (Salvia hispanica L.), a seed of Andean origin, has a high concentration of polyunsaturated fatty acids, including omega-3 fatty acids, proteins, dietary fibres and antioxidants [4,5,6]. These compounds, in addition to contributing to improved nutritional qualities of baked goods, have certain health benefits such as improving dyslipidaemia, glucose tolerance and insulin resistance and reducing inflammation and the risk of cardiovascular disease [7,8,9].…”

Section: Introductionmentioning

confidence: 99%

Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics

Silva¹,

Cavassani²,

Amorim³

et al. 2018

JFNR

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The objective of this study was to physico-chemically and sensorially characterize cheese breads prepared with different concentrations of chia seeds during storage. Cheese breads were prepared with chia seed concentrations of 5.0 g/100 g (T5), 7.5 g/100 g (T7) and 10.0 g/100 g (T10). The preparations were physico-chemically and sensorially evaluated throughout the 90-day storage period. The T5 and T7 samples presented satisfactory physico-chemically characteristics and acceptances by the judging panel. The omega-3 fatty acid contents of the T5 and T7 samples were similar. The pH decreased during the 90 days of storage, and the acid level peaked after 60 days. The T7 sample was physically stable, and only its colour attribute changed during the storage period. The sample containing 7.5 g/100 g of chia seeds, in addition to having satisfactory physico-chemically and sensorially characteristics during the 90 days, constituted an excellent source of omega-3 fatty acids.

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“…Hoje em dia, a tendência dos consumidores na escolha de alimentos esta associada à saúde e bem-estar, situação que pode ser claramente observada no mercado com o fornecimento de produtos distinguidos pelo seu conteúdo em ômega (ω), antioxidantes, fibras e outros componentes que os consumidores estão aprendendo a reconhecer como uma contribuição saudável (MARTINEZ et al, 2012).…”

Section: Introductionunclassified

Determinação De Compostos Bioativos Em Óleos De Chia (Salvia Hispânica L.) E Linhaça (Linum Usitatissimum, L.)

Moura¹,

Sousa²,

Crizel-Cardozo³

et al. 2015

Anais Do XX Congresso Brasileiro De Engenharia Química

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RESUMO -O consumo de óleos vegetais vem substituindo o consumo de gorduras animais, por apresentarem propriedades benéficas à saúde provenientes de seus constituintes, como ácidos graxos, ômegas (ω), antioxidantes, tocoferóis dentre outros compostos. Devido a isso houve um aumento em pesquisas com espécies vegetais promissoras pouco exploradas como fonte de óleos alimentares. No presente estudo objetivou-se a determinação do teor de compostos fenólicos totais e tocoferóis de óleos vegetais prensados a frio de sementes de chia e linhaça comercializados na cidade de Pelotas. O conteúdo de compostos fenólicos totais encontrado nos óleos foi de 16,254 e 12,672 mg/kg -1 de ácido gálico para chia e linhaça respectivamente, o teor de tocoferóis obtido nos óleos de chia e linhaça foram respectivamente 1,126 e 0,963 (δ tocoferol), 19,667 e 28,667 (β+γ tocoferol) e 11,480 (α tocoferol), para o óleo de linhaça não foi observado quantidades detectáveis de α tocoferol.

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Chia (Salvia hispanica L.) oil extraction: Study of processing parameters

Cited by 99 publications

References 21 publications

Walnut and almond oil screw-press extraction at industrial scale: Effects of process parameters on oil yield and quality

Walnut and almond oil screw-press extraction at industrial scale: Effects of process parameters on oil yield and quality

Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics

Determinação De Compostos Bioativos Em Óleos De Chia (Salvia Hispânica L.) E Linhaça (Linum Usitatissimum, L.)

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