Physicochemical characterization of chia (<i>Salvia hispanica</i>) seed oil from Yucatán, México

Abstract

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. Chemical characterization showed that chia oil registered an acidity index of 2.053 mg KOH/g oil, a saponification index of 222.66 mg KOH/g oil, a content of unsaponifiable matter of 0.087%, an Iodine index of 193.45 g I/100 g oil and a peroxide index of 17.5 meq O 2 /kg oil. Chia oil showed a higher content of α and β linolenic and palmitic acids. Chia oil is the vegetable source with the highest content of essential fatty acids.

Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy

“…Chia (Salvia hispanica L.) is an annual herbaceous species, belonging to the Lamiaceae or Labiateae family, which was traditionally grown in pre-Colombian Central America, and after a long period of oblivion has been recently the object of a new interest for the seeds rich in polyunsaturated fatty acids, vitamins, minerals and antioxidants [1][2][3]. Chia seeds contain about 250-390 g oil/kg fresh matter (FM) [4,5].…”

“…associated with other PUFA sources such as flaxseed or marine products [3,13,15,16]. Many scientific papers have reported the enrichment in PUFA of Chia, in poultry diets for eggs [13,15,17] and meat production [15], in the diet of cows for milk production [17] and in rabbit diets [18].…”

Effects of a Diet Supplemented with Japanese Grape (Hovenia dulcis) Seed Oil on the Omega-3 and Nutritional Lipid Quality in Nile Tilapia (Oreochromis niloticus)

“…5 Furthermore, a high intake of saturated fatty acids (SFA) such as myristic acid (14:0), palmitic acid (16:0), and stearic acid (18:0), may contribute to an increase in the indexes of atherogenicity (IA) and thrombogenicity (IT) 6 and to a reduction in the hypocholesterolemic/hypercholesterolemic fatty acid ratio (HH). 7 Around the world, flaxseed, perilla, and chia are known sources of LNA, [8][9][10] while fish and microalgae oils rank among the most important sources of EPA and DHA. 11,12 The Japanese grape is originally from Japan, but has quickly expanded to other countries, such as India, Paraguay, Argentina, and Brazil, due to its easy adaptation to the soil and resistance to cold.…”

“…Around the world, flaxseed, perilla, and chia are known sources of LNA, [8][9][10] while fish and microalgae oils rank among the most important sources of EPA and DHA. 11,12 The Japanese grape is originally from Japan, but has quickly expanded to other countries, such as India, Paraguay, Argentina, and Brazil, due to its easy adaptation to the soil and resistance to cold.…”

Innovative Crop Productions for Healthy Food: The Case of Chia (Salvia hispanica L.)

“…Most of them focus on fatty acids since chia oil has the highest concentration of ω-3 of all natural sources (Palma et al 1947;Ayerza 1995;Ayerza and Coates 2011;Segura-Campos et al 2014). Seeds are also a source of proteins, fiber, and nutraceuticals, and there is an increasing interest in those compounds in literature reports.…”