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

• 作者: David Betancur-Ancona Gabriel Rosado-Rubio Luis Chel-Guerrero Maira Rubi Segura-Campos Norma Ciau-Solís
• 来源期刊: 农业科学(英文)
• 学科: 化学
• 关键词: Chía SALVIA hispanica Oil PHYSICOCHEMICAL CHARACTERISTIC
• 年，卷（期）: 2014,（3）
• 页码范围: 220-226
• 页数: 7页
• 分类号: O6

摘要

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 O2/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.