Compositional characteristics and oxidative stability of chia seed oil (Salvia hispanica L)

Food Production, Processing and Nutrition

Fereidoon Shahidi¹  Abrehem Abad¹ 

[1] Department of Biochemistry, Memorial University of Newfoundland;

关键词: Chia seed oil;    Fatty acids;    Triacylglycerols;    Tocopherols;    Pigments;    Chlorophylls;   

DOI  :  10.1186/s43014-020-00024-y

来源: DOAJ

【 摘 要 】

Abstract Fatty acid composition and triacylglycerols (TAG) profile of chia seed oil were determined. The main fatty acids present in the tested oil were α-linolenic acid (Ln, 61.1%) > linoleic acid (L, 16.6%) > palmitic acid (P, 6.7%) > oleic acid (O, 6.0%) > stearic acid (S, 3.2%). Five major triacylglycerols in chia oil were LnLnLn, LnLLn, LnLnP, LnOLn, and LLLn and these contributed more than 76% to the total. The oxidative stability under autoxidative and photooxidative conditions before and after the removal of their minor components was also determined. In addition, tocols, chlorophylls and carotenoids were measured in the oil. Oil samples were stripped of their minor components by using a facile silicic acid and charcoal in one pot rather than in a column. Storage under Schaal oven condition and photooxidation were also monitored for both crude oil (non-stripped) and stripped oil using stationary phase material. Total tocopherol contents were in the order of β−/γ- 282.68, δ- 47.44, and α-tocopherols 10.94 mg/kg of oil. Stripping removed all the minor components including tocopherols, chlorophylls and carotenoids. Oxidative stability of the tested seed oil was primarily affected by its composition of fatty acids, triacylglycerols, minor components, and storage conditions. Graphical abstract

【 授权许可】

Unknown