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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/39557
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dc.creatorRenata Adriana Labancapt_BR
dc.creatorCecília Svelanderpt_BR
dc.creatorLovisa Eliassonpt_BR
dc.creatorRaquel Linhares Bello de Araújopt_BR
dc.creatorLilia Ahrnépt_BR
dc.creatorMarie Almingerpt_BR
dc.date.accessioned2022-02-22T10:43:17Z-
dc.date.available2022-02-22T10:43:17Z-
dc.date.issued2017-
dc.citation.volume04pt_BR
dc.citation.issue10pt_BR
dc.citation.spage563pt_BR
dc.citation.epage572pt_BR
dc.identifier.issn23486848pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/39557-
dc.description.resumoChia seed (Salvia Hispanica L.) oil was obtained by supercritical CO2 (SC-CO2) extraction and conventional solvent extraction (CSE). The seeds were from Brazil (seeds and stabilized flour), Sweden and the Netherlands. The processing parameters related to chia oil extraction using different seeds countries have not been studied yet. The chia oils were characterized with regard to fatty acid (FA) composition, antioxidant properties (ABTS, DPPH and FRAP), Peroxide Index (PI), TBARS (thiobarbituric acid reactive substances) and tocopherol. The yield of the extracted oil was 25.7-32.2% with CSE and 27.8-31.8% by SC-CO2. The oils mainly contained unsaturated fatty acids (84.6-88.1%), the total concentration was similar between the different extraction methods. The ratio of omega-6/omega-3 fatty acid was 0.40, being markedly better than that reported for other vegetable oils. The SC-CO2 extracted oil showed greater antioxidant capacity compared with CSE extracted oil, whereas no significant differences were observed for levels of TBARS and PI. The total tocopherol content ranged from 141 to 601 mg/Kg and consisted mainly of gamma-tocopherol (88%). This study reveals that chia seed oil could be an interesting functional food ingredient. We also propose that SC-CO2 extraction is a better option than CSE for extraction of chia seed oil as it does not require use of organic solvents and is more environmentally friendly.pt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofInternational Journal of Researchpt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectSupercritical carbon dioxidept_BR
dc.subjectChia seedspt_BR
dc.subjectLipid oxidationpt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherChiapt_BR
dc.titleSupercritical carbon dioxide extraction and conventional extraction of chia seed oils: chemical composition and lipid oxidationpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://publications.lib.chalmers.se/records/fulltext/251845/local_251845.pdfpt_BR
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