Supercritical carbon dioxide extraction and conventional extraction of chia seed oils: chemical composition and lipid oxidation

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dc.creatorRenata Adriana Labanca
dc.creatorCecília Svelander
dc.creatorLovisa Eliasson
dc.creatorRaquel Linhares Bello de Araújo
dc.creatorLilia Ahrné
dc.creatorMarie Alminger
dc.date.accessioned2022-02-22T10:43:17Z
dc.date.accessioned2025-09-09T00:25:56Z
dc.date.available2022-02-22T10:43:17Z
dc.date.issued2017
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.issn23486848
dc.identifier.urihttps://hdl.handle.net/1843/39557
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofInternational Journal of Research
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectChia
dc.subject.otherSupercritical carbon dioxide
dc.subject.otherChia seeds
dc.subject.otherLipid oxidation
dc.titleSupercritical carbon dioxide extraction and conventional extraction of chia seed oils: chemical composition and lipid oxidation
dc.typeArtigo de periódico
local.citation.epage572
local.citation.issue10
local.citation.spage563
local.citation.volume04
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://publications.lib.chalmers.se/records/fulltext/251845/local_251845.pdf

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