This study consists of two parts. The first part is to identify the fatty acid composition of
chia seed oils obtained by Soxhlet method using acetone and hexane as extraction solvents
with different extraction times including acetone 4 hrs (A4), acetone 8 hrs (A8) and
hexane 8 hrs (H8) as a control. Next, the oxidative stability and antioxidant activity of
chia seed oils stored at different temperatures (25°C and 40°C) for 18 days were
evaluated. From the study, chia seed oil (A8) had the highest content of α-linolenic acid
(67.79%) with significant difference (p < 0.05) followed by other oil samples that were
extracted using acetone and hexane for 4 hrs (67.54%) and 8 hrs (66.38%), respectively.
The oxidative stability of chia seed oil was determined by peroxide value, p-anisidine
value and TOTOX value. The results revealed that chia seed oils stored at room
temperature (25°C) had higher oxidative stability compared to oil samples stored at 40°C.
Elevated temperature strongly affected lipid oxidation. The control sample had higher
oxidative stability than acetone-extracted chia seed oils. Meanwhile, antioxidant activity
using DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity test was also carried out.
Antioxidant activity of chia seed oil extracted by acetone had higher radical scavenging
activity inhibition (p < 0.05) than the control sample at both temperatures (25°C and 40°
C).The results confirmed that chia seed oil obtained by acetone had higher
polyunsaturated fatty acids and lower oxidative stability than hexane. In conclusion, chia
seed oil extracted by hexane showed better oxidative stability at different storage
temperatures.
Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios