scholarly journals Oxidative stability of chia seed oil and flax seed oil and impact of rosemary (Rosmarinus officinalis L.) and garlic (Allium cepa L.) extracts on the prevention of lipid oxidation

2021 ◽  
Vol 64 (1) ◽  
Author(s):  
Hyojik Jung ◽  
Inhwan Kim ◽  
Sunghyeon Jung ◽  
Jihyun Lee
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Seed Oil ◽  
Rosemary Extract ◽  
Seed Oils ◽  
Flax Seed ◽  
Accelerated Storage ◽  
Chia Seed ◽  
Functional Oils ◽  
Chia Seed Oil

AbstractChia seed and flax seed oils are rich in polyunsaturated fatty acids, but are susceptible to oxidative deterioration. The aim of this study was to determine the oxidative stability of chia seed and flax seed oils and enhance the stability using rosemary or garlic extracts. During accelerated storage at 65 °C for 14 days, the antioxidant abilities of rosemary or garlic extracts were evaluated and compared with those of butylated hydroxy toluene, ascorbyl palmitate, and α-tocopherol using peroxide value, conjugated dienoic acids, free fatty acid, thiobarbituric acid value analysis. The profile of volatiles, fatty acid composition, and the tocopherol contents in the treated and/or untreated oils were also determined. Active ingredients of rosemary and garlic extracts were also determined. Rosemary extract was found to provide higher oxidative stability than garlic extract after 14 days in most assays (e.g., the CDA values of 4.8% for rosemary extract and 5.2% for garlic extract in chia seed oil). The contents of γ-tocopherol, linoleic acid, and α-linolenic acid were well retained in the functional oils treated with the two extracts. After accelerated storage, the content of the major odor-active volatiles varied based on the type of oil. Our findings show the potential of natural aromatic plant extracts with respect to improving the oxidative stability of functional oils. 

scholarly journals Effect of extraction solvents on the oxidative stability of chia seed (Salvia hispanica L.) oil stored at different storage temperatures

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2103-2113
Author(s):  
I. Ishak ◽  
M.A. Ghani ◽  
N.N.S. Nasri
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Seed Oil ◽  
Control Sample ◽  
Seed Oils ◽  
Scavenging Activity ◽  
Chia Seed ◽  
Extraction Solvents ◽  
Chia Seed Oil ◽  
Storage Temperatures

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.

scholarly journals Nutritional quality and phytochemical contents of cold pressed oil obtained from chia, milk thistle, nigella, and white and black poppy seeds

2020 ◽  
Vol 71 (3) ◽  
pp. 368
Author(s):  
E. Rokosik ◽  
K. Dwiecki ◽  
A. Siger
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Nutritional Quality ◽  
Seed Oil ◽  
Nigella Sativa ◽  
Chemical Properties ◽  
Milk Thistle ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Cold Pressed

Cold pressed oils obtained from chia (Salvia hispanica L.), milk thistle (Silybum marianum L.), nigella (Nigella sativa L.), and white and black varieties of poppy (Papaver somniferum L.) seeds were character­ized. The nutritional quality was determined based on the analysis of fatty acids, tocochromanol and phytos­terol contents, as well as antioxidant activity and general physico-chemical properties. Among the oils analyzed the fatty acid composition most beneficial for health was found in chia seed oil, with 65.62% of α-linolenic acid and the n-6:n-3 fatty acid ratio of 1:3.5. Other oils studied were rich sources of linoleic acid (18.35-74.70%). Chia seed oil was also distinguished by high contents of phytosterols, mainly β-sitosterol (2160.17 mg/kg oil). The highest content of tocochromanols was found in milk thistle oil with dominant α-tocopherol (530.2 mg/kg oil). In contrast, the highest antioxidant activity was recorded for nigella oil (10.23 μM Trolox/g), which indi­cated that, in addition to tocopherols, other antioxidants influenced its antioxidant potential.

Chia Seed Oil: Cold Pressing Extraction, Oxidative Stability, Vehiculization and Its Application in Food

2021 ◽  
Author(s):  
Marcela Lilian Martinez ◽  
Augustin Gonzalez ◽  
Maria Gabriela Bordon ◽  
María Cecilia Penci ◽  
Romina Mariana Bodoira ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Seed Oil ◽  
Cold Pressing ◽  
Chia Seed ◽  
Chia Seed Oil

scholarly journals Effects of extraction solvent and time on the oil yield, total phenolic content, carotenoid and antioxidant activity of Australian chia seed (Salvia hispanica L.) oil

Food Research ◽  
2020 ◽  
Vol 4 (S4) ◽  
pp. 27-37
Author(s):  
I. Ishak ◽  
M.A. Ghani ◽  
J.Z. Yuen
Keyword(s):  
Antioxidant Activity ◽  
Seed Oil ◽  
Phenolic Content ◽  
Oil Yield ◽  
Total Phenolic ◽  
Seed Oils ◽  
Extraction Solvent ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Salvia Hispanica L

The oil yield, total phenolic content (TPC), total carotenoid content (TCC) and antioxidant activity of Australian chia seed (Salvia hispanica L.) oil under solvents polarity and extraction times were studied. The chia seed oils were obtained by using organic solvents in the Soxhlet method with different extraction times including acetone 4 hrs (A4), acetone 8 hrs (A8) and hexane 8 hrs (H8) as a control. The oil yield for the control sample (36.1%) showed significant (p ≤ 0.05) higher than A4 (33.53%) and A8 (33.73%). TPC for chia seed oil (A4) was significantly higher (p ≤ 0.05) than A8 and H8. Meanwhile, chia seed oil (A8) contained the highest TCC over A4 and H8. The antioxidant activity of chia seed oil was determined by DPPH (2-diphenyl-1-picrylhydrazyl) scavenging activity, FRAP (Ferric reducing antioxidant power assay), BCBA (Beta-carotene bleaching assay) and TBA (Lipid Peroxidation Inhibition Assay), respectively. Chia seed oil obtained by acetone extraction for 4 hrs revealed higher antioxidant capacities (DPPH, BCBA and TBA) compared to chia seed oils from A8 and H8. However, chia seed oil (H8) showed the lowest total (phenolic and carotenoid contents) and antioxidant capacities. The correlation between the antioxidant content and the antioxidant activities were conducted to determine their relationship. TPC and TCC were strongly correlated with BCBA (r = 0.999) and TBA (r = 0.997). The results found Australian chia seed oil extracted by acetone for 4 hrs (A4) had higher contents of phenolic and antioxidant activity than control (H8) due to high polarity of acetone to the antioxidant compounds. In conclusion, acetone can be applied as an alternative extraction solvent to increase the total phenolic and carotenoid contents as well as antioxidant activity of Australian chia seed oil.

scholarly journals Fatty acid bioavailability study of single oral doses of milled chia seed snack clusters or chia seed oil in healthy subjects

2013 ◽  
Vol 27 (S1) ◽  
Author(s):  
David Christopher Nieman ◽  
Nicholas D Gillitt ◽  
Amy M. Knab ◽  
Lynn Cialdella‐Kam ◽  
Fuxia Jin
Keyword(s):  
Fatty Acid ◽  
Healthy Subjects ◽  
Seed Oil ◽  
Chia Seed ◽  
Bioavailability Study ◽  
Chia Seed Oil ◽  
Oral Doses

scholarly journals Dual Plasticizer/Thermal Stabilizer Effect of Epoxidized Chia Seed Oil (Salvia hispanica L.) to Improve Ductility and Thermal Properties of Poly(Lactic Acid)

Polymers ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1283
Author(s):  
Ivan Dominguez-Candela ◽  
Jose Miguel Ferri ◽  
Salvador Cayetano Cardona ◽  
Jaime Lora ◽  
Vicent Fombuena
Keyword(s):  
Lactic Acid ◽  
Seed Oil ◽  
Chemical Interaction ◽  
Thermal Stabilization ◽  
Thermal Characterization ◽  
Future Application ◽  
Poly Lactic Acid ◽  
Chia Seed ◽  
Packaging Industry ◽  
Chia Seed Oil

The use of a new bio-based plasticizer derived from epoxidized chia seed oil (ECO) was applied in a poly(lactic acid) (PLA) matrix. ECO was used due to its high epoxy content (6.7%), which led to an improved chemical interaction with PLA. Melt extrusion was used to plasticize PLA with different ECO content in the 0–10 wt.% range. Mechanical, morphological, and thermal characterization was carried out to evaluate the effect of ECO percentage. Besides, disintegration and migration tests were studied to assess the future application in packaging industry. Ductile properties improve by 700% in elongation at break with 10 wt.% ECO content. Field emission scanning electron microscopy (FESEM) showed a phase separation with ECO content equal or higher than 7.5 wt.%. Thermal stabilization was improved 14 °C as ECO content increased. All plasticized PLA was disintegrated under composting conditions, not observing a delay up to 5 wt.% ECO. Migration tests pointed out a very low migration, less than 0.11 wt.%, which is to interest to the packaging industry.

Investigation of oil distribution in spray-dried chia seed oil microcapsules using synchrotron-FTIR microspectroscopy

2019 ◽  
Vol 275 ◽  
pp. 457-466 ◽  
Author(s):  
Yakindra Prasad Timilsena ◽  
Jitraporn Vongsvivut ◽  
Mark J. Tobin ◽  
Raju Adhikari ◽  
Colin Barrow ◽  
...  
Keyword(s):  
Seed Oil ◽  
Ftir Microspectroscopy ◽  
Oil Distribution ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Spray Dried
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