Oxidative Stability of Chia Seed Oil Essential Fatty Acids Encapsulated by Amylose-inclusion Complexation

2020 ◽  
Author(s):  
Andrea Di Marco ◽  
Vanesa Ixtaina ◽  
Mabel Tomás
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Seed Oil ◽  
Essential Fatty Acids ◽  
Inclusion Complexation ◽  
Chia Seed ◽  
Chia Seed Oil

scholarly journals Phytochemical and Biological Characteristics of Mexican Chia Seed Oil

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3219 ◽  
Author(s):  
Yingbin Shen ◽  
Liyou Zheng ◽  
Jun Jin ◽  
Xiaojing Li ◽  
Junning Fu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Capacity ◽  
Seed Oil ◽  
Essential Fatty Acids ◽  
Density Lipoprotein ◽  
Chemical Characterization ◽  
Biological Characteristics ◽  
Chia Seed ◽  
Chia Seed Oil

The purpose of this research was to investigate the chemical profile, nutritional quality, antioxidant and hypolipidemic effects of Mexican chia seed oil (CSO) in vitro. Chemical characterization of CSO indicated the content of α-linolenic acid (63.64% of total fatty acids) to be the highest, followed by linoleic acid (19.84%), and saturated fatty acid (less than 11%). Trilinolenin content (53.44% of total triacylglycerols (TAGs)) was found to be the highest among seven TAGs in CSO. The antioxidant capacity of CSO, evaluated with ABTS•+ and DPPH• methods, showed mild antioxidant capacity when compared with Tocopherol and Catechin. In addition, CSO was found to lower triglyceride (TG) and low-density lipoprotein-cholesterol (LDL-C) levels by 25.8% and 72.9%respectively in a HepG2 lipid accumulation model. As CSO exhibits these chemical and biological characteristics, it is a potential resource of essential fatty acids for human use.

scholarly journals Chia seed oil as an additive to yogurt

2019 ◽  
Vol 70 (2) ◽  
pp. 302 ◽  
Author(s):  
D. Derewiaka ◽  
N. Stepnowska ◽  
J. Bryś ◽  
M. Ziarno ◽  
M. Ciecierska ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dominant Species ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Fermented Milk ◽  
Milk Products ◽  
Chia Seed ◽  
Fat Fraction ◽  
Chia Seed Oil ◽  
Fermented Milk Products

The aim of this study was to evaluate the effect of a 2% chia seed oil addition to natural yogurt on its quality and to determine whether chia seed oil can be used as an additive in fermented milk products. The dominant species of microorganisms found in yogurt was Lb. delbruecki subsp. bulgaricus. The number in natural yogurt varied from 6.2 to 6.3·106 CFU·g-1 and in enriched yogurt between 6.1 and 6.3·106 CFU·g-1. Chia seed oil contained 4.5 g of sterol per 100 g of oil. The addition of 2% chia seed oil to natural yogurt resulted in a high content of phytosterol in yogurt. Natural yogurt contained 1.2 g of cholesterol in 100 g of the fat fraction of yogurt. Enriched yogurt contained 2 g of phytosterols. The addition of 2% chia seed oil to natural yogurt resulted in higher amounts of unsaturated fatty acids, especially linoleic and α-linolenic acid.

Chia seed oil-in-water emulsions as potential delivery systems of ω-3 fatty acids

2015 ◽  
Vol 162 ◽  
pp. 48-55 ◽  
Author(s):  
Luciana Magdalena Julio ◽  
Vanesa Yanet Ixtaina ◽  
Mariela Alejandra Fernández ◽  
Rosa Maria Torres Sánchez ◽  
Jorge Ricardo Wagner ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
Delivery Systems ◽  
Chia Seed ◽  
Oil In Water ◽  
Chia Seed Oil

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 Human Milk Fat Substitutes from Lard and Hemp Seed Oil Mixtures

2021 ◽  
Vol 11 (15) ◽  
pp. 7014
Author(s):  
Joanna Bryś ◽  
Agata Górska ◽  
Ewa Ostrowska-Ligęza ◽  
Magdalena Wirkowska-Wojdyła ◽  
Andrzej Bryś ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Breast Milk ◽  
Oxidative Stability ◽  
Milk Fat ◽  
Seed Oil ◽  
Essential Fatty Acids ◽  
Oxidation Products ◽  
Human Breast Milk ◽  
Human Breast ◽  
Hemp Seed

This paper discusses our attempt to generate substitutes for human breast milk fat through the interesterification of mixtures composed of lard and hemp (Cannabis sativa) seed oil. The interesterification was run at 60 °C for 2, 4, and 6 h in the presence of Lipozyme RM IM preparation containing a lipase specific for the cleavage of sn-1,3 ester bonds in triacylglycerol molecules. The interesterification products were analyzed regarding their fatty acid composition and distribution in triacylglycerol molecules. In order to assess the quality of the generated substitutes, in the interesterification products the following were determined: acid value, peroxide number, and oxidative stability. The collected data were statistically processed using Tukey’s test. Following the interesterification, the fats revealed an elevated percentage of free fatty acids and primary oxidation products and reduced oxidative stability compared to those of lard. The last of the above-mentioned phenomena could have been due to the incorporation of polyenic fatty acids into the external positions of triacyclglycerols of lard. The interesterification of lard and hemp seed oil allows scientists to acquire substitutes rich in essential fatty acids and similar to human breast milk fat with respect to the distribution of fatty acids in triacylglycerol molecules.

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 Physicochemical Profile of Essential Oils Obtained from Chia (Salvia hispanica L.) Seeds Grown in Different Agro-Ecological Zones of Kenya

2021 ◽  
Vol 2 (3) ◽  
pp. 21-26
Author(s):  
Clement Komu ◽  
Monica Mburu ◽  
Daniel Njoroge ◽  
Richard Koskei
Keyword(s):  
Fatty Acids ◽  
Refractive Index ◽  
Specific Gravity ◽  
Seed Oil ◽  
Ecological Zones ◽  
Saponification Value ◽  
Acidity Index ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Agro Ecological Zones

The chia seed samples were purchased from farmers in five locations in three agro-ecological zones in Kenya. The oil was obtained by cold pressing and physicochemical properties were determined; the fatty acid profile was determined by Gas chromatography. The mean oil yield from pressing was 16%, the refractive index of chia seed oil at 25 °C ranged from 1.4811 to 1.4832, specific gravity ranged from 0.9616 to 0.9629, acidity index and free fatty acids content ranged from 0.0345-0.0808 mg KOH/g oil, and 0.1736-0.4061%, respectively. The matter in volatiles ranged from 0.047-0.086%. The saponification value ranged from 162.1969–183.3791 milligrams (mg) of potassium hydroxide (KOH) per gram (g) of chia seed oil. The differences in refractive index, acidity index, free fatty acids, specific gravity, and saponification value, were statistically significant at (P<0.05). The α-linolenic (C18:3) and linoleic acids (C18:2) were the dominant fatty acids in chia seed oil and they varied with regions. The levels α-linolenic (C18:3) and linoleic acids (C18:2) ranged from 53.32-64.04% and 19.37-22.87%, respectively. The levels of oleic, linoleic, and linolenic fatty acids in chia seed oils from different regions were statistically significant at (P<0.05). The study recommended the cultivation of chia seed in agro-ecological zones II and III where higher yields and higher content of linoleic and linolenic fatty acids were reported, consumption of chia seed oil as edible oil, and substitution of marine oils with chia oil as potential sources of polyunsaturated fatty acids.

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