Subcritical Extraction of<i>Salvia hispanica</i>L. Oil with<i>N</i>-Propane: Composition, Purity and Oxidation Stability as Compared to the Oils Obtained by Conventional Solvent Extraction Methods

Zanqui, Ana Beatriz; Morais, Damila Rodrigues de; Silva, Cláudia Marques da; Santos, Jandyson M.; Chiavelli, Lucas Ulisses Rovigatti; Bittencourt, Paulo Rodrigo Stival; Eberlin, Marcos N.; Visentainer, Jesuí Vergílio; Cardozo‐Filho, Lúcio; Matsushita, Makoto

doi:10.5935/0103-5053.20140278

Cited by 17 publications

(24 citation statements)

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“…The resulting thermograms showed that the glass transition temperature for samples was similar, ranged from 81.89 ± 0.48 °C to 85.95 °C ± 0.32 °C (Figure ). This temperature differs from temperatures of 49.4 °C reported by Zanqui, et al () for S. hispanica oil and 119 °C reported by Naidu, Sairama, Rajub, and Aminabhavi () for sodium alginate. However is similar than 86.2 °C reported by Muñoz et al () for S. hispanica mucilage, The transition temperature behaviour could be influenced by the presence of S. hispanica mucilage in the encapsulating matrix.…”

Section: Resultscontrasting

confidence: 72%

Salvia hispanicamucilage-alginate properties and performance as an encapsulation matrix for chia seed oil

Us-Medina

Ruíz-Ruíz

Quintana‐Owen

et al. 2017

J Food Process Preserv

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The present study aimed at evaluating the potential of Salvia hispanica mucilage combination with alginate as wall materials in the encapsulation of vegetable oil by external ionic gelation, in order to maximize encapsulation efficiency and minimize lipid oxidation. Salvia hispanica mucilage was mixed with alginate at a 50:50 ratio. A 23 factorial model was used to evaluate the effects of the concentration of mucilage‐alginate, the concentration of calcium chloride as crosslinking agent and the crosslinking time. The best encapsulation efficiency (82.92 ± 2.23%) was obtained at a polymers concentration of 2% (w/v), a calcium chloride concentration of 2% (w/v) and a crosslinking time of 20 min. Obtained capsules were spherical, non‐aggregated and uniform in diameter (1.83 ± 0.17 cm). During the oxidative stability study, mucilage‐alginate combination protected oil against lipid oxidation. Salvia hispanica mucilage could be used as a wall material for high oil content capsules to improve their stability. Practical applications Components naturally present in vegetable oils have been shown to have beneficial properties. Recent studies suggesting that omega‐3 polyunsaturated fatty acids supplementation could be helpful against many inflammatory diseases. The incorporation of functional ingredients into a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of oils to oxidation can easily lead to the development of off‐flavours and cause significant losses in product quality, stability, nutritional value and bioavailability, as well as the overall acceptability. Encapsulation constitutes an economical technology to stabilize oils. Thus, the aim of this work was to evaluate the potential of S. hispanica mucilage combined with alginate as alternative material for encapsulation of S. hispanica oil by external ionic gelation.

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Section: Resultscontrasting

confidence: 72%

Salvia hispanicamucilage-alginate properties and performance as an encapsulation matrix for chia seed oil

Us-Medina

Ruíz-Ruíz

Quintana‐Owen

et al. 2017

J Food Process Preserv

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“…Ciftci et al [4] reported that its concentration in chia oil is up to 2 mg/kg. Other studies reported that the chia oils may also contain a and b homologues [2,7,8]. Table 4 shows the content of total phenolic compounds, carotenoids, and squalene in obtained chia seed oils.…”

Section: Resultsmentioning

confidence: 98%

“…Ciftci et al reported that its concentration in chia oil is up to 2 mg/kg. Other studies reported that the chia oils may also contain α and β homologues .…”

Section: Resultsmentioning

confidence: 99%

Composition and oxidative stability of oil from Salvia hispanica L. seeds in relation to extraction method

Dąbrowski

Konopka

Czaplicki

et al. 2016

Euro J Lipid Sci & Tech

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This study evaluated the influence of the extraction method on the composition, quality and oxidation stability of chia seed oil. Commercial chia seeds were purchased from a local market and oils were obtained using various methods: Classical Soxhlet extraction using hexane and acetone, supercritical fluid extraction with CO2 at 70 and 90°C, and screw‐pressing from native seeds (cold process), and from seeds conditioned at 110°C (hot process). The oils were characterized by their contents of sterols, tocochromanols, phenolic compounds, carotenoids and squalene, acid and peroxide values and induction times. It was found that the method of obtaining oil had an influence on the extraction of components and oxidative stability. The most favorable method was classical extraction with acetone. This solvent was the most effective in the extraction of total lipids and bioactive components, especially phenolic compounds and carotenoids. The content of these components was highly correlated with induction time. The recovery of oil was generally lower by pressing than by extraction methods and the content of sterols and phenolic compounds was also reduced. In turn, fluid extraction at 70°C was effective in the extraction of squalene and the quality of oil extracted by this method was comparable to cold pressed oil. Practical applications: Chia seeds contain a large amount of oil (from 25 to 35%), which is rich in polyunsaturated fatty acids, mainly α‐linolenic and linoleic acids, with share of ca. 60–67% and 20%, respectively. The high content of PUFA makes this oil very susceptible to oxidation. The seeds are also abundant in many phytochemicals (sterols, tocopherols, squalene, waxes, carotenoids, and phenolics), but their extractivity to the oil depends on the processing conditions. In the study, we evaluated the composition and stability of chia seed oils obtained by classical solvent extraction, supercritical fluid extraction with CO2 and screw‐pressing. It was shown that the most favorable method was the extraction with acetone. This solvent was the most effective in extraction of total lipids and bioactive components, especially phenolic compounds and carotenoids. Oil obtained by extraction with acetone was additionally characterized by the highest oxidative stability. This information may be of support to producers for obtaining chia oil more stable and with better nutritional and nutraceutical properties. Oil obtained by extraction with acetone is very different from other oils considering the quality, stability, and contents of bioactive compounds.

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“…With the use of subcritical propane as the solvent, Zanqui et al . () reported obtaining 27.2% oil at 60C, 120 bar and 60 min.…”

Section: Resultsmentioning

confidence: 98%

Ultrasound‐Assisted Extraction of Oil from Chia (Salvia hispânica L.) Seeds: Optimization Extraction and Fatty Acid Profile

Mello

Garcia

Silva

2015

J Food Process Engineering

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The objective of the present study was to evaluate ultrasound-assisted extraction (UAE) to obtain oil from chia seeds (Salvia hispânica L.). A Box-Behnken design was applied to investigate and optimize the process variables (temperature, solvent to seed ratio and time) for oil yield. The solvent to seed ratio and temperature had the greatest influence on oil yield, followed by the extraction time (P < 0.05). An extraction temperature of 50C, a solvent to seed ratio of 12 mL/g and 40 min of extraction were identified as the optimal conditions, with 27.24% oil yield. The application of ultrasound resulted in higher oil yield when compared with the process without ultrasound (P < 0.05). The fatty acid composition extracted by UAE was similar to that of oil extracted using other extraction methods. Linolenic acid (∼66%) and linoleic acid (∼20%) were the main fatty acid constituents of chia seed oil. The quantity of unsaturated fatty acids was higher than saturated fatty acids.

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Subcritical Extraction ofSalvia hispanicaL. Oil withN-Propane: Composition, Purity and Oxidation Stability as Compared to the Oils Obtained by Conventional Solvent Extraction Methods

Cited by 17 publications

References 1 publication

Salvia hispanicamucilage-alginate properties and performance as an encapsulation matrix for chia seed oil

Salvia hispanicamucilage-alginate properties and performance as an encapsulation matrix for chia seed oil

Composition and oxidative stability of oil from Salvia hispanica L. seeds in relation to extraction method

Ultrasound‐Assisted Extraction of Oil from Chia (Salvia hispânica L.) Seeds: Optimization Extraction and Fatty Acid Profile

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