Supercritical carbon dioxide extraction of oil from Mexican chia seed (Salvia hispanica L.): Characterization and process optimization

Physicochemical characterization of chia (<i>Salvia hispanica</i>) seed oil from Yucatán, México

“…In the present study, chia showed a fat content of 35.13%. Its fat content was similar to the 33% and 32% reported by Ixtaina et al [26] and Guiotto et al [6], respectively. The protein (24.11%) and ash (4.58%) contents were near the 23% protein and 4.6% ash contents reported by Ayerza and Coates [9].…”

Extraction of passion fruit seed oil using supercritical CO₂: a study of mass transfer and rheological property by Bayesian inference

“…The increase in the shear rate entails the approximation of the particles, resulting in an increase in the resistance of the moment flow and the viscosity decreased with an increase in temperature. Similar results are reported for corn, canola, sunflower oils (ToroVazquez and Infante-Guerrero, 1993), chia seed oil (Ixtaina et al, 2010) and tiger nut oil (Lasekan and Abdulkarim, 2012). The effect of temperature on the viscosity of passion fruit oil was estimated as the Arrhenius-type relationship.…”

“…In general, the study of modeling SC-CO 2 extraction and rheological behavior have been carried out by a frequentist approach, adjusting nonlinear models, which aim to synthesize pieces of information into parameter estimates to be interpreted (Papamichail et al, 2000;Reverchon 1997;Souza et al, 2008;Meziane et al, 2006;Fiori, 2007;Han et al, 2009;Ixtaina et al, 2010;Corso et al, 2010;Saxena et al, R. CARDOSO DE OLIVEIRA, R.M. ROSSI, M.L.…”

“…The viscosity of the passion fruit oil extracted at the best condition of SC-CO 2 was determined for the temperatures in a range of 10 to 70 °C in steps of 10 °C and the shear rates from 1.02 to 70 s Salgin et al, 2006;Jachmanián et al, 2006;Fiori, 2007;Han et al, 2009;Sánchez-Vicente et al, 2009;Ixtaina et al, 2010;Döker et al, 2010;Corso et al, 2010). This is attributed to the increase in the SC-CO 2 density, which results in the increase of its dissolving ability and the solubility of the components.…”

Antihypertensive and Antioxidant Effects of Functional Foods Containing Chia (Salvia hispanica) Protein Hydrolysates

“…Its fat content was similar to the 33% reported by Ixtaina et al (2010), and its protein www.intechopen.com and ash contents were near the 23% protein and 4.6% ash contents reported by Ayerza & Coates (2001). Nitrogen-free extract (NFE) in the raw chia flour was lower than the 7.42% reported by Salazar-Vega et al (2009), probably due to the 25.2% fat content observed in that study.…”