TITLE:
Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México
AUTHORS:
Maira Rubi Segura-Campos, Norma Ciau-Solís, Gabriel Rosado-Rubio, Luis Chel-Guerrero, David Betancur-Ancona
KEYWORDS:
Chía; Salvia hispanica; Oil; Physicochemical Characteristic
JOURNAL NAME:
Agricultural Sciences,
Vol.5 No.3,
February
19,
2014
ABSTRACT: A
physicochemical characterization of oil from chia seeds was carried out.
Proximate composition analysis showed that fat and fiber were the principal components
in the raw chia flour. Physical characterization showed that chia oil has a
relative density from 0.9241, a refraction index of 1.4761 and a color with
more yellow than red units. Chemical characterization
showed that chia oil registered an acidity index of 2.053 mg KOH/g oil, a
saponification index of 222.66 mg KOH/g oil, a content of unsaponifiable matter
of 0.087%, an Iodine index of 193.45 g I/100 g oil and a peroxide index of 17.5
meq O2/kg oil. Chia oil showed a higher content of α and β linolenic and
palmitic acids. Chia oil is the vegetable source with the
highest content of essential fatty acids.