Extraction method impact on the physicochemical characteristics of lipids from chia nutlets applicable to long-term storage studies

[Display omitted] •Room-temperature extraction methods achieved a similar chia oil yield to Soxhlet.•Extraction method did not greatly affect genuine and quality indexes of chia oils.•FT-IR and DSC were fast methods to characterize the quality of chia oil.•Lipid extraction by Biondós method was the...

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Published in:Food chemistry 2023-11, Vol.427, p.136706-136706, Article 136706
Main Authors: Rodríguez, María Emilia, Rikal, Luis, Schneider-Teixeira, Aline, Deladino, Lorena, Ixtaina, Vanesa
Format: Article
Language:English
Subjects:
Differential Scanning Calorimetry
Fatty acid composition
Fatty Acids - analysis
Fourier Transform Infrared Spectroscopy
Hexanes - chemistry
Oil yield
Oxidation
Oxidation-Reduction
Plant Oils - chemistry
Seed
Seeds - chemistry
Spectroscopy, Fourier Transform Infrared
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Summary:[Display omitted] •Room-temperature extraction methods achieved a similar chia oil yield to Soxhlet.•Extraction method did not greatly affect genuine and quality indexes of chia oils.•FT-IR and DSC were fast methods to characterize the quality of chia oil.•Lipid extraction by Biondós method was the most proper for seed aging studies. Lipids are relevant during the seed aging process, for which it is pertinent to choose an extraction method that does not alter their nature. Thus, three methods were applied to extract lipids from chia seeds: one used as reference (Soxhlet) and two at room temperature using hexane/ethanol (COBio) and hexane/isopropanol (COHar). The fatty acid composition and the tocopherol content of the oils were analyzed. Also, their oxidative status through the peroxide index, conjugated dienes and trienes, and malondialdehyde were determined. Besides, biophysical techniques, such as DSC and FT-IR, were applied. The extraction yield was not affected by the extraction method, while the fatty acid composition presented slight differences. Despite the high content of PUFAs, the oxidation level was low in all cases, especially in COBio, associated with the high content of α-tocopherol. DSC and FT-IR outcomes coincided with those obtained by conventional studies, resulting in efficient and fast characterization tools.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.136706