Chia (Salvia hispanica) Oil

Abstract

Drying sources of edible oils and prevalence of several metabolic disorders have motivated the researchers to learn the significance of new bases of edible oils. Soybean, canola and sunflower are common versions of industrial edible oils. If soybean with 20% oil content can be used at industrial level then why chia (Salvia hispanica) with 40% oil cannot be used at commercial level. Oil industry is not familiar with the massive potential of chia oil. Soybean, sunflower and canola oils have higher concentration of omega-6 fatty acids. European population is already suffering from the problem of over intake of omega-6 fatty acids. About 65% omega-3 fatty acids are present in chia oil. Omega-3 fatty acids have cardio-protective effects, antidiabetic, anticancer, antiaging and anti-inflammatory properties. They can help to reduce/minimize the life style related disorders. In industrial processing, edible oils are harshly processed. This harsh processing not only decreases their nutritional value but also lead to the production of polymers, which have been identified as risk factor for cardiovascular disease and cancer causing compounds. Processing of crude oils require massive energy and cost. Results of earlier investigations have shown that crude chia oil can be used in food products without affecting the sensory prospects. Chia oil can be used in bakery products, dairy products, margarine, Vanaspati, poultry, livestock feed and in cosmetics industry. Interesterification, transesterification, partial hydrogenation and fraction can improve the industrial applications of chia oil. This chapter will summarize the composition and functional traits of chia oil.