Compositional characteristics and oxidative stability of chia seed oil (Salvia hispanica L)

Abrehem Abad,Fereidoon Shahidi

doi:10.1186/s43014-020-00024-y

Abrehem Abad, Fereidoon Shahidi

Open Access

https://doi.org/10.1186/s43014-020-00024-y

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Abstract

Fatty acid composition and triacylglycerols (TAG) profile of chia seed oil were determined. The main fatty acids present in the tested oil were α-linolenic acid (Ln, 61.1%) > linoleic acid (L, 16.6%) > palmitic acid (P, 6.7%) > oleic acid (O, 6.0%) > stearic acid (S, 3.2%). Five major triacylglycerols in chia oil were LnLnLn, LnLLn, LnLnP, LnOLn, and LLLn and these contributed more than 76% to the total. The oxidative stability under autoxidative and photooxidative conditions before and after the removal of their minor components was also determined. In addition, tocols, chlorophylls and carotenoids were measured in the oil. Oil samples were stripped of their minor components by using a facile silicic acid and charcoal in one pot rather than in a column. Storage under Schaal oven condition and photooxidation were also monitored for both crude oil (non-stripped) and stripped oil using stationary phase material. Total tocopherol contents were in the order of β−/γ- 282.68, δ- 47.44, and α-tocopherols 10.94 mg/kg of oil. Stripping removed all the minor components including tocopherols, chlorophylls and carotenoids. Oxidative stability of the tested seed oil was primarily affected by its composition of fatty acids, triacylglycerols, minor components, and storage conditions.Graphical abstract

Highlights

There are around 900 species in the family Lamiaceae, under the Salvia genus, and these are utilized around the world as folk medicine and flavoring agents (Lu & Foo 2002)
The small differences between fatty acid profiles in this study and those in the literature may be due to the existing differences in the source, storage conditions, and other variables such as environmental conditions related to soil type, light, temperature, and available nutrients
The results indicated that stripped chia seed oil had better stability than non-stripped chia oil, primarily due to the presence of photosensitizers in non-stripped chia oil as was the case for primary oxidation products

Summary

Introduction

There are around 900 species in the family Lamiaceae, under the Salvia genus, and these are utilized around the world as folk medicine and flavoring agents (Lu & Foo 2002). This annual plant reaches about 1 metre in height with serrated leaves of 4–8 cm long and 3–5 cm wide with hermaphrodite flowers (Haytowitz et al 2011). Southern Mexico and northern Guatemala are the native places for chia plant (Ayerza 1995). Chia is marketed in South America and Canada as a health food commodity (Ayerza and Coates 2011; Segura-Campos et al 2014). European Union (2009) approved chia as a novel food which could

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