Abstract
The oil yield, total phenolic content (TPC), total carotenoid content (TCC) and antioxidant activity of Australian chia seed (Salvia hispanica L.) oil under solvents polarity and extraction times were studied. The chia seed oils were obtained by using organic solvents in the Soxhlet method with different extraction times including acetone 4 hrs (A4), acetone 8 hrs (A8) and hexane 8 hrs (H8) as a control. The oil yield for the control sample (36.1%) showed significant (p ≤ 0.05) higher than A4 (33.53%) and A8 (33.73%). TPC for chia seed oil (A4) was significantly higher (p ≤ 0.05) than A8 and H8. Meanwhile, chia seed oil (A8) contained the highest TCC over A4 and H8. The antioxidant activity of chia seed oil was determined by DPPH (2-diphenyl-1-picrylhydrazyl) scavenging activity, FRAP (Ferric reducing antioxidant power assay), BCBA (Beta-carotene bleaching assay) and TBA (Lipid Peroxidation Inhibition Assay), respectively. Chia seed oil obtained by acetone extraction for 4 hrs revealed higher antioxidant capacities (DPPH, BCBA and TBA) compared to chia seed oils from A8 and H8. However, chia seed oil (H8) showed the lowest total (phenolic and carotenoid contents) and antioxidant capacities. The correlation between the antioxidant content and the antioxidant activities were conducted to determine their relationship. TPC and TCC were strongly correlated with BCBA (r = 0.999) and TBA (r = 0.997). The results found Australian chia seed oil extracted by acetone for 4 hrs (A4) had higher contents of phenolic and antioxidant activity than control (H8) due to high polarity of acetone to the antioxidant compounds. In conclusion, acetone can be applied as an alternative extraction solvent to increase the total phenolic and carotenoid contents as well as antioxidant activity of Australian chia seed oil.
Highlights
Chia seeds are cultivated widely in Mexico, Bolivia, Argentina and Guatemala (Rosas-Mendoza et al, 2017)
The results showed that the Soxhlet extraction method using hexane for 8 hrs is the most effective to obtain the highest yield of chia seed oil
The oil yield, total phenolic compounds, total carotenoid contents and antioxidant properties of chia seed oils extracted by hexane (4 hrs) as control and acetone at various extraction times (4 hrs and 8 hrs) were conducted in this study
Summary
Chia seeds are cultivated widely in Mexico, Bolivia, Argentina and Guatemala (Rosas-Mendoza et al, 2017). Chia seed contain other important nutritional components such as vitamins, minerals and natural antioxidants (Borneo et al, 2010). Chia seeds have great potential in the health, nutrition, animal food, pharmaceutical and nutraceutical (Muñoz et al, 2013). Chia seed oil constitutes the highest content of polyunsaturated fatty acids (PUFAs) (62% linolenic acid and 19% linoleic acid) among all of the vegetable oils (Silva et al, 2016). These fatty acids are important for healthy growth and body developmental. Chia seed oil is good for human health, they are easy to oxidize due to high in unsaturated double bonds which can affect the food quality and shorten the shelf life of the food (Ixtaina et al, 2012)
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