Abstract
In this research, the effect of hot-air (HAP) and infra-red (IRP) pretreatments at 160 and 180˚C for the time duration of 5, 10, and 15 min on the physicochemical characteristics, phenolic composition, and stability attributes of white (WCO) and black chia seed oil (BCO) were investigated. The WCO and BCO exhibited comparable physicochemical and stability characteristics while the level of phenolic compounds was higher in BCO. The phenolic acids, flavonoids, pigments, oxidative stability, Maillard reaction products, browning index, ΔE and a* value increased significantly while L*, b*, chroma and hue values decreased significantly at higher HAP and IRP exposure duration and temperature. The hydroxybenzoic (protocatechuic, vanillic, and syringic acid), hydroxycinnamic (p-coumaric, chlorogenic, sinapic, and rosmarinic acids) acids and flavonoids (epicatechin, vitexin, rutin, myricetin, luteolin, and apigenin) were highest in oil after HAP at 180°C for 15 min. The infra-red spectral information relates to oxidation and fatty acid composition of pretreated CO. HAP is more effective than IRP for improving oil yield, oxidative stability, and phenolic profile of CO.
Published Version
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