Abstract
This study evaluated the Chia (Salvia hispanica L.) oil composition in terms of fatty acids (FA), sterols, acylglycerols and oxidative stability obtained via subcritical n-propane fluid extraction (SubFE-propane), in different temperatures and pressure conditions, as compared to Bligh & Dyer (BD), Soxhlet (SE) and Folch (FLS) extractions. Total lipid varied from 23.25 to 30.21% and the best yield was obtained by both SubFE-propane extraction at 45 oC and 12 MPa (A). α-Linolenic acid (18:3n-3) was the most abundant FA and SubFE-propane extraction provided the best results for the sum of n-3 and PUFA. All oil samples were similar in regard to triacylglycerols (TAG) profiles as measured via direct electrospray ionization mass spectrometry (ESI-MS) analysis. The total amounts of stigmasterol, β-tocopherol and tocopherol total were highest in the Chia oil obtained by BD, campesterol and sitosterol by SE and γ-tocopherol by SubFE-propane extraction. The SubFE-propane oil also presented the best (2 to 5 times) oxidation stability. SubFE-propane was the most efficient extraction method for Chia oil, providing the highest extraction yields, purity, oxidation stability and diverse profile of sterols.
Highlights
Chia, Salvia hispanica L. is an oilseed crop with potential use as human food.[1,2] This seed is composed of 30% of oil[3,4] rich in α-linolenic acid (50 to 60%)[2,3,4,5] and is gluten-free, thereby handling it appropriate to be consumed by celiac.[5]
Supercritical fluid extraction (SFE) is an alternative method for lipid extraction,[13,14,15,16] presenting several advantages, such as the use of a solvent with low density, viscosity, surface tension, mild conditions of temperature and pressure, which cause no degradation of the bioactive components.[17,18]
The composition of the oil obtained by subcritical n-propane fluid extraction (SubFE-propane) was evaluated via gas chromatography with flame ionization detector (GC‐FID), gas chromatography coupled to mass spectrometry (GC‐MS) and electrospray ionization mass spectrometry (ESI‐MS)
Summary
Salvia hispanica L. is an oilseed crop with potential use as human food.[1,2] This seed is composed of 30% of oil[3,4] rich in α-linolenic acid (50 to 60%)[2,3,4,5] and is gluten-free, thereby handling it appropriate to be consumed by celiac.[5]. This work evaluated Salvia hispanica L. oils extracted by subcritical n-propane fluid (SubFE-propane), under different pressure and temperature conditions, and compared to different conventional lipid extraction methods. The composition of the oil obtained by subcritical n-propane fluid extraction (SubFE-propane) was evaluated via gas chromatography with flame ionization detector (GC‐FID), gas chromatography coupled to mass spectrometry (GC‐MS) and electrospray ionization mass spectrometry (ESI‐MS). Phytosterols and tocopherols were simultaneously evaluated by gas chromatography coupled to mass spectrometry.[31] The extracted oils were previously derivatized[32] and the analysis was performed in a gas chromatograph (Thermo–Finnigan, model Thermo Focus GC) equipped with a capillary column DB-5 (5% phenyl, 95% methylpolysiloxane) fused silica, 30 m, 0.25 mm i.d. and 0.25 mm thick film stationary phase (J & W Scientific) coupled to a mass spectrometer (Thermo–Finnigan, model DSQ II) equipped with an electron ionization source (EI). The Principal component analyses (PCA) were performed with the Statistica software, version 8.0
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