Physicochemical and thermal characteristics of Australian chia seed oil

被引：133

作者：

Timilsena, Yakindra Prasad ^{[1
,2
]}

Vongsvivut, Jitraporn ^{[3
]}

Adhikari, Raju ^{[1
,2
]}

Adhikari, Benu ^{[1
,2
]}

机构：

[1] RMIT Univ, Sch Sci, Melbourne, Vic 3083, Australia

[2] CSIRO Mfg, Clayton, Vic 3169, Australia

[3] Australian Synchrotron, 800 Blackburn Rd, Melbourne, Vic 3168, Australia

来源：

FOOD CHEMISTRY | 2017年 / 228卷

关键词：

Chia seed oil; Polyunsaturated fatty acids; Oxidative stability; Melting point; Thermal stability; Chemical composition; FATTY-ACID-COMPOSITION; SALVIA-HISPANICA L; VEGETABLE-OILS; QUALITY CHARACTERISTICS; OXIDATIVE-DEGRADATION; PROTEIN; SPECTROSCOPY;

D O I：

10.1016/j.foodchem.2017.02.021

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Physicochemical and thermal characteristics of Australian chia seed oil (CSO) were studied. The specific gravity, viscosity and refractive index of CSO at ambient temperature were 0.93, 43.2 mPa.s and 1.48, respectively. The acid, peroxide, saponification and iodine values and unsaponifiable matter content of CSO were 2.54 g KOH/kg oil, 433 meq O-2/kg oil, 197 g KOH/kg oil, 204 g I-2/kg oil and 1.12%, respectively. alpha-linolenic acid is the most abundant fatty acid comprising (64.39% of total oil) followed by linoleic acid (21.46%), while saturated fatty acid content is less than '10%. This CSO contained twelve triacylglycerols (TAGs) out of which trilinolenin (alpha Ln alpha Ln alpha Ln) was the most abundant comprising 33.2% of total TAG. Melting point and melting enthalpy of CSO were -34 degrees C and 77.48 J/g, respectively. CSO remained stable up to 300 degrees C with negligible degradation. Due to these physicochemical and thermal properties, CSO is an excellent source of essential fatty acids for food industries. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：394 / 402

页数：9

共 48 条

[11] Franklin A M., 2016, CHIA SEEDS
[12] Formation of hydroperoxy- and hydroxyalkenals during thermal oxidative degradation of sesame oil monitored by proton NMR
Guillén, MD
Ruiz, A
[J]. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2004, 106 (10) : 680 - 687
[13] Guillen MD, 1997, J SCI FOOD AGR, V75, P1, DOI 10.1002/(SICI)1097-0010(199709)75:1<1::AID-JSFA842>3.0.CO
[14] 2-R
[15] GUTIERREZ L.E., 1993, SCI AGR, V50, P478, DOI DOI 10.1590/S0103-90161993000300023
[16] Nuclear magnetic resonance and gas chromatography mass spectroscopy analysis of the nonvolatile components produced during heating of oleic acid esterified propoxylated glycerol, a fat substitute model compound, and trioleylglycerol
Hansen, SL
Krueger, WJ
Dunn, LB
Artz, WE
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (12) : 4730 - 4739
[17] Hasenhuettl G. L, 2008, FOOD FEED TECHNOLOGY, V1, P427
[18] Hidalgo F. J., 2015, HDB FOOD ANAL, V1, P413
[19] Holzgrabe U, 2008, NMR SPECTROSCOPY IN PHARMACEUTICAL ANALYSIS, P1
[20] Comparisons on 11 plant oil fat substitutes for low-fat Kung-wans
Hsu, SY
Yu, SH
[J]. JOURNAL OF FOOD ENGINEERING, 2002, 51 (03) : 215 - 220

← 1 2 3 4 5 →