Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México

Maira Rubi Segura-Campos, Norma Ciau-Solís, Gabriel Rosado-Rubio, Luis Chel-Guerrero, David Betancur-Ancona

Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mérida, México.

DOI: 10.4236/as.2014.53025                

Abstract

A physicochemical characterization of oil from chia seeds was carried out. Proximate composition analysis showed that fat and fiber were the principal components in the raw chia flour. Physical characterization showed that chia oil has a relative density from 0.9241, a refraction index of 1.4761 and a color with more yellow than red units. Chemical characterization showed that chia oil registered an acidity index of 2.053 mg KOH/g oil, a saponification index of 222.66 mg KOH/g oil, a content of unsaponifiable matter of 0.087%, an Iodine index of 193.45 g I/100 g oil and a peroxide index of 17.5 meq O₂/kg oil. Chia oil showed a higher content of α and β linolenic and palmitic acids. Chia oil is the vegetable source with the highest content of essential fatty acids.

Keywords

Chía; Salvia hispanica; Oil; Physicochemical Characteristic

Conflicts of Interest

The authors declare no conflicts of interest.

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