Artículo
Extraction method impact on the physicochemical characteristics of lipids from chia nutlets applicable to long-term storage studies
Rodríguez, María Emilia
; Rikal, Luis Ignacio; Schneider Teixeira, Aline
; Deladino, Lorena
; Ixtaina, Vanesa Yanet
Fecha de publicación:
11/2023
Editorial:
Elsevier
Revista:
Food Chemistry
ISSN:
0308-8146
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Lipids are relevant during the seed aging process, for which it is pertinent to choose an extraction method that does not alter their nature. Thus, three methods were applied to extract lipids from chia seeds: one used as reference (Soxhlet) and two at room temperature using hexane/ethanol (COBio) and hexane/isopropanol (COHar). The fatty acid composition and the tocopherol content of the oils were analyzed. Also, their oxidative status through the peroxide index, conjugated dienes and trienes, and malondialdehyde were determined. Besides, biophysical techniques, such as DSC and FT-IR, were applied. The extraction yield was not affected by the extraction method, while the fatty acid composition presented slight differences. Despite the high content of PUFAs, the oxidation level was low in all cases, especially in COBio, associated with the high content of α-tocopherol. DSC and FT-IR outcomes coincided with those obtained by conventional studies, resulting in efficient and fast characterization tools.
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Articulos de SEDE CENTRAL
Citación
Rodríguez, María Emilia; Rikal, Luis Ignacio; Schneider Teixeira, Aline; Deladino, Lorena; Ixtaina, Vanesa Yanet; Extraction method impact on the physicochemical characteristics of lipids from chia nutlets applicable to long-term storage studies; Elsevier; Food Chemistry; 427; 136706; 11-2023; 1-9
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