Variation in oil quality and content of low molecular lipophilic compounds in chia seed oils

Autor:	Grzegorz Dąbrowski, Iwona Konopka, Sylwester Czaplicki
Jazyk:	angličtina
Rok vydání:	2018
Předmět:	chia oil oxidation indices sterols tocopherols squalene carotenoids phenolic compounds Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Properties, Vol 21, Iss 1, Pp 2016-2029 (2018)
Druh dokumentu:	article
ISSN:	1094-2912 1532-2386 10942912
DOI:	10.1080/10942912.2018.1501699
Popis:	This study was conducted to characterize the lipid fraction of 15 chia seed samples originating from five countries (Argentina, Paraguay, Uganda, Bolivia, and Peru). On average, chia seeds contained 34.5 g oil per 100 g dry-solids, in which the average contents of sterols, tocopherols, squalene, carotenoids, and phenolic compounds were 7,061, 600, 17.7, 2.2, and 9.7 mg/kg of oil, respectively. Alpha-linolenic acid share varied from 54.35% to 60.48%, and was accompanied by declining shares of linoleic, palmitic, oleic, and stearic acid, respectively. Principal component analysis showed that chia oil induction time was positively correlated with tocopherols and phenols, while negatively with quality indices and squalene content.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/de6ddaa7bcaa40baa41d432d7524f97c Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF Plný text ve formátu HTML
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