Physicochemical characterization of chia (<i>Salvia hispanica</i>) seed oil from Yucatán, México

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

作者机构：Facultad de Ingeniería Química Universidad Autónoma de Yucatán Mérida México 

出 版 物：《Agricultural Sciences》 (农业科学（英文）)

年 卷 期：2014年第5卷第3期

页      面：220-226页

学科分类：07[理学] 0703[理学-化学] 

主　　题：Chía Salvia hispanica Oil Physicochemical Characteristic 

摘      要：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.