Variation in oil quality and content of low molecular lipophilic compounds in chia seed oils
Open accessAbstract
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.
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- Authors
- Dąbrowski, G., Konopka, I., & Czaplicki, S.
- Affiliations
- University of Warmia and Mazury in Olsztyn (PL)
- Corresponding author
- Dąbrowski, Grzegorz
- Venue
- International Journal of Food Properties
- Publisher
- Informa UK Limited
- Published
- 2018-01
- Volume
- 21
- Issue
- 1
- Pages
- 2016-2029
- ISSN
- 1094-2912 (ISSN-L)
- 1532-2386
- OpenAlex
- W2889297965
- Cited by
- 26
- References
- 41
- Citations by year
- 2025: 7 · 2024: 1 · 2023: 4 · 2022: 4 · 2021: 3 · 2020: 7
- FWCI
- 1.02
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- International Journal of Food Properties (publishedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Narodowe Centrum Nauki (2016/21/N/NZ9/01324)
- Topics
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- chia oil, oil quality, sterols, tocopherols, squalene, carotenoids, phenolic compounds, alpha-linolenic acid, fatty acid composition, lipid fractions
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