Physicochemical and thermal characteristics of Australian chia seed oil.
Physicochemical and thermal characteristics of Australian chia seed oil (CSO) were studied. The specific gravity, viscosity and refractive index of CSO at ambient temperature were 0.93, 43.2mPa.s and 1.48, respectively. The acid, peroxide, saponification and iodine values and unsaponifiable matter content of CSO were 2.54gKOH/kg oil, 4.33meqO2/kg oil, 197gKOH/kg oil, 204gI2/kg oil and 1.12%, respectively. α-linolenic acid is the most abundant fatty acid comprising (64.39% of total oil) followed by linoleic acid (21.46%), while saturated fatty acid content is less than 10%. This CSO contained twelve triacylglycerols (TAGs) out of which trilinolenin (αLnαLnαLn) was the most abundant comprising 33.2% of total TAG. Melting point and melting enthalpy of CSO were -34°C and 77.48J/g, respectively. CSO remained stable up to 300°C with negligible degradation. Due to these physicochemical and thermal properties, CSO is an excellent source of essential fatty acids for food industries.
School of Science, RMIT University, Melbourne, VIC 3083, Australia; CSIRO Manufacturing, Clayton South, VIC 3169, Australia.
Yakindra Prasad
YP
Timilsena
Australian Synchrotron, 800 Blackburn Road, Clayton, VIC 3168, Australia.
Jitraporn
J
Vongsvivut
School of Science, RMIT University, Melbourne, VIC 3083, Australia; CSIRO Manufacturing, Clayton South, VIC 3169, Australia.
Raju
R
Adhikari
School of Science, RMIT University, Melbourne, VIC 3083, Australia; CSIRO Manufacturing, Clayton South, VIC 3169, Australia. Electronic address: benu.adhikari@rmit.edu.au.
Benu
B
Adhikari
D055598:Chemical Phenomena; D005227:Fatty Acids / Q000032:analysis / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D027544:Salvia / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*
D005227:Fatty Acids; D010938:Plant Oils
Chemical composition; Chia seed oil; Melting point; Oxidative stability; Polyunsaturated fatty acids; Thermal stability