Fractionation of chia oil for enrichment of omega 3 and 6 fatty acids and oxidative stability of fractions
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- 作者：Rahman Ullah ; Muhammad Nadeem ; Muhammad Ayaz…
- 关键词：chia oil ; omega fatty acid ; olein ; stearin ; phenolic compound
- 刊名：Food Science and Biotechnology
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：25
- 期：1
- 页码：41-47
- 全文大小：323 KB
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35.Maria A, GromponeIrigaray B, Rodríguez D, Sammán N. Assessing the oxidative stability of commercial chia oil. J. Food Sci. Eng. 3: 349–356 (2013) - 作者单位：Rahman Ullah (1)
Muhammad Nadeem (1)
Muhammad Ayaz (1)
Muhammad Imran (2)
Muhammad Tayyab (3)
1. Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore, Lahore, Punjab, 54000, Pakistan
2. Department of Food Science, Nutrition and Home Economics, Institute of Home and Food Sciences Faculty of Science and Technology Govt., College University Faisalabad, Faisalabad, Punjab, 38000, Pakistan
3. Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences Lahore, Lahore, Punjab, 54000, Pakistan - 刊物类别：Chemistry and Materials Science
- 刊物主题：Chemistry
Nutrition
Food Science - 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
- ISSN：2092-6456
文摘
Omega 3 and 6 fatty acids were enriched in the olein fraction of chia oil via dry fractionation at −30°C. Concentrations of C18:3 (linolenic acid, ω-3) and C18:2 (linoleic acid, ω-6) were 78.16 and 25.42% in the olein fraction. HPLC characterization indicated enrichment of caffeic and chlorogenic acids, quercetin, and phenolic glycosides in the olein fraction. Total antioxidant activities of chia oil and the olein and stearin fractions were 42.5, 53.8, and 34.6%, respectively. After 6 months of storage at 4°C, the concentration of ω-3 in the olein fraction decreased from 78.19 to 76.16%, with a 10% decrease in the ω-3 concentration when the olein fraction was stored at 25°C. The stearin fraction of chia oil exhibited the longest induction period, followed by chia oil and the olein fraction. Amounts of ω-3 and 6 fatty acids can be enriched in the olein fraction from 11.92 and 61.28% to 15.22 and 72.16%, respectively, with reasonable storage stability at low temperature.