Effect of extraction solvents on the oxidative stability of chia seed (Salvia hispanica L.) oil stored at different storage temperatures

This study consists of two parts. The first part is to identify the fatty acid composition of chia seed oils obtained by Soxhlet method using acetone and hexane as extraction solvents with different extraction times including acetone 4 hrs (A4), acetone 8 hrs (A8) and hexane 8 hrs (H8) as a control. Next, the oxidative stability and antioxidant activity of chia seed oils stored at different temperatures (25°C and 40°C) for 18 days were evaluated. From the study, chia seed oil (A8) had the highest content of α-linolenic acid (67.79%) with significant difference (p < 0.05) followed by other oil samples that were extracted using acetone and hexane for 4 hrs (67.54%) and 8 hrs (66.38%), respectively. The oxidative stability of chia seed oil was determined by peroxide value, p-anisidine value and TOTOX value. The results revealed that chia seed oils stored at room temperature (25°C) had higher oxidative stability compared to oil samples stored at 40°C. Elevated temperature strongly affected lipid oxidation. The control sample had higher oxidative stability than acetone-extracted chia seed oils. Meanwhile, antioxidant activity using DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity test was also carried out. Antioxidant activity of chia seed oil extracted by acetone had higher radical scavenging activity inhibition (p < 0.05) than the control sample at both temperatures (25°C and 40° C).The results confirmed that chia seed oil obtained by acetone had higher polyunsaturated fatty acids and lower oxidative stability than hexane. In conclusion, chia seed oil extracted by hexane showed better oxidative stability at different storage temperatures.

[1]  I. Nehdi,et al.  Effect of extraction solvents on fatty acid composition and physicochemical properties of Tecoma stans seed oils , 2020, Journal of King Saud University - Science.

[2]  I. Savic,et al.  Physico-Chemical Properties and Oxidative Stability of Fixed Oil from Plum Seeds (Prunus domestica Linn.) , 2020, Biomolecules.

[3]  Sourabh Jain,et al.  Fat Characterization , 2020, Basic Techniques in Biochemistry, Microbiology and Molecular Biology.

[4]  G. Atella,et al.  Chia oil supplementation changes body composition and activates insulin signaling cascade in skeletal muscle tissue of obese animals. , 2019, Nutrition.

[5]  A. Florowska,et al.  Oxidative Stability of Selected Edible Oils , 2018, Molecules.

[6]  Qing-Wen Zhang,et al.  Techniques for extraction and isolation of natural products: a comprehensive review , 2018, Chinese Medicine.

[7]  I. Konopka,et al.  Variation in oil quality and content of low molecular lipophilic compounds in chia seed oils , 2018 .

[8]  Ederson R. Abaide,et al.  Effect of pressure and temperature on the quality of chia oil extracted using pressurized fluids , 2017 .

[9]  B. Adhikari,et al.  Physicochemical and thermal characteristics of Australian chia seed oil. , 2017, Food chemistry.

[10]  I. Konopka,et al.  Composition and oxidative stability of oil from Salvia hispanica L. seeds in relation to extraction method , 2017 .

[11]  K. Ruttarattanamongkol,et al.  Oxidative Susceptibility and Thermal Properties of Moringa Oliefera Seed Oil Obtained by Pilot-Scale Subcritical and Supercritical Carbon Dioxide Extraction , 2016 .

[12]  F. Shahidi,et al.  Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry-Blanching , 2016 .

[13]  M. Tańska,et al.  Commercial Cold Pressed Flaxseed Oils Quality and Oxidative Stability at the Beginning and the End of Their Shelf Life. , 2016, Journal of oleo science.

[14]  É. A. Moraes,et al.  Antioxidant potential of dietary chia seed and oil (Salvia hispanica L.) in diet-induced obese rats. , 2015, Food research international.

[15]  Hui Ean Teh,et al.  Thermal and storage characteristics of tomato seed oil , 2015 .

[16]  J. Roco,et al.  Dietary intervention with Salvia hispanica (Chia) oil improves vascular function in rabbits under hypercholesterolaemic conditions , 2015 .

[17]  G. Fregapane,et al.  Antioxidant capacity of individual and combined virgin olive oil minor compounds evaluated at mild temperature (25 and 40°C) as compared to accelerated and antiradical assays. , 2014, Food chemistry.

[18]  R. Coorey,et al.  Gelling properties of chia seed and flour. , 2014, Journal of food science.

[19]  R. Pagán,et al.  The effects of solvents polarity on the ph enolic contents and antioxidant activity of three Mentha species extracts , 2014 .

[20]  Ji Young Kim,et al.  Determination of the degree of oxidation in highly-oxidised lipids using profile changes of fatty acids. , 2013, Food chemistry.

[21]  J. Eun,et al.  Effect of temperature on oxidation kinetics of walnut and grape seed oil , 2013, Food Science and Biotechnology.

[22]  P. Dutta,et al.  Effect of the extraction solvent polarity on the sesame seeds oil composition , 2012 .

[23]  Qing-Wen Zhang,et al.  Simultaneous quantification of major flavonoids in "Bawanghua", the edible flower of Hylocereus undatus using pressurised liquid extraction and high performance liquid chromatography. , 2012, Food Chemistry.

[24]  F. Hsiao,et al.  Off-Label Antibiotic Use in the Pediatric Population: A Population-based Study in Taiwan , 2012 .

[25]  M. Kaltschmitt,et al.  Oil extracted from spent coffee grounds as a renewable source for fatty acid methyl ester manufacturing , 2012 .

[26]  S. Nolasco,et al.  Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil: Effect of Antioxidants and Storage Conditions , 2012 .

[27]  R. Akinoso,et al.  Optimization of solvent extracted melon seed oil using RSM , 2012 .

[28]  J. Kerry,et al.  In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland , 2011 .

[29]  S. Nolasco,et al.  Characterization of chia seed oils obtained by pressing and solvent extraction , 2011 .

[30]  A. Tecante,et al.  Supercritical carbon dioxide extraction of oil from Mexican chia seed (Salvia hispanica L.): Characterization and process optimization , 2010 .

[31]  E. Choe,et al.  Temperature dependence of autoxidation of perilla oil and tocopherol degradation. , 2010, Journal of food science.

[32]  M. Kontominas,et al.  Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil , 2010 .

[33]  Y. Zu,et al.  Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage , 2010 .

[34]  A. Karim,et al.  Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents , 2009 .

[35]  Lorenzo Cerretani,et al.  STABILITY OF THE SENSORY QUALITY OF VIRGIN OLIVE OIL DURING STORAGE: AN OVERVIEW , 2009 .

[36]  Zlatica J. Predojevic,et al.  The production of biodiesel from waste frying oils: A comparison of different purification steps , 2008 .

[37]  R. Yanardag,et al.  Antioxidant activity of Smilax excelsa L. leaf extracts , 2008 .

[38]  A. Tecante,et al.  Chemical Characterization of the Lipid Fraction of Mexican Chia Seed (Salvia hispanica L.) , 2008 .

[39]  G. Blekas,et al.  Stability and radical-scavenging activity of heated olive oil and other vegetable oils , 2006 .

[40]  J. Zygadlo,et al.  Natural products as antioxidants. , 2006 .

[41]  J. Prakash,et al.  Leafy vegetable extracts—antioxidant activity and effect on storage stability of heated oils , 2005 .

[42]  Sean X. Liu,et al.  Quality comparison of rice bran oil extracted with d-limonene and hexane , 2005 .

[43]  C. Akoh,et al.  Methods for measuring oxidative rancidity in fats and oils. , 2002 .

[44]  David B. Min,et al.  Chemistry of Lipid Oxidation , 1999 .

[45]  P. Dimick,et al.  Thermal analysis of palm mid-fraction, cocoa butter and milk fat blends by differential scanning calorimetry , 1994 .

[46]  Pamela J. White,et al.  Oxidative stability of soybean oils with altered fatty acid compositions , 1992 .

[47]  B. Nagel.  Standard methods for the analysis of oils, fats and derivatives. 7th Revised and enlarged edition. Oxford, London, Edinburgh, Boston, Palo Alto, Melbourne: Blackwell Scientific Publication, 1987. 347 pp. 55 Ł, ISBN 0‐632‐01586‐1 , 1988 .

[48]  F. Kavanagh.  Official methods of analysis of the AOAC, 13th ed. Edited by WILLIAM HORWITZ. The Association of Official Analytical Chemists, 1111 N. 19th St., Arlington, VA 22209. 1980. 1038 pp. 22 × 28 cm. 2.4 kg. Price $78.00 , 1981 .