Production of omega 3-rich oils from underutilized chia seeds. Comparison between supercritical fluid and pressurized liquid extraction methods

Chia seeds constitute a promising source of α-linolenic acid (ALA). In the present work, an underutilized and cheaper set of chia seeds, which were discarded after the harvest according to quality criteria - named in this work as low oil content seeds (LOCS) - have been evaluated as a potential sour...

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Autores: Villanueva-Bermejo, David, Calvo, María V., Castro-Gómez, Pilar, Fornari Reale, Tiziana, Fontecha, Javier
Tipo de recurso: artículo
Fecha de publicación:2018
País:España
Institución:Universidad Autónoma de Madrid
Repositorio:Biblos-e Archivo. Repositorio Institucional de la UAM
Idioma:inglés
OAI Identifier:oai:repositorio.uam.es:10486/695767
Acceso en línea:http://hdl.handle.net/10486/695767
https://dx.doi.org/10.1016/j.foodres.2018.10.085
Access Level:acceso abierto
Palabra clave:Chia seed
FAME composition
Pressurized liquid extraction (PLE)
Supercritical fluid extraction (SFE)
Triacylglycerol composition
α-linolenic acid (ALA)
Química
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spelling Production of omega 3-rich oils from underutilized chia seeds. Comparison between supercritical fluid and pressurized liquid extraction methodsVillanueva-Bermejo, DavidCalvo, María V.Castro-Gómez, PilarFornari Reale, TizianaFontecha, JavierChia seedFAME compositionPressurized liquid extraction (PLE)Supercritical fluid extraction (SFE)Triacylglycerol compositionα-linolenic acid (ALA)QuímicaChia seeds constitute a promising source of α-linolenic acid (ALA). In the present work, an underutilized and cheaper set of chia seeds, which were discarded after the harvest according to quality criteria - named in this work as low oil content seeds (LOCS) - have been evaluated as a potential source for obtaining PUFA-enriched oils against the commonly studied high-quality chia seeds denoted as high oil content seeds (HOCS) in this study. Two efficient and environmental friendly techniques, supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE), were evaluated to optimize the extraction process of chia oil. At 60 °C, by using pressurized food-grade ethanol, recoveries close to 100% were achieved from both sets of seeds in a short extraction time (10 min). By using SFE, the greatest oil extraction yield (> 95%) was attained at the highest pressure and temperature conditions (45 MPa and 60 °C) after 240 min. At the early stage of SFE extraction, both LOCS and HOCS exhibited a similar kinetic behavior, reaching oil extraction rates of 0.59 g oil/min and 0.64 g oil/min, respectively. No differences were found between the fatty acid profile of the oils extracted from LOCS and HOCS both by PLE and SFE. ALA and linoleic acid (LA) concentrations ranged between 65‐68% and 17–23% respectively, and a predominance of high molecular weight triglycerides (≥ CN50), was found in all extracted oils. In conclusion, LOCS might constitute a new suitable raw material for the production of ALA-enriched oils. Concerning the extraction methods assayed, the oil was almost entirely recovered by both PLE and SFE at the used conditionsThis study was supported in part by grants from the Spanish Ministerio de Economía y Competitividad (AGL2014-56464) and by the Comunidad de Madrid through the B Programa de actividades en tecnologías (ALIBIRD-CM S2013/ABI-2728)ElsevierDepartamento de Química Física AplicadaFacultad de Ciencias20182018-11-01research articlehttp://purl.org/coar/resource_type/c_2df8fbb1AMhttp://purl.org/coar/version/c_ab4af688f83e57aainfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10486/695767https://dx.doi.org/10.1016/j.foodres.2018.10.085reponame:Biblos-e Archivo. Repositorio Institucional de la UAMinstname:Universidad Autónoma de MadridInglésengopen accesshttp://purl.org/coar/access_right/c_abf2info:eu-repo/semantics/openAccessoai:repositorio.uam.es:10486/6957672026-06-23T12:46:27Z
dc.title.none.fl_str_mv Production of omega 3-rich oils from underutilized chia seeds. Comparison between supercritical fluid and pressurized liquid extraction methods
title Production of omega 3-rich oils from underutilized chia seeds. Comparison between supercritical fluid and pressurized liquid extraction methods
spellingShingle Production of omega 3-rich oils from underutilized chia seeds. Comparison between supercritical fluid and pressurized liquid extraction methods
Villanueva-Bermejo, David
Chia seed
FAME composition
Pressurized liquid extraction (PLE)
Supercritical fluid extraction (SFE)
Triacylglycerol composition
α-linolenic acid (ALA)
Química
title_short Production of omega 3-rich oils from underutilized chia seeds. Comparison between supercritical fluid and pressurized liquid extraction methods
title_full Production of omega 3-rich oils from underutilized chia seeds. Comparison between supercritical fluid and pressurized liquid extraction methods
title_fullStr Production of omega 3-rich oils from underutilized chia seeds. Comparison between supercritical fluid and pressurized liquid extraction methods
title_full_unstemmed Production of omega 3-rich oils from underutilized chia seeds. Comparison between supercritical fluid and pressurized liquid extraction methods
title_sort Production of omega 3-rich oils from underutilized chia seeds. Comparison between supercritical fluid and pressurized liquid extraction methods
dc.creator.none.fl_str_mv Villanueva-Bermejo, David
Calvo, María V.
Castro-Gómez, Pilar
Fornari Reale, Tiziana
Fontecha, Javier
author Villanueva-Bermejo, David
author_facet Villanueva-Bermejo, David
Calvo, María V.
Castro-Gómez, Pilar
Fornari Reale, Tiziana
Fontecha, Javier
author_role author
author2 Calvo, María V.
Castro-Gómez, Pilar
Fornari Reale, Tiziana
Fontecha, Javier
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Química Física Aplicada
Facultad de Ciencias
dc.subject.none.fl_str_mv Chia seed
FAME composition
Pressurized liquid extraction (PLE)
Supercritical fluid extraction (SFE)
Triacylglycerol composition
α-linolenic acid (ALA)
Química
topic Chia seed
FAME composition
Pressurized liquid extraction (PLE)
Supercritical fluid extraction (SFE)
Triacylglycerol composition
α-linolenic acid (ALA)
Química
description Chia seeds constitute a promising source of α-linolenic acid (ALA). In the present work, an underutilized and cheaper set of chia seeds, which were discarded after the harvest according to quality criteria - named in this work as low oil content seeds (LOCS) - have been evaluated as a potential source for obtaining PUFA-enriched oils against the commonly studied high-quality chia seeds denoted as high oil content seeds (HOCS) in this study. Two efficient and environmental friendly techniques, supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE), were evaluated to optimize the extraction process of chia oil. At 60 °C, by using pressurized food-grade ethanol, recoveries close to 100% were achieved from both sets of seeds in a short extraction time (10 min). By using SFE, the greatest oil extraction yield (> 95%) was attained at the highest pressure and temperature conditions (45 MPa and 60 °C) after 240 min. At the early stage of SFE extraction, both LOCS and HOCS exhibited a similar kinetic behavior, reaching oil extraction rates of 0.59 g oil/min and 0.64 g oil/min, respectively. No differences were found between the fatty acid profile of the oils extracted from LOCS and HOCS both by PLE and SFE. ALA and linoleic acid (LA) concentrations ranged between 65‐68% and 17–23% respectively, and a predominance of high molecular weight triglycerides (≥ CN50), was found in all extracted oils. In conclusion, LOCS might constitute a new suitable raw material for the production of ALA-enriched oils. Concerning the extraction methods assayed, the oil was almost entirely recovered by both PLE and SFE at the used conditions
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-11-01
dc.type.none.fl_str_mv research article
http://purl.org/coar/resource_type/c_2df8fbb1
AM
http://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10486/695767
https://dx.doi.org/10.1016/j.foodres.2018.10.085
url http://hdl.handle.net/10486/695767
https://dx.doi.org/10.1016/j.foodres.2018.10.085
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Biblos-e Archivo. Repositorio Institucional de la UAM
instname:Universidad Autónoma de Madrid
instname_str Universidad Autónoma de Madrid
reponame_str Biblos-e Archivo. Repositorio Institucional de la UAM
collection Biblos-e Archivo. Repositorio Institucional de la UAM
repository.name.fl_str_mv
repository.mail.fl_str_mv
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