Abstract：
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Timilsena YP,Vongsvivut J,Adhikari R,Adhikari Bdoi
10.1016/j.foodchem.2017.02.021subject
Has Abstractpub_date
2017-08-01 00:00:00pages
394-402eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30208-Xjournal_volume
228pub_type
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