A physicochemical characterization of oil from chia seeds was carried out. Proximate composition analysis showed that fat and fiber were the principal components in the raw chia flour. Physical characterization showed that chia oil has a relative density from 0.9241, a refraction index of 1.4761 and a color with more yellow than red units. Chemical characterization showed that chia oil registered an acidity index of 2.053 mg KOH/g oil, a saponification index of 222.66 mg KOH/g oil, a content of unsaponifiable matter of 0.087%, an Iodine index of 193.45 g I/100 g oil and a peroxide index of 17.5 meq O 2 /kg oil . Chia oil showed a higher content of α and β linolenic and palmitic acids . Chia oil is the vegetable source with the highest content of essential fatty acids.
Codex Mendoza 1542 (1925) Edition of francisco del paso and troncoso. Museo Nacional de Arqueologia, Historia y Etnografia, Mexico.
Ayerza, R. and Coates, W. (2004) Composition of chia (Salvia hispánica) grown in six tropical and subtropical ecosystems of South America. Tropical Science, 44, 131-135. http://dx.doi.org/10.1002/ts.154
Reales, A., Rivera, D., Palazón, J.A. and Obón, C. (2004) Numerical taxonomy study of Salvia sect. Salvia (labiatae). Botanical Journal of the Linnean Society, 145, 353-371. http://dx.doi.org/10.1111/j.1095-8339.2004.00295.x
Ixtaina, Y., Nolasco, S.M. and Tomas, M.C. (2008) Physical properties of chia (Salvia hispanica L.) seeds. Industrial Crops and Products, 28, 286-293. http://dx.doi.org/10.1016/j.indcrop.2008.03.009
Commission of the European Communities (2009) Commission regulation (EC) 827/2009. Official Journal of the European Union, 52, 12-13.
Guiotto, E.N., Ixtaina, V.Y., Tomás, M.C.M. and Nolasco, S.M. (2013) Moisture-dependent engineering properties of chia (Salvia hispánica L.) seeds. In: Food Industry. INTECH, 381-397.
Ayerza, R. (1995) Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina. Journal of the American Oil Chemists’ Society, 72, 1079-1081.
Sultana, C. (1996) Oleaginous flax. In: Karleskind, A. and Wolff, J.P., Eds., Oils and Fats Manual, 157-160.
Ayerza, R. and Coates, W. (2001) The omega-3 enriched eggs: The influence of dietary linolenic fatty acid source combination on egg production and composition. Canadian Journal of Animal Science, 81, 355-362. http://dx.doi.org/10.4141/A00-094
Martha, G.C., Armando, R.T. and Carlos, A.A. (2012) A dietary pattern including nopal, chia seed, soy protein, and oat reduces serum triglycerides and glucose intolerance in patients with metabolic syndrome. Journal of Nutrition, 142, 64-69. http://dx.doi.org/10.3945/jn.111.147447
Vedtofte, M.S., Jakobsen, M.U. and Lauritzen, L. (2011) Dietary alpha linoleic acid, linoleic acid and n-3 longchain PUFA and risk of ischemic heart disease. The American Journal of Clinical Nutrition, 94, 1097-1103. http://dx.doi.org/10.3945/ajcn.111.018762
Nieman, D.C., Cayea, E.J., Austin, M.D., Henson, D.A., McAnulty, S.R. and Jin, F. (2009) Chia seed does not promote weight loss or alter disease risk factors in overweight adults. Nutrition Research, 29, 414-418. http://dx.doi.org/10.1016/j.nutres.2009.05.011
AOAC (1997) Association of Official Analytical Chemists. Official Methods of Analysis. 20th Edition, Washington DC.
NMX-F-75-1987 (1987) Aceites y grasas vegetales. Determinación de la densidad relativa. Secretaría de Comercio y Fomento Industrial, México.
Kirk, R., Sawyer, R. and Egan, H. (1996) Composición y análisis de alimentos de Pearson. Compañía Editorial Continental. 2nd Edition, México.
NMX-F-116-1987 (1987) Aceites y grasas vegetales. Determinación de color. Secretaría de Comercio y Fomento Industrial, México.
NMX-F-101-1987 (1987) Aceites y grasas vegetales. Determinación del índice de acidez. Secretaría de Comercio y Fomento Industrial, México.
NMX-F-174-S-1981 (1981) Aceites y grasas vegetales. Determinación del índice de saponificación. Secretaría de Comercio y Fomento Industrial, México.
NMX-F-152-S-1981 (1981) Alimentos para humanos. Aceites y grasas vegetales o animales. Determinación del índice de yodo por el método de Wijs. Normas Mexicanas, México.
NMX-F-154-1987 (1987) Alimentos. Aceites y grasas vegetales o animales. Determinación del índice de peróxido. Normas Mexicanas. Dirección General de Normas, México.
Hart, F. and Fischer, J. (1991) Análisis moderno de los alimentos. Ed. Acribia. Zaragoza, España.
Bligh, E.G. and Dyer, W.J. (1959) A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37, 911-917. http://dx.doi.org/10.1139/o59-099
Rouser, G., Siakoto, A.N. and Fleischer, S. (1996) Quantitative analysis of phospholipids by thin-layer chromatography and phosphorous analysis of spots. Lipids, 1, 85-86. http://dx.doi.org/10.1007/BF02668129
Knapp, D. (1979) Handbook of analytical derivatization reactions. Wiley-Interscience.
Ixtaina, V.Y., Vega, A., Nolasco, S.M., Tomás, M.C., Gimeno, M. and Bárzana, E. (2010) Supercritical carbon dioxide extraction of oil from mexican chia seed (Salvia hispanica L.); characterization and process optimization. Journal of Supercritical Fluids, 55, 192-199. http://dx.doi.org/10.1016/j.supflu.2010.06.003
Salazar-Vega, I.M., Rosado-Rubio, G., Chel-Guerrero, L.A., Betancur-Ancona, D.A. and Castellanos-Ruelas, A.F. (2009) Composición en acido graso alfa linolénico en el huevo y carne de aves empleando chia (Salvia hispanica) en el alimento. Interciencia, 34, 209-213.
Segura-Campos, M.R., Salazar-Vega, I.M., Chel-Guerrero, L.A. and Betancur-Ancona, D. (2013) Biological potential of chia (Salvia hispanica) protein hydrolysates and their incorporation into functional foods. LWT-Food Science and Technology, 50, 723-731.
Codex Alimentarius Stan 210 (2003) Norma del CODEX para Aceites Vegetales Especificados.
Alvarado, J. and Aguilera, J. (2001) Métodos para medir propiedades físicas en industrias de alimentos. Ed. Acribia. Zaragoza, España, 15, 347-348.
Tosco, G. (2004) Los beneficios de la Chía en humanos y animales. Actualidades Ornitológicas, 119, 7.
Ixtaina, V.Y., Martínez, M.L., Sportono, V., Mateo, C.M., Maestri, D.M., Diehl, B.W.K., Nolasco, S.M. and Tomas, M.C. (2011) Characterization of chia seed oils obtained by pressing and solvent extraction. Journal of Food Composition and Analysis, 24, 166-174. http://dx.doi.org/10.1016/j.jfca.2010.08.006
Hosseinian, F.S., Rowland, G.G., Bhirud, P.R., Dyck, J.H. and Tyler, R.T. (2004) Chemical composition and physicochemical and hydrogenation characteristics of high-palmitic acid solin (low-linolenic acid flaxseed) oil. Journal of the American Oil Chemists’ Society, 81, 185-188. http://dx.doi.org/10.1007/s11746-004-0879-6
Patil, R.T. and Ali, N. (2006) Effect of pre-treatments on mechanical oil expression of soybean using a commercial oil expeller. International Journal of Food Properties, 9, 227-236. http://dx.doi.org/10.1080/10942910600592315
Codex Alimentarius Stan 33 (1989) Norma del Codex para los aceites de oliva vírgenes y refinados, y los aceites refinados de orujo de aceituna.
Adrian, J., Potus, J., Poiffait, A. and Douvillier, P. (2000) Análisis nutricional de los alimentos. Acribia. Zaragoza, 56-58.
Tosi, E.A., Cazzoli, A.F. and Tapiz, L.M. (1998) Phosphorus in oil. Production of molybdenum blue derivative at ambient temperature using noncarcinogenic reagents. Journal of the American Oil Chemists’ Society, 75, 41-44. http://dx.doi.org/10.1007/s11746-998-0007-x
Carelli, A.A., Ceci, L. and Crapiste, G.H. (1998) Phosphorus-to-phospholipid conversion factors for crude and degummed sunflower oils. Journal of the American Oil Chemists’ Society, 79, 1177-1180. http://dx.doi.org/10.1007/s11746-002-0623-2
Yang, B., Wang, Y. and Yang, J. (2006) Optimization of enzymatic degumming process for rapeseed oil. Journal of the American Oil Chemists’ Society, 83, 653-658. http://dx.doi.org/10.1007/s11746-006-1253-4
Ayerza, R. and Coates, W. (1999) An ω-3 fatty acid enriched diet: Its influence on egg fatty acid composition, cholesterol and oil content. Canadian Journal of Animal Science, 79, 53-58. http://dx.doi.org/10.4141/A98-048
Craig, R. and Sons, M. (2004) Application for approval of whole chia (Salvia Hispania. L) seed and ground whole chia as novel food ingredients. Advisory Committee for Novel Foods and Process. Company David Armstrong, Ireland, 1-29.
Ali, N.M., Yeap, S.K., Ho, W.Y., Beh, B.K., Tan, S.W. and Tan, S.G. (2012) The promising future of chia, Salvia hispanica L. Journal of Biomedicine and Biotechnology, 2012, Article ID: 171956. http://dx.doi.org/10.1155/2012/171956
Ayerza, R. (2010) Effects of seed colour and growing locations on fatty acid content and composition of two chia (Salvia hispanica L.) genotypes. Journal of the American Oil Chemists’ Society, 87, 1161-1165. http://dx.doi.org/10.1007/s11746-010-1597-7
Peiretti, P.G. and Gai, F. (2009) Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth. Animal Feed Science and Technology, 148, 267-275. http://dx.doi.org/10.1016/j.anifeedsci.2008.04.006
Antruejo, A., Azcona, J.O., Garcia, P.T., Gallingerd, C., Rosminie, M., Ayerzaf, R., Coatesf, W. and Perez, C.D. (2011) Omega-3 enriched egg production: The effect of α-linolenic ω-3 fatty acid sources on laying hen performance and yolk lipid content and fatty acid composition. British Poultry Science, 52, 750-760. http://dx.doi.org/10.1080/00071668.2011.638621
Ayerza, R. and Coates, W. (2007) Effect of dietary α-linolenic fatty acid derived from chia when feed as ground seed, whole seed and oil on lipid content and fatty acid composition of rat plasma. Annals of Nutrition and Metabolism, 51, 27-34. http://dx.doi.org/10.1159/000100818
Fernandez, I., Vidueiros, S.M., Ayerza, R., Coates, W. and Pallaro, A. (2008) Impact of chia (Salvia hispanica L.) on the immune system: Preliminary study. Proceedings of the Nutrition Society, 67, E12.
Coates, W. and Ayerza, R. (2009) Chia (Salvia hispanica L.) seed as an n-3 fatty acid source for finishing pigs: Effects on fatty acid composition and fat stability of the meat and internal fat, growth performance, and meat sensory characteristics. Journal of Animal Science, 87, 3798-3804. http://dx.doi.org/10.2527/jas.2009-1987
Ayerza, R., Coates, W. and Lauria, M. (2002) Chia as an omega-3 fatty acid source for broilers: Influence on fatty acid composition, cholesterol and fat content of white and dark meat, on growth performance and on meat flavor. Poultry Science, 81, 826-837.