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Influence of the extraction conditions on chia oil quality and partially defatted flour antioxidant properties

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Abstract

Partially defatted chia flour (PDCF) is a by-product of oil extraction from chia seeds (Salvia hispanica L.). It may be used as an ingredient to improve food products, especially due to its antioxidant properties. In this work, we studied the best screw press extraction conditions that allow preserving the antioxidant properties of PDCF. A central composite design was applied to perform a response surface analysis in order to optimize the oil extraction. The variables considered for optimization were seed moisture content and pressing temperature. Besides the oil quality indicators, the study was focused on the assessment of PDCF properties, including total polyphenol content and antioxidant capacity determined by chemical methods. Our results show that, within the range of screw press conditions evaluated, the chemical quality of the oil and the antioxidant properties of PDCF are both preserved. The best results (highest oil yield and stability) were obtained under a seed moisture content of 10.2% and a pressing temperature of 58.5 °C. In general, our results indicate that screw press methodology can be applied to process chia seeds, using a wide range of conditions, to concurrently produce good quality oil and a PDCF with beneficial properties.

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Availability of data and material

The datasets used and/or analysed during the current study are available from the corresponding author on reasonable request.

Abbreviations

PDCF:

Partially deffated chia flour

WF:

Weath flour

SRM:

Surface response methodology

SMC:

Seeds moisture content

PT:

Pressing temperature

PI:

Peroxide index

FSC:

Fine solids content

AI:

Acidity index

CCa:

Carotenoids

Cl:

Chlorophyll

TT:

Total tocopherols

ARC:

Antiradical capacity

TPC:

Total polyphenol content

AA:

Antioxidant activity

RP:

Reducing power

AC:

Free radical scavenging capacity

OY:

Oil yield

F:

Free phenolic compounds

B:

Bound polyphenols

GAE:

Gallic acid equivalent

TEAC :

Trolox equivalent antioxidant capacity

FRAP :

Ferric Antioxidant Power

TPTZ :

2,4,6‐Tri(2‐pyridyl)‐1,3,5‐triazine

TE:

Trolox equivalent

SC:

Swelling capacity

Vf:

Final volumen

WRC:

Water retention capacity

Wi:

Initial weight of sample

WR:

Wet residue

DR:

Dry residue

WAC:

Water absorption capacity

S:

Solubility

RVA:

Rapid viscoanalyzer

DGC:

Di Rienzo, Guzmán, Casanoves

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Acknowledgements

This work was funded by CONICET [PIP2015-11220150100684]; FonCyT [PICT-2015-2817 and PICT 2014-2283]; SECyT, Universidad Nacional de Córdoba [30820150100160CB (2016-2018)]; Iberoamerican Project CYTED 119RT0567. C.A. had a doctoral fellowship from CONICET.

Funding

CONICET (PIP2015-11220150100684) Dr. Natalia B. Pigni, FonCyT (PICT-2015–2817) Dr. Daniel A. Wunderlin, Secretaria de Ciencia y Tecnología—Universidad Nacional de Córdoba (30820150100160CB (2016–2018)) Dr. Natalia B. Pigni, FonCyT (PICT-2014–2283) and Project CYTED Program (119RT0567) Dr. Marcela L. Martínez.

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Authors and Affiliations

  1. Instituto de Ciencia y Tecnología de Alimentos-Córdoba, ICYTAC, CONICET-Universidad Nacional de Córdoba, Av. J. Filloy S/N, Ciudad Universitaria, CP X5000HUA, Córdoba, Argentina

    Carolina Aranibar, Natalia B. Pigni, Alicia Aguirre, Pablo D. Ribotta, Daniel A. Wunderlin & Rafael Borneo

  2. Departamento de Química Orgánica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba, Argentina

    Natalia B. Pigni & Daniel A. Wunderlin

  3. Instituto Multidisciplinario de Biología Vegetal (IMBIV – CONICET), Córdoba, Argentina

    Marcela L. Martínez

  4. Instituto de Ciencia y Tecnología de Los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN) - Universidad Nacional de Córdoba (UNC), Córdoba, Argentina

    Marcela L. Martínez & Pablo D. Ribotta

  5. Departamento de Química Industrial y Aplicada (FCEFyN – UNC), Córdoba, Argentina

    Marcela L. Martínez & Pablo D. Ribotta

  6. Facultad de Ciencias Exactas, Físicas y Naturales. Cátedra de Química Aplicada, Universidad Nacional de Córdoba, Córdoba, Argentina

    Alicia Aguirre & Rafael Borneo

Authors
  1. Carolina Aranibar
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  2. Natalia B. Pigni
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  3. Marcela L. Martínez
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  4. Alicia Aguirre
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  5. Pablo D. Ribotta
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  6. Daniel A. Wunderlin
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  7. Rafael Borneo
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Contributions

CA was responsible for conducting the experiments (oil and PDCF obtention and analyses), analyzing the data, writing, and editing the manuscript. NBP performed the experiments (oil and PDCF obtention, PDCF analyses), analyzed the data, corrected, and edited the manuscript. MLM was in charge of the experimental design, oil quality analyses, supervision, correction and edition of the manuscript. AA, PDR and DAW contributed with the conceptualization, resources, and funding acquisition. RB was in charge of conceptualization, resources, supervision, and manuscript revision.

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Correspondence to Carolina Aranibar.

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Aranibar, C., Pigni, N.B., Martínez, M.L. et al. Influence of the extraction conditions on chia oil quality and partially defatted flour antioxidant properties. J Food Sci Technol 59, 1982–1993 (2022). https://doi.org/10.1007/s13197-021-05213-2

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  • DOI: https://doi.org/10.1007/s13197-021-05213-2

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