Characteristics of Chia (Salvia hispanica L.) Seed Oil Extracted by Ultrasound Assistance
DOI:
https://doi.org/10.29356/jmcs.v61i4.463Keywords:
Chia seed, Oil extraction, Ultrasound, MDSC, FTIRAbstract
The aims of this work were to evaluate the effect of Ultrasound- Assisted Extraction (UAE) in oil yield, as well as in the physicochemical and chemical characteristics of Chia seed oil. The seeds were cryo ground before extraction; ultrasonic bath at 40 kHz was used during 90 min extraction process. The UEA resulted in intensification of the extraction, with 79.3% oil yield, while 69.2% were for stirring extraction. Diffusion coefficient´s values were 1.04x10-11 m2s-1 and 9.16x10-12m2s-1, respectively. From thermal analysis, made with MDSC, the main triacylglycerols (TAG´s) transitions were obtained. By ATR-FTIR, changes in the 987 and 968 cm-1 wave numbers, corresponding to the outside plane deformation of C-H bonds in unsaturated fatty acids, were obtained . The UEA could change the material properties by cavitation that enhances the mass transfer, but no oil composition.Downloads
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