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Fractionation of chia oil for enrichment of omega 3 and 6 fatty acids and oxidative stability of fractions

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Abstract

Omega 3 and 6 fatty acids were enriched in the olein fraction of chia oil via dry fractionation at −30°C. Concentrations of C18:3 (linolenic acid, ω-3) and C18:2 (linoleic acid, ω-6) were 78.16 and 25.42% in the olein fraction. HPLC characterization indicated enrichment of caffeic and chlorogenic acids, quercetin, and phenolic glycosides in the olein fraction. Total antioxidant activities of chia oil and the olein and stearin fractions were 42.5, 53.8, and 34.6%, respectively. After 6 months of storage at 4°C, the concentration of ω-3 in the olein fraction decreased from 78.19 to 76.16%, with a 10% decrease in the ω-3 concentration when the olein fraction was stored at 25°C. The stearin fraction of chia oil exhibited the longest induction period, followed by chia oil and the olein fraction. Amounts of ω-3 and 6 fatty acids can be enriched in the olein fraction from 11.92 and 61.28% to 15.22 and 72.16%, respectively, with reasonable storage stability at low temperature.

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Authors and Affiliations

  1. Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore, Lahore, Punjab, 54000, Pakistan

    Rahman Ullah, Muhammad Nadeem & Muhammad Ayaz

  2. Department of Food Science, Nutrition and Home Economics, Institute of Home and Food Sciences Faculty of Science and Technology Govt., College University Faisalabad, Faisalabad, Punjab, 38000, Pakistan

    Muhammad Imran

  3. Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences Lahore, Lahore, Punjab, 54000, Pakistan

    Muhammad Tayyab

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  1. Rahman Ullah
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  2. Muhammad Nadeem
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  3. Muhammad Ayaz
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  4. Muhammad Imran
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Correspondence to Muhammad Nadeem.

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Ullah, R., Nadeem, M., Ayaz, M. et al. Fractionation of chia oil for enrichment of omega 3 and 6 fatty acids and oxidative stability of fractions. Food Sci Biotechnol 25, 41–47 (2016). https://doi.org/10.1007/s10068-016-0006-x

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  • DOI: https://doi.org/10.1007/s10068-016-0006-x

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