Ullah Rahman, Nadeem Muhammad, Ayaz Muhammad, Imran Muhammad, Tayyab Muhammad
1Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore, Lahore, Punjab, 54000 Pakistan.
2Department 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.
Food Sci Biotechnol. 2016 Feb 29;25(1):41-47. doi: 10.1007/s10068-016-0006-x. eCollection 2016.
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.
通过在-30°C下进行干法分馏，奇亚籽油的油精部分富含ω-3和ω-6脂肪酸。油精部分中C18:3（亚麻酸，ω-3）和C18:2（亚油酸，ω-6）的含量分别为78.16%和25.42%。高效液相色谱表征表明，油精部分富含咖啡酸、绿原酸、槲皮素和酚类糖苷。奇亚籽油以及油精和硬脂部分的总抗氧化活性分别为42.5%、53.8%和34.6%。在4°C下储存6个月后，油精部分中ω-3的浓度从78.19%降至76.16%，当油精部分在25°C下储存时，ω-3浓度下降了10%。奇亚籽油的硬脂部分表现出最长的诱导期，其次是奇亚籽油和油精部分。ω-3和ω-6脂肪酸的含量可分别从11.92%和61.28%富集到15.22%和72.16%，在低温下具有合理的储存稳定性。
