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Table 1 Effect of seed pre-treatment processing techniques on oxidative stability of chia seed oil at different storage intervals

From: Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds

Analyzed Parameter

Treatment

Raw Chia Seed

Particle Size ≥ 10 mm

(Coarse)

Particle Size ≥ 5 mm

(Medium)

Particle Size ≤ 5 mm

(Fine)

Water Boiling for 5 min

Microwave Roasting for 2.5 min

Oven Drying 105 ± 5 °C for 1 h

Autoclaving 121 °C and 15 lbs for 15 min

Iodine Value (g/100 g)

Storage Day 0

193.42 ± 1.14a

193.10 ± 1.19a

192.92 ± 1.23a

192.81 ± 1.26a

190.73 ± 1.35a

189.74 ± 1.25a

185.90 ± 1.22a

182.83 ± 1.18a

Storage Day 30 (25 ± 2 °C)

189.93 ± 1.12b

190.72 ± 1.18b

190.54 ± 1.14b

190.33 ± 1.17b

185.65 ± 1.22c

184.86 ± 1.12b

181.12 ± 1.25c

177.15 ± 1.26c

Storage Day 30 (4 ± 1 °C)

192.24 ± 1.23a

192.74 ± 1.13a

192.66 ± 1.18a

192.45 ± 1.12a

188.97 ± 1.15b

188.38 ± 1.15a

184.24 ± 1.14a

180.67 ± 1.19b

Storage Day 60 (25 ± 2 °C)

185.65 ± 1.34c

186.86 ± 1.16c

186.78 ± 1.25c

186.37 ± 1.26c

181.29 ± 1.21d

180.70 ± 1.21c

178.36 ± 1.32d

173.49 ± 1.21d

Storage Day 60 (4 ± 1 °C)

190.36 ± 1.17b

190.68 ± 1.25b

190.50 ± 1.21b

190.49 ± 1.23b

186.31 ± 1.23c

185.52 ± 1.33b

183.18 ± 1.22b

177.51 ± 1.28c

Peroxide Value (meq peroxide/kg)

Storage Day 0

1.80 ± 0.16d

1.76 ± 0.10e

1.82 ± 0.18d

1.84 ± 0.14d

1.62 ± 0.14e

1.92 ± 0.13d

0.46 ± 0.10d

1.96 ± 0.10e

Storage Day 30 (25 ± 2 °C)

3.92 ± 0.22b

4.18 ± 0.13b

4.24 ± 0.20b

4.36 ± 0.17b

5.45 ± 0.16c

4.39 ± 0.15b

2.37 ± 0.12b

5.71 ± 0.11c

Storage Day 30 (4 ± 1 °C)

2.44 ± 0.12c

2.60 ± 0.15d

2.76 ± 0.21c

2.88 ± 0.19c

3.13 ± 1.17d

3.19 ± 0.16c

1.52 ± 1.13c

3.42 ± 0.15d

Storage Day 60 (25 ± 2 °C)

5.66 ± 0.17a

5.72 ± 0.18a

5.88 ± 0.15a

5.90 ± 0.20a

10.69 ± 0.22a

7.85 ± 0.18a

3.61 ± 1.14a

11.27 ± 0.16a

Storage Day 60 (4 ± 1 °C)

3.58 ± 0.19b

3.64 ± 0.22b

3.70 ± 0.17b

3.82 ± 0.22b

7.48 ± 0.24b

5.73 ± 0.14b

2.49 ± 0.15b

7.95 ± 0.18b

Free Fatty Acids (% oleic acid)

Storage Day 0

1.07 ± 0.13d

1.10 ± 0.16d

1.12 ± 0.12e

1.15 ± 0.10e

1.02 ± 0.14e

1.13 ± 0.11e

0.62 ± 0.10e

1.14 ± 0.13e

Storage Day 30 (25 ± 2 °C)

1.71 ± 0.16b

1.78 ± 0.19b

1.81 ± 0.11c

1.83 ± 0.13c

2.31 ± 0.17c

2.14 ± 0.14b

1.84 ± 0.11b

2.67 ± 0.16c

Storage Day 30 (4 ± 1 °C)

1.32 ± 0.15c

1.37 ± 0.14c

1.40 ± 0.13d

1.44 ± 0.17d

1.69 ± 0.18d

1.34 ± 0.19d

0.98 ± 0.13d

1.86 ± 0.19d

Storage Day 60 (25 ± 2 °C)

2.23 ± 0.18a

2.28 ± 0.15a

2.32 ± 0.14a

2.37 ± 0.15a

5.22 ± 0.19a

3.88 ± 0.15a

2.35 ± 0.12a

5.56 ± 0.22a

Storage Day 60 (4 ± 1 °C)

1.65 ± 0.17b

1.69 ± 0.11b

2.03 ± 0.15b

2.16 ± 0.18b

3.15 ± 0.21b

1.82 ± 0.12c

1.16 ± 0.14c

4.06 ± 0.21b

  1. Values represent the mean ± standard deviation; n = 3
  2. a,b,c,d,e Means in a column with different superscripts for individual analyzed parameter were significantly different (p ≤ 0.05)