Chia (Salvia hispanica L.) Oil Extraction Using Different Organic Solvents: Oil Yield, Fatty Acids Profile and Technological Analysis of Defatted Meal

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The aim of this study was to extract oil from the seeds of Chia (Salvia hispanica L.) using different solvents (ethyl acetate, isopropanol and n-hexane) and varying the seed to solvent ratio. The fatty acids profiles of the oils were determined and technological analysis of the defatted meal was carried out. In relation to the oil extraction, higher yields were obtained with n-hexane and ethyl acetate and it was observed that increasing the amount of solvent had little influence on the oil yield in the experimental range considered. The major components of chia oil are linolenic acid (~62%), linoleic acid (~19%), palmitic acid (~9.3%) and oleic acid (~6.2%). The fatty acids profiles of the oils obtained employing different solvents and seed to solvent ratios showed no significant differences (p>0.05). For the defatted meal, higher values for the oil-holding capacity and emulsification activity were observed with the removal of the oil; however, the nature of the solvent extracts did not affect these properties. Also, the waterholding capacity was not affected by the extraction process.

C. Silva
V.A.S. Garcia
C.M. Zanette
International Food Research Journal