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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Original Article

Variation in oil quality and content of low molecular lipophilic compounds in chia seed oils

Grzegorz DąbrowskiChair of Plant Food Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, PolandCorrespondence[email protected]
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Iwona KonopkaChair of Plant Food Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, PolandView further author information

Sylwester CzaplickiChair of Plant Food Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn, PolandView further author information

Pages 2016-2029 | Received 09 Feb 2018, Accepted 15 Jul 2018, Published online: 30 Aug 2018

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https://doi.org/10.1080/10942912.2018.1501699
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Stavros Stefanidis, Stella A. Ordoudi, Nikolaos Nenadis & Ioanna Pyrka. (2023) Improving the Functionality of Virgin and Cold-Pressed Edible Vegetable Oils: Oxidative Stability, Sensory Acceptability and Safety Challenges. Food Research International, pages 113599.
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Chuang Chen, Yongjin Wang, Ru Cui, Ling Zhu, Jing Han, Jiping Sun, Qi Xu, Emad Karrar, Hui Zhang, Qingzhe Jin, Gangcheng Wu & Xingguo Wang. (2023) Effect of different processing practices on physicochemical parameters, phenolic compounds, and antioxidant properties of chia seed oils. Journal of the American Oil Chemists' Society.
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Aparna Agarwal, Rizwana, Abhishek Dutt Tripathi, Tarika Kumar, Kanti Prakash Sharma & Sanjay Kumar Singh Patel. (2023) Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds. Antioxidants 12:7, pages 1413.
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Oscar Abel Sánchez-Velázquez, Martin Mondor, Maira Rubí Segura-Campos, Nidia del Carmen Quintal-Bojórquez & Alan Javier Hernández-Álvarez. 2023. Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products. Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products 643 667 .

Marianna Oteri, Giovanni Bartolomeo, Francesca Rigano, Juan Aspromonte, Emanuela Trovato, Giorgia Purcaro, Paola Dugo, Luigi Mondello & Marco Beccaria. (2022) Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components. Foods 12:1, pages 23.
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Yamini Tak, Manpreet Kaur, Rajendra Kumar, Chirag Gautam, Prabhjot Singh, Harjeet Kaur, Amanpreet Kaur, Surekha Bhatia, Niraj Kumar Jha, Piyush Kumar Gupta & Ryszard Amarowicz. (2022) Repurposing chia seed oil: A versatile novel functional food. Journal of Food Science 87:7, pages 2798-2819.
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Marina Zorić, Marija Banožić, Krunoslav Aladić, Sanda Vladimir-Knežević & Stela Jokić. (2022) Supercritical CO2 extracts in cosmetic industry: Current status and future perspectives. Sustainable Chemistry and Pharmacy 27, pages 100688.
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Oscar Abel Sánchez-Velázquez, Martin Mondor, Maira Rubí Segura-Campos, Nidia del Carmen Quintal-Bojórquez & Alan Javier Hernández-Álvarez. 2020. Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products. Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products 1 25 .

Monica Mburu, Clement Komu, Olivier Paquet-Durand, Bernd Hitzmann & Viktoria Zettel. (2021) Chia Oil Adulteration Detection Based on Spectroscopic Measurements. Foods 10:8, pages 1798.
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Cesarettin Alasalvar, Sui Kiat Chang, Bradley Bolling, Won Young Oh & Fereidoon Shahidi. (2021) Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety 20:3, pages 2382-2427.
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Izzreen Ishak, Norhayati Hussain, Ranil Coorey & Maaruf Abd Ghani. (2021) Optimization and characterization of chia seed (Salvia hispanica L.) oil extraction using supercritical carbon dioxide. Journal of CO2 Utilization 45, pages 101430.
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Brenda Y. Espinaco, Ignacio Niizawa, Fernanda Marino, Susana E. Zorrilla & Guillermo A. Sihufe. (2021) Storage stability of chia ( Salvia hispanica L.) oil incorporated with astaxanthin . Journal of Food Processing and Preservation 45:2.
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Natalia Mikołajczak, Daria Anna Sobiechowska & Małgorzata Tańska. (2020) Edible flowers as a new source of natural antioxidants for oxidative protection of cold-pressed oils rich in omega-3 fatty acids. Food Research International 134, pages 109216.
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María V. Calvo, David Villanueva-Bermejo, Pilar Castro-Gómez, Tiziana Fornari & Javier Fontecha. (2020) Appraisal of the suitability of two-stage extraction process by combining compressed fluid technologies of polar lipid fractions from chia seed. Food Research International 131, pages 109007.
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Dorota Ogrodowska, Oskar Laaksonen, Małgorzata Tańska, Iwona Konopka & Kaisa M. Linderborg. (2020) Pumpkin oil addition and encapsulation process as methods to improve oxidative stability of fish oil. LWT 124, pages 109142.
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Akeem Omolaja Akinfenwa, Ahmad Cheikhyoussef, Natascha Cheikhyoussef & Ahmed A. Hussein. 2020. Cold Pressed Oils. Cold Pressed Oils 181 190 .

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Variation in oil quality and content of low molecular lipophilic compounds in chia seed oils

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Variation in oil quality and content of low molecular lipophilic compounds in chia seed oils

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