Chia oil

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Chia oil
Raw material plant (noun)

Mexican Chia ( Salvia hispanica )

origin

Klausen (seeds)

colour

light yellow (pressed)

ingredients
Oleic acid 2.5-8.2%
Linoleic acid 15.3-26%
Linolenic acid 52-69%
Palmitic acid 5.2-7.5%
More fatty acids Stearic acid 0.3-3.7%
Σ saturated fat 8-10%
Σ monounsaturated fatty acids 2.5-7%
Σ polyunsaturated fatty acids 78-89.5%
Vitamin A 44 µg / 100 g
properties
density 0.92-0.93 kg / l
viscosity = 42.5 mPas at 20 ° C
Oxidation stability 2.4 h
Melting point −13 ° C
Iodine number 175-223
Saponification number 180-223
Calorific value 39 MJ / kg
Manufacturing and Consumption
Most important production countries Mexico , Paraguay , Bolivia , Argentina , Australia
use Edible oil , industry, cosmetics

General chemical structure of fats such as chia oil (R 1 , R 2 and R 3 are alkyl or alkenyl radicals with mostly an odd number of carbon atoms): triester of glycerine.

The chia is from Klausen (seed) of the Mexican Chia obtained vegetable oil .

It is a light yellow, transparent, odorless to slightly pleasantly nutty smelling liquid. Of the fatty acid residues in triglyceride , around 60% are α-linolenic acid , as well as linoleic acid , monounsaturated fatty acids such as oleic acid and saturated fatty acids stearic acid and palmitic acid . The oil also contains vitamins , minerals and antioxidants . The properties of chia oil are similar to those of linseed oil .

The seeds can be pressed hot or cold to produce oil . In the case of chia oil, the temperature during pressing hardly makes any difference in quality. Compared to extraction with solvents , oil extraction using supercritical carbon dioxide is considered a particularly environmentally friendly method. If the pressure and temperature are optimally set, the yield of the oil production almost corresponds to that of the solvent extraction . Differences in the fatty acid composition can only be seen in linoleic acid , which has a higher content in the supercritical carbon dioxide extraction .

In addition to the kitchen, where it is used cold or hot like rapeseed oil and enhances the taste of food, chia oil is traditionally used as a varnish in Mexican lacquer painting, where its transparency and durability are valued. The antioxidants prevent yellowing . It is therefore an excellent protection for canvas, pottery and wood paints.

Individual evidence

  1. ↑ a b c d e f g h i j k Maira Rubi Segura-Campos, Norma Ciau-Solís et al .: Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México. In: Agricultural Sciences. Vol. 5, No. 3, 2014, doi : 10.4236 / as.2014.53025 , (PDF; 131 kB).
  2. ↑ a b c d e Monika Vala: Selected vegetable fats and oils of pharmaceutical relevance. Diploma thesis, University of Vienna, 2012, pp. 42–46, online (PDF; 1 MB), at othes.univie.ac.at, accessed on April 29, 2017.
  3. ↑ R. Ayerza and W. Coates: Effect of dietary α-linolenic fatty acid derived from chia When feed as ground seed, whole seed and oil on lipid content and fatty acid composition of rat plasma. In: Annals of Nutrition and Metabolism. 51, 2007, pp. 27-34. doi : 10.1159 / 000100818 .
  4. ↑ a b G. Uzunova, Kr. Nikolova et al: Physicochemical characterization of chia (Salvia hispanica) seed oil from Argentina. In: Bulgarian Chemical Communications. Volume 48, Special Issue G, 2016, pp. 131–135, online (PDF; 262 kB), at bcc.bas.bg, accessed on April 29, 2017.
  5. ↑ a b Muhammad Imran, Muhammad Nadim et al: Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds. In: Lipids Health Dis. 15, 2016, p. 162, doi : 10.1186 / s12944-016-0329-x .
  6. ^ Henry A. Gardner, George G. Sward: Paint Testing Manual. 13th. Edition, ASTM, 1972, p. 53.
  7. ^ Ullmann's encyclopedia of industrial chemistry . Vol. A 10: Fats and oils , VCH, Weinheim 1995.
  8. ↑ Exporting chia seed oil to Europe on cbi.eu, accessed on April 29, 2017.
  9. ↑ Peter N. Mascia, Jürgen Scheffran, Jack M. Widholm (Eds.): Plant Biotechnology for Sustainable Production of Energy and Co-Products. Volume 66 of the Biotechnology in Agriculture and Forestry series. Springer, 2010, ISBN 978-3-642-13439-5 , p. 235.
  10. ↑ Sabine Krist: Lexicon of vegetable fats and oils . 2nd Edition. Springer-Verlag Vienna, 2013, ISBN 978-3-7091-1005-8 , pp. 186 .