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Production and stabilization of cold pressed chia oil

Salvia hispanica L. (chia) is a plant of Labiatae families, whose seeds contain 25-35% oil and have a high content of omega-3 linolenic fatty acid. The cold pressed chia oil was produced by pressing of chia seeds on a continued screw press, where three products were obtained: crude oil, oil sludge and cake. After the pressing, natural deposition of the produced crude oil and vacuum filtration were carried out. In this work, the influence of process parameters (temperature head presses, nozzle size and frequency) on yield and basic quality parameters of cold pressed chia oil were tested. The oxidation stability of oil was also examined, without and with added antioxidants (rosemary extract, green tea extract, pomegranate extract, olive leaf extract, and essential oils of oregano, sage and winter savory tea). Influence of every individual natural antioxidant on the sustainability of the cold pressed chia oil was examined. With the application of standard methods, the oil quality parameters, namely, peroxide number, free fat acids content, insoluble impurities and oil moisture content were determined. The oxidation stability of oil was tested using the Oven test. The highest yield of chia oil was obtained by pressing using following process parameters: nozzle size 8 mm, frequency 35 Hz and the press head temperature 100°C. The most significant antioxidant effect shows the rosemary extract and the green tea extract in concentration of 0.1% and 0.3%.

chia oil; screw press; process parameters; oxidation stability; antioxidants

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