Author: By Benexia
Item Type: INSIGHT
A diet rich in polyunsaturated fatty acids (PUFAs), especially omega-3 fatty acids, is associated with the prevention and treatment of chronic diseases, such as coronary disease, diabetes, obesity and
cancer. Chia (Salvia hispanica L.) oil contain up to 80% of PUFAs, of which around 60% to 70% are omega-3
fatty acids, being the richest vegetable source in omega-3 fatty acids known so far. Although it seems clear that such fatty acid composition is favorable from a nutritional point of view,
a higher content of PUFAs commonly result in poorer oxidative stability and shorter shelf-life of the
oil. When PUFAs are exposed to heat, oil degradation occurs, and by-products are produced (free
fatty acids, secondary products of oxidation, polar compounds). Some by-products of oil
degradation have adverse effects on health. The smoke point of an oil is believed to be correlated
with the safety and stability under heat, although technical evidence to support this is limited. But this is not true for chia oil which has an uncommonly high smoke point of 410ºF (210ºC). Tests on frying with pure chia oil showed that after several frying cycles at an average temperature of 356°F (180°C), the oil remains oxidatively stable and the polar compounds remain within the CODEX-established range (<24) after 25 frying cycles, each cycle with 10 fritters. Tests on frying with blends of vegetal oil showed the following results:
which indicates the high anti-oxidant capacity and very high oxidative stability of chia oil.
cancer. Chia (Salvia hispanica L.) oil contain up to 80% of PUFAs, of which around 60% to 70% are omega-3
fatty acids, being the richest vegetable source in omega-3 fatty acids known so far. Although it seems clear that such fatty acid composition is favorable from a nutritional point of view,
a higher content of PUFAs commonly result in poorer oxidative stability and shorter shelf-life of the
oil. When PUFAs are exposed to heat, oil degradation occurs, and by-products are produced (free
fatty acids, secondary products of oxidation, polar compounds). Some by-products of oil
degradation have adverse effects on health. The smoke point of an oil is believed to be correlated
with the safety and stability under heat, although technical evidence to support this is limited. But this is not true for chia oil which has an uncommonly high smoke point of 410ºF (210ºC). Tests on frying with pure chia oil showed that after several frying cycles at an average temperature of 356°F (180°C), the oil remains oxidatively stable and the polar compounds remain within the CODEX-established range (<24) after 25 frying cycles, each cycle with 10 fritters. Tests on frying with blends of vegetal oil showed the following results:
- The smoke, acidity, and peroxide points for vegetal oils remain the same (unaltered), even after
mixing with 10 to 50 percent of chia oil. That is, when mixed with vegetal oils, chia oil does not
alter their oxidative stability.
- When mixed with chia oil, the profile of vegetal oil fatty acids is considerably improved in terms
of its polyunsaturated fatty acids, particularly Omega-3 as each gram of chia oil brings between 600
and 700 mg of Omega-3.
which indicates the high anti-oxidant capacity and very high oxidative stability of chia oil.