Physicochemical characterization of chia (Salvia hispanica) seed oil from Argentina

The physicochemical characteristics of chia oil from Argentina, which is one of the most efficient omega-3 (n-3) sources for enriching foods, have been studied. The results from analysis show that the chia oil has a relative density of 0.9288, refractive index 1.4810 and yellow color component that dominates over the red one. Its acidity index is 1.68 mg KOH/g, its saponification index is 197.9 mg KOH/g, iodine index is 208.3 g 12/100g and the peroxide index is 1.95 meq O-2/kg. The fluorescence spectra for excitation wavelength 350 nm contain 3 peaks at about 472 nm, 503 nm and 670 nm, which are attributed to pigments, vitamins and oxidation products. Besides, the spectra in visible and UV range are used for determination of chlorophyll content, content of beta-carotene, oxidation products and oxidant stability. Phase transition is observed at -36.9 degrees C. The content of some essential, non essential and toxic elements in the solution obtained after microwave-assisted (MW) digestion of the examined oil were determined by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). This method could be useful for quality control of the oil when used in food industry, medicine and cosmetics