Influence of hot-air and infra-red pretreatments on oxidative stability, physicochemical properties, phenolic and fatty acid profile of white and black chia seed (Salvia hispanica L.) oil

In this research, the effect of hot-air (HAP) and infra-red (IRP) pretreatments at 160 and 180C for the time duration of 5, 10, and 15 min on the physicochemical characteristics, phenolic composition, and stability attributes of white (WCO) and black chia seed oil (BCO) were investigated. The WCO and BCO exhibited comparable physicochemical and stability characteristics while the level of phenolic compounds was higher in BCO. The phenolic acids, flavonoids, pigments, oxidative stability, Maillard reaction products, browning index, & UDelta;E and a* value increased significantly while L*, b*, chroma and hue values decreased significantly at higher HAP and IRP exposure duration and temperature. The hydroxybenzoic (protocatechuic, vanillic, and syringic acid), hydroxycinnamic (p-coumaric, chlorogenic, sinapic, and rosmarinic acids) acids and flavonoids (epicatechin, vitexin, rutin, myricetin, luteolin, and apigenin) were highest in oil after HAP at 180 degrees C for 15 min. The infra-red spectral information relates to oxidation and fatty acid composition of pretreated CO. HAP is more effective than IRP for improving oil yield, oxidative stability, and phenolic profile of CO.

Automated summary

This research investigated the effects of hot-air (HAP) and infra-red (IRP) pretreatments on the physicochemical characteristics, phenolic composition, and stability attributes of white (WCO) and black chia seed oil (BCO). Higher HAP and IRP exposure duration and temperature significantly increased phenolic compounds, oxidative stability, and Maillard reaction products, while decreasing L*, b*, chroma, and hue values. HAP at 180°C for 15 min resulted in the highest levels of phenolic acids, flavonoids, and hydroxybenzoic acids in the oil. Additionally, HAP was found to be more effective than IRP in improving oil yield, oxidative stability, and phenolic profile.