Characterization of chia seed oils obtained by pressing and solvent extraction

Journal of Food Composition and Analysis

Volumn 24, Issue 2, 2011, Pages 166-174

  Ixtaina, Vanesa Y ^a,b   Martínez, Marcela L ^c   Spotorno, Viviana ^d   Mateo, Carmen M ^b   Maestri, Damián M ^c   Diehl, Bernd W K ^e   Nolasco, Susana M ^b   Tomás, Mabel C ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD NACIONAL DEL CENTRO DE LA PROVINCIA DE BUENOS AIRES   (Argentina)

^c Instituto Multidisciplinario de Biologia Vegetal   (Argentina)

^d INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^e Spectral Service   (Germany)

Author keywords

Antioxidants; Biodiversity; Extraction system; Food analysis; Food composition; Omega 3 fatty acid; Oxidative stability; Polyunsaturated fatty acids; Salvia hispanica L.; Seed oil; Traditional food

Indexed keywords

SALVIA; SALVIA HISPANICA;

EID: 79952041900     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2010.08.006     Document Type: Article

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