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August 16, 2026Journal of the American Oil Chemists Society

Comparison of Solvent‐Based and Aqueous‐Enzymatic Extraction Methods of Chia ( Salvia hispanica ) Oil: Impacts on Physicochemical Properties and Lipid Nutritional Quality Indices

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Authors

LCLuis Chel‐GuerreroACArturo Castellanos-RuelasECEduardo Castañeda-Pérez

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Overview

Comparative study reveals aqueous-enzymatic extraction yields chia oil with superior nutritional quality despite lower recovery, highlighting its potential for cardioprotective functional foods.

Key Points

  • To compare the physicochemical characteristics, fatty acid profiles, and nutritional quality indices of chia seed oil extracted via conventional solvent extraction versus aqueous-enzymatic extraction.
  • Extracted chia (Salvia hispanica L.) oil using conventional solvent extraction and an aqueous-enzymatic extraction process.
  • Evaluated oil recovery yield and characterized lipid quality using spectrophotometric analyses and gas chromatography.
  • Solvent extraction achieved an oil recovery of 31.72%, significantly higher than the approximately 9.16% recovery obtained through aqueous-enzymatic extraction (p < 0.05).
  • Aqueous-enzymatic extraction yielded oil with lower acid and peroxide values, a higher iodine value, lower saturated fatty acid content, and higher levels of polyunsaturated fatty acids, particularly alpha-linolenic acid.
  • Enzymatically extracted oil demonstrated lower atherogenic and thrombogenic indices alongside higher hypocholesterolemic/hypercholesterolemic, health-promoting, and polyene indices compared to solvent-extracted oil while maintaining a similar omega-3/omega-6 ratio.

Cite This Study

Chel‐Guerrero et al. (2026) studied this question.

synapsesocial.com/papers/6a817a60f2fb91fc834ae29fhttps://doi.org/10.1002/aocs.70146
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