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Fractionation of chia oil for enrichment of omega 3 and 6 fatty acids and oxidative stability of fractions
Omega 3 and 6 fatty acids were enriched in the olein fraction of chia oil via dry fractionation at −30°C. Concentrations of C18:3 (linolenic acid, ω-3) and C18:2 (linoleic acid, ω-6) were 78.16 and 25.42% in the olein fraction. HPLC characterization indicated enrichment of caffeic and chlorogenic ac...
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| 出版年: | Food Sci Biotechnol |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The Korean Society of Food Science and Technology
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049360/ https://ncbi.nlm.nih.gov/pubmed/30263234 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0006-x |
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