| The chia seeds were pretreated with microwave technology, then oil was extracted by low temperature pressing. The physicochemical, nutritional and antioxidant indexes of the chia seed oil were determined to investigate the effect of microwave on oil yield of chia seed and quality of chia seed oil. The results showed that the moisture content of chia seed, microwave time and microwave power had a certain effect on the oil yield of chia seed, physicochemical indexes,contents of flavonoids and polyphenols and scavenging abilities on DPPH· and O-2· of chia seed oil, but had little effect on the fatty acid relative content in chia seed oil. The optimal microwave conditions were obtained by single factor experiment and orthogonal experiment as follows: moisture content of chia seed 12%, microwave time 3 min, and microwave power 600 W. Under these conditions, the oil yield of chia seed was 2105%,and the acid value,peroxide value,contents of flavonoids and polyphenols and scavenging rates on DPPH· and O-2· of chia seed oil were 0.52 mg(KOH)/g,0.44 mmol/kg,318.25 mg/kg,28.00 mg/kg, 24.79% and 2684%,respectively. |
