Oxidation Stability of Chia Seeds Flour

Many studies have demonstrated that an increased intake of saturated lipids and trans-fatty acids is closely related to the incidence of cardiovascular disease, whereas the consumption of lipids rich in ω-3 fatty acids reduces the risk of this pathology. Chia (Salvia hispanica L.) seed is among the richest natural source of α-linolenic acid (C18:3) which nutritionally represents the most important source of ω-3. This application note presents the OXITEST for the determination of the oxidation stability of various sample types, without the need for preliminary fat separation.