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

ABSTRACT Chia oil ( Salvia hispanica L.) is recognized as one of the richest plant sources of ω − 3 polyunsaturated fatty acids, but the oil extraction method can influence both its physicochemical characteristics and its nutritional quality, making it essential to select sustainable technologies that maximize health benefits for consumers. The objective of this study was to compare the physicochemical properties, fatty acid composition, and nutritional quality indices of chia oil obtained through conventional solvent extraction and aqueous‐enzymatic extraction. The oil yield and the properties of the extracted lipids were determined using standard analytical methods based on spectrophotometric techniques and gas chromatography. Solvent extraction achieved an oil recovery of 31.72%, significantly higher ( p < 0.05) than the aqueous‐enzymatic process, which recovered only ~9.16%. However, aqueous‐enzymatic extraction resulted in oil with lower acid and peroxide values and a higher iodine value, indicating better preservation of unsaturated lipids. The enzymatically extracted oil contained fewer saturated fatty acids and more polyunsaturated fatty acids, particularly α‐linolenic acid. Consequently, it had lower atherogenic and thrombogenic indices, a higher hypocholesterolemic/hypercholesterolemic ratio, and higher health‐promoting and polyene indices than the solvent‐extracted oil while maintaining a similar ω − 3/ ω − 6 ratio. Despite its lower yield, aqueous‐enzymatic extraction is a sustainable technology that delivers chia oil with superior nutritional and potential cardioprotective qualities, positioning it as the preferred choice for functional food and nutraceutical applications if process intensification strategies can be applied to improve its yield to an economically competitive level with respect to conventional solvent extraction.