Revisão: Composição química, propriedades funcionais e aplicações tecnológicas da semente de chia (Salvia hispanica L) em alimentos

Coelho, Michele Silveira; Salas-Mellado, Myriam de las Mercedes

doi:10.1590/1981-6723.1814

Cited by 21 publications

(18 citation statements)

References 41 publications

(36 reference statements)

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“…The experiments were carried out in five sowing dates (16/09/22, 16/10/28, 17/01/03, 17/02/08 and 17/03/24) considered to be early, intermediate and late in relation to the season more suitable for the crop that is October/November (Coelho & Salas-Mellado, 2014;Migliavacca et al, 2014). The experimental design was a randomized complete block design with four replicates.…”

Section: Methodsmentioning

confidence: 99%

Yield and Physical and Physiological Quality of Salvia hispanica L. Seeds Grown at Different Sowing Dates

Goergen¹,

Nunes²,

Lago³

et al. 2018

JAS

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Variations in the sowing date of chia (Salvia hispanica L.) reflect directly on the physiological potential of the produced seeds. This study aimed to analyze the yield and the physical and physiological quality of seeds from the main stem and branches of Salvia hispanica plants grown at different sowing dates. A field experiment was conducted in the crop year of 2016/2017 in five sowing dates (16/09/22, 16/10/28, 17/01/03, 17/02/08 and 17/03/24) in a randomized complete block design with four replicates. Harvest at each sowing date was done when 80% of the leaves of each plant exhibited a darker color, indicating that they were dry. Seed yield was determined in each plant compartment (main stem and branches) and final ear length (cm) and diameter (cm) were also measured at all sowing dates. The following physical and physiological tests were performed to determine seed quality: water content, mass of one thousand seeds, germination test, first count germination, length (root and hypocotyl) and dry matter of the seedlings. Chia can be sown from September to February providing seed yield with high physical and physiological quality. The physical and physiological quality of the chia seeds does not differ between main stem and branches. In late sowing, there is the risk of frost occurrence what may impair the physiological quality and the yield of chia seeds. The best sowing month for obtaining higher yield of chia seeds in a south subtropical region is January.

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Section: Methodsmentioning

confidence: 99%

Yield and Physical and Physiological Quality of Salvia hispanica L. Seeds Grown at Different Sowing Dates

Goergen¹,

Nunes²,

Lago³

et al. 2018

JAS

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“…É conhecido que a chia é uma fonte completa de proteínas de alto valor biológico, e que fornece todos os resíduos de aminoácidos essenciais que o corpo humano necessita. 5,15 A FCPD apresentou maior teor de proteína quando comparada com a farinha de chia integral (23,99%). 14 O IAA encontrado para a FCPD foi de 10,53 g.g -1 de amostra, ou seja, um grama de farinha é capaz de absorver cerca de dez gramas de água.…”

Section: Resultsunclassified

“…Coelho e Salas-Mellado (2014) obtiveram valores muito próximos (79,47 g/100 g de lipídio) de gorduras poliinsaturadas para a farinha integral de chia. 5 De acordo com a Tabela 2, a maior parte da fração lipídica da FCPD é composta de ácidos graxos poliinsaturados, com cerca de 60% de ácido alfa-linolênico (n-3), e 24% de ácido linoleico (n-6). Conforme observado neste estudo e também segundo Coelho e Sallas-Mellado (2014), a chia é rica em ácidos poliinsaturados, principalmente ácido alfalinolênico (n-3).…”

Section: Figura 1 Cromatograma Com Identificação Dos áCidos Graxos Munclassified

“…Este coproduto é, certamente, uma opção bastante atrativa para enriquecer alimentos funcionais, proporcionando, ao mesmo tempo, agregar maior valor nutricional a eles e minimizar o desperdício no beneficiamento da semente de chia. 5 O objetivo deste trabalho foi determinar a composição proximal e de ácidos graxos da FCPD para avaliar suas propriedades funcionais e, desta forma, afirmar a utilidade do coproduto em agregar, com seu uso, valor nutricional aos alimentos.…”

Section: Introductionunclassified

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Proximate Composition and Fatty Acids from Partially Defatted Chia (Salvia hispanica) Flour

Ewerling¹,

Bortolatto²,

Torquato³

et al. 2018

Rev. Virtual Quim.

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The partially defatted chia flour (PDCF) is a byproduct obtained from the extraction of chia seed oil (Salvia hispanica L.). Proximal composition and also of fatty acids were carried out to evaluate the nutritional potential of FCPD. High concentrations of proteins (27.50%) and carbohydrates (44.13%) were found, and water absorption capacity equal to 10.53 g.g-1. The values of omega-3 (n-3, 8.0%) and omega-6 (n-6, 3.1%) were found elevated, which makes PDCF a source of these fatty acids. Furthermore, the n-6:n-3 ratio was found to be 1:2.6, a value better than that of the appropriate range (2-5:1) to the needs of the human body. The characteristics presented make FCPD a product of high nutritional value and advantageous use in the formulation of food products.

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“…It has high nutritional value, containing substances such as omega 3 and 6, antioxidants, dietary fiber and proteins (Peiretti & Gai, 2009). The chia crop cultivation can reach up to two meters in height and achieve an average yield of 250 g of seeds per plant (Coelho & Salas-Mellado, 2014). Despite it being a photoperiod sensitive species and also considered as a short-day (Jamboonsri et al, 2012), in Brazil it has adapted to different locations, where the temperature, altitude and precipitation conditions meet the crop cultivation requirements (Migliavacca et al 2014, Freitas et al, 2016.…”

Section: Introductionmentioning

confidence: 99%

Selectivity of herbicides applied in pre-emergence in chia crop

Maciel

Vidal

Jadoski

et al. 2019

Agraria

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Seeds of chia (Salvia hispanica L.) are known worldwide for the benefits in human nutrition. However, from the agricultural point of view, weed interference is one of the main limitations in this crop, and restricted basic information about the management with herbicides. The aim of this work was to evaluate the selectivity of herbicides applied in pre-emergence of chia crop (S. hispanica). It was carried out an experiment in the field at the Universidade Estadual do Centro-Oeste, Guarapuava-PR, using randomized complete block design, with ten treatments and four replications. The treatments applied in the pre-emergence of chia were constituted by the herbicides: sulfentrazone (100, 200, 400 and 800 g ha-1), oxyfluorfen (720 g ha-1), s-metolachlor (1920 g ha-1), flumioxazin (50 g ha-1), diclosulan (25 g ha-1), trifluralin (1800 g ha-1) and a control without application. Oxyfluorfen, s-metolachlor, flumioxazin and diclosulan were not selective for application in chia crop in pre-emergence, unlike trifluralin, which showed high selectivity. Sulfentrazone presented viability only at the dose of 100 g ha-1 .

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Revisão: Composição química, propriedades funcionais e aplicações tecnológicas da semente de chia (Salvia hispanica L) em alimentos

Cited by 21 publications

References 41 publications

Yield and Physical and Physiological Quality of Salvia hispanica L. Seeds Grown at Different Sowing Dates

Yield and Physical and Physiological Quality of Salvia hispanica L. Seeds Grown at Different Sowing Dates

Proximate Composition and Fatty Acids from Partially Defatted Chia (Salvia hispanica) Flour

Selectivity of herbicides applied in pre-emergence in chia crop

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