Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla

Sargi, Sheisa Cyléia; Silva, Beatriz Costa e; Santos, Hevelyse Munise Celestino dos; Montanher, Paula Fernandes; Boeing, Joana Schuelter; Júnior, Oscar O. Santos; Souza, Nilson Evelázio de; Visentainer, Jesuí Vergílio

doi:10.1590/s0101-20612013005000057

Cited by 131 publications

(93 citation statements)

References 48 publications

(13 reference statements)

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“…It can be seen that the seeds are rich in protein, fat, and fiber (23.27%, 28.35%, and 37.44%, respectively). Similar results were found by Sargi et al (2013) upon analyzing the composition of chia seeds, 45.30% for total carbohydrates, which is almost entirely composed of fibers. Vázquez-Ovando et al (2009) determined the total, insoluble, and soluble fiber contents of chia seeds with values of 56.46%, 53.45%, and 3.01% respectively; ACNFP, (2003) found 33.95% for total fiber, 30.43% for insoluble fiber, and 3.01% for soluble fiber.…”

Section: Resultssupporting

confidence: 83%

Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta

et al. 2015

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In recent years, chia (Salvia hispanica L.) has become increasingly more prevalent in the Brazilian diet and has triggered the interests of many researchers due to its functional properties and associated health benefits. The objective of this study was to develop pasta with different percentages of chia flour in lieu of wheat flour, and to evaluate the impact of chia on the nutritional, technological, and sensory properties of pasta. Pastas were prepared by replacing 7.5% (T1), 15% (T2), and 30% (T3) of wheat flour with chia flour relative to the control formulation (C). The quality of the pastas were evaluated through cooking tests (increase in weight and volume, cooking time, and loss of solids in the cooking water), chemical composition (moisture, fat, fiber, protein, ash, and carbohydrates), and color, using a Minolta colorimeter and sensory analysis by means of acceptance testing. Pasta made with chia flour had higher nutritional value and superior technological characteristics than did the control. Sensory analysis results showed that pasta with 7.5% chia flour had higher rates of acceptability in terms of the flavor, while the control pasta prevailed in terms of color and texture. Key words: Salvia hispanica L., cooking test, pasta, chia flour ResumoNos últimos anos a chia (Salvia hispanica L.) vêm se tornando cada vez mais presente na dieta dos brasileiros e despertando o interesse de muitos pesquisadores, pelas suas propriedades funcionais e seus respectivos benefícios à saúde. O objetivo desse trabalho foi desenvolver massas alimentícias com diferentes percentuais de farinha de chia em substituição a farinha de trigo e avaliar o impacto da chia nas características nutricionais, tecnológicas e sensoriais. As massas foram desenvolvidas pela substituição de 7,5% (T1), 15% (T2) e 30% (T3) da farinha de trigo por farinha de chia em relação à formulação controle (C). Avaliou-se a qualidade das massas por meio de testes de cozimento (aumento de peso e de volume, tempo de cozimento e perda de sólidos na água de cozimento), composição química (umidade, lipídios, fibras, proteína, cinzas e carboidratos) cor, pelo colorímetro Minolta e análise sensorial através de teste de aceitação. As massas formuladas com farinha de chia apresentaram maior valor nutricional e características tecnológicas superiores a controle. Os resultados da análise sensorial demonstraram que a massa com 7,5% de farinha de chia obteve maior aceitabilidade no sabor e a massa controle na cor e textura. Palavras-chave: Salvia hispanica L., teste de cozimento, massas alimentícias, farinha de chia

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Section: Resultssupporting

confidence: 83%

Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta

et al. 2015

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“…JGSO presented 425.20 mg g -1 of LNA in TL, which is nine times higher than that of SO, and similar to the LNA content in golden flaxseed (483.49 mg g -1 of TL) and chia oil (544.85 mg g -1 of TL). 44 The SO presented 515.69 mg g -1 of LA in TL, which is 2.5 times higher than that of JGSO. These amounts of LNA and LA yield a n-6/n-3 ratio of 0.49 for JGSO that is 23 times lower than that of SO.…”

Section: Fatty Acid Composition -Extracted Oil and Experimental Feedsmentioning

confidence: 76%

“…In addition to the rich composition in PUFAs, specially LNA, the JGSO also presents low levels of SFAs (98.79 mg g -1 of LT) similar to golden flaxseed (123.69 mg g -1 of LT) and chia oil (83.55 mg g -1 of LT). 44 A dietary high intake of SFAs is associated with an increase of coronary heart diseases 46,47 Therefore, the JGSO is a potential alternative to prepare supplemented diets, as suggested in the introduction section of this work.…”

Section: Fatty Acid Composition -Extracted Oil and Experimental Feedsmentioning

confidence: 99%

Effects of a Diet Supplemented with Japanese Grape (Hovenia dulcis) Seed Oil on the Omega-3 and Nutritional Lipid Quality in Nile Tilapia (Oreochromis niloticus)

Oliveira¹,

Ribeiro²,

Silva³

et al. 2017

J. Braz. Chem. Soc.

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In this study, the fatty acid (FA) composition of the Japanese grape (Hovenia dulcis) seed oil (JGSO) was firstly evaluated. It was found that the seed oil is rich in alpha-linolenic acid (LNA), containing approximately 425 mg LNA g -1 of total lipids. A fish diet supplemented with JGSO was prepared and supplied to Nile tilapia to investigate the FA composition of the fillets. For this, Nile tilapia were submitted to two feeding treatments: a control diet with 4.2% of soybean oil, and a diet supplemented with 4.2% of JGSO. The LNA, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) values increased significantly (406, 153 and 126%, respectively) with JGSO in the diet and with an increase in feeding time, while the nutritional quality indexes, n-6/n-3 ratio and index of thrombogenicity, decreased 2.8 and 1.4 times, respectively. Thus, the replacement JGSO in the diet raised the nutritional lipid quality in Nile tilapia.Keywords: fatty acids, omega-3, Oreochromis niloticus, supplementation, LNA IntroductionOmega-3 polyunsaturated fatty acids (n-3 PUFA), especially alpha-linolenic acid (LNA, 18:3n-3), eicosapentaenoic acid (EPA,, and docosahexaenoic acid (DHA,, have been extensively studied and said to be beneficial to human health. [1][2][3] A high ratio of dietary n-6/n-3 (omega-6/omega-3) has been reported around the world, reaching ratios between 15:1 and 20:1, while the recommended value is between 2:1 and 1:1. 4 This imbalance in the n-6/n-3 ratios is the result of an excess intake of omega-6 polyunsaturated fatty acids (n-6 PUFAs) from corn, soybean, and sunflower oils. Furthermore, a high intake of saturated fatty acids (SFA) such as myristic acid (14:0), palmitic acid (16:0), and stearic acid (18:0), may contribute to an increase in the indexes of atherogenicity (IA) and thrombogenicity (IT) 6 and to a reduction in the hypocholesterolemic/hypercholesterolemic fatty acid ratio (HH). 7Around the world, flaxseed, perilla, and chia are known sources of LNA, [8][9][10] while fish and microalgae oils rank among the most important sources of EPA and DHA. 11,12 The Japanese grape is originally from Japan, but has quickly expanded to other countries, such as India, Paraguay, Argentina, and Brazil, due to its easy adaptation to the soil and resistance to cold. 13 The Japanese grape are deciduous trees, growing to 10 to 15 m and reaching 20 to 40 cm in diameter of the trunk, commonly used for ornamental and reforestation purposes, and the wood for production of energy, paper and cellulose. The fruit is a small dry capsule from 6 to 7 mm in diameter containing 2 to 4 seeds, attached to a peduncle, which becomes thickened and fleshy when mature, which is also sweet and pleasant-tasting. The seeds are brown with a circular shape from 4 to 8 mm in diameter.14 The peduncles (pseudofruits) can be consumed in natura or in dehydrated form and are also used for alcoholic fermentation, to produce wine or vinegar. 15,16 According to Bampi et al. 13 the peduncles are rich in sugars and have a high content of dietary fi...

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“…During the heating process fatty acids' bioavailability of flaxseed is not affected (Cunnane et al 1995), the alphalinolenic acids remaining stable in the food in which the flaxseed is incorporated (Chen et al 1992). Of the two varieties, the golden flaxseed contains a higher amount of omega 3 and omega 6 fatty acids than the brown one (Sargi et al 2013). Regarding the amino acid composition of flaxseed, it is comparable with that of soy, both oilseeds having high levels of glutamic acid, leucine, aspartic acid and arginine.…”

Section: Introductionmentioning

confidence: 99%

Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties

Codină

Mironeasa

2016

J Food Sci Technol

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The aim of this study was to assess the effects of brown flaxseed and golden flaxseed on the water absorption and the rheological parameters of wheat flour. The rheological properties were evaluated by the Mixolab. The optimum parameters were identified for high quality flaxseed-wheat composite flour bread. Each predictor variable was tested at five levels. The microstructure of dough was assessed by epifluorescence light microscopy. The substitution of 4.81/100 g for brown flaxseed and 5.07/ 100 g for golden flaxseed was found optimal. At the optimum level of brown and golden flaxseed, the water absorption of 55.07/100 g, dough development time of 1.28 min and dough stability of 10.04 min was observed. In terms of protein quality the optimum values were 0.41 N m for C2 and 0.69 for C1-2, and in terms of starch characteristics they were 1.56 N m for C3, 1.14 for C3-2, 1.33 N m for C4, 0.20 for C3-4, 1.97 N m for C5 and 0.60 for C5-4.

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Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla

Cited by 131 publications

References 48 publications

Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta

Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta

Effects of a Diet Supplemented with Japanese Grape (Hovenia dulcis) Seed Oil on the Omega-3 and Nutritional Lipid Quality in Nile Tilapia (Oreochromis niloticus)

Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties

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