Absolute Quantification of Fatty Acids in Chia Seeds Produced in Brazil

Abstract

Chia is a good source of fi bre, protein and antioxidants, and is also rich in polyunsaturated fatty acids, particularly α-linolenic acid (18:3 n-3). This fact makes it increasingly interesting for studies of its composition and nutritional quality, because it may be useful for inclusion in diets or in novel food formulations. The objective of this study was to determine the chemical and fatty acid composition and the indices of nutritional quality of the lipid fraction of chia seed produced in Brazil. In respect to chemical composition, an average grade of 8.14% moisture, 20.11% protein, 27.72% lipid and 3.94% ash was detected. Sixteen fatty acids were quantifi ed in the chia, highlighting the prevalence of polyunsaturated fatty acids, mainly 18:3 n-3. All indices of nutritional quality of lipid fraction assessed (Hypocholesterolaemic/ hypercholesterolaemic FA ratio, atherogenic index and thrombogenic index) indicated that chia has a high lipid fraction quality and its inclusion in diet or as an ingredient in food products can be an ally in the reduction of cardiovascular problems.

Biochemical and Nutritional Evaluation of Chlorella and Auxenochlorella Biomasses Relevant for Food Application

“…These values agreed very well with the data reported for marine fish, where AI = 0.26-0.60 and TI = 0.20-0.44 (42). Chia (AI = 0.09, TI = 0.05) and flax seeds (AI = 0.06, TI = 71.7) presented lower AI and TI, except for a much higher TI in flax seeds (40,41).…”

“…Alver and LG- Chlorella had even higher H/H values of 4.5 and 3.7, respectively. The H/H values in microalgae were lower compared to that of chia (H/H = 11.4) or flax seeds (H/H = 17.3) ( 40 , 41 ). When compared to marine fish (H/H = 0.9–2.5), the analyzed microalgal biomass had an excellent H/H ratio ( 42 ).…”

“…There are no recommended values for AI and TI. The lower the AI and TI values, the higher the protective potential against heart coronary diseases ( 40 ). In addition, recent studies found positive associations between both general and abdominal obesity and AI and TI ( 43 ).…”

Nanoliposomes and Nanoemulsions Based on Chia Seed Lipids: Preparation and Characterization

“…A higher yield of chia seed oil was obtained using the Soxhlet apparatus and a mixture of ethers similar to those described previously using petroleum ether [10], as compared to the chloroform and methanol mixture used in the Folch-based procedure [8]. Nevertheless, oil yields with both methods ranged between 29% and 35%, which are comparable to those values provided by the EU commission (between 30% and 35%, [5]).…”

“…Both the seeds and oil are EU-approved for consumption [4][5][6], and studies have highlighted their prophylactic properties for metabolic syndrome, hypertension, and cardiovascular diseases. Studies of the composition of chia seeds revealed a content of around 65% ALA of total fat, and up to 20% of linoleic acid [2,[7][8][9][10]. In addition, chia seed oil also contains antioxidants [2,7,[10][11][12], which could also contribute to the interest of this product in nutrition and health.…”