Amino acids and fatty acids profile of chia (Salvia hispanica L.) and flax (Linum usitatissimum L.) seed

Abstract

The seeds of most plants are rich in various nutrients and can provide a lot of useful health benefits. The objective of this study was to determine and compare differences in fat, fatty acids, crude protein and amino acids concentrations for chia and flax seeds. Study was carried out using brown and gold seeds of Flax (Linum usitatissimum L.) and Chia (Salvia hispanica L.). The mean protein content in tested seeds ranged from 211.8 to 252.5 g/kg dry matter and in chia seed was about 13.10% higher than the average value of crude protein content in brown and gold flax seed (223.25 g/kg dry matter). Differences in the content of individual amino acids among the seeds were not statistically significant (P <0.05), except that for glutamic acid. Percentage of the essential to the total amino acids, which is considered as indicator of protein quality, was 37.87%, 33.76% and 35.18%, for chia, brown and gold flax seed respectively, which demonstrates the high quality of these proteins. The average fat content of flax seeds was about 71.42 g/kg higher than that in chia seed (321.37 g/kg dry matter). The fatty acids composition showed the presence of palmitic, stearic, oleic, linoleic, α- linolenic and arachidic fatty acids in all tested samples. The α-linolenic acid constitutes on average 54.38% of the total fatty acids of flax seeds and 63.79% of chia seed, and for linoleic acid it was 15.30% and 18.89%. All seeds had low n-6 PUFA / n-3 PUFA ratio. Results of our study confirmed the excellent quality of protein and fat in chia seed, brown and gold flax seed samples. There was no significant effect of the flax seed coat colour for all measured values. Chia seed is the richest of n-3 PUFA α-linolenic fatty acid in the vegetable world. Both, flax seed and chia seed are the good choice of healthy food to maintain a balanced serum lipid profile. It must be pointed that flax seeds must be ground to release their nutrients, but chia seeds do not.

Proximate nutritional composition and heat-induced changes of starch in selected grains and seeds ♣

“…The content of fatty acids in quinoa obtained in the current investigation is relevant to the reported by Palombini et al (2013). Nitrayová et al (2014) have documented the fatty acid profile of linseed and chia seeds as follows: linolenic acid constituted on average 54.38% of the total fatty acids of linseeds and 63.79% of chia seed, and for linoleic acid it was 15.30% and 18.89%. The currently established results show a higher content of linolenic acid in chia and lower in linseed.…”

“…The currently established results show a higher content of linolenic acid in chia and lower in linseed. The content of linoleic acid was established to be in a 1:1,23 (chia) and 1:1,29 higher content ratio compared to the results published by Nitrayová et al (2014). A major part of the composition of fatty acids in einkorn wheat reported by Demir et al (2015) was linoleic (49.43%), oleic (34.34%) and palmitic acid (10.27%).…”

Application of chia (Salvia hispanica) seeds as a functional component in the fortification of pineapple jam

“…properties (Gałkowska, Fortuna, & Prochwicz-zagórska, 2010 (Timilsena et al, 2016;Valdivia-López & Tecante, 2015). Studies have also shown that chia seeds contain both essential amino acids and non-essential amino acids such as methionine, phenylalanine, cysteine, and glycine in significant amounts, giving it a high protein quality score (Ding et al, 2018;Nitrayová et al, 2014), and hence, it can be used to supplement low protein quality products such as pineapple jam.…”

“…Dietary fiber is thus one of the functional components that could be derived from chia seeds when added to pineapple jam. Chia seeds contain 30.7% fat of which palmitic (7.04%), stearic (2.84%), oleic (7.30%), linoleic (18.89%), α-linolenic (63.79%), and arachidic (0.02%) fatty acids are present (Nitrayová et al, 2014). The presence of the essential fatty acids especially αlinolenic in substantial amounts indicates that consumption of chia seeds can reduce coronary heart diseases and thus its inclusion in pineapple jam confers it with beneficial functional components.…”

Effect of the supplementation linseed oil, inulin and horse chestnut into a high fat diet on the fatty acid profile of pigs

“…Pork is considered to be a main source of SFA, but the content of FAs can be changed by suitable dietary manipulations to pigs nutrition (ČERVEK et al, 2011). Linseed is a rich source of n-3 FA, particularly of α-linolenic acid (NITRAYOVÁ et al, 2014) from which n-3 FA with longer chain, EPA and DHA, are metabolized. The supplementation of linseed oil into the diet of pigs increased the content of α-linolenic acid in meat (ČERVEK et al, 2011).…”