Chemical Characterization of the Lipid Fraction of Mexican Chia Seed<i>(Salvia hispanica L.)</i>

Álvarez-Chávez, Luz Magali; Valdivia-López, María de los Angeles; Aburto-Juárez, María de Lourdes; Tecante, Alberto

doi:10.1080/10942910701622656

Cited by 87 publications

(65 citation statements)

References 15 publications

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“…82-7.74, 4.07-4.58, 30.22-30-97, 25.32-20.01 and 37.50, and 31.51%, respectively. In general, the values obtained for the proximate composition of the chia nutlets were in agreement with the composition reported in the literature, as follows: 9-23 g protein/100 g (Coates & Ayerza, 1996), 25-35 g lipids/ 100 g (Álvarez-Chávez et al, 2008;Ixtaina et al, 2011), and 18-41 g fiber/100 g (Ayerza & Coates, 2000;Bushway et al, 1981;ReyesCaudillo et al, 2008). Although chia is not commercially grown as a protein source, the protein content is higher than that of traditional crops such as wheat, corn, rice, and oats.…”

Section: Chemical Characterization Of Chia Nutletssupporting

confidence: 78%

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums

Campos¹,

Acosta-Chi²,

Rosado-Rubio³

et al. 2014

Food Sci. Technol (Campinas)

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The objective of this study was to characterize the chemical and functional properties of Mexican chia (Salvia hispanica) gums extracted from defatted whole and crushed nutlets using the Soxhlet and SFE-CO 2 methods. Chia gums have interesting chemical and functional properties for the food industry. The oil and gum yields were in the range of 1.98-16.42% and 5.81-12.60%, respectively. The defatting procedure did not affect significantly the oil and gum extraction; the nutlet type (whole or crushed) was the only parameter influencing the yield. The proximate composition and the protein and fiber contents of chia gum were evaluated. Low contents of protein and fiber and high NFE levels were found in whole nutlet gums. The functional properties of chia gum extracted from whole and crushed nutlets with the Soxhlet and SFE-CO 2 methods showed the following ranges of water absorption capacity of 62.64 to 143.66 g/g, water adsorption capacity of 0.69 to 1.35 g/g, and water and oil holding capacity of 100 to 149.28 g/g and19.5 to 40.4 g/g, respectively. The rheological behavior exhibited by the gums was pseudoplastic or shear thinning. From a functional perspective, chia gum is an important food component due its emulsifier and stabilizer potentials.

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Section: Chemical Characterization Of Chia Nutletssupporting

confidence: 78%

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums

Campos¹,

Acosta-Chi²,

Rosado-Rubio³

et al. 2014

Food Sci. Technol (Campinas)

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“…Thus, it can be concluded that high levels of oleic and linoleic acids in AO and PO may give high nutritional values for AO and PO. Vegetable oils are generally regarded as important sources for ST since in general they contain relatively higher ST than vegetables and fruits (Piironen et al, 2000;Alvarez-Chavez et al, 2008). Associations between ST intake and cancer or CHD risk to date were difficult to assess because of the lack of data covering ST levels in foods.…”

Section: Fatty Acid Profile and Bioactive Lipids Of Ao And Pomentioning

confidence: 99%

Apricot and pumpkin oils reduce plasma cholesterol and triacylglycerol concentrations in rats fed a high-fat diet

Ramadan¹,

Zayed²,

Abozid³

et al. 2011

Grasas y Aceites

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“…Chia (Salvia hispanica L.) is an annual plant belonging to the Lamiaceae family and native to southern Mexico and northern Guatemala (1) of vitamins, minerals, antioxidant compounds and polyunsaturated fatt y acids, particularly the omega-3 and omega-6, which are found in the tissues of the central nervous system (2). Thus, the incorporation of chia in different foods such as pound cakes (3), wheat bread (4) and gluten-free bread (5) has recently been reported.…”

Section: Introductionmentioning

confidence: 99%

Lactic Fermentation Improved Textural behaviour, Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough

Bustos¹,

Gerez

Mohtar

et al. 2017

Food Technol. Biotechnol.

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SummaryIn this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidifi cation and proteolytic activity. Strain no. C8, identifi ed as Lactobacillus plantarum C8, was selected and used as start er to obtain chia sourdough. Lactic acid fermentation increased the organic acid mass fractions (lactic, acetic and phenyl lactic acids to 12.3 g, 1.0 g and 23.8 μg per kg of dough respectively), and antioxidant activities, which increased by approx. 33-40 % compared to unfermented chia fl our dough. In addition, total phenolic content increased 25 % and its composition was strongly modifi ed aft er 24 h of fermentation by L. plantarum C8. Chlorogenic acid was only found in the fermented dough (2.5 mg/g), while ferulic acid was detected from the beginning of fermentation, being 32 % higher in chia sourdough (5.6 mg/g). The use of fermented chia sourdough improved the overall characteristics of white bread, including physical (e.g. reduced hardness and chewiness of the crumb) and antioxidant properties (25 % on average), compared to the white bread. These results indicate that the use of chia sourdough could be a promising alternative to improve the technological and antioxidant properties of wheat bread. In addition, this work has shown, for the fi rst time, that lactic acid bacterium is able to ferment chia dough, improving its overall characteristics.

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Chemical Characterization of the Lipid Fraction of Mexican Chia Seed(Salvia hispanica L.)

Cited by 87 publications

References 15 publications

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums

Apricot and pumpkin oils reduce plasma cholesterol and triacylglycerol concentrations in rats fed a high-fat diet

Lactic Fermentation Improved Textural behaviour, Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough

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