Chia Seed as a Source of Oil, Polysaccharide, and Protein

Abstract

Chia seed, Salvia polystachya, was analyzed as a source of oil, polysaccharide, and protein for possible use by the food industry. Seeds were found to contain 30% oil of which more than 90% was composed of triglycerides. The fatty acid composition of the oil was found to consist mostly of C16:0, ClS:O, C18:2 and C18:3. The protein content of chia seed was found to be 23.4%. A very viscous polysaccharide was isolated from the seeds. Acid hydrolysis followed by gas liquid chromatographic analysis demonstrated that xylose and arabinose were the major constituents of the polysaccharide. Seeds were found to contain niacin, riboflavin, and thiamin at a concentration of 83, 2 and 14 pg/g seed, respectively. Spectrochemical analysis showed the presence of eleven elements with calcium, potassium, and phosphorus being the most prominent. The percentage of unsaturated fatty acids, the concentration of protein and the viscosity of the polysaccharide in chia seeds would indicate that further research should be conducted to investigate possible food uses for these seeds.

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

“…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.…”

“…On the other hand, its fiber content is equivalent to 100% of the daily requirements for this nutrient for the adult population. According to Bushway et al (1981) and Reyes-Caudillo et al (2008) the defatted flour has 40% fiber, 5% of which is soluble and it is part of the mucilage. Mucilage contained in chia may hinder the complete enzyme digestion.…”

Characteristics of Nutraceutical Yoghurt Mousse Fortified with Chia Seeds

“…The iron content of chia is also quite high compared to most other seeds: it has six times more iron than spinach, 1.8 times more than lentils, and 2.4 times more than liver. Bushway et al, (1981); Beltrán-Orozco and Romero, (2003). As illustrated in Table (2) ,it could be observed that the three yoghurt mousses which fortified with chia seeds are richer in minerals with an increase by the ratio increase compared with the control yoghurt mousse.…”

Polystachyne F, a 5,10-seco-Neoclerodane from Salvia polystachya

“…(Lamiaceae) is a small shrub native from México where its seeds, known as "chía", are used as food and beverage ingredients. 2,3) In Mexican traditional medicine, this plant is mainly used as purgative and antigastralgic, although other uses such as antipyretic, antipaludic, antihemorragic and emollient, have also been described.2) In an earlier work, we isolated eight clerodane type diterpenes (salvifaricin, linearolactone, dehydrokerlin and polystachynes A-E) from this plant.4) Now, we described the isolation of a further clerodane derivative from this species. …”

“…(Lamiaceae) is a small shrub native from México where its seeds, known as "chía", are used as food and beverage ingredients. 2,3) In Mexican traditional medicine, this plant is mainly used as purgative and antigastralgic, although other uses such as antipyretic, antipaludic, antihemorragic and emollient, have also been described.…”