Chia seeds are richer in polyphenols compared to flax seeds

Abstract

[3]. Flax seeds are also an important source of fiber and protein, which comprise 30% and 20% of the seed respectively [4] and is rich in phenolic compounds responsible for its antioxidant activities [5].Chia seeds (Salvia hispanica L.) were used by the Aztec tribes in the early history of Mesoamerica. This grain crop was important not only for food, but also for medicines and paints. Chia oil is a centuries-old ingredient that has been rediscovered for today's cosmetics and nutritional applications [6]. Chia oil is extremely high in polyunsaturated fatty acids, particularly ω-3 linolenic acid. The main components are linoleic (17-26%) and linolenic (50-57%) acids [7]. Chia seeds exhibit a high antioxidant activity which is associated with the polyphenolic compounds and the presence of tocopherols [8].Epidemiological and scientific evidence have shown a strong relationship among total fat intake and composition and cardiovascular diseases, cancer, diabetes, and depression [9]. However, populations that consume increased amounts of fats rich in ω-3 fatty acids have AbstractBackground: Polyphenols are the most abundant antioxidants in human diet. The main dietary sources of polyphenols are fruits and plant-derived beverages such as fruit juices, tea, coffee and red wine. Polyphenols are structurally characterized by the presence of one or more phenol units. Flax seeds are rich in phenolic compounds, known as lignans, responsible for its antioxidant activities. Chia seeds exhibit a high antioxidant activity, which is associated with the polyphenolic compounds and the presence of tocopherols.Objectives: (1) To determine total polyphenols in chia seeds compared with flax seeds. (2) To find the optimal conditions for extracting polyphenols from chia and flax seeds using green solvents.Design: A series of experiments were done in order to determine quantity of total polyphenols: different water: ethanol ratios, different polar index extraction solution, single extraction cycle at delay times ranging from 1-72 hours and one to four extraction cycles. The total amount of seed polyphenol extracts was determined by acolorimetric method by the Folin-Ciocalteu reagent. The amount of polyphenols was determined as equivalents of gallic acid.Results: Chia seeds are richer in polyphenols than Flax seeds by approximately 42%. A mixture of water and ethanol of 1:1 generates the highest amount of polyphenols. Polarity index of 7.1 is the most effective in extracting polyphenols. One hour of extraction was found to be the optimal time. It is preferable to perform four cycles of one hour extraction compared to three 72-hour extraction cycles. Conclusions:Chia seeds, beyond of being a good source of ω-3 linolenic acid, found to be a richer source of polyphenols compared with flax seeds. Mixture of ethanol and water at a 1:1 ratio is most effective for seeds polyphenols extraction. Extractions of one hour in chia and flax seeds are more efficient than extractions of 72 hours. IntroductionChanges in human diets over the past 100-150 ye...

Natural Antioxidants from Seeds and Their Application in Meat Products

“…In a similar way, the effect of solvent composition, the number of extractions, and extraction time were evaluated for the extraction of polyphenols from chia seeds [68]. According to the authors, an increase of 42% in the recovery of polyphenols was obtained by optimizing the solvent composition, the number of cycles, and extraction time.…”

“…Ideally, water is a suitable solvent for the extraction of polyphenols since its use does not impose safety concerns [78]. However, the use of hydroethanolic solutions is of great value to increase the content of polyphenols and the antioxidant activity of extracts obtained from different seeds and extraction technologies [66][67][68]71,[73][74][75]. Moreover, ethanol is an organic solvent that is considered safer than other organic solvents such as methanol [79].…”

Muffins Obtained with Some Vegetal Powders as Fat Replacers

“…Chia (Salvia hispanica L.) has been cultivated in Mexico since ancient times. Chia seeds were used by the Aztec tribes for food and for medicinal purposes (Saphier et al, 2017). These seeds present a significant amount of lipids, from which approximately 60% are omega-3 fatty acids and 17-26% omega-6 fatty acids.…”

Minerals and Total Polyphenolic Content of Some Vegetal Powders

“…Polyphenols, chemical substances found in plants, have been used in the human diet in the largest quantity (Rupasinghe et al, 2008;Saphier et al, 2017). This group of compounds are recognized for the protection against development of chronic diseases like diabetes, cancers, osteoporosis, cardiovascular and neurodegenerative diseases (Scalbert et al, 2005).…”

“…Chia seeds (Salvia hispanica L.) are used for food and medicinal purposes in Mexico since ancient times (Saphier et al, 2017). These seeds contain high amount of omega-3 and omega-6 fatty acids, dietary fibre and proteins (Ixtaina et al, 2011).…”