Effect of dietary inclusion of chia seed (Salvia hispanica L.) on goat cheese fatty acid profile and conjugated linoleic acid isomers

Bermúdez, Beatriz Schettino; León, Salvador Vega y; Tolentino, Rey Gutiérrez; Pérez-González, José Jesús; Escobar, A; Ronquillo, Manuel González; Vargas‐Bello‐Pérez, Einar

doi:10.1016/j.idairyj.2020.104664

Cited by 7 publications

(6 citation statements)

References 15 publications

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“…Because it is known that chia seeds contain ~20–22% protein and 25–41% carbohydrates (Martínez et al ., 2012; Marineli et al ., 2014; Bodoira et al ., 2017; Zettel & Hitzmann, 2018; Punia & Dhull, 2019). In addition, it has been reported that some compounds (such as phenolic compounds, flavonols and isoflavones) possessed by chia seeds add antioxidant properties to chia seeds (Ferreira et al ., 2015; Orona‐Tamayo et al ., 2015; Gómez‐Favela et al ., 2017; Ding et al ., 2018; Schettino‐Bermúdez et al ., 2020; Knez Hrnčič et al ., 2020). On the other hand, it has been noted in previous studies that antioxidant substances present in the cooking media can have a prooxidant effect and promote the formation of HAAs depending on ambient conditions, cooking conditions, concentrations, structures and substrates present in the environment (Fencioglu et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

“…In addition, chia seeds have the effect of increasing water‐holding capacity (WHC) and viscosity because of their high dietary fibre content. In addition, chia seeds are a rich natural source of antioxidants in terms of phenolic compounds including tocopherols, sterols, carotenoids, chlorogenic and caffeic acid, myricetin, and kaempferol (Ferreira et al ., 2015; Orona‐Tamayo et al ., 2015; Ding et al ., 2018; Schettino‐Bermúdez et al ., 2020). Moreover, chia seeds contain high levels magnesium and have a significant amount of calcium and potassium content, which may be beneficial in controlling high blood pressure (Enes et al ., 2020).…”

Section: Introductionmentioning

confidence: 99%

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Enhancing effect of chia seeds on heterocyclic amine generation in meatball

Elbir

Ekiz

Aoudeh

et al. 2023

Int J of Food Sci Tech

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The impact of using chia seeds at different rates (0%, 0.5%, 1%, and 1.5%) in meatball on the water content, pH and lipid oxidation (thiobarbituric acid reactive substances, TBARS), cooking loss and heterocyclic aromatic amines (HAAs) content of meatballs cooked at 150, 200, and 250 °C was investigated. The chia seed significantly affected water content (P < 0.01), cooking loss (P < 0.05), pH (P < 0.05) and total HAAs content (P < 0.01), whereas no significant impact (P > 0.05) was detected on TBARS value. With cooking, water content decreased (P < 0.01), while the pH and TBARS values increased (P < 0.01). Cooking temperatures significantly affected (P < 0.01) the water content, cooking loss and total HAAs content. The content of total HAAs of the meatballs increased with increasing the cooking temperature. The results illustrated that IQ, 7,8-DiMeIQx, 4,8-DiMeIQx, AaC and MeAaC were below the detectable limit (

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Enhancing effect of chia seeds on heterocyclic amine generation in meatball

Elbir

Ekiz

Aoudeh

et al. 2023

Int J of Food Sci Tech

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“…Los quesos contienen ácidos grasos insaturados, mismos que poseen potente actividad antitrombótica en ensayos de aglutinamiento en placa (Lordan et al, 2019). Además, la inclusión de semillas de chía (Salvia hispanica) en la dieta de las cabras lecheras, enriquece la leche con isómeros de ácido linoleico conjugado, mismos que se transfieren al queso, con la consecuente reducción de hasta 3,4 % de ácidos grasos saturados (C16: 0, C18: 0 y C20: 0) (Schettino-Bermúdez et al, 2020).…”

Section: áCidos Grasosunclassified

“…Parece haber algún tipo de relación entre la presencia de ciertos compuestos bioactivos y el tipo de queso. De acuerdo con la evidencia, los quesos elaborados con leche de cabra, vaca y oveja, poseen mayor contenido de lípidos totales en sus matrices, la actividad lipolítica da como resultado la aparición de ácidos grasos con actividad antitrombótica (Lordan et al, 2019;Neofytou et al, 2020;Schettino-Bermúdez et al, 2020). No ocurre así con leche de otros mamíferos.…”

Section: D) Asociación Entre Tipos De Queso Y La Presencia De Compues...unclassified

Compuestos bioactivos en quesos: biosíntesis, actividad biológica y contribución de las bacterias ácido lácticas

López-Mendoza

Adriano-Anaya²,

Gálvez-López³

et al. 2023

Agron. Mesoam.

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Introducción. A partir de 1990 se ha observado un incremento en la tasa de enfermedades asociadas con dietas poco saludables y estilos de vida sedentaria, cuya atención supone un reto para los sistemas de salud. Lo anterior, ha despertado el interés por los alimentos funcionales, es decir, aquellos que además de proporcionar macro y micronutrientes, aporten sustancias que poseen efecto fisiológico en el organismo, lo que se traduce en la mejora de la salud de quien lo ingiere. De manera genérica a estos compuestos se les conoce como bioactivos. Objetivo. Revisar las principales sustancias bioactivas reportadas en quesos, el papel de los microorganismos en la producción de las mismas y las rutas de biosíntesis de los principales compuestos. Desarrollo. La leche y sus derivados son productos alimenticios consumidos alrededor del mundo y presentan un incremento constante en su producción y consumo. Esta tendencia de mercado es debida a su sabor y aporte nutrimental. Uno de los derivados lácteos con mayor demanda en el mundo son los quesos. Son una fuente de sustancias como péptidos, ácidos grasos, vitaminas, bacteriocinas, ácidos orgánicos, ácido gamma aminobutírico, etc., todas con importante actividad biológica. Conclusión. La presencia, cantidad y disponibilidad de los compuestos bioactivos presentes en los quesos difiere, como resultado del tipo de leche empleada para su elaboración, el tipo de microorganismo empleado, ya sea como cultivo iniciador o secundario, así también como el proceso tecnológico empleado.

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“…Similarly, Li et al [ 9 ] fed dairy cows with pumpkin seed cake as an alternative to soybean meal, and that did not affect milk performance, rumen fermentation, and nitrogen excretion. Schettino et al [ 10 ] reported that dietary CS can increase the total content of conjugated linoleic acid (CLA), as well as some CLA isomers such as rumenic acid and linoleic acids in goat milk. Uribe Martinez et al [ 11 ] reported that the inclusion of CS in diets for lambs did not increase carcass weight and did not affect the chemical composition of meat.…”

Section: Introductionmentioning

confidence: 99%

Inclusion of chia seeds (Salvia hispanica L.) and pumpkin seeds (Cucurbita moschata) in dairy sheep diets

Robles Jimenez,

Aguirre,

Cruz

et al. 2024

PLoS ONE

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Chia (Salvia hispanica L.) seed (CS) and Pumpkin (Cucurbita moschata) seed (PS) are used in ruminant diets as energy sources. The current experiment studied the impact of dietary inclusion of CS and PS on nutrient intake and digestibility, milk yield, and milk composition of dairy sheep. Twelve primiparous Texel × Suffolk ewes [70 ± 5 days in milk (DIM); 0.320 ± 0.029 kg milk yield] were distributed in a 4 × 3 Latin square design and fed either a butter-based control diet [CON; 13 g/kg dry matter] or two diets with 61 g/kg DM of either CS or PS. Dietary inclusion of CS and PS did not alter live weight (p >0.1) and DM intake (p >0.1). However, compared to the CON, dietary inclusion of both CS and PS increased the digestibility of neutral detergent fiber (p <0.001) and acid detergent lignin (p < 0.001). Milk production (p = 0.001), fat-corrected milk (p < 0.001), and feed efficiency (p < 0.001) were enhanced with PS, while the highest milk protein yield (p < 0.05) and lactose yield (p < 0.001) were for CS-fed ewes. Compared to the CON diet, the ingestion of either CS and/or PS decreased (p < 0.001) the C16:0 in milk. Moreover, both CS and PS tended to enhance the content of C18:3n6 (p > 0.05) and C18:3n3 (p > 0.05). Overall short-term feeding of CS and/or PS (up to 6.1% DM of diet) not only maintains the production performance and digestibility of nutrients but also positively modifies the milk FA composition.

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Effect of dietary inclusion of chia seed (Salvia hispanica L.) on goat cheese fatty acid profile and conjugated linoleic acid isomers

Cited by 7 publications

References 15 publications

Enhancing effect of chia seeds on heterocyclic amine generation in meatball

Enhancing effect of chia seeds on heterocyclic amine generation in meatball

Compuestos bioactivos en quesos: biosíntesis, actividad biológica y contribución de las bacterias ácido lácticas

Inclusion of chia seeds (Salvia hispanica L.) and pumpkin seeds (Cucurbita moschata) in dairy sheep diets

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