Chemical characterization of the lipid fraction of Mexican chia seed (Salvia hispanica L.)

被引：67
|
作者：
Magali Alvarez-Chavez, Luz [1 ]
de los Angeles Valdivia-Lopez, Maria [1 ]
de Lourdes Aburto-Juarez, Maria [2 ]
Tecante, Alberto [1 ]
机构：
[1] Univ Nacl Autonoma Mexico, Fac Quim E, Dept Alimentos & Biotecnol, Mexico City 04510, DF, Mexico
[2] SC Agilent Technol, Ctr Educ Analit, Mexico City, DF, Mexico
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2008年 / 11卷 / 03期
关键词：
Chia seed; functional foods; polyunsaturated fatty acids; phytosterols; squalene;
D O I：
10.1080/10942910701622656
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The lipid fraction of Jalisco and Sinaloa chia seeds was analyzed for oil content, fatty acids, squalene and phytosterols. The mean oil content of seeds from these two regions was significantly (p <= 0.05) different, but with a similar composition of alpha-linolenic, linoleic, oleic, palmitic and stearic acids. Total phytosterols in the oil ranged from 7 to 17 g/kg. beta-sitosterol accounted for up to 74% of the total unsaponified fraction. The seeds contained less than 0.5 g/kg of squalene. The oil is an attractive source of omega-3 linolenic acid and phytosterols but a poor source of squalene.
引用
收藏
页码：687 / 697
页数：11
相关论文
共 50 条
  • [1] Thermal and Physicochemical Properties and Nutritional Value of the Protein Fraction of Mexican Chia Seed (Salvia hispanica L.)
    Olivos-Lugo, B. L.
    Valdivia-Lopez, M. A.
    Tecante, A.
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2010, 16 (01) : 89 - 96
  • [2] Assessment of the Phytochemical and Nutrimental Composition of Dark Chia Seed (Salvia hispanica L.)
    Rodriguez Lara, Avilene
    Mesa-Garcia, Maria Dolores
    Medina, Karla Alejandra Damian
    Quirantes Pine, Rosa
    Casuso, Rafael A.
    Segura Carretero, Antonio
    Huertas, Jesus Rodriguez
    FOODS, 2021, 10 (12)
  • [3] Nanoencapsulation of chia seed oil with chia mucilage (Salvia hispanica L.) as wall material: Characterization and stability evaluation
    de Campo, Camila
    dos Santos, Priscilla Pereira
    Haas Costa, Tania Maria
    Paese, Marina
    Guterres, Silvia Staniscuaski
    Rios, Alessandro de Oliveira
    Flores, Simone Hickmann
    FOOD CHEMISTRY, 2017, 234 : 1 - 9
  • [4] Chia seed (Salvia hispanica L.) consumption and lipid profile: a systematic review and meta-analysis
    Silva, Luciana de Abreu
    Verneque, Barbara Julia Fonseca
    Mota, Ana Paula Lucas
    Duarte, Camila Kummel
    FOOD & FUNCTION, 2021, 12 (19) : 8835 - 8849
  • [5] EFFECTS OF CHIA (SALVIA HISPANICA L.) SEED ROASTING CONDITIONS ON QUALITY OF COOKIES
    O, H. B.
    Song, K. Y.
    Joung, K. Y.
    Shin, S. Y.
    Kim, Y. S.
    ITALIAN JOURNAL OF FOOD SCIENCE, 2019, 31 (01) : 54 - 66
  • [6] Isolation and Characterization of Proteins from Chia Seeds (Salvia hispanica L.)
    Sandoval-Oliveros, Maria R.
    Paredes-Lopez, Octavio
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (01) : 193 - 201
  • [7] Characteristics of Chia (Salvia hispanica L.) Seed Oil Extracted by Ultrasound Assistance
    Elvia Rosas-Mendoza, Marta
    Coria-Hernandez, Jonathan
    Melendez-Perez, Rosalia
    Arjona-Roman, Jose Luis
    JOURNAL OF THE MEXICAN CHEMICAL SOCIETY, 2017, 61 (04) : 326 - 335
  • [8] Optimization and characterization of chia seed (Salvia hispanica L.) oil extraction using supercritical carbon dioxide
    Ishak, Izzreen
    Hussain, Norhayati
    Coorey, Ranil
    Abd Ghani, Maaruf
    JOURNAL OF CO2 UTILIZATION, 2021, 45
  • [9] Physical properties of chia (Salvia hispanica L.) seeds
    Ixtaina, Vanesa Y.
    Nolasco, Susana M.
    Tomas, Mabel C.
    INDUSTRIAL CROPS AND PRODUCTS, 2008, 28 (03) : 286 - 293
  • [10] Chia Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review
    Grancieri, Mariana
    Duarte Martino, Hercia Stampini
    de Mejia, Elvira Gonzalez
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2019, 18 (02) : 480 - 499
12345