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
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