Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.)

Marineli, Rafaela da Silva; Moraes, É. A.; Lenquiste, Sabrina Alves; Godoy, Adriana Teixeira; Eberlin, Marcos N.; Maróstica, Mário Roberto

doi:10.1016/j.lwt.2014.04.014

Cited by 241 publications

(209 citation statements)

References 38 publications

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“…Some studies suggest that in addition to the benefits of the fatty acids present in vegetable oils, the presence of minor components which are contained in the natural source of the oil act synergistically, favoring the inherent functional properties, for example in Chilean chia oil (Marineli et al, 2014). Some alkaloids have been identified in A. muricata such as anonina, muricina and muricinina (Franzão and Melo, 2007) and acetogenins (Moghadamtousi et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

Potential of <em>Annona muricata</em> L. seed oil: phytochemical and nutritional characterization associated with non-toxicity

Pinto

Souza

et al. 2018

Grasas y Aceites

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SUMMARY:The aim of this study was to evaluate the nutritional quality, phenolic compounds, fatty acid and antioxidant activity in vitro as well as a toxicological screening of A. muricata seed oil in vivo. The chemical composition and quantification of phenolic compounds were determined by the Adolfo Lutz Institute normative. The antioxidant activity was evaluated by DPPH, FRAP and ABTS methods. The oil was extracted by chloroform/ methanol and precipitated crude (AmPtO) and supernatant oils (AmSO) were obtained. The fatty acid profile was evaluated by gas chromatography and total compounds by HPLC-DAD. BALB/C mice received AmPtO and AmSO (0.5 and 1.0mL·Kg -1 ) for 14 days. Toxicity parameters were assessed. The major fatty acids in the oil were oleic (39.2%) and linoleic (33%). HPLC-DAD suggested the presence of acetogenins (annonacin: 595 [M-H] -), with a greater presence in AmPtO. The AmPtO group showed toxicity, which may be related to the acetogenin content in AmPtO. The AmSO group showed no toxicity and this oil has potential for food or medicinal use. KEYWORDS:Acetogenins; Annona muricata seeds; Annonacin; Linoleic acid; Oleic acid RESUMEN: Potencial del aceite de Annona muricata L.: Caracterización nutricional y fitoquímica asociada con no toxicidad. El objetivo de este estudio fue evaluar la calidad nutricional, compuestos fenólicos, ácidos grasos, actividad antioxidante in vitro y evaluación toxicológica del aceite de las semillas de la Annona muricata. La composición química y los compuestos fenólicos se determinaron de acuerdo con las normas del Instituto Adolfo Lutz y la actividad antioxidante por métodos de DPPH, FRAP y ABTS. El aceite fue extraído con cloroformo/metanol obteniéndose un precipitado crudo (AmPtO) y un aceite sobrenadante (AmSO). El perfil de ácidos grasos fue evaluado por cromatografía gaseosa y los compuestos fitoquímicos mediante HPLC-DAD. BALB/C recibieron AmPtO y AmSO (0,5 y 1,0 mL·kg

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Section: Discussionmentioning

confidence: 99%

Potential of <em>Annona muricata</em> L. seed oil: phytochemical and nutritional characterization associated with non-toxicity

Pinto

Souza

et al. 2018

Grasas y Aceites

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“…The oil yield of mature chia seeds generally ranges from 29.36 to 33.50 %, depending on the areas of origin, climatic conditions, and on the technique used for oil extraction Coates 2004, 2009a, b;Ixtaina et al 2011;Marineli et al 2014;Rocha Uribe et al 2011; Silveira Coelho and de las Mercedes SalasMellado2014). Moreover, the seed's oil content tends to rise as altitudes of ecosystem in which the seeds are grown increase (Ayerza 2009).…”

Section: Seed Qualitymentioning

confidence: 99%

“…In addition to important fatty acid composition, chia seed and oil also represent a rich font of compounds which have beneficial effects on human health such as vitamin B (Bushway et al 1984) and natural antioxidants such as tocopherols, phytosterols, carotenoids, and phenolic compounds, including chlorogenic acid, caffeic acid, myricetin, quercetin, and kaempferol (e.g., Reyes-Caudillo et al 2008;Marineli et al 2014;Amato et al 2015), and do not represent a hazard for human health (Bresson et al 2009). Amato et al (2015) report the first data on the quality of chia seeds produced in Europe, from an experiment conducted in Basilicata.…”

Section: Seed Qualitymentioning

confidence: 99%

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Innovative Crop Productions for Healthy Food: The Case of Chia (Salvia hispanica L.)

Bochicchio

Philips

Lovelli

et al. 2015

The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin

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Chia (Salvia hispanica L.) is an ancient crop from Central America which has been recently rediscovered as a source of ω-3 and nutraceuticals in seeds. Besides traditional seed consumption, innovative uses of the plant seeds and leaves have been proposed based on the high protein content and the production of mucilage which lends itself to a range of applications. This chapter reviews research on the plant's genetics and breeding, quality, and uses. Agronomic studies which have only recently started worldwide are also presented along with results from case studies in Basilicata.

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“…Chia (Salvia hispanica L.), a seed of Andean origin, has a high concentration of polyunsaturated fatty acids, including omega-3 fatty acids, proteins, dietary fibres and antioxidants [4,5,6]. These compounds, in addition to contributing to improved nutritional qualities of baked goods, have certain health benefits such as improving dyslipidaemia, glucose tolerance and insulin resistance and reducing inflammation and the risk of cardiovascular disease [7,8,9].…”

Section: Introductionmentioning

confidence: 99%

Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics

Silva¹,

Cavassani²,

Amorim³

et al. 2018

JFNR

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The objective of this study was to physico-chemically and sensorially characterize cheese breads prepared with different concentrations of chia seeds during storage. Cheese breads were prepared with chia seed concentrations of 5.0 g/100 g (T5), 7.5 g/100 g (T7) and 10.0 g/100 g (T10). The preparations were physico-chemically and sensorially evaluated throughout the 90-day storage period. The T5 and T7 samples presented satisfactory physico-chemically characteristics and acceptances by the judging panel. The omega-3 fatty acid contents of the T5 and T7 samples were similar. The pH decreased during the 90 days of storage, and the acid level peaked after 60 days. The T7 sample was physically stable, and only its colour attribute changed during the storage period. The sample containing 7.5 g/100 g of chia seeds, in addition to having satisfactory physico-chemically and sensorially characteristics during the 90 days, constituted an excellent source of omega-3 fatty acids.

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Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.)

Cited by 241 publications

References 38 publications

Potential of <em>Annona muricata</em> L. seed oil: phytochemical and nutritional characterization associated with non-toxicity

Potential of <em>Annona muricata</em> L. seed oil: phytochemical and nutritional characterization associated with non-toxicity

Innovative Crop Productions for Healthy Food: The Case of Chia (Salvia hispanica L.)

Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics

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