Chemical composition of Brazilian chia seeds grown in different places

Silva, Bárbara Pereira da; Anunciação, Pamella Cristine; Matyelka, Jessika Camila da Silva; Lúcia, Ceres Mattos Della; Martino, Hércia Stampini Duarte; Pinheiro-Sant’Ana, Helena Maria

doi:10.1016/j.foodchem.2016.10.115

Cited by 142 publications

(109 citation statements)

References 29 publications

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“…Tocopherols values obtained for chia oils in present study can be compared closely with the values reported for peanut oil (398.6 mg/kg), but lower than the values reported for flaxseed (588.5 mg/kg), sunflower (634.4 mg/kg), and soybean (1797.6 mg/kg) oils (Tuberosoet al, ). Chia seed oil contained 190.66 and 202.40 µg/100 g α‐tocopherol, 94.45 and 81.91 µg/100 g β‐tocopherol, and 7472.97 and 7487.69 µg/100 g ɣ‐tocopherols (da Silva et al, ). Tocopherol composition of raw chia seed oil showed significantly differences ( p < 0.05), and their tocopherol values were found higher than the roasted seed oil.…”

Section: Resultsmentioning

confidence: 99%

Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil

Ghafoor

Juhaimi

Özcan

et al. 2018

J Food Process Preserv

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The raw and roasted chia seeds were evaluated for different quality characteristics and their oil contents were found as 35.83% and 37.7%, respectively. Total phenol contents of raw and roasted chia seeds were observed as 3.07 and 3.43 mg GAE/g, respectively. Antioxidant activity values of chia seed extracts were analyzed as 4.24 (raw) and 3.31 µmol trolox/g (roasted seed). The most abundant individual phenolic compound was caffeic acid which was 31.14 mg/kg in raw and 35.46 mg/kg in roasted chia seeds. Omega‐3 or α‐linolenic acid was the main fattyacid detected in both raw and roasted chia seed oils followed by linoleic and oleic acids. Omega‐3 content of raw and roasted chia oils was observed as 60.22% and 60.36%. Among minerals, K contents of were 8903.7 and 8564.0 mg/kg and Ca contents were 7616.7 and 7582.0 mg/kg for raw and roasted chia seeds, respectively. The current study revealed that roasting had a significant (p < 0.05) effect on bioactive properties and mineral contents in chia seeds. Practical applications Chia seed is an excellent source of dietary fat, protein, fiber, minerals, and polyphenols. Chia seed contains good oil quantity (25%–35%) and most of the fatty acids present in oil are polyunsaturated. Chia seeds contain significant amount of lipids, with omega‐3‐fatty acids accounting for about 60% of the total lipids. Roasting is one of the main operations usually applied to seeds and nuts and can cause various physicochemical changes. The current study explains the effects of roasting on various important quality attributes of chia seed and oil.

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Section: Resultsmentioning

confidence: 99%

Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil

Ghafoor

Juhaimi

Özcan

et al. 2018

J Food Process Preserv

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“…According to a study by Da Silva et al (2017), the amounts of phytic acid in chia seeds range between 0.96 and 1.16 g/100 g. EFSA (2018) noted the phytic acid content of white and whole wheat flour (about 0.4 g/100 g and 2.2 g/100 g, respectively), and of rye, rice, barley and oat flours (range: 0.45-0.75 g/ 100 g) as reported by Garcia-Estepa et al (1999). These authors also indicated that the From 3.5 lg/g in soy sprouts to 20 lg/g in soy seeds (Morandi et al, 2005) Genistin 3.4 UHPLC (Martinez-Cruz and Paredes-Lopez, 2014)…”

Section: Compositional Datamentioning

confidence: 99%

Safety of chia seeds (Salvia hispanica L.) as a novel food for extended uses pursuant to Regulation (EU) 2015/2283

Turck¹,

Castenmiller²,

Henauw³

et al. 2019

EFS2

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Following a request from the European Commission, the EFSA Panel on Nutrition, Novel foods and Food Allergens (NDA) was asked to deliver an opinion on overall safety assessment for chia seeds (Salvia hispanica L.) as a novel food (NF) pursuant to Regulation (EU) 2015/2283 in the light of the increasing dietary intake from the growing number of authorised uses in recent years. The safety assessment of this NF is based on data supplied in seven applications, previous safety assessments of chia seeds and information retrieved from an extensive literature search done by EFSA. Since none of the applications addressed the possible formation of process contaminants, the present assessment is limited to those proposed extended uses which do not raise safety concerns regarding the formation of such contaminants. These include the use of whole and ground chia seeds added to chocolate, fruit spreads, fruit desserts, mixed fruit with coconut milk in twin pot, fruit-preparations to underlay a dairy product, fruit-preparations to be mixed with dairy products, confectionary (excluding chewing gums), dairy products and analogues, edible ices, fruit and vegetables products, non-alcoholic beverages and compotes from fruit and/or vegetables and/or with cereals. In addition, this assessment also concerns uses of chia seeds without specific restrictions and precautions regarding their use levels in other foods which usually do not include heat treatment during processing and cooking. Apart from allergenicity, the Panel did not identify any hazard which causes safety concerns. Lacking the basis and need to establish safe maximum intake levels for chia seeds, no exposure assessment was conducted. The Panel concludes that chia seeds are safe under the assessed conditions of use.

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“…Chia seed ( Salvia hispanica L.) is a rich source of protein (18.9%), greater than in other traditional grains and therefore represents a promising source of bioactive peptides. Chia is an herbaceous plant native to Mexico and Central America, which supplies seeds that are noteworthy due their high nutritional and functional value .…”

Section: Introductionmentioning

confidence: 99%

Chia (Salvia hispanica L.) Seed Total Protein and Protein Fractions Digests Reduce Biomarkers of Inflammation and Atherosclerosis in Macrophages In Vitro

Grancieri

Martino

Mejía

2019

Molecular Nutrition Food Res

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Scope The objectives are to evaluate the anti‐inflammatory and anti‐atherosclerotic effects of digested total protein and digested protein fractions from chia seed in macrophages in vitro. Methods and results Total protein and protein fractions (albumin, globulin, glutelin, and prolamin) are isolated from chia seed and digested using simulated gastrointestinal conditions, resulting in digested total protein (DTP) and digested protein fractions (DPF). DTP and DPF are applied (1.0 mg mL−1) in RAW 264.4 macrophages stimulated with LPS (1 µg mL−1) for inflammation or ox‐LDL (80 µg mL−1) for atherosclerosis. In the inflammatory process, DTP and DPF reduce p‐NF‐κB, iNOS, p‐JNK, and AP‐1. Digested glutelin reduces the secretion of nitric oxide (65.1%), reactive oxygen species (19.7%), prostaglandins (34.6%), TNF‐α (24.1%), MCP‐1 (18.9%), IL‐6 (39.6%), and IL‐10 (68.7%). DTP and DPF reduce the NF‐κB translocation to nuclei. DTP and digested glutelin reduce iCAM expression (86.4%, 80.8%), LOX‐1 (37.3%, 35.7%), iNOS (67.0%, 42.2%), and NF‐κB (57.5%, 71.1%). DTP is effective in reducing secretion of nitric oxide (43.4%), lipid accumulation (41.9%), prostaglandins (41.9%), TNF‐α (43.3%), MCP‐1 (47.6%), and IL‐6 (50.5%). Peptides from chia DTP and DPF are also characterized. Conclusion DTP and digested glutelin from chia seed reduce expression and secretion of markers related to inflammation and atherosclerosis pathways.

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Chemical composition of Brazilian chia seeds grown in different places

Cited by 142 publications

References 29 publications

Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil

Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil

Safety of chia seeds (Salvia hispanica L.) as a novel food for extended uses pursuant to Regulation (EU) 2015/2283

Chia (Salvia hispanica L.) Seed Total Protein and Protein Fractions Digests Reduce Biomarkers of Inflammation and Atherosclerosis in Macrophages In Vitro

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