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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

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

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Autor(es):
Marineli, Rafaela da Silva [1] ; Moraes, Erica Aguiar [1] ; Lenquiste, Sabrina Alves [1] ; Godoy, Adriana Teixeira [2] ; Eberlin, Marcos Nogueira [2] ; Marostica, Jr., Mario Roberto [1]
Número total de Autores: 6
Afiliação do(s) autor(es):
[1] Univ Campinas UNICAMP, Fac Food Engn, Dept Food & Nutr, Campinas, SP - Brazil
[2] Univ Campinas UNICAMP, Inst Chem, ThoMSon Mass Spectrometry Lab, Campinas, SP - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 59, n. 2, 2, SI, p. 1304-1310, DEC 2014.
Citações Web of Science: 62
Resumo

The objective of this study was to chemically and nutritionally characterize the commercial chia seeds and oil from Chile and investigate their antioxidant potential by different in vitro methods. The chia seed presented a good source of protein (25.32 g/100 g), oil (30.22 g/100 g) and total dietary fiber (37.50 g/ 100 g), with predominant insoluble fiber (35.07 g/100 g). The main fatty acids, ranked order of abundance, were alpha-linolenic acid > linoleic acid > palmitic acid similar to oleic acid > stearic acid. The triacylglycerols (TAG) in chia oil were identified by direct mass spectrometry using the easy ambient sonic-spray ionization (EASI-MS) technique and linolenic acid (Ln) was present in the most TAG found. The oil also presented a low peroxide index value (2.56 mEq peroxide/kg). The samples exhibited a high antioxidant activity by the various in vitro methods evaluated; it is due to the presence of phenolic compounds in the seed or oil, which were, mainly, myricetin, quercetin, kaempferol, chlorogenic acid and 3,4-dihydroxyphenylethanol-elenolic acid dialdehyde (3,4-DHPEA-EDA). Our results therefore suggest that Chilean chia seeds and oil should be considered as functional ingredients with high antioxidant potential in food products with commercial applications. (C) 2014 Elsevier Ltd. All rights reserved. (AU)

Processo FAPESP: 12/23813-4 - Avaliação do potencial da semente e do óleo de chia (Sálvia hispanica L.) na prevenção e no tratamento da obesidade e comorbidades induzida por dieta hiperlipídica e hiperglicídica in vivo
Beneficiário:Mário Roberto Maróstica Junior
Linha de fomento: Auxílio à Pesquisa - Regular