Nowadays, food with a high content of antioxidants are object of study, because of their capacity to prevent chronic-degenerative diseases. Chía's seed ( Salvia hispánica L . ), originated in Meso América, is an ancient food which has been revalued due to its nutritious properties, such as, its high fiber and lipids content. Chía's lipids are conformed 30% of oil, which is rich on fatty acids omega 3 and 6, also. Chía's seed is rich in polyphenols, which act as antioxidants.</P>The oil extracts, and the free-of-oil fraction, of four types of chía's seed, were analyzed in order to find out their total phenolic content (Singleton et al , 1965), and its antioxidant capacity expressed as Trolox equivalent antioxidant capacity (TEAC) (Re et al , 1999). The content of phenolic compounds found in the samples of oil, were of 5.92 galic acid equivalents (GAE).</P>The free of oil fraction showed higher values than the oil fraction, reaching values up to 1104 GAE. The free-of-oil fraction's antioxidant capacity was found in the range of 45.5 to 98.73 μmol TEAC/g. Meanwhile, the antioxidant capacity of the oil fraction was found in the range of 1.32 to 4.58 μmol TEAC /g. The free-of-oil fractions turned out to be a rich source of antioxidants, comparable to those found in certain fruits, such as the cranberry and pomegranate. Whereas, the oil of chía's seed, in spite of containing fewer total phenols than the free-of-oil fractions, it contains an equivalent of 33% of the total phenols found in the olive oil. Chía's free-of-oil fraction, indifferently of the type of seed evaluated, showed a powerful total antioxidant capacity. Whereas, the oil fractions, showed a minor antioxidant capacity, which can be related to the content of total phenols. This indicates that the antioxidants’ contents in the chía seed are of hydrophilic nature.</P>
Journal of Biotechnology – Elsevier
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