The antioxidant capacity and phenolic content of chía's ( Salvia hispánica L.). integral seed and oil

The antioxidant capacity and phenolic content of chía's ( Salvia hispánica L.). integral seed... 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> http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Biotechnology Elsevier

The antioxidant capacity and phenolic content of chía's ( Salvia hispánica L.). integral seed and oil

Free
1 page

Loading next page...
1 Page
 
/lp/elsevier/the-antioxidant-capacity-and-phenolic-content-of-ch-a-s-salvia-hisp-KTl1MeJLSa
Publisher
Elsevier
Copyright
Copyright © Elsevier Ltd
ISSN
0168-1656
eISSN
1873-4863
D.O.I.
10.1016/j.jbiotec.2010.09.295
Publisher site
See Article on Publisher Site

Abstract

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

Journal of BiotechnologyElsevier

There are no references for this article.

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off