ABSOLUTE QUANTIFICATION OF FATTY ACIDS IN CHIA SEEDS PRODUCED IN BRAZIL

Q4 Agricultural and Biological Sciences

Boletim Centro de Pesquisa de Processamento de Alimentos Pub Date : 2017-10-22 DOI:10.5380/CEP.V35I1.55932

Jessica Franzão Ganzaroli, J. L. Sanchez, Marcos Vieira da Silva, Ailey Aparecida Coelho Tanamati, R. H. B. Fuchs, A. Tanamati

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引用次数: 4

Abstract

Chia is a good source of fibre, protein and antioxidants, and is also rich in polyunsaturated fatty acids, particularly α-linolenic acid (18:3 n-3). This fact makes it increasingly interesting for studies of its composition and nutritional quality, because it may be useful for inclusion in diets or in novel food formulations. The objective of this study was to determine the chemical and fatty acid composition and the indices of nutritional quality of the lipid fraction of chia seed produced in Brazil. In respect to chemical composition, an average grade of 8.14% moisture, 20.11% protein, 27.72% lipid and 3.94% ash was detected. Sixteen fatty acids were quantified in the chia, highlighting the prevalence of polyunsaturated fatty acids, mainly 18:3 n-3. All indices of nutritional quality of lipid fraction assessed (Hypocholesterolaemic/ hypercholesterolaemic FA ratio, atherogenic index and thrombogenic index) indicated that chia has a high lipid fraction quality and its inclusion in diet or as an ingredient in food products can be an ally in the reduction of cardiovascular problems.

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巴西奇亚籽中脂肪酸的绝对定量分析

奇亚籽是纤维、蛋白质和抗氧化剂的良好来源，还富含多不饱和脂肪酸，特别是α-亚麻酸(18:3 n-3)。这一事实使得对其组成和营养质量的研究变得越来越有趣，因为它可能有助于在饮食中添加或在新的食品配方中添加。本研究旨在测定巴西产奇亚籽脂质部分的化学成分、脂肪酸组成及营养品质指标。化学成分方面，水分平均含量为8.14%，蛋白质平均含量为20.11%，脂肪平均含量为27.72%，灰分平均含量为3.94%。在奇亚中定量测定了16种脂肪酸，突出了多不饱和脂肪酸的流行，主要是18:3 n-3。所有脂质营养质量指标(低胆固醇血症/高胆固醇血症FA比、动脉粥样硬化指数和血栓形成指数)的评估表明，奇亚籽具有较高的脂质质量，将其纳入饮食或作为食品成分可减少心血管疾病。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Boletim Centro de Pesquisa de Processamento de Alimentos Agricultural and Biological Sciences-Animal Science and Zoology

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期刊介绍： The CEPPA Bulletin publishes unpublished technical-scientific papers (unpublished or submitted to another journal), resulting from research and bibliographic reviews in the area of science, technology, food engineering and the like. Originals in English (priority) are accepted, which comply with the normative provisions of the newspaper. The opinions expressed in articles are the sole responsibility of the authors. The Bulletin reserves the right to adapt the originals to maintain the homogeneity of the publication, always respecting the author''s style. The CEPPA Bulletin is indexed in Scopus, Food Science and Technology Abstract (FSTA), CAB Abstract, Chemical Abstract (CA), Latin American and Caribbean Literature in Health Sciences (LILACS) databases and Periodical Literature in Agricultural Sciences (PERI).