1Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande Rio Grande, Rio Grande do Sul, Brazil
Journal of Food and Nutrition Research.
2014,
Vol. 2 No. 5, 263-269
DOI: 10.12691/jfnr-2-5-9
Copyright © 2014 Science and Education PublishingCite this paper: Michele Silveira Coelho, Myriam de las Mercedes Salas-Mellado. Chemical Characterization of CHIA (
Salvia hispanica L.) for Use in Food Products.
Journal of Food and Nutrition Research. 2014; 2(5):263-269. doi: 10.12691/jfnr-2-5-9.
Correspondence to: Myriam de las Mercedes Salas-Mellado, Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande Rio Grande, Rio Grande do Sul, Brazil. Email:
mysame@yahoo.comAbstract
Chia is a seed native to the region that extends from the North of Mexico to Guatemala, and it has been target of study for food enrichment. Many of its newly developed functional foods contain bioactive compounds including dietary fiber, antioxidants and other substances. The objective of this study was to evaluate chia seed (Salvia hispanica L) from her chemical components and prove their claim for functional properties. Chia seeds contain high levels of lipids (34.4%) and are rich in Omega-3, Omega-6 and Omega-9, which constituted 62, 17.4 and 10.5% of the total lipids, respectively. Chia seed also contain fibers (23.7%) and proteins (19.6%). Their extracted phenolic compounds (32.35 µgGAE.mLextract-1) showed antioxidant activity. From the results obtained in the analysis, one should explore the use of this seed in food products, aiming at adding nutritional value and producing foods which contribute to the well-being and health of humans.
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