Chemical composition of Brazilian chia seeds grown in different places
•Chia seeds showed high lipid, proteins and fiber concentrations.•The concentration of vitamin E in chia seeds were high.•The carotenoids were identified in chia seed grown in Rio Grande do Sul state.•Similar values of phenolic compounds and phytic acid in seeds were observed.•Chia grown in Rio Gran...
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| Veröffentlicht in: | Food chemistry 2017-04, Vol.221, p.1709-1716 |
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| creator | da Silva, Bárbara Pereira Anunciação, Pamella Cristine Matyelka, Jessika Camila da Silva Della Lucia, Ceres Mattos Martino, Hércia Stampini Duarte Pinheiro-Sant'Ana, Helena Maria |
| description | •Chia seeds showed high lipid, proteins and fiber concentrations.•The concentration of vitamin E in chia seeds were high.•The carotenoids were identified in chia seed grown in Rio Grande do Sul state.•Similar values of phenolic compounds and phytic acid in seeds were observed.•Chia grown in Rio Grande do Sul showed the highest antioxidant activity.
This study investigated and compared the occurrence and concentration of macronutrients, moisture, ash, dietary fiber, fatty acids, minerals, carotenoids, vitamins, flavonoids, phenolic compounds, antioxidant activity, phytate and tannin in Brazilian chia seeds grown in the states of Mato Grosso (MT) and Rio Grande do Sul (RS). High concentrations of lipids (31.2g.100g−1, on average), proteins (18.9g.100g−1, on average), dietary fiber (35.3g.100g−1, on average), vitamin E (8,203.6μg.100g−1, on average) were observed. Similar values for total phenolic compounds and phytic acid in chia seeds from both regions were observed. Chia grown in RS showed higher antioxidant activity than chia grown in MT, and the tannin concentrations were higher in chia seeds grown in Mato Grosso (19.08±1.08eq.catequina/gsample). In conclusion, Brazilian chia seeds showed high concentrations of lipids, proteins, total dietary fiber, minerals and vitamin E. |
| doi_str_mv | 10.1016/j.foodchem.2016.10.115 |
| format | Article |
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This study investigated and compared the occurrence and concentration of macronutrients, moisture, ash, dietary fiber, fatty acids, minerals, carotenoids, vitamins, flavonoids, phenolic compounds, antioxidant activity, phytate and tannin in Brazilian chia seeds grown in the states of Mato Grosso (MT) and Rio Grande do Sul (RS). High concentrations of lipids (31.2g.100g−1, on average), proteins (18.9g.100g−1, on average), dietary fiber (35.3g.100g−1, on average), vitamin E (8,203.6μg.100g−1, on average) were observed. Similar values for total phenolic compounds and phytic acid in chia seeds from both regions were observed. Chia grown in RS showed higher antioxidant activity than chia grown in MT, and the tannin concentrations were higher in chia seeds grown in Mato Grosso (19.08±1.08eq.catequina/gsample). In conclusion, Brazilian chia seeds showed high concentrations of lipids, proteins, total dietary fiber, minerals and vitamin E.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2016.10.115</identifier><identifier>PMID: 27979151</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Antioxidant activity ; Bioactive compounds ; Brazil ; Carotenoids - analysis ; Fatty Acids - analysis ; Oxidation-Reduction ; Phenols - analysis ; Phytate ; Salvia - chemistry ; Salvia hispanica L ; Seeds - chemistry ; Tannins - analysis ; Tocopherols ; Tocotrienols ; Vitamin E - analysis</subject><ispartof>Food chemistry, 2017-04, Vol.221, p.1709-1716</ispartof><rights>2016 Elsevier Ltd</rights><rights>Copyright © 2016 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c405t-f8ea803f728f0c0e29e0db62c8926ed4619a5e5fcad8c362326e79873f0177473</citedby><cites>FETCH-LOGICAL-c405t-f8ea803f728f0c0e29e0db62c8926ed4619a5e5fcad8c362326e79873f0177473</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2016.10.115$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,778,782,3539,27907,27908,45978</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27979151$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>da Silva, Bárbara Pereira</creatorcontrib><creatorcontrib>Anunciação, Pamella Cristine</creatorcontrib><creatorcontrib>Matyelka, Jessika Camila da Silva</creatorcontrib><creatorcontrib>Della Lucia, Ceres Mattos</creatorcontrib><creatorcontrib>Martino, Hércia Stampini Duarte</creatorcontrib><creatorcontrib>Pinheiro-Sant'Ana, Helena Maria</creatorcontrib><title>Chemical composition of Brazilian chia seeds grown in different places</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Chia seeds showed high lipid, proteins and fiber concentrations.•The concentration of vitamin E in chia seeds were high.•The carotenoids were identified in chia seed grown in Rio Grande do Sul state.•Similar values of phenolic compounds and phytic acid in seeds were observed.•Chia grown in Rio Grande do Sul showed the highest antioxidant activity.
This study investigated and compared the occurrence and concentration of macronutrients, moisture, ash, dietary fiber, fatty acids, minerals, carotenoids, vitamins, flavonoids, phenolic compounds, antioxidant activity, phytate and tannin in Brazilian chia seeds grown in the states of Mato Grosso (MT) and Rio Grande do Sul (RS). High concentrations of lipids (31.2g.100g−1, on average), proteins (18.9g.100g−1, on average), dietary fiber (35.3g.100g−1, on average), vitamin E (8,203.6μg.100g−1, on average) were observed. Similar values for total phenolic compounds and phytic acid in chia seeds from both regions were observed. Chia grown in RS showed higher antioxidant activity than chia grown in MT, and the tannin concentrations were higher in chia seeds grown in Mato Grosso (19.08±1.08eq.catequina/gsample). In conclusion, Brazilian chia seeds showed high concentrations of lipids, proteins, total dietary fiber, minerals and vitamin E.</description><subject>Antioxidant activity</subject><subject>Bioactive compounds</subject><subject>Brazil</subject><subject>Carotenoids - analysis</subject><subject>Fatty Acids - analysis</subject><subject>Oxidation-Reduction</subject><subject>Phenols - analysis</subject><subject>Phytate</subject><subject>Salvia - chemistry</subject><subject>Salvia hispanica L</subject><subject>Seeds - chemistry</subject><subject>Tannins - analysis</subject><subject>Tocopherols</subject><subject>Tocotrienols</subject><subject>Vitamin E - analysis</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE9PAyEQxYnR2Fr9Cg1HL7sC-wf2pjZWTZp40TOhMFia3aXCVqOfXmqtV0-TefnNe5mH0JSSnBJaX61z673RK-hylvZ8p9PqCI2p4EXGCWfHaEwKIjJBy3qEzmJcE0ISK07RiPGGN7SiYzSfJQunVYu17zY-usH5HnuLb4P6cq1TPdYrp3AEMBG_Bv_RY9dj46yFAP2AN63SEM_RiVVthIvfOUEv87vn2UO2eLp_nN0sMl2SasisACVIYTkTlmgCrAFiljXTomE1mLKmjaqgsloZoYuaFUnlTfrIEsp5yYsJutz7boJ_20IcZOeihrZVPfhtlFRUrBZFU4mE1ntUBx9jACs3wXUqfEpK5K5DuZaHDuWuwx-dVulw-puxXXZg_s4OpSXgeg9A-vTdQZBRO-g1GBdAD9J491_GN27fhYQ</recordid><startdate>20170415</startdate><enddate>20170415</enddate><creator>da Silva, Bárbara Pereira</creator><creator>Anunciação, Pamella Cristine</creator><creator>Matyelka, Jessika Camila da Silva</creator><creator>Della Lucia, Ceres Mattos</creator><creator>Martino, Hércia Stampini Duarte</creator><creator>Pinheiro-Sant'Ana, Helena Maria</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20170415</creationdate><title>Chemical composition of Brazilian chia seeds grown in different places</title><author>da Silva, Bárbara Pereira ; Anunciação, Pamella Cristine ; Matyelka, Jessika Camila da Silva ; Della Lucia, Ceres Mattos ; Martino, Hércia Stampini Duarte ; Pinheiro-Sant'Ana, Helena Maria</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c405t-f8ea803f728f0c0e29e0db62c8926ed4619a5e5fcad8c362326e79873f0177473</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Antioxidant activity</topic><topic>Bioactive compounds</topic><topic>Brazil</topic><topic>Carotenoids - analysis</topic><topic>Fatty Acids - analysis</topic><topic>Oxidation-Reduction</topic><topic>Phenols - analysis</topic><topic>Phytate</topic><topic>Salvia - chemistry</topic><topic>Salvia hispanica L</topic><topic>Seeds - chemistry</topic><topic>Tannins - analysis</topic><topic>Tocopherols</topic><topic>Tocotrienols</topic><topic>Vitamin E - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>da Silva, Bárbara Pereira</creatorcontrib><creatorcontrib>Anunciação, Pamella Cristine</creatorcontrib><creatorcontrib>Matyelka, Jessika Camila da Silva</creatorcontrib><creatorcontrib>Della Lucia, Ceres Mattos</creatorcontrib><creatorcontrib>Martino, Hércia Stampini Duarte</creatorcontrib><creatorcontrib>Pinheiro-Sant'Ana, Helena Maria</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>da Silva, Bárbara Pereira</au><au>Anunciação, Pamella Cristine</au><au>Matyelka, Jessika Camila da Silva</au><au>Della Lucia, Ceres Mattos</au><au>Martino, Hércia Stampini Duarte</au><au>Pinheiro-Sant'Ana, Helena Maria</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical composition of Brazilian chia seeds grown in different places</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2017-04-15</date><risdate>2017</risdate><volume>221</volume><spage>1709</spage><epage>1716</epage><pages>1709-1716</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Chia seeds showed high lipid, proteins and fiber concentrations.•The concentration of vitamin E in chia seeds were high.•The carotenoids were identified in chia seed grown in Rio Grande do Sul state.•Similar values of phenolic compounds and phytic acid in seeds were observed.•Chia grown in Rio Grande do Sul showed the highest antioxidant activity.
This study investigated and compared the occurrence and concentration of macronutrients, moisture, ash, dietary fiber, fatty acids, minerals, carotenoids, vitamins, flavonoids, phenolic compounds, antioxidant activity, phytate and tannin in Brazilian chia seeds grown in the states of Mato Grosso (MT) and Rio Grande do Sul (RS). High concentrations of lipids (31.2g.100g−1, on average), proteins (18.9g.100g−1, on average), dietary fiber (35.3g.100g−1, on average), vitamin E (8,203.6μg.100g−1, on average) were observed. Similar values for total phenolic compounds and phytic acid in chia seeds from both regions were observed. Chia grown in RS showed higher antioxidant activity than chia grown in MT, and the tannin concentrations were higher in chia seeds grown in Mato Grosso (19.08±1.08eq.catequina/gsample). In conclusion, Brazilian chia seeds showed high concentrations of lipids, proteins, total dietary fiber, minerals and vitamin E.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>27979151</pmid><doi>10.1016/j.foodchem.2016.10.115</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Antioxidant activity Bioactive compounds Brazil Carotenoids - analysis Fatty Acids - analysis Oxidation-Reduction Phenols - analysis Phytate Salvia - chemistry Salvia hispanica L Seeds - chemistry Tannins - analysis Tocopherols Tocotrienols Vitamin E - analysis |
| title | Chemical composition of Brazilian chia seeds grown in different places |
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