Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy

2015 ◽  
Vol 241 (5) ◽  
pp. 615-625 ◽  
Author(s):  
Mariana Amato ◽  
Marisa C. Caruso ◽  
Flavia Guzzo ◽  
Fernanda Galgano ◽  
Mauro Commisso ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Southern Italy ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

scholarly journals Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat

2020 ◽  
Vol 33 (8) ◽  
pp. 1310-1322 ◽  
Author(s):  
Nicole Batelli de Souza Nardelli Mendonça ◽  
Sérgio Turra Sobrane Filho ◽  
David Henrique de Oliveira ◽  
Eduardo Machado Costa Lima ◽  
Priscila Vieira e Rosa ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Nutritional Quality ◽  
Feed Conversion ◽  
Broiler Meat ◽  
Salvia Hispanica ◽  
Chia Seed ◽  
Salvia Hispanica L ◽  
Docosahexaenoic Acids ◽  
Chia Oil

Objective: The current study was conducted to evaluate the quality and profile of fatty acid in the breast and thigh, and the performance of broilers fed diets containing seed or oil of chia (<i>Salvia hispanica L.</i>) as a replacement for soybean, in the rearing period from 29 to 42 days of age.Methods: On the 29th day of age, 120 broilers were distributed in four treatments evaluated in five replicates of six birds. The grain or oil of soybean was respectively replaced on a weightto-weight basis in the formulation by the seed or oil of chia, constituting the experimental diets. The roasted whole soybean and chia seed were included in the feed at 16.4%, whereas the soybean and chia oils were included at 2.5%.Results: The dietary chia oil increased the lipid peroxidation in the thigh meat, and the dietary chia seed increased the cooking loss of the thigh. However, for the other physicochemical parameters evaluated and for the proximate composition of the breast and thigh, in general, the inclusion of chia seed or oil in the diet provided similar or better results than those observed when the diets contained soybean oil or roasted whole soybean. With regard to the fatty acid profile and associated parameters, dietary chia increased the concentrations of α-linolenic, eicosapentaenoic, and docosahexaenoic acids and reduced the Σω-6:Σω-3 ratio and the atherogenicity and thrombogenicity indices of the broiler meat. However, the dietary chia seed worsened the feed conversion ratio.Conclusion: Diet containing 2.5% chia oil supplied to broilers during the period from 29 to 42 days of age improves the feed conversion ratio, increases the deposition of the ω-3 fatty acids in the breast and thigh, in addition to reducing the Σω-6:Σω-3 ratio and the atherogenicity and thrombogenicity indices, thereby resulting in meat with higher nutritional quality.

Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads

LWT ◽  
2015 ◽  
Vol 61 (2) ◽  
pp. 401-406 ◽  
Author(s):  
Eugenia Steffolani ◽  
Mario M. Martinez ◽  
Alberto E. León ◽  
Manuel Gómez
Keyword(s):  
Wheat Flour ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

scholarly journals Effect of sowing density and nitrogen top-dress fertilisation on growth and yield of chia (Salvia hispanica L.) in a Mediterranean environment: first results

2015 ◽  
Vol 10 (3) ◽  
pp. 163 ◽  
Author(s):  
Rocco Bochicchio ◽  
Roberta Rossi ◽  
Rosanna Labella ◽  
Giovanni Bitella ◽  
Michele Perniola ◽  
...  
Keyword(s):  
Southern Italy ◽  
Plant Density ◽  
Fruit Production ◽  
Growth And Yield ◽  
Leaf Production ◽  
Salvia Hispanica ◽  
Area Index ◽  
First Results ◽  
Salvia Hispanica L ◽  
Set Up

The demand for sources of nutraceuticals has led to the rediscovery and diffusion of traditional crops such as chia (<em>Salvia hispanica</em> L.), whose leaves and fruits are rich in W3 fatty acids and anti-oxidants. Chia originates in Central America but it is rapidly expanding to new areas. A field experiment conducted at Atella in Basilicata (Southern Italy) was set up to test the response of chia to N top-dress fertilisation (0 and 20 kg ha<sup>–1</sup>) and to sowing density (D1=125, D2=25, D3=8 and D4=4 plants m<sup>–2</sup>) in a split-plot design with three replications. First results show maximum leaf area index values up to 7.1 and fresh vegetative biomass production at early flowering ranging between 50.87 (D4) and 59.71 (D1) t ha<sup>–1</sup>. Yield increased with plant density: a significantly (P&lt;0.01) higher production (398 kg ha<sup>–1</sup>) was reached in D1. N top-dressing had a detrimental effect on yield and corresponded to higher lodging and lower maturation percentage of seeds, though non-significant. Based on our first results it seems worthwhile to continue agronomical trials for chia in herbaceous systems of southern Italy for leaf production based on traditional genotypes, while fruit production might be pursued by adopting high sowing density and the search for longer-day genotypes.

An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures

2020 ◽  
Vol 333 ◽  
pp. 127531 ◽  
Author(s):  
Kashif Ghafoor ◽  
Isam A. Mohamed Ahmed ◽  
Mehmet Musa Özcan ◽  
Fahad Y. Al-Juhaimi ◽  
Elfadıl E. Babiker ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Bioactive Compounds ◽  
Oil Quality ◽  
Salvia Hispanica ◽  
Different Temperatures ◽  
Salvia Hispanica L

scholarly journals The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phenols, Antioxidant Capacity, and Health Index

Animals ◽  
2022 ◽  
Vol 12 (2) ◽  
pp. 199
Author(s):  
Adriana Di Di Trana ◽  
Ambra Rita Di Di Rosa ◽  
Margherita Addis ◽  
Myriam Fiori ◽  
Antonino Di Di Grigoli ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Southern Italy ◽  
Saturated Fatty Acids ◽  
Raw Milk ◽  
Feeding System ◽  
Health Index ◽  
Production Area ◽  
Fat Soluble Vitamins

Five natural historic cheeses of Southern Italy were investigated—Caciocavallo Palermitano (CP), Casizolu del Montiferru (CdM), Vastedda della Valle del Belìce (VVB), Pecorino Siciliano (PS), and Caprino Nicastrese (CN)—which are produced with raw milk and with traditional techniques and tools, from autochthonous breeds reared under an extensive system. The effects of the month of production on gross composition, MUFA, PUFA, PUFA-ω6, PUFA-ω3, α-tocopherol, retinol, cholesterol, TPC, TEAC, and GHIC were evaluated. In CP, CLA, TPC, and GHIC were higher in April than in February. CdM showed higher values in terms of fat, saturated fatty acids, PUFA-ω3, α-tocopherol, TEAC, and GHIC in May than in February and September, while low values in terms of protein, moisture, and CLA were found. In VVB, MUFA, PUFA-ω6, and α-tocopherol increased in June compared with April; conversely, protein, FRAP, and TEAC were higher in April. In PS, protein, CLA, PUFA, PUFA-ω3, α-tocopherol, and GHIC increased in May compared with January; on the contrary, moisture, NaCl, and TEAC showed high values in January. CN showed higher values in terms of PUFA, PUFA-ω6, PUFA-ω3, TPC, TEAC, and GHIC in April and June compared with January. It is shown that each cheese is unique and closely linked to the production area. Cheeses produced in the spring months showed a high nutritional quality due to the greatest presence of healthy compounds originating from an extensive feeding system.

scholarly journals Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread

LWT ◽  
2015 ◽  
Vol 60 (2) ◽  
pp. 729-736 ◽  
Author(s):  
Michele Silveira Coelho ◽  
Myriam de las Mercedes Salas-Mellado
Keyword(s):  
Wheat Flour ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

scholarly journals Yield and Physical and Physiological Quality of Salvia hispanica L. Seeds Grown at Different Sowing Dates

2018 ◽  
Vol 10 (8) ◽  
pp. 182 ◽  
Author(s):  
Patrícia Carine Hüller Goergen ◽  
Ubirajara Russi Nunes ◽  
Raquel Stefanello ◽  
Isabel Lago ◽  
Anderson Rodrigues Nunes ◽  
...  
Keyword(s):  
Seed Yield ◽  
Seed Quality ◽  
Sowing Date ◽  
Main Stem ◽  
Salvia Hispanica ◽  
Sowing Dates ◽  
Physiological Quality ◽  
Salvia Hispanica L ◽  
Physiological Tests

Variations in the sowing date of chia (Salvia hispanica L.) reflect directly on the physiological potential of the produced seeds. This study aimed to analyze the yield and the physical and physiological quality of seeds from the main stem and branches of Salvia hispanica plants grown at different sowing dates. A field experiment was conducted in the crop year of 2016/2017 in five sowing dates (16/09/22, 16/10/28, 17/01/03, 17/02/08 and 17/03/24) in a randomized complete block design with four replicates. Harvest at each sowing date was done when 80% of the leaves of each plant exhibited a darker color, indicating that they were dry. Seed yield was determined in each plant compartment (main stem and branches) and final ear length (cm) and diameter (cm) were also measured at all sowing dates. The following physical and physiological tests were performed to determine seed quality: water content, mass of one thousand seeds, germination test, first count germination, length (root and hypocotyl) and dry matter of the seedlings. Chia can be sown from September to February providing seed yield with high physical and physiological quality. The physical and physiological quality of the chia seeds does not differ between main stem and branches. In late sowing, there is the risk of frost occurrence what may impair the physiological quality and the yield of chia seeds. The best sowing month for obtaining higher yield of chia seeds in a south subtropical region is January.

scholarly journals Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread

DYNA ◽  
2021 ◽  
Vol 88 (216) ◽  
pp. 109-116
Author(s):  
Gilbert Nilo Rodríguez Paucar ◽  
Elza Bertha Aguirre Vargas ◽  
Eudes Villanueva Lopez ◽  
Alicia León Lopez ◽  
Karen Urbina Castillo
Keyword(s):  
Protein Content ◽  
Rheological Properties ◽  
Sensory Analysis ◽  
Staple Food ◽  
Salvia Hispanica ◽  
The World ◽  
Salvia Hispanica L ◽  
Quinoa Flour ◽  
Cereal Flour

Bread is a staple food in many countries of the world. The objective of this work was to include chia seeds (2-5%) in mixtures of wheat flour (71.5-81.5%), quinoa (5-10%) and cañihua (10-15%) to obtain the bread of mold. The flours were characterized by their rheological properties by means of amylography, farinography and extensography tests. The formulations allowed to increase the protein content (1.10 - 1.87%), fiber (0.45 - 3.35%) and reduce the carbohydrate content (2.95 - 10.7%) in mold which also underwent texture, color and sensory analysis. With the latter it was revealed that the highest scores regarding appearance, flavor, odor, texture and color were produced by including 2% of chia seeds in mixtures of quinoa flour (7.5%), cañihua (15%) and wheat (75.5%) (p<0.05).

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