Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds

2017 ◽  
Vol 73 (1) ◽  
pp. 47-53 ◽  
Author(s):  
Marika Pellegrini ◽  
Raquel Lucas-Gonzalez ◽  
Estrella Sayas-Barberá ◽  
Juana Fernández-López ◽  
José A. Pérez-Álvarez ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

scholarly journals Changes in the nutritional composition and antioxidant capacity of chia seeds (Salvia hispanica L.) during germination process

2020 ◽  
Vol 29 (6) ◽  
pp. 751-757
Author(s):  
María del Carmen Beltrán-Orozco ◽  
Alfonso Martínez-Olguín ◽  
María del Carmen Robles-Ramírez
Keyword(s):  
Antioxidant Capacity ◽  
Nutritional Composition ◽  
Salvia Hispanica ◽  
Germination Process ◽  
Salvia Hispanica L

Omega fatty acids, phenolic compounds, and lipolysis of cheddar cheese supplemented with chia (Salvia hispanica L.) oil

2018 ◽  
Vol 42 (4) ◽  
pp. e13566 ◽  
Author(s):  
Rahman Ullah ◽  
Muhammad Nadeem ◽  
Muhammad Imran ◽  
Imran Taj Khan ◽  
Muhammad Shahbaz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Cheddar Cheese ◽  
Omega Fatty Acids ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

scholarly journals Characterization of phenolic compounds in chia (Salvia hispanica L.) seeds, fiber flour and oil

2017 ◽  
Vol 232 ◽  
pp. 295-305 ◽  
Author(s):  
Sheila Cristina Oliveira-Alves ◽  
Débora Barbosa Vendramini-Costa ◽  
Cinthia Baú Betim Cazarin ◽  
Mário Roberto Maróstica Júnior ◽  
João Pedro Borges Ferreira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

scholarly journals Effect of Ethanol and Methanol on the Total Phenolic Content and Antioxidant Capacity of Chia Seeds (Salvia hispanica L.)

2020 ◽  
Vol 49 (6) ◽  
pp. 1283-1292
Author(s):  
Morales-Olán Gema ◽  
Rojas-López Marlon ◽  
Díaz-Reyes Joel ◽  
Rosas-Cárdenas Flor de Fátima ◽  
Luna-Suárez Silvia
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

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

2010 ◽  
Vol 150 ◽  
pp. 315-315 ◽  
Author(s):  
F.E. González Jiménez ◽  
M.C. Beltrán-Orozco ◽  
M.G. Vargas Martínez
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

scholarly journals Lactic Fermentation Improved Textural behaviour, Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough

2017 ◽  
Vol 55 (3) ◽  
Author(s):  
Ana Yanina Bustos ◽  
◽  
Carla Luciana Gerez ◽  
Lina Goumana Mohtar Mohtar ◽  
Verónica Irene Paz Zanini ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Salvia Hispanica ◽  
Lactic Fermentation ◽  
Salvia Hispanica L

scholarly journals Assessment of the Phytochemical and Nutrimental Composition of Dark Chia Seed (Salvia hispánica L.)

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3001
Author(s):  
Avilene Rodríguez Lara ◽  
María Dolores Mesa-García ◽  
Karla Alejandra Damián Medina ◽  
Rosa Quirantes Piné ◽  
Rafael A. Casuso ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
High Performance ◽  
Health Benefits ◽  
Essential Amino Acids ◽  
Omega 3 ◽  
Potential Health ◽  
Salvia Hispanica ◽  
High Fiber ◽  
Chia Seed ◽  
Salvia Hispanica L

Chia seeds are rich sources of different macro and micronutrients associated with health benefits; thus, they may be considered as a functional food. However, the composition depends on the variety, origin, climate and soil. Here, we show a comprehensive characterization of extractable and non-extractable phenolic compounds of dark chia seed Salvia hispanica L. using high-performance liquid chromatography–electrospray ionization–quadrupole time-of-flight (HPLC-ESI-QTOF) and discuss potential health benefits associated with the presence of a number of nutritional and bioactive compounds. We report that dark chia from Jalisco is a high-fiber food, containing omega-3 polyunsaturated fatty acids, essential amino acids (phenylalanine and tryptophan), and nucleosides (adenosine, guanidine and uridine), and rich in antioxidant phenolic compounds, mainly caffeic acid metabolites. Our data suggest that chia seeds may be used as ingredients for the development of functional foods and dietary supplements.

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