Nanoencapsulation of chia seed oil with chia mucilage ( Salvia hispanica L.) as wall material: Characterization and stability evaluation

The oil yield, total phenolic content (TPC), total carotenoid content (TCC) and antioxidant activity of Australian chia seed (Salvia hispanica L.) oil under solvents polarity and extraction times were studied. The chia seed oils were obtained by using organic solvents in the Soxhlet method with different extraction times including acetone 4 hrs (A4), acetone 8 hrs (A8) and hexane 8 hrs (H8) as a control. The oil yield for the control sample (36.1%) showed significant (p ≤ 0.05) higher than A4 (33.53%) and A8 (33.73%). TPC for chia seed oil (A4) was significantly higher (p ≤ 0.05) than A8 and H8. Meanwhile, chia seed oil (A8) contained the highest TCC over A4 and H8. The antioxidant activity of chia seed oil was determined by DPPH (2-diphenyl-1-picrylhydrazyl) scavenging activity, FRAP (Ferric reducing antioxidant power assay), BCBA (Beta-carotene bleaching assay) and TBA (Lipid Peroxidation Inhibition Assay), respectively. Chia seed oil obtained by acetone extraction for 4 hrs revealed higher antioxidant capacities (DPPH, BCBA and TBA) compared to chia seed oils from A8 and H8. However, chia seed oil (H8) showed the lowest total (phenolic and carotenoid contents) and antioxidant capacities. The correlation between the antioxidant content and the antioxidant activities were conducted to determine their relationship. TPC and TCC were strongly correlated with BCBA (r = 0.999) and TBA (r = 0.997). The results found Australian chia seed oil extracted by acetone for 4 hrs (A4) had higher contents of phenolic and antioxidant activity than control (H8) due to high polarity of acetone to the antioxidant compounds. In conclusion, acetone can be applied as an alternative extraction solvent to increase the total phenolic and carotenoid contents as well as antioxidant activity of Australian chia seed oil.

Download Full-text

Effect of Chia Seed Oil (Salvia hispanica L.) on Cell Viability in Breast Cancer Cell MCF-7

Proceedings ◽

10.3390/proceedings2020053018 ◽

2020 ◽

Vol 53 (1) ◽

pp. 18

Author(s):

Armando M. Martín Ortega ◽

Maira Rubí Segura Campos

Keyword(s):

Breast Cancer ◽

Cell Viability ◽

Seed Oil ◽

Cellular Viability ◽

Mortality And Morbidity ◽

Chia Seed ◽

Chia Seed Oil ◽

High Concentrations ◽

Salvia Hispanica L ◽

Mcf 7

Worldwide, cancer represents one of the main causes of mortality and morbidity, with breast cancer being the most diagnosed and the main cause of mortality among women. The purpose of this study is to evaluate the effect of chia seed oil on cell viability in the breast cancer line MCF-7. Tumor cells were treated to various concentrations of chia seed oil (12.5–400 μg/mL), then cellular viability was evaluated by (3-(4,5-dimethyl thiazole-2yl)-2,5-diphenyl tetrazolium bromide) MTT assay. Cellular viability was increased in the highest concentration group. Chia seed oil in high concentrations could potentially increase the viability of breast cancer cells.

Download Full-text

Formulation of a responsive in vitro digestion wall material, sensory and market analyses for chia seed oil capsules

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2020.110460 ◽

2021 ◽

Vol 296 ◽

pp. 110460

Author(s):

Juan Sebastián Amaya Cano ◽

Santiago Segura Pacheco ◽

Felipe Salcedo Galán ◽

Isabella Arenas Bustos ◽

Camila Rincón Durán ◽

...

Keyword(s):

Seed Oil ◽

In Vitro Digestion ◽

Wall Material ◽

Chia Seed ◽

Chia Seed Oil

Download Full-text

Dual Plasticizer/Thermal Stabilizer Effect of Epoxidized Chia Seed Oil (Salvia hispanica L.) to Improve Ductility and Thermal Properties of Poly(Lactic Acid)

Polymers ◽

10.3390/polym13081283 ◽

2021 ◽

Vol 13 (8) ◽

pp. 1283

Author(s):

Ivan Dominguez-Candela ◽

Jose Miguel Ferri ◽

Salvador Cayetano Cardona ◽

Jaime Lora ◽

Vicent Fombuena

Keyword(s):

Lactic Acid ◽

Seed Oil ◽

Chemical Interaction ◽

Thermal Stabilization ◽

Thermal Characterization ◽

Future Application ◽

Poly Lactic Acid ◽

Chia Seed ◽

Packaging Industry ◽

Chia Seed Oil

The use of a new bio-based plasticizer derived from epoxidized chia seed oil (ECO) was applied in a poly(lactic acid) (PLA) matrix. ECO was used due to its high epoxy content (6.7%), which led to an improved chemical interaction with PLA. Melt extrusion was used to plasticize PLA with different ECO content in the 0–10 wt.% range. Mechanical, morphological, and thermal characterization was carried out to evaluate the effect of ECO percentage. Besides, disintegration and migration tests were studied to assess the future application in packaging industry. Ductile properties improve by 700% in elongation at break with 10 wt.% ECO content. Field emission scanning electron microscopy (FESEM) showed a phase separation with ECO content equal or higher than 7.5 wt.%. Thermal stabilization was improved 14 °C as ECO content increased. All plasticized PLA was disintegrated under composting conditions, not observing a delay up to 5 wt.% ECO. Migration tests pointed out a very low migration, less than 0.11 wt.%, which is to interest to the packaging industry.

Download Full-text

Characterization and Evaluation of Salvia hispanica L. and Salvia columbariae Benth. Varieties for Their Cultivation in Southwestern Germany

Agronomy ◽

10.3390/agronomy10122012 ◽

2020 ◽

Vol 10 (12) ◽

pp. 2012

Author(s):

Samantha Jo Grimes ◽

Filippo Capezzone ◽

Peteh Mehdi Nkebiwe ◽

Simone Graeff-Hönninger

Keyword(s):

Seed Mass ◽

Point Of View ◽

Raw Material ◽

Salvia Hispanica ◽

Environmentally Sustainable ◽

Chia Seed ◽

Increasing Demand ◽

Salvia Hispanica L ◽

Reported Data ◽

Seed Yields

Rising consumer attraction towards superfoods and the steadily increasing demand for healthy, environmentally sustainable, and regionally produced food products has sharpened the demand for chia. Over the course of 4 years, two early flowering chia varieties belonging to Salvia hispanica L., and Salvia columbariae Benth. Species were identified to complete their phenological development and, therefore, able to reach maturity under a photoperiod >12 h, thus enabling the cultivation of chia in central Europe—more specifically, in southwestern Germany—consistently for the first time. Results obtained by the conducted field trial in 2018 showed that chia seed yields and thousand-seed mass ranged from 284.13 to 643.99 kg ha−1 and 0.92 to 1.36 g, respectively. Further, the statistical analyses showed that the protein content of the cultivated chia varieties ranged from 22.14 to 27.78%, the mucilage content varied from 10.35 to 20.66%, and the crude oil content amounted up to 28.00 and 31.73%. Fatty acid profiles were similar to previously reported data with α-Linolenic acid being the most prominent one, ranging from 60.40 to 65.87%, and we obtained ω6:ω3 ratios between 0.2 and 0.3. In conclusion, chia could represent a promising raw material from a nutritional point of view, while being able to diversify the local food basis of southwestern Germany.

Download Full-text