scholarly journals Fatty acid bioavailability study of single oral doses of milled chia seed snack clusters or chia seed oil in healthy subjects

2013 ◽  
Vol 27 (S1) ◽  
Author(s):  
David Christopher Nieman ◽  
Nicholas D Gillitt ◽  
Amy M. Knab ◽  
Lynn Cialdella‐Kam ◽  
Fuxia Jin
Keyword(s):  
Fatty Acid ◽  
Healthy Subjects ◽  
Seed Oil ◽  
Chia Seed ◽  
Bioavailability Study ◽  
Chia Seed Oil ◽  
Oral Doses

scholarly journals Nutritional quality and phytochemical contents of cold pressed oil obtained from chia, milk thistle, nigella, and white and black poppy seeds

2020 ◽  
Vol 71 (3) ◽  
pp. 368
Author(s):  
E. Rokosik ◽  
K. Dwiecki ◽  
A. Siger
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Nutritional Quality ◽  
Seed Oil ◽  
Nigella Sativa ◽  
Chemical Properties ◽  
Milk Thistle ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Cold Pressed

Cold pressed oils obtained from chia (Salvia hispanica L.), milk thistle (Silybum marianum L.), nigella (Nigella sativa L.), and white and black varieties of poppy (Papaver somniferum L.) seeds were character­ized. The nutritional quality was determined based on the analysis of fatty acids, tocochromanol and phytos­terol contents, as well as antioxidant activity and general physico-chemical properties. Among the oils analyzed the fatty acid composition most beneficial for health was found in chia seed oil, with 65.62% of α-linolenic acid and the n-6:n-3 fatty acid ratio of 1:3.5. Other oils studied were rich sources of linoleic acid (18.35-74.70%). Chia seed oil was also distinguished by high contents of phytosterols, mainly β-sitosterol (2160.17 mg/kg oil). The highest content of tocochromanols was found in milk thistle oil with dominant α-tocopherol (530.2 mg/kg oil). In contrast, the highest antioxidant activity was recorded for nigella oil (10.23 μM Trolox/g), which indi­cated that, in addition to tocopherols, other antioxidants influenced its antioxidant potential.

scholarly journals Oxidative stability of chia seed oil and flax seed oil and impact of rosemary (Rosmarinus officinalis L.) and garlic (Allium cepa L.) extracts on the prevention of lipid oxidation

2021 ◽  
Vol 64 (1) ◽  
Author(s):  
Hyojik Jung ◽  
Inhwan Kim ◽  
Sunghyeon Jung ◽  
Jihyun Lee
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Seed Oil ◽  
Rosemary Extract ◽  
Seed Oils ◽  
Flax Seed ◽  
Accelerated Storage ◽  
Chia Seed ◽  
Functional Oils ◽  
Chia Seed Oil

AbstractChia seed and flax seed oils are rich in polyunsaturated fatty acids, but are susceptible to oxidative deterioration. The aim of this study was to determine the oxidative stability of chia seed and flax seed oils and enhance the stability using rosemary or garlic extracts. During accelerated storage at 65 °C for 14 days, the antioxidant abilities of rosemary or garlic extracts were evaluated and compared with those of butylated hydroxy toluene, ascorbyl palmitate, and α-tocopherol using peroxide value, conjugated dienoic acids, free fatty acid, thiobarbituric acid value analysis. The profile of volatiles, fatty acid composition, and the tocopherol contents in the treated and/or untreated oils were also determined. Active ingredients of rosemary and garlic extracts were also determined. Rosemary extract was found to provide higher oxidative stability than garlic extract after 14 days in most assays (e.g., the CDA values of 4.8% for rosemary extract and 5.2% for garlic extract in chia seed oil). The contents of γ-tocopherol, linoleic acid, and α-linolenic acid were well retained in the functional oils treated with the two extracts. After accelerated storage, the content of the major odor-active volatiles varied based on the type of oil. Our findings show the potential of natural aromatic plant extracts with respect to improving the oxidative stability of functional oils. 

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

Polymers ◽  
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.

Investigation of oil distribution in spray-dried chia seed oil microcapsules using synchrotron-FTIR microspectroscopy

2019 ◽  
Vol 275 ◽  
pp. 457-466 ◽  
Author(s):  
Yakindra Prasad Timilsena ◽  
Jitraporn Vongsvivut ◽  
Mark J. Tobin ◽  
Raju Adhikari ◽  
Colin Barrow ◽  
...  
Keyword(s):  
Seed Oil ◽  
Ftir Microspectroscopy ◽  
Oil Distribution ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Spray Dried

scholarly journals No Positive Influence of Ingesting Chia Seed Oil on Human Running Performance

Nutrients ◽  
2015 ◽  
Vol 7 (5) ◽  
pp. 3666-3676 ◽  
Author(s):  
David Nieman ◽  
Nicholas Gillitt ◽  
Mary Meaney ◽  
Dustin Dew
Keyword(s):  
Seed Oil ◽  
Positive Influence ◽  
Running Performance ◽  
Chia Seed ◽  
Chia Seed Oil ◽  
Human Running

Author response for "Study of the incorporation of native and microencapsulated chia seed oil on pasta properties"

2020 ◽  
Author(s):  
Agustín González ◽  
María Gabriela Bordón ◽  
Mariela C. Bustos ◽  
Karina L. Córdova Salazar ◽  
Pablo D. Ribotta ◽  
...  
Keyword(s):  
Seed Oil ◽  
Author Response ◽  
Chia Seed ◽  
Chia Seed Oil

scholarly journals Microencapsulation of Chia Seed Oil (Salvia hispanica L.) in Spray and Freeze-Dried Whey Protein Concentrate/Soy Protein Isolate/Gum Arabic (WPC/SPI/GA) Matrices

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 22
Author(s):  
María Gabriela Bordón ◽  
Gabriela Noel Barrera ◽  
Maria C. Penci ◽  
Andrea Bori ◽  
Victoria Caballero ◽  
...  
Keyword(s):  
Soy Protein ◽  
Seed Oil ◽  
Soy Protein Isolate ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Drying Methods ◽  
Protein Concentrate ◽  
Chia Seed ◽  
Chia Seed Oil

Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence of freeze or spray drying, as well as of the coacervation phenomena in a ternary wall material blend—whey protein concentrate/soy protein isolate/gum arabic (WPC/SPI/GA)—on the physico–chemical properties of microencapsulated CSO. Differential scanning calorimetry studies indicated that the onset, peak, and end set temperatures for denaturation events shifted from 72.59, 77.96, and 78.02 to 81.34, 86.01, and 92.58 °C, respectively, in the ternary blend after coacervation. Oxidative stability indexes (OSI) of powders were significantly higher (p < 0.05) for both drying methods after inducing coacervation—from 6.45 to 12.04 h (freeze-drying) and 12.05 to 15.31 h (spray drying)—which was possibly due to the shifted denaturation temperatures after biopolymer interaction. It can be concluded that the ternary WPC/SPI/GA blend constitutes an adequate matrix to encapsulate CSO.

Sign in / Sign up

Export Citation Format

Share Document