scholarly journals Quality and Nutritional Value of Functional Strawberry Marmalade Enriched with Chia Seed (Salvia hispanica L.)

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Tuğba Özbek ◽  
Neşe Şahin-Yeşilçubuk ◽  
Birsen Demirel
Keyword(s):  
Fatty Acid ◽  
Dietary Fiber ◽  
Omega 3 ◽  
Salvia Hispanica ◽  
Food Ingredients ◽  
Omega 3 Fatty Acid ◽  
Chia Seed ◽  
Two Samples ◽  
Commercial Sugar ◽  
Salvia Hispanica L

The aim of the study was to develop and characterize marmalade having functional food ingredients such as omega-3 fatty acid, dietary fiber, protein, and antioxidants with the addition of chia seed (Salvia hispanica L.). During the development of marmalade formulations, sweetener type and chia content in the strawberry marmalade were decided by two-step sensory analysis. In the first step, four different formulas were prepared separately by using sorbitol, isomalt, commercial Stevia™ powder, and isomalt together with sorbitol. The control formula was prepared with sucrose (refined commercial sugar). In the first part of the study, sensorial parameters showed good acceptability for sorbitol. Thereafter, in the second step, marmalades were prepared with 2.5% and 5% (by weight) chia seed including sorbitol. According to sensory panels, sorbitol had the highest acceptance level and the chia seed content was chosen to be used as 5% in the formulations. Chia seed and sorbitol addition increased the phenolic content by 15.45% and the dietary fiber content by 168% and decreased the caloric value by 48% compared to the control prepared with sucrose and without chia seed. The final product had 1.5% omega-3 fatty acid and could be declared as “omega-3 source” in the label. The viscosity of chia-added marmalade was found to be slightly higher than the viscosity of control, even though there was no distinct difference between the two samples. The gel-like character was more dominant in chia-added strawberry marmalade compared to the control. The addition of chia at 5% may contribute to the crosslinking without formation of a gel structure.

scholarly journals Beneficial Fatty Acid Ratio of Salvia hispanica L. (Chia Seed) Potentially Inhibits Adipocyte Hypertrophy, and Decreases Adipokines Expression and Inflammation in Macrophage

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 368
Author(s):  
Subash-Babu Pandurangan ◽  
Salah A. Al-Maiman ◽  
Laila Naif Al-Harbi ◽  
Ali A. Alshatwi
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Salvia Hispanica ◽  
Seed Fatty Acid ◽  
Chia Seed ◽  
Omega 6 ◽  
Adipocyte Hypertrophy ◽  
Salvia Hispanica L

The present study aimed to determine the role of Salvia hispanica L., (chia seed) fatty acid content in adipocyte lipid accumulation and human macrophage immunoregulatory potential. Chia seed fatty acid was extracted using hexane by the cold percolation method. A gas chromatography-mass spectrometry (GC-MS) analysis showed a 3:1 ratio of omega 3 and omega 6 fatty acid composition and it was more beneficial for human health. We treated it with increasing concentrations (0–6.4 μg/mL) of chia seed fatty acid extract to determine the cytotoxicity on the preadipocytes and macrophage; no significant cytotoxicity was observed. Chia seed, in 0.2 and 0.4 μg/mL doses, significantly arrested adipocyte hypertrophy and macrophage foam cell development. The gene expression levels of adipocyte confirmed the increased expression of adipocyte mitochondrial thermogenesis related genes, such as uncoupling protein-1 (UCP-1), peroxisome proliferator activated receptor gamma coactivator 1 alpha (PPARγC1α) and PR domain containing 16 (PRDM16); and the down regulated expression of the lipid synthesis related gene sterol regulatory element binding of protein-1c (SREBP-1c). In addition, adipogenesis related genes, such as the proliferator activated receptor γ (PPARγ) and CCAAT/enhancer binding protein (C/EBPα) expressions, have been down regulated by chia seed treatment. Macrophage treated with chia seed-treated adipocyte condition media significantly inhibited the obesity associated inflammatory genes and protein expression levels, such as monocyte chemo attractant protein-1 (MCP-1), prostaglandins E2, interleukin-6, plasminogen activator inhibitor-1 (PAI-1) and tumor necrosis factor-α (TNF-α). In conclusion, a 3:1 ratio of omega 3 and omega 6 fatty acid composition of chia seed fatty acid content potentially inhibits lipid accumulation, and enhanced fatty acid oxidation, via UCP-1 and PRDM16 expression. Macrophage recruitment to adipocyte and the development of obesity associated inflammation was suppressed by chia seeds.

scholarly journals Fatty acid profile of goat milk in diets supplemented with chia seed (Salvia hispanica L.)

2017 ◽  
Vol 100 (8) ◽  
pp. 6256-6265 ◽  
Author(s):  
B. Schettino ◽  
S. Vega ◽  
R. Gutiérrez ◽  
A. Escobar ◽  
J. Romero ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Goat Milk ◽  
Salvia Hispanica ◽  
Chia Seed ◽  
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.

scholarly journals REVIEW ON THE MIRACLE ROLE OF CHIA SEEDS (SALVIA HISPANICA L.) NUTRITIONAL AND BIOACTIVE COMPOUNDS IN THE TREATMENT OF CARDIOVASCULAR DISORDER

2020 ◽  
Vol 9 (4) ◽  
Author(s):  
Tamsheel Fatima Roohi
Keyword(s):  
Fatty Acids ◽  
Functional Food ◽  
Cardiovascular Disorder ◽  
Biological Properties ◽  
Nutritional Composition ◽  
Omega 3 ◽  
Salvia Hispanica ◽  
Chia Seed ◽  
Salvia Hispanica L

Chia (Salvia hispanica L.) have growing research interest globally which determined it as functional food which acts as biochemical targets for the treatment of various cardiovascular disorder with reduced toxicological value. It is worldwide popular because of its nutritional, bioactive, and phytochemical compounds value, used as an ingredient in many food industries due to its high dietary fibre content value. Their consumption rate is higher in past years due to the presence of omega-3 fatty acids, proteins, amino acids (essential), and a good source of bioactive peptides. Many researchers focussed on α-linolenic acid which is the effective pioneer of maintenance of functioning of polyunsaturated fatty acids (PUFAs). Chia seed oil is investigated on different screening models either clinically or pre-clinically and demonstrate the levels of the serum lipid profile, diabetic severity changes. The review of the literature highlights the miracle values of the different nutritional composition, antioxidant values, phytochemical constituents, and the role of these in treatment of various cardiovascular disorder such as hypertension, inflammation, atherosclerosis, diabetes. The review highlights antioxidants values, which change the enzyme activities of the liver, blood. There is need to more focussed on the mechanistic approaches on the pharmacological aspects of the chia seeds with respective biological compounds in either clinical trial and animal screening trial before applied to it as a functional food for the therapeutic action in the treatment of diseases. Keywords: Salvia hispanica L. (Chia), Antioxidants, Biological properties of Salvia hispanica L. (Chia).

scholarly journals Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics

2018 ◽  
Vol 6 (6) ◽  
pp. 393-399
Author(s):  
Alex Richard Costa Silva ◽  
Izabelly Cavalcante Cavassani ◽  
Ariane Dias de Amorim ◽  
Érica Aguiar Moraes ◽  
Erika Madeira Moreira da Silva
Keyword(s):  
Fatty Acid ◽  
Acid Concentration ◽  
Sensory Characteristics ◽  
Fatty Acid Concentration ◽  
Omega 3 ◽  
Seed Addition ◽  
Omega 3 Fatty Acid ◽  
Physico Chemical ◽  
Chia Seed

scholarly journals Influence of different concentrations of chia (Salvia hispanica) and flaxseed (Linum usitatissimum) meal on fillet fatty acid profile of Nile tilapia (Oreochromis niloticus)

2021 ◽  
Vol 49 (4) ◽  
pp. 671-677
Author(s):  
Marcela Muñoz-Peñuela ◽  
Manuel García-Ulloa ◽  
Jorge Fonseca-Madrigal ◽  
Sergio Medina-Godoy ◽  
Laura Gabriela Espinosa-Alonso ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linum Usitatissimum ◽  
Oreochromis Niloticus ◽  
Fatty Acid Content ◽  
Omega 3 ◽  
Salvia Hispanica ◽  
Omega 3 Fatty Acid ◽  
Flaxseed Meal ◽  
Nile Tilapia Oreochromis Niloticus

The nutritional quality of tilapia fillet is characterized by low omega-3 polyunsaturated fatty acids (n-3 PUFAs). The objective of the present study was to evaluate the effect of different dietary concentrations of chia (Salvia hispanica) and flaxseed (Linum usitatissimum) meal on the omega-3 fatty acid content of tilapia (Oreochromis niloticus) fillet. Six experimental diets incorporating 5, 10, and 15% chia or flaxseed meals, respectively, were given to the fish (238.36 ± 7.61 g, initial weight) for 45 days before harvesting. The α-linolenic acid (ALA) and n-3 PUFA contents in the fillet differed significantly among diets (P < 0.05). Diets containing 15% chia or flaxseed meal had the highest concentrations of ALA (4.80 and 4.75%, respectively) and n-3 PUFA (13.65 and 15.92%, respectively). Thus, chia or flaxseed meal dietary inclusion increased the ALA and n-3 PUFA contents in the tilapia fillet. Chia or flaxseed meals are useful and potential alternatives to improve the nutritional value of O. niloticus fillets.

Omega-3 enriched eggs: The influence of dietary α-linolenic fatty acid source on egg production and composition

2001 ◽  
Vol 81 (3) ◽  
pp. 355-362 ◽  
Author(s):  
Ricardo Ayerza ◽  
Wayne Coates
Keyword(s):  
Fatty Acid ◽  
Linolenic Acid ◽  
Egg Production ◽  
Control Diet ◽  
Omega 3 ◽  
Egg Weight ◽  
Omega 3 Fatty Acid ◽  
Chia Seed ◽  
Linolenic Fatty Acid ◽  
Acid Percentage

A study was conducted to assess the effect of replacing chia with flaxseed as a source of α-linolenic acid in laying hen feed. Five diets, identified as T0 through T4, containing 0-0, 7-3, 9-5, 11.5-2.5 and 14-0% whole chia seed and whole flaxseed, respectively, were fed to 240 White Shaver laying hens, at 60 wk of age. No difference (P > 0.05) in egg production, egg weight, yolk weight and albumen weight were found among treatments. Total ω-3 acid percentage was higher (P < 0.05) in the yolks from the hens fed the α-linolenic acid-enriched diets, than in those fed the control diet. Of the three treatments that had any combination of chia and flaxseed comprising 14% of the diet, T2 yielded a lower (P < 0.05) ω-3 content in the yolk, than did T3 and T4. A taste panel found no difference (P > 0.05) in flavor or off-flavor among treatments; however, panel preferences were lower for eggs produced by hens fed the highest level of flaxseed (T2). This study showed no advantages to replacing chia with flaxseed to produce ω-3 enriched eggs. Greater availability of flaxseed, however, might make it more attractive in some markets. Key words: Eggs, chia, flaxseed, omega-3 fatty acid

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