IN VITRO ANTICANCER AND ANTI-LIPOXYGENASE ACTIVITIES OF CHIA SEED OIL AND ITS BLENDS WITH SELECTED VEGETABLE OILS

Objective: To investigate the anticancer and anti-inflammatory potential of chia seed oil (CSO) and its blends in vitro.Methods: The in vitro cancer cytotoxic properties ability of CSO and its blends was evaluated by (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) (MTT) and trypan blue assays using major cell lines including chronic myelogenous leukemia, HeLa and MCF-7 cells. The anti-inflammatory effect of the CSO and its blends was studied by assessing the anti-lipoxygenase (LOX) activity in vitro.Results: Incubation with CSO alone significantly inhibited the LOX activity. In the combination groups, CSO slightly increased the inhibition among blends of soybean and palmolein oils. In addition, CSO alone and in blends demonstrated potent and differential anticancer activity in MTT and trypan blue assays.Conclusion: Our results pave the way for the conclusion that CSO alone or in combination with the vegetable oils proves to be a healthy synergistic supplement or an adjuvant for the current diet. The supplementation with CSO is suggested for the modern lifestyle to delay or prevent the incidence of degenerative disorders.

Download Full-text

Encapsulation of chia seed oil with curcumin and investigation of release behaivour & antioxidant properties of microcapsules during in vitro digestion studies

LWT ◽

10.1016/j.lwt.2020.109947 ◽

2020 ◽

Vol 134 ◽

pp. 109947

Author(s):

Burcu Fırtın ◽

Hande Yenipazar ◽

Ayşe Saygün ◽

Neşe Şahin-Yeşilçubuk

Keyword(s):

Seed Oil ◽

Antioxidant Properties ◽

In Vitro Digestion ◽

Chia Seed ◽

Chia Seed Oil

Download Full-text

Phytochemical and Biological Characteristics of Mexican Chia Seed Oil

Molecules ◽

10.3390/molecules23123219 ◽

2018 ◽

Vol 23 (12) ◽

pp. 3219 ◽

Cited By ~ 6

Author(s):

Yingbin Shen ◽

Liyou Zheng ◽

Jun Jin ◽

Xiaojing Li ◽

Junning Fu ◽

...

Keyword(s):

Fatty Acids ◽

Antioxidant Capacity ◽

Seed Oil ◽

Essential Fatty Acids ◽

Density Lipoprotein ◽

Chemical Characterization ◽

Biological Characteristics ◽

Chia Seed ◽

Chia Seed Oil

The purpose of this research was to investigate the chemical profile, nutritional quality, antioxidant and hypolipidemic effects of Mexican chia seed oil (CSO) in vitro. Chemical characterization of CSO indicated the content of α-linolenic acid (63.64% of total fatty acids) to be the highest, followed by linoleic acid (19.84%), and saturated fatty acid (less than 11%). Trilinolenin content (53.44% of total triacylglycerols (TAGs)) was found to be the highest among seven TAGs in CSO. The antioxidant capacity of CSO, evaluated with ABTS•+ and DPPH• methods, showed mild antioxidant capacity when compared with Tocopherol and Catechin. In addition, CSO was found to lower triglyceride (TG) and low-density lipoprotein-cholesterol (LDL-C) levels by 25.8% and 72.9%respectively in a HepG2 lipid accumulation model. As CSO exhibits these chemical and biological characteristics, it is a potential resource of essential fatty acids for human use.

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