scholarly journals Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 11 ◽  
Author(s):  
Maša Knez Hrnčič ◽  
Maja Ivanovski ◽  
Darija Cör ◽  
Željko Knez
Keyword(s):  
Fatty Acids ◽  
Extraction Methods ◽  
Antimicrobial Activities ◽  
Herbaceous Plant ◽  
Salvia Hispanica ◽  
Phytochemical Profile ◽  
Salvia Hispanica L ◽  
Fiber Proteins ◽  
Excellent Source ◽  
Chia Oil

Chia (Salvia hispanica L.) is a small seed that comes from an annual herbaceous plant, Salvia hispanica L. In recent years, usage of Chia seeds has tremendously grown due to their high nutritional and medicinal values. Chia was cultivated by Mesopotamian cultures, but then disappeared for centuries until the middle of the 20th century, when it was rediscovered. Chia seeds contain healthy ω-3 fatty acids, polyunsaturated fatty acids, dietary fiber, proteins, vitamins, and some minerals. Besides this, the seeds are an excellent source of polyphenols and antioxidants, such as caffeic acid, rosmarinic acid, myricetin, quercetin, and others. Today, chia has been analyzed in different areas of research. Researches around the world have been investigating the benefits of chia seeds in the medicinal, pharmaceutical, and food industry. Chia oil is today one of the most valuable oils on the market. Different extraction methods have been used to produce the oil. In the present study, an extensive overview of the chemical composition, nutritional properties, and antioxidant and antimicrobial activities, along with extraction methods used to produce chia oil, will be discussed.

scholarly journals Medicinal and Nutraceutical Benefits of Chia Seed (Salvia hispanica)

2021 ◽  
pp. 15-26
Author(s):  
Loai F. Felemban ◽  
Atef M. Al- Attar ◽  
Isam M. Abu Zeid
Keyword(s):  
Fatty Acids ◽  
Human Subjects ◽  
Future Research ◽  
Herbaceous Plant ◽  
Salvia Hispanica ◽  
Nutritional Values ◽  
Beneficial Effects ◽  
Chia Seed ◽  
Medicinal Properties ◽  
Salvia Hispanica L

Chia seeds (Salvia hispanica L.) are small seeds that develop on an annual herbaceous plant. Recently, there has been tremendous growth in the use of chia seeds because of their associated medicinal as well as high nutritional values. Initially, chia cultivation took place in Mesopotamian cultures, eventually disappearing for some centuries before being rediscovered in the mid-20th Century. In this paper, the main aim has been to provide an overview of chia seed in relation to its perceived medicinal properties. From the majority of scholarly affirmations, it has been established that some of the compounds that chia seeds contain, explain its associated healthful effects include minerals, vitamins, proteins, dietary fiber, polyunsaturated fatty acids, and ω-3 fatty acids. Also, the literature contends that chia seeds are excellent sources of antioxidants and polyphenols, which include quercetin, myricetin, rosmarinic acid, and caffeic acid. Around the world, therefore, more and more scholarly investigations have focused on some of the beneficial effects of chia seeds, including the food, pharmaceutical, and medicinal industries. In this paper, it has been established that chia seeds have their medicinal properties gained in terms of pharmacological activities that include steatohepatitis and acute dyslipidemia improvement, sensory attributes, bioactive peptide and protein source, metabolic profile, and antioxidant and appetite suppressing properties. Important to note is that while most studies concur regarding these medicinal properties, in a few investigations, findings suggest that chia seeds do not pose significant beneficial effects, especially concerning health improvements in human subjects. As such, there is a need for future research to examine some of the parameters that could explain this variation, upon which more valid and informed conclusions and inferences might be made.

scholarly journals CONTENT OF NUTRIENTS COMPONENT AND FATTY ACIDS IN CHIA SEEDS (SALVIA HISPANICA L.) CULTIVATED IN ECUADOR

2018 ◽  
Vol 11 (2) ◽  
pp. 387 ◽  
Author(s):  
Cardenas M ◽  
Carpio C ◽  
Morales D ◽  
Álvarez M ◽  
Silva M ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Methyl Esters ◽  
Arachidic Acid ◽  
Total Content ◽  
Omega 3 ◽  
Salvia Hispanica ◽  
Pressing Method ◽  
Salvia Hispanica L ◽  
Chia Oil

 Objective: The aim of this work was to determine the fatty acids content in chia seeds oil (Salvia hispánica L.) sample cultivated in Ecuador.Methods: Chia oil was obtained from chia seeds using the cold pressing method. Methyl esters fatty acids (FAME) analysis was carried out using the gas chromatography (GC) method with a mass selective detector (MSD) and using the database Library NIST14.L to identify the compounds present in the oil of chia seed.Results: Methyl esters fatty acids were identified from chia (Salvia hispanica L.) seeds using the GC–mass spectrometer (GS–MS) analytical method. The total protein, lipid, and fiber content of chia seeds of plants cultivated in Ecuador was of 19.78, 16.06, and 27.88%, respectively, of the total content on fresh weight. Fatty acids were analyzed as methyl esters on a capillary column DB-WAX 122-7062 with a good separation of palmitic acid, stearic acid, oleic acid, elaidic acid, linoleic acid, arachidic acid, and linolenic acid. The structure of FAME was determined using the GS-MS. Chia oil high content of linolenic acid (omega 3) with a value of 54.08% the total content of fatty acids in chia oil. Omega 6 content was of 18.69% and omega 9 content was of 10.24% the total content of fatty acids in chia oil.Conclusions: Chia oil has a good content of fatty acids omega 3, 6, and 9. The higher value was of omega 3 with 54.08%. Omega 3 is recommended to the prevention of risk cardiovascular.

scholarly journals Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds

2016 ◽  
Vol 15 (1) ◽  
Author(s):  
Muhammad Imran ◽  
Muhammad Nadeem ◽  
Muhammad Faisal Manzoor ◽  
Amna Javed ◽  
Zafar Ali ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Consumer Acceptability ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

scholarly journals Pharmacognostic analysis of Salvia hispanica L. seeds

2021 ◽  
pp. 49-54
Author(s):  
Anastasiia Sytryn ◽  
Iryna Cholak ◽  
Oksana Yemelianova ◽  
Uliana Karpiuk
Keyword(s):  
Fatty Acids ◽  
Chemical Reactions ◽  
Hydroxycinnamic Acids ◽  
Water Soluble ◽  
Raw Material ◽  
Salvia Hispanica ◽  
Phytochemical Study ◽  
Quantitative Content ◽  
Salvia Hispanica L ◽  
Material Swelling

The aim. The aim of this work was to conduct a microscopic and phytochemical study of the seeds of chia (Salvia hispanica L.). Materials and methods. Chia seeds were examined macroscopically and microscopically. To study the qualitative composition of the main groups of biologically active substances, histochemical, microchemical and chemical reactions were used. Hydroxycinnamic acids were identified by paper chromatography. To obtain a lipophilic extract, a Soxhlet apparatus and an exhaustive chloroform extraction method were used. The study of the quantitative content of fatty acids was carried out by gas chromatography. The content of polysaccharides in the raw material was determined by the gravimetric method. According to the SPhU method, the raw material swelling index was determined. Results. The main macro- and microscopic features of chia seeds have been established. Histochemical reactions, microchemical reactions made it possible to establish the presence of mucus and fatty oils in chia seeds. With the help of chemical reactions, the presence of flavonoids in the raw material was established. The quantitative content of fatty oils is 24.0±1.2 %. The content of water-soluble polysaccharides in the whole raw material was 4.01±0.07 %, in the crushed raw material - 5.04 ± 0.05 %. As a result of determining the swelling index, it was found that this indicator for the whole chia seeds was 20, and for the crushed ones – 17. The content of hydroxycinnamic acids in the chia seeds was 1.07±0.03 %. 9 fatty acids have been identified, among which linoleic acid predominates in terms of content. Conclusions. The presence and quantitative content of mucus, fatty oils, water-soluble polysaccharides, flavonoids, hydroxycinnamic acids, fatty acids was confirmed in the seeds of chia (Salvia hispanica L.). The obtained data can be used to develop regulatory documentation for chia seeds in order to use this raw material in pharmacy and medicine

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.

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