Chia seed oil as an additive to yogurt

The aim of this study was to evaluate the effect of a 2% chia seed oil addition to natural yogurt on its quality and to determine whether chia seed oil can be used as an additive in fermented milk products. The dominant species of microorganisms found in yogurt was Lb. delbruecki subsp. bulgaricus. The number in natural yogurt varied from 6.2 to 6.3·106 CFU·g-1 and in enriched yogurt between 6.1 and 6.3·106 CFU·g-1. Chia seed oil contained 4.5 g of sterol per 100 g of oil. The addition of 2% chia seed oil to natural yogurt resulted in a high content of phytosterol in yogurt. Natural yogurt contained 1.2 g of cholesterol in 100 g of the fat fraction of yogurt. Enriched yogurt contained 2 g of phytosterols. The addition of 2% chia seed oil to natural yogurt resulted in higher amounts of unsaturated fatty acids, especially linoleic and α-linolenic acid.

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The effect of non-conventional starter culture on lipid nutritional quality of fermented dairy products

Acta periodica technologica ◽

10.2298/apt1950324v ◽

2019 ◽

pp. 324-331

Author(s):

Dajana Vukic ◽

Snezana Kravic ◽

Spasenija Milanovic ◽

Mirela Ilicic ◽

Katarina Kanuric ◽

...

Keyword(s):

Fatty Acids ◽

Dairy Products ◽

Starter Culture ◽

Fermented Milk ◽

Fatty Acids Composition ◽

Milk Products ◽

Fermented Dairy Products ◽

Fermented Dairy ◽

Fermented Milk Products

In this study, the effects of kombucha inoculum as non-conventional starter culture on fatty acids composition of fermented milk, compared to a commercial probiotic (ABT-7) and yoghurt (YF-L812) starter cultures, during 21 days of storage was investigated. Fatty acids composition was determined by gas chromatography-mass spectrometry after the previous extraction of lipids and derivatization. The atherogenic (AI) and thrombogenic (TI) indices determined on the basis of fatty acids composition have been used for evaluation of the nutritive lipid quality of the fermented dairy products. The most significant levels of fatty acids in fermented milk products were palmitic, followed by oleic, stearic and myristic fatty acids. Fermented milk products were characterized by low atherogenic (2.14-2.39) and thrombogenic (2.91-3.18) indices, suggesting their consumption could have a favorable effect on human health. The AI and TI were comparable during the storage of fermented milk samples. Starter culture did not affect the health-related fatty acid composition of fermented milk products during storage.

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Inclusion complexes of high amylose corn starch with essential fatty acids from chia seed oil as potential delivery systems in food

Food Hydrocolloids ◽

10.1016/j.foodhyd.2020.106030 ◽

2020 ◽

Vol 108 ◽

pp. 106030 ◽

Cited By ~ 2

Author(s):

Andrea E. Di Marco ◽

Vanesa Y. Ixtaina ◽

Mabel C. Tomás

Keyword(s):

Fatty Acids ◽

Inclusion Complexes ◽

Seed Oil ◽

Corn Starch ◽

Essential Fatty Acids ◽

Delivery Systems ◽

Chia Seed ◽

Chia Seed Oil ◽

High Amylose

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Chia seed oil-in-water emulsions as potential delivery systems of ω-3 fatty acids

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2015.04.005 ◽

2015 ◽

Vol 162 ◽

pp. 48-55 ◽

Cited By ~ 26

Author(s):

Luciana Magdalena Julio ◽

Vanesa Yanet Ixtaina ◽

Mariela Alejandra Fernández ◽

Rosa Maria Torres Sánchez ◽

Jorge Ricardo Wagner ◽

...

Keyword(s):

Fatty Acids ◽

Seed Oil ◽

Delivery Systems ◽

Chia Seed ◽

Oil In Water ◽

Chia Seed Oil

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Oxidative Stability of Chia Seed Oil Essential Fatty Acids Encapsulated by Amylose-inclusion Complexation

10.21748/am20.129 ◽

2020 ◽

Author(s):

Andrea Di Marco ◽

Vanesa Ixtaina ◽

Mabel Tomás

Keyword(s):

Fatty Acids ◽

Oxidative Stability ◽

Seed Oil ◽

Essential Fatty Acids ◽

Inclusion Complexation ◽

Chia Seed ◽

Chia Seed Oil

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Physicochemical Profile of Essential Oils Obtained from Chia (Salvia hispanica L.) Seeds Grown in Different Agro-Ecological Zones of Kenya

European Journal of Advanced Chemistry Research ◽

10.24018/ejchem.2021.2.3.56 ◽

2021 ◽

Vol 2 (3) ◽

pp. 21-26

Author(s):

Clement Komu ◽

Monica Mburu ◽

Daniel Njoroge ◽

Richard Koskei

Keyword(s):

Fatty Acids ◽

Refractive Index ◽

Specific Gravity ◽

Seed Oil ◽

Ecological Zones ◽

Saponification Value ◽

Acidity Index ◽

Chia Seed ◽

Chia Seed Oil ◽

Agro Ecological Zones

The chia seed samples were purchased from farmers in five locations in three agro-ecological zones in Kenya. The oil was obtained by cold pressing and physicochemical properties were determined; the fatty acid profile was determined by Gas chromatography. The mean oil yield from pressing was 16%, the refractive index of chia seed oil at 25 °C ranged from 1.4811 to 1.4832, specific gravity ranged from 0.9616 to 0.9629, acidity index and free fatty acids content ranged from 0.0345-0.0808 mg KOH/g oil, and 0.1736-0.4061%, respectively. The matter in volatiles ranged from 0.047-0.086%. The saponification value ranged from 162.1969–183.3791 milligrams (mg) of potassium hydroxide (KOH) per gram (g) of chia seed oil. The differences in refractive index, acidity index, free fatty acids, specific gravity, and saponification value, were statistically significant at (P<0.05). The α-linolenic (C18:3) and linoleic acids (C18:2) were the dominant fatty acids in chia seed oil and they varied with regions. The levels α-linolenic (C18:3) and linoleic acids (C18:2) ranged from 53.32-64.04% and 19.37-22.87%, respectively. The levels of oleic, linoleic, and linolenic fatty acids in chia seed oils from different regions were statistically significant at (P<0.05). The study recommended the cultivation of chia seed in agro-ecological zones II and III where higher yields and higher content of linoleic and linolenic fatty acids were reported, consumption of chia seed oil as edible oil, and substitution of marine oils with chia oil as potential sources of polyunsaturated fatty acids.

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Quantitative Polyunsaturated Fatty Acid Analysis of Chia Seed Oil by High-Performance Liquid Chromatography

Journal of Chromatographic Science ◽

10.1093/chromsci/bmaa084 ◽

2020 ◽

Author(s):

Bingbing Liu ◽

Weidong Yan

Keyword(s):

Fatty Acids ◽

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

High Performance ◽

Seed Oil ◽

Limit Of Detection ◽

Alpha Linolenic Acid ◽

Extraction Condition ◽

Chia Seed ◽

Chia Seed Oil

Abstract Alpha-linolenic acid (ALA) and linoleic acid (LA), abundant in chia seed oil, are useful polyunsaturated fatty acids (PUFA) with numerous health benefits. The objectives of the present study were to explore the optimum extraction condition of chia seed oil and the possibilities of direct analysis of ALA and LA in chia seed oil by reversed-phase high-performance liquid chromatography with ultraviolet detection (RP-HPLC-UV). The optimized chia seed oil extraction condition was set by the usage of Soxhlet extrator with hexane as a solvent, with the solvent to solid ratio of 8 and the extraction time of 8 h. Prior to HPLC-UV analysis, the oil was saponified in order to get the free fatty acids for detection. The results showed that the proposed HPLC-UV method allowed the quantification of ALA and LA in chia seed oil. The method was simple, rapid (within 18 min) and sensitive (limit of detection 0.006 mg/mL for ALA and 0.02 mg/mL for LA) and precise (RSD ≤ 2%). Thus, the proposed experimental designs were shown to offer considerable advantages over traditional derivatization approaches in the ALA and LA analyses.

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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.

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