RT Journal Article
T1 Assessment of the Phytochemical and Nutrimental Composition of Dark Chia Seed (Salvia hispánica L.).
A1 Rodríguez Lara, Avilene
A1 Mesa-García, María Dolores
A1 Medina, Karla Alejandra Damián
A1 Quirantes Piné, Rosa
A1 Casuso, Rafael A
A1 Segura Carretero, Antonio
A1 Huertas, Jesús Rodríguez
K1 chia seed
K1 essential amino acids
K1 fiber
K1 functional food
K1 nucleosides
K1 omega-3
K1 phenolic compounds
K1 polyunsaturated fatty acids
AB Chia seeds are rich sources of different macro and micronutrients associated with health benefits; thus, they may be considered as a functional food. However, the composition depends on the variety, origin, climate and soil. Here, we show a comprehensive characterization of extractable and non-extractable phenolic compounds of dark chia seed Salvia hispanica L. using high-performance liquid chromatography-electrospray ionization-quadrupole time-of-flight (HPLC-ESI-QTOF) and discuss potential health benefits associated with the presence of a number of nutritional and bioactive compounds. We report that dark chia from Jalisco is a high-fiber food, containing omega-3 polyunsaturated fatty acids, essential amino acids (phenylalanine and tryptophan), and nucleosides (adenosine, guanidine and uridine), and rich in antioxidant phenolic compounds, mainly caffeic acid metabolites. Our data suggest that chia seeds may be used as ingredients for the development of functional foods and dietary supplements.
SN 2304-8158
YR 2021
FD 2021-12-04
LK https://hdl.handle.net/10668/28041
UL https://hdl.handle.net/10668/28041
LA en
DS RISalud
RD Apr 18, 2025