RT Journal Article
T1 Assessment of the Phytochemical and Nutrimental Composition of Dark Chia Seed (Salvia hispanica L.)
A1 Rodriguez Lara, Avilene
A1 Mesa-Garcia, Maria Dolores
A1 Medina, Karla Alejandra Damian
A1 Quirantes Pine, Rosa
A1 Casuso, Rafael A.
A1 Segura Carretero, Antonio
A1 Huertas, Jesus Rodriguez
K1 chia seed
K1 functional food
K1 fiber
K1 omega-3
K1 polyunsaturated fatty acids
K1 essential amino acids
K1 nucleosides
K1 phenolic compounds
K1 Tandem mass-spectrometry
K1 Fatty-acid-composition
K1 Antioxidant activity
K1 Phenolic-compounds
K1 Metabolomic analysis
K1 Dietary-fiber
K1 Amino-acids
K1 In-vitro
K1 Performance
K1 Quality
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.
PB Mdpi
YR 2021
FD 2021-12-01
LK https://hdl.handle.net/10668/28042
UL https://hdl.handle.net/10668/28042
LA en
DS RISalud
RD Apr 12, 2025