| Title |
Assessment of the Phytochemical and Nutrimental Composition of Dark Chia Seed (Salvia hispanica L.) |
| Authors |
Rodriguez Lara, Avilene , Mesa-Garcia, Maria Dolores , Medina, Karla Alejandra Damian , Quirantes Pine, Rosa , CASUSO PÉREZ, RAFAEL, Segura Carretero, Antonio , Huertas, Jesus Rodriguez |
| External publication |
Si |
| Means |
Foods |
| Scope |
Article |
| Nature |
Científica |
| JCR Quartile |
1 |
| SJR Quartile |
1 |
| JCR Impact |
5.561 |
| SJR Impact |
0.726 |
| Publication date |
01/12/2021 |
| ISI |
000738053300001 |
| DOI |
10.3390/foods10123001 |
| Abstract |
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. |
| Keywords |
chia seed; functional food; fiber; omega-3; polyunsaturated fatty acids; essential amino acids; nucleosides; phenolic compounds |
| Universidad Loyola members |
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