Cargando…

Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components

A comprehensive chemical characterization of different lipid components, namely fatty acid composition after derivatization in fatty acid methyl esters (FAMEs), triacylglycerols (TAGs), phospholipids (PLs), free fatty acids (FFAs), sterols, carotenoids, tocopherols, and polyphenols in Chia seed oil,...

Descripción completa

Detalles Bibliográficos
Autores principales:	Oteri, Marianna, Bartolomeo, Giovanni, Rigano, Francesca, Aspromonte, Juan, Trovato, Emanuela, Purcaro, Giorgia, Dugo, Paola, Mondello, Luigi, Beccaria, Marco
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818636/ https://www.ncbi.nlm.nih.gov/pubmed/36613240 http://dx.doi.org/10.3390/foods12010023

Ejemplares similares

The Current State of Knowledge on Salvia hispanica and Salviae hispanicae semen (Chia Seeds)
por: Motyka, Sara, et al.
Publicado: (2022)

Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum
por: Segura-Campos, Maira Rubi, et al.
Publicado: (2014)

Comparative transcriptome analysis of cultivated and wild seeds of Salvia hispanica (chia)
por: Peláez, Pablo, et al.
Publicado: (2019)

The Promising Future of Chia, Salvia hispanica L.
por: Mohd Ali, Norlaily, et al.
Publicado: (2012)

Application of chia (Salvia hispanica) seeds as a functional component in the fortification of pineapple jam
por: Nduko, John M., et al.
Publicado: (2018)

Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds
por: Guiotto, Estefanía Nancy, et al.
Publicado: (2020)

Assessment of the Phytochemical and Nutrimental Composition of Dark Chia Seed (Salvia hispánica L.)
por: Rodríguez Lara, Avilene, et al.
Publicado: (2021)

Chia seeds (Salvia hispanica L.): A therapeutic weapon in metabolic disorders
por: Khalid, Waseem, et al.
Publicado: (2022)

Detection and Identification of the First Viruses in Chia (Salvia hispanica)
por: Celli, Marcos G., et al.
Publicado: (2014)

Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application
por: Knez Hrnčič, Maša, et al.
Publicado: (2019)

Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Salvia hispanica) Seeds and Derivatives
por: Calvo-Lerma, Joaquim, et al.
Publicado: (2020)

Multi-omic analyses reveal the unique properties of chia (Salvia hispanica) seed metabolism
por: Alejo-Jacuinde, Gerardo, et al.
Publicado: (2023)

Comparison of the Content of Selected Bioactive Components and Antiradical Properties in Yoghurts Enriched with Chia Seeds (Salvia hispanica L.) and Chia Seeds Soaked in Apple Juice
por: Drużyńska, Beata, et al.
Publicado: (2021)

Managing Feline Idiopathic Hypercalcemia With Chia Seeds (Salvia hispanica L.): A Case Series
por: Fantinati, Marco, et al.
Publicado: (2020)

Chia Seeds (Salvia hispanica L.): Can They Be Used as Ingredients in Making Sports Energy Gel?
por: Lestari, Yanesti Nuravianda, et al.
Publicado: (2021)

Exploring Triacylglycerol Biosynthetic Pathway in Developing Seeds of Chia (Salvia hispanica L.): A Transcriptomic Approach
por: R. V., Sreedhar, et al.
Publicado: (2015)

Synthesis and Characterization of Chitosan Particles Loaded with Antioxidants Extracted from Chia (Salvia hispanica L.) Seeds
por: Morales-Olán, Gema, et al.
Publicado: (2021)

Dietary chia (Salvia hispanica L.) improves the nutritional quality of broiler meat
por: de Souza Nardelli Mendonça, Nicole Batelli, et al.
Publicado: (2020)

Safety of chia seeds (Salvia hispanica L.) powders, as novel foods, pursuant to Regulation (EU) 2015/2283
por: Turck, Dominique, et al.
Publicado: (2019)

Salvia hispanica L. (chia) seeds oil extracts reduce lipid accumulation and produce stress resistance in Caenorhabditis elegans
por: Rodrigues, Cristiane Freitas, et al.
Publicado: (2018)

Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds
por: Calvo-Lerma, Joaquim, et al.
Publicado: (2022)

Multifunctional Analysis of Chia Seed (Salvia hispanica L.) Bioactive Peptides Using Peptidomics and Molecular Dynamics Simulations Approaches
por: Aguilar-Toalá, José E., et al.
Publicado: (2022)

Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese
por: Hosseini, Farinaz, et al.
Publicado: (2022)

Safety of chia seeds (Salvia hispanica L.) as a novel food for extended uses pursuant to Regulation (EU) 2015/2283
por: Turck, Dominique, et al.
Publicado: (2019)

Physicochemical, Antioxidant, and Anti-Inflammatory Properties of Rapeseed Lecithin Liposomes Loading a Chia (Salvia hispanica L.) Seed Extract
por: Alemán, Ailén, et al.
Publicado: (2021)

Effect of Cold Atmospheric Pressure Argon Plasma Jet Treatment on the Freeze-Dried Mucilage of Chia Seeds (Salvia hispanica L.)
por: Mutlu, Sebnem, et al.
Publicado: (2023)

Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis
por: Segura Campos, Maira Rubi, et al.
Publicado: (2013)

Response of chia (Salvia hispanica) to sowing times and phosphorus rates over two crop cycles
por: Benetoli da Silva, Tiago Roque, et al.
Publicado: (2020)

Quantifying Cardinal Temperatures of Chia (Salvia hispanica L.) Using Non-Linear Regression Models
por: Cabrera-Santos, Daniel, et al.
Publicado: (2022)

Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds
por: Imran, Muhammad, et al.
Publicado: (2016)

Chia seed (Salvia Hispanica L.) added yogurt reduces short-term food intake and increases satiety: randomised controlled trial
por: Ayaz, Aylin, et al.
Publicado: (2017)

Effect of sowing date and water availability on growth of plants of chia (Salvia hispanica L) established in Chile
por: Silva, Herman, et al.
Publicado: (2018)

Effect of Chia (Salvia hispanica L.) Associated with High-Fat Diet on the Intestinal Health of Wistar Rats
por: Mishima, Marcella Duarte Villas, et al.
Publicado: (2022)

Safety of chia seeds (Salvia hispanica L.) subject to thermal processing in relation to the formation of process contaminants as a novel food for extended uses
por: Turck, Dominique, et al.
Publicado: (2020)

Beneficial Fatty Acid Ratio of Salvia hispanica L. (Chia Seed) Potentially Inhibits Adipocyte Hypertrophy, and Decreases Adipokines Expression and Inflammation in Macrophage
por: Pandurangan, Subash-Babu, et al.
Publicado: (2020)

Comparative Analysis of Metabolic Variations, Antioxidant Profiles and Antimicrobial Activity of Salvia hispanica (Chia) Seed, Sprout, Leaf, Flower, Root and Herb Extracts
por: Motyka, Sara, et al.
Publicado: (2023)

Chia (Salvia hispanica L.) a Promising Alternative for Conventional and Gelled Emulsions: Technological and Lipid Structural Characteristics
por: Muñoz-González, Irene, et al.
Publicado: (2019)

Dual Plasticizer/Thermal Stabilizer Effect of Epoxidized Chia Seed Oil (Salvia hispanica L.) to Improve Ductility and Thermal Properties of Poly(Lactic Acid)
por: Dominguez-Candela, Ivan, et al.
Publicado: (2021)

Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile
por: Bartkiene, Elena, et al.
Publicado: (2023)

Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability
por: Lopez, Christelle, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_l1psfnr4g5s8mp2kea5cotio64