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Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production
The increasing demand for superfoods has resulted in an increase in chia seeds consumption. The reintroduction of this ancient crop in agriculture is useful to ensure food security since it can grow in high-stress conditions. The current study aimed to characterize chia seeds, cold-pressed oil, and...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9863732/ https://www.ncbi.nlm.nih.gov/pubmed/36677786 http://dx.doi.org/10.3390/molecules28020723 |
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author | Ferreira, Diana Melo Nunes, Maria Antónia Santo, Liliana Espírito Machado, Susana Costa, Anabela S. G. Álvarez-Ortí, Manuel Pardo, José E. Oliveira, Maria Beatriz P. P. Alves, Rita C. |
author_facet | Ferreira, Diana Melo Nunes, Maria Antónia Santo, Liliana Espírito Machado, Susana Costa, Anabela S. G. Álvarez-Ortí, Manuel Pardo, José E. Oliveira, Maria Beatriz P. P. Alves, Rita C. |
author_sort | Ferreira, Diana Melo |
collection | PubMed |
description | The increasing demand for superfoods has resulted in an increase in chia seeds consumption. The reintroduction of this ancient crop in agriculture is useful to ensure food security since it can grow in high-stress conditions. The current study aimed to characterize chia seeds, cold-pressed oil, and defatted cake (the oil extraction by-product) to improve their value and to meet consumer’s expectations (low-fat products). Chia seeds presented a significantly higher energy value than cake (444 vs. 284 kcal/100 g, respectively) due to fat removal (33 vs. 7%). The cake showed higher contents of total minerals (6 vs. 5%), protein (27 vs. 18%), and fiber (48 vs. 38%) in comparison to the seeds, and was hence considered a promising food ingredient. The major fatty acid in oil, seeds, and cake was α-linolenic acid (62–66%), and the vitamin E content was 409, 200, and 44 mg/kg, respectively. The major amino acid in the seeds and cake was glutamic acid (49 vs. 36 mg/g). The oil had a low oxidative stability (1 h), and the total phenolics content was 1.3 mg gallic acid equivalents/100 g. Chia cake incorporation in food formulations will follow consumer’s interests, and the obtained oil can be used to improve the oil supply for different applications. This approach adds value to the concept of “one health” since it includes the culture, the environment, and the consumers. |
format | Online Article Text |
id | pubmed-9863732 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-98637322023-01-22 Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production Ferreira, Diana Melo Nunes, Maria Antónia Santo, Liliana Espírito Machado, Susana Costa, Anabela S. G. Álvarez-Ortí, Manuel Pardo, José E. Oliveira, Maria Beatriz P. P. Alves, Rita C. Molecules Article The increasing demand for superfoods has resulted in an increase in chia seeds consumption. The reintroduction of this ancient crop in agriculture is useful to ensure food security since it can grow in high-stress conditions. The current study aimed to characterize chia seeds, cold-pressed oil, and defatted cake (the oil extraction by-product) to improve their value and to meet consumer’s expectations (low-fat products). Chia seeds presented a significantly higher energy value than cake (444 vs. 284 kcal/100 g, respectively) due to fat removal (33 vs. 7%). The cake showed higher contents of total minerals (6 vs. 5%), protein (27 vs. 18%), and fiber (48 vs. 38%) in comparison to the seeds, and was hence considered a promising food ingredient. The major fatty acid in oil, seeds, and cake was α-linolenic acid (62–66%), and the vitamin E content was 409, 200, and 44 mg/kg, respectively. The major amino acid in the seeds and cake was glutamic acid (49 vs. 36 mg/g). The oil had a low oxidative stability (1 h), and the total phenolics content was 1.3 mg gallic acid equivalents/100 g. Chia cake incorporation in food formulations will follow consumer’s interests, and the obtained oil can be used to improve the oil supply for different applications. This approach adds value to the concept of “one health” since it includes the culture, the environment, and the consumers. MDPI 2023-01-11 /pmc/articles/PMC9863732/ /pubmed/36677786 http://dx.doi.org/10.3390/molecules28020723 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Ferreira, Diana Melo Nunes, Maria Antónia Santo, Liliana Espírito Machado, Susana Costa, Anabela S. G. Álvarez-Ortí, Manuel Pardo, José E. Oliveira, Maria Beatriz P. P. Alves, Rita C. Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production |
title | Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production |
title_full | Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production |
title_fullStr | Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production |
title_full_unstemmed | Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production |
title_short | Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production |
title_sort | characterization of chia seeds, cold-pressed oil, and defatted cake: an ancient grain for modern food production |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9863732/ https://www.ncbi.nlm.nih.gov/pubmed/36677786 http://dx.doi.org/10.3390/molecules28020723 |
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