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Octavio Paredes-lópez - One of the best experts on this subject based on the ideXlab platform.
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Chia (Salvia Hispanica): Nutraceutical Properties and Therapeutic Applications
Proceedings, 2020Co-Authors: Talía Hernández-pérez, María Elena Valverde, Domancar Orona-tamayo, Octavio Paredes-lópezAbstract:Chia seeds (Salvia Hispanica L.) have high amounts of nutraceutical compounds and a great commercial potential. The aim of this work was to identify proximate composition, fatty acids profile, total phenolics and antioxidant capacity of chia, as well the protein fractions and determine their antihypertensive potential. The seeds exhibited high content of protein, fiber, and lipids, mainly polyunsaturated fatty acids. Important amounts of phenols and a high antioxidant activity (DPPH and ABTS) were found. Globulins fraction showed the most abundant concentration followed by albumins. Peptides from albumins and globulins exhibited the strongest potential against the angiotensin-converting enzyme (ACE) activity. In brief, this study demonstrates that chia can be considered a seed with high nutritional content, antioxidant activity and as a novel antihypertensive agent; important factors for the frequent incorporation of chia in the human diet.
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Comparative transcriptome analysis of cultivated and wild seeds of Salvia Hispanica (chia)
Scientific Reports, 2019Co-Authors: Pablo Peláez, María Elena Valverde, Domancar Orona-tamayo, Octavio Paredes-lópez, Salvador Montes-hernández, Angélica Cibrián-jaramilloAbstract:Salvia Hispanica (chia) constituted an important crop for pre-Columbian civilizations and is considered a superfood for its rich content of essential fatty acids and proteins. In this study, we performed the first comprehensive comparative transcriptome analysis between seeds from cultivated varieties and from accessions collected from native wild populations in Mexico. From the 69,873 annotated transcripts assembled de novo , enriched functional categories and pathways revealed that the lipid metabolism was one of the most activated processes. Expression changes were detected among wild and cultivated groups and among growth conditions in transcripts responsible for triacylglycerol and fatty acid synthesis and degradation. We also quantified storage protein fractions that revealed variation concerning nutraceutical proteins such as albumin and glutelin. Genetic diversity estimated with 23,641 single nucleotide polymorphisms (SNPs) revealed that most of the variation remains in the wild populations, and that a wild-type cultivated variety is genetically related to wild accessions. Additionally, we reported 202 simple sequence repeat (SSRs) markers useful for population genetic studies. Overall, we provided transcript variation that can be used for breeding programs to further develop chia varieties with enhanced nutraceutical traits and tools to explore the genetic diversity and history of this rediscovered plant.
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Isolation and characterization of proteins from chia seeds (Salvia Hispanica L.).
Journal of agricultural and food chemistry, 2012Co-Authors: María R Sandoval-oliveros, Octavio Paredes-lópezAbstract:Chia ( Salvia Hispanica L.) is a plant that produces seeds rich in some nutraceutical compounds with high protein content, but little is known about them; for this reason the aim of this study was to characterize the seed storage proteins. Protein fractions were extracted from chia seed flour. The main protein fraction corresponded to globulins (52%). Sedimentation coefficient studies showed that the globulin fraction contains mostly 11S and 7S proteins. The molecular sizes of all the reduced fractions were about 15-50 kDa. Electrophoretic experiments under native conditions exhibited four bands of globulins in the range of 104-628 kDa. The denaturation temperatures of crude albumins, globulins, prolamins, and glutelins were 103, 105, 85.6, and 91 °C, respectively; albumins and globulins had relatively good thermal stability. Selected globulin peptides by mass spectrometry showed homology to sesame proteins. A good balance of essential amino acids was found in the seed flour and globulins, especially of methionine+cysteine.
Ricardo Ayerza - One of the best experts on this subject based on the ideXlab platform.
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seed composition of two chia Salvia Hispanica l genotypes which differ in seed color
Emirates Journal of Food and Agriculture, 2013Co-Authors: Ricardo AyerzaAbstract:The objective of this study was to investigate the relationship of seed color with protein, oil, fiber, amino acids, and antioxidants content composition of two chia (Salvia Hispanica L.) genotypes. Study was carried out using chia genotypes known as Tzotzol and Iztac; the first has black-spotted seed, the second white seed. Results: the lack of significant (p<0.05) difference on biochemical compounds between Tzotzol and Iztac genotypes found in this study could be explained by the small genetic difference between these two genotypes. Conclusion: In summary, this paper showed no relationship of the seed coat color for all measured traits, protein, oil, fiber, amino acids, and antioxidants content composition. In addition, during this work it was found secoisolaricresorcinol diglucoside, an antioxidant not previously reported for this species which perhaps contributes to the stability of chia seed oil.
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Seed composition of two chia (Salvia Hispanica L.) genotypes which differ in seed color
Emirates Journal of Food and Agriculture, 2013Co-Authors: Ricardo AyerzaAbstract:The objective of this study was to investigate the relationship of seed color with protein, oil, fiber, amino acids, and antioxidants content composition of two chia (Salvia Hispanica L.) genotypes. Study was carried out using chia genotypes known as Tzotzol and Iztac; the first has black-spotted seed, the second white seed. Results: the lack of significant (p
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influence of environment on growing period and yield protein oil and α linolenic content of three chia Salvia Hispanica l selections
Industrial Crops and Products, 2009Co-Authors: Ricardo Ayerza, Wayne CoatesAbstract:Abstract Chia (Salvia Hispanica L.) is an annual summer herb, and a member of the Labiatae family. Three selections, named Tzotzol, Iztac 1, and Tliltic, were planted at different elevations in three Inter-Andean valleys of Ecuador (Patate—2042 m, Guayllabamba—2200 m and Salinas—1621 m) to assess performance and seed quality. Length of growing period was influenced by location, with Tzotzol and Iztac 1 increasing with elevation. Iztac 1 had the highest seed yield at all three locations, with the difference between Iztac1 and Tzotzol being significant (P
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oil content and fatty acid composition of chia Salvia Hispanica l from five northwestern locations in argentina
Journal of the American Oil Chemists' Society, 1995Co-Authors: Ricardo AyerzaAbstract:Any new crop for which there is a market, and which appears to be adapted to the region, would be attractive to replace nonprofitable traditional crops in Northwestern Argentina. Chia (Salvia Hispanica L.) is especially attractive because it can be grown to produce oil for both food and industry. The fatty acids of chia oil are highly unsaturated, with their main components being linoleic (17–26%) and linolenic (50–57%) acids. Seeds from a chia population harvested in Catamarca were sown in five Northwestern Argentina locations. The oil from the chia seeds produced under these five field conditions was measured. Linolenic, linoleic, oleic, palmitic, and stearic fatty acid contents of the oil were determined by gas chromatographic analysis. The results showed variations in oil content, and the oleic, linoleic, and linolenic fatty acid concentrations of the oil were significantly affected by location.
Mabel C Tomas - One of the best experts on this subject based on the ideXlab platform.
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rheological properties of aqueous dispersions of chia Salvia Hispanica l mucilage
Journal of Food Engineering, 2015Co-Authors: Marianela I Capitani, Susana M Nolasco, L J Corzorios, Luis Chelguerrero, David Betancurancona, Mabel C TomasAbstract:The viscoelastic and flow behavior of aqueous dispersions with different concentrations of chia mucilage (Salvia Hispanica L.) from Argentina seeds was characterized. The mucilage was obtained by two methods: (I) soaking–freezing–freeze drying–sieving, and (II) soaking–filtration–concentration–freezing–freeze drying. The effect of mucilage concentration, temperature, pH, ionic strength and presence of sucrose on the rheological properties of the aqueous dispersions with the addition of NaCl or CaCl2 was also evaluated. All the dispersion samples presented a shear-thinning behavior and a weak elastic gel-like structure because the storage modulus (G′) was larger than the loss modulus (G″) in the studied frequency range. The concentration of mucilage was the variable with the most significant effect on k (consistency index), whereas the presence of sucrose had the highest effect on n (flow behavior index) and tan δ. The type of salt and extraction method significantly affected k, not affecting n. Tan δ was affected mainly by the type of salt, and some interaction was observed between both factors. Method II and NaCl provided a higher consistency to the dispersions of chia mucilage. These results suggest that chia mucilage could be applied in the production of foods that require additives with thickening capacity, taking advantage of the zero calorific value of this hydrocolloid.
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Moisture-Dependent Engineering Properties of Chia (Salvia Hispanica L.) Seeds
Food Industry, 2013Co-Authors: Estefania N. Guiotto, Vanesa Yanet Ixtaina, Mabel C Tomas, Susana M NolascoAbstract:Salvia Hispanica L., whose common name is chia, is an annual herbaceous plant belonging to the Lamiaceae or Labiatae family. This botanical species, native to southern Mexico and north‐ ern Guatemala, was an important crop in pre-Columbian Mesoamerica in conjunction with corn, beans and amaranth. Chia seeds were valuated not only for food, but also for medi‐ cines and paints [1]. Its cultivation was banned by Spanish conquerors and replaced by exot‐ ic crops (wheat and barley) [2]. Nowadays, chia seeds are being reintroduced to western diets in order to improve human health.
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physical properties of chia Salvia Hispanica l seeds
Industrial Crops and Products, 2008Co-Authors: Vanesa Yanet Ixtaina, Susana M Nolasco, Mabel C TomasAbstract:Abstract Physical properties of Salvia Hispanica L. seeds were investigated and their application was also discussed. Physical properties were assessed for white and dark seed separately, except for the angle of repose and static coefficient of friction, which were determined for the seed mixture. The mean moisture content was 7.0% (dry basis). The average for the three characteristic dimensions, length, width and thickness was 2.11, 1.32 and 0.81 mm for dark seeds and 2.15, 1.40 and 0.83 mm for white seeds, respectively. The bulk density, true density and the porosity were between 0.667 and 0.722 g cm−3, 0.931 and 1.075 g cm−3, and 22.9 and 35.9%, respectively. The equivalent diameter ranged from 1.32 to 1.39 mm. The volume of single grain and sphericity ranged between 1.19 and 1.42 mm3, and 62.2 and 66.0%, respectively. The geometric mean diameter ranged between 1.31 and 1.36 mm for dark and white chia seeds, respectively. This parameter could be used for the theoretical determination of seed volume and sphericity. One thousand seed mass averaged 1.323 g for dark seeds, and 1.301 g for white seed. The angle of repose varied between 16° and 18° whereas the value of static coefficient of friction was 0.28 on galvanized sheet and 0.31 on mild steel sheet.
Maira Rubi Segura-campos - One of the best experts on this subject based on the ideXlab platform.
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Films based on Salvia Hispanica and clove oil: physical, optical and mechanical properties
Emerging Materials Research, 2021Co-Authors: Jorge Carlos Ruiz-ruiz, Maira Rubi Segura-camposAbstract:Clove essential oil (CEO) was added to Salvia Hispanica mucilage–protein-rich fraction in an attempt to design a natural and biodegradable packaging film with good physical, optical and mechanical ...
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Anti-inflammatory effects of the protein hydrolysate and peptide fractions isolated from Salvia Hispanica L. seeds
Food and Agricultural Immunology, 2019Co-Authors: Ivan Chan-zapata, Victor Arana-argáez, Julio César Torres-romero, Maira Rubi Segura-camposAbstract:The aim of this work was to evaluate the potential anti-inflammatory effect of protein hydrolysate and peptide fractions from Salvia Hispanica L. seeds. Protein isolate was obtained using defatted ...
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Salvia Hispanica mucilage-alginate properties and performance as an encapsulation matrix for chia seed oil
Journal of Food Processing and Preservation, 2017Co-Authors: Ulil Us-medina, Jorge Carlos Ruiz-ruiz, Patricia Quintana-owen, Maira Rubi Segura-camposAbstract:The present study aimed at evaluating the potential of Salvia Hispanica mucilage combination with alginate as wall materials in the encapsulation of vegetable oil by external ionic gelation, in order to maximize encapsulation efficiency and minimize lipid oxidation. Salvia Hispanica mucilage was mixed with alginate at a 50:50 ratio. A 23 factorial model was used to evaluate the effects of the concentration of mucilage-alginate, the concentration of calcium chloride as crosslinking agent and the crosslinking time. The best encapsulation efficiency (82.92 ± 2.23%) was obtained at a polymers concentration of 2% (w/v), a calcium chloride concentration of 2% (w/v) and a crosslinking time of 20 min. Obtained capsules were spherical, non-aggregated and uniform in diameter (1.83 ± 0.17 cm). During the oxidative stability study, mucilage-alginate combination protected oil against lipid oxidation. Salvia Hispanica mucilage could be used as a wall material for high oil content capsules to improve their stability. Practical applications Components naturally present in vegetable oils have been shown to have beneficial properties. Recent studies suggesting that omega-3 polyunsaturated fatty acids supplementation could be helpful against many inflammatory diseases. The incorporation of functional ingredients into a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of oils to oxidation can easily lead to the development of off-flavours and cause significant losses in product quality, stability, nutritional value and bioavailability, as well as the overall acceptability. Encapsulation constitutes an economical technology to stabilize oils. Thus, the aim of this work was to evaluate the potential of S. Hispanica mucilage combined with alginate as alternative material for encapsulation of S. Hispanica oil by external ionic gelation.
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Salvia Hispanica : Nutritional and Functional Potential
Functional Properties of Traditional Foods, 2016Co-Authors: Maira Rubi Segura-campos, Luis Chel-guerrero, David Betancur-anconaAbstract:Chia (Salvia Hispanica L.) was a basic food in several ancient Mesoamerican civilizations. Unlike most other cereals, it is not limiting in any of the essential amino acids. It also stands out for its high levels of linolenic acid, a fatty acid essential in nutrition. Almost 90 % of the carbohydrates from chia is fiber and the remainder is starch and when are ingested acts as a physical barrier between consumed carbohydrates and digestive enzymes. Including chia in functional foods can provide them a better fatty acid composition, potentially preventing undesirable changes in consumer plasma lipids and lipoproteins levels. Also the water and methanol extracts produced by oil extraction from chia seed exhibit strong antioxidant activity.
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Biofunctionality of Chia (Salvia Hispanica L.) Protein Hydrolysates
Functional Properties of Traditional Foods, 2016Co-Authors: Maira Rubi Segura-campos, Luis Chel-guerrero, José Gabriel Rosado-rubio, David Betancur-anconaAbstract:Oxidative stress is produced by an imbalance between oxidizing species and natural antioxidants in the body, thus motivating researchers to search for natural food source antioxidants that may protect the body from free radicals and delay evolution in many chronic diseases. ACE inhibitory and antioxidant peptides from chia (Salvia Hispanica) proteins represent sources of health-enhancing components. This suggests that the chia protein hydrolysates produced here with Alcalase®-Flavourzyme®, which exhibit ACE inhibitory activity, are capable of resisting gastrointestinal proteases and are therefore appropriate for application in food systems (e.g., functional foods) aimed at those suffering arterial hypertension disorders.
Loreto A Munoz - One of the best experts on this subject based on the ideXlab platform.
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chia seed Salvia Hispanica an ancient grain and a new functional food
Food Reviews International, 2013Co-Authors: Loreto A Munoz, Olga Díaz, Angel Cobos, Jose Miguel AguileraAbstract:Chia seed (Salvia Hispanica) is an ancient oilseed used by Mayas and Aztecs as foodstuff. This seed is a natural source of omega-3 fatty acids (α-linolenic acid), soluble and insoluble fibers, and proteins in addition to other important nutritional components, such as vitamins, minerals, and natural antioxidants. Chia can be considered as “functional food” because apart from contributing to human nutrition, chia helps to increase satiety index, prevent cardiovascular diseases, inflammatory and nervous system disorders, and diabetes, among others. Today, chia seed offers a huge potential in the industries of health, food, animal feed, pharmaceuticals, and nutraceuticals, among others, due to its functional components.
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characterization and microstructure of films made from mucilage of Salvia Hispanica and whey protein concentrate
Journal of Food Engineering, 2012Co-Authors: Loreto A Munoz, Angel Cobos, J M Aguilera, Laura Rodriguezturienzo, Olga DíazAbstract:Abstract Microstructural, physical and functional properties of thin films (90–110 μm) made from blends of the mucilage of Salvia Hispanica (MC) and whey protein concentrate (WPC) were studied. Two proportions of MC:WPC were used (1:3; 1:4) at pH 7 and 10 in distilled water using glycerol as plasticizer. The effects of MC:WPC ratio and pH on colour, solubility, water vapor permeability, mechanical properties and microstructure were investigated. Transmission and scanning electron microscopy were used to investigate the microstructure of aggregates and films. Films produced at pH 10 and MC:WPC ratio of 1:3 has superior mechanical properties than the other films, with higher resistance and flexibility. Also, films produced at pH 10 demonstrated better water vapour barrier (0.620 ± 0.08 g mm/kPa h m 2 ) than films at pH 7. The pH and higher proportion of polysaccharide had a positive influence on mechanical and barrier properties achieving the highest value at pH 10 and higher proportion of polysaccharide.
