Physico-Chemical and Nutritional Properties of Chia Seeds from Latin American Countries
2023
Vera-Cespedes, Natalia | Muñoz, Loreto A. | Rincón, Miguel Ángel | Haros, Monika | Ministerio de Ciencia, Innovación y Universidades (España) | Agencia Estatal de Investigación (España) | Fondo Nacional de Desarrollo Científico y Tecnológico (Chile) | Agencia Nacional de Investigación y Desarrollo (Chile) | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
In the last few decades, chia (Salvia hispanica L.) cultivation has expanded around the world, and the seeds have become well known due to their rich composition of nutrients and bioactive compounds. The aim of this work was to evaluate the physical, chemical, and nutritional profile of eight types of chia seeds grown in different Latin-American countries (Argentina, Bolivia, Chile, Ecuador, Mexico, Paraguay, and Peru). The results showed that several nutritional parameters of the seeds, such as the protein content and amino acid profile, dietary fiber content, lipid content, mineral composition, and presence of phytate, depend on the location in which they were grown. Other parameters, such as ash content, fatty acid profile, or various physical parameters, were uniform across locations (except for color parameters). The results support the notion that the nutritional characteristics of seeds are determined by the seeds’ origin, and further analysis is needed to determine the exact mechanisms that control the changes in the seed nutritional properties of chia seeds.
Mostrar más [+] Menos [-]This work was carried out with the financial support of Food4ImNut (PID2019-107650RB-C21 funded by MCIN/AEI/10.13039/501100011033, Spain, FONDECYT Regular grant 1201489 from the National Agency for Research and Development (ANID, Chile) and the Ia ValSe-Food (119RT0567) CYTED Program. M.A. Rincón-Cervera is grateful to the “María Zambrano” Program.
Mostrar más [+] Menos [-]Peer reviewed
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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Instituto de Agroquímica y Tecnología de Alimentos