Vera-Cespedes, N.; Muñoz, L.A.; Rincón, M.Á.; Haros, C.M. Physico-Chemical and Nutritional Properties of Chia Seeds from Latin American Countries. Foods2023, 12, 3013.
Vera-Cespedes, N.; Muñoz, L.A.; Rincón, M.Á.; Haros, C.M. Physico-Chemical and Nutritional Properties of Chia Seeds from Latin American Countries. Foods 2023, 12, 3013.
Vera-Cespedes, N.; Muñoz, L.A.; Rincón, M.Á.; Haros, C.M. Physico-Chemical and Nutritional Properties of Chia Seeds from Latin American Countries. Foods2023, 12, 3013.
Vera-Cespedes, N.; Muñoz, L.A.; Rincón, M.Á.; Haros, C.M. Physico-Chemical and Nutritional Properties of Chia Seeds from Latin American Countries. Foods 2023, 12, 3013.
Abstract
In the last decades, cultivation of chia (Salvia hispanica L.) has expanded around the world and the seeds have become well known due to their rich composition in nutrients and bioactive compounds. The aim of this work was to evaluate the physical, chemical and nutritional profile of eight chia seeds grown in different Latin-American countries (Argentina, Bolivia, Chile, Ecuador, Mexico, Paraguay and Peru). The results showed that several nutritional parameters such as the protein content and amino acid profile, dietary fiber content, lipid content, mineral composition and phytate present in the seeds depend on the location they were grown in. Other parameters such as ash content, fatty acid profile or physical parameters were uniform across locations (except for color parameters). The results support the notion that nutritional characteristics of seeds are determined by the seed's origin, further analysis is needed to define the exact mechanisms that control the changes in the seeds nutritional properties.
Keywords
Salvia hispanica L; physical properties; seed composition; amino acid profile; fatty acid profile; mineral composition; phytic acid
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
