Organically vs conventionally-grown dark and white chia seeds (Salvia hispanica L.): fatty acid composition, antioxidant activity and techno-functional properties

The effects of organic and conventional crop systems on chemical composition, antioxidant activity and functional properties were evaluated in white and dark chia (Salvia hispanica L.) seeds. The organic system reduced the total protein content, and increased the total carbohydrates but did not chan...

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Autores: Alvites Misajel, Kiara Carolina, Garcia Gutierrez, Mirina, Miranda Rodríguez, Camila Lucía, Ramos Escudero, Fernando
Tipo de recurso: artículo
Fecha de publicación:2019
País:Perú
Institución:Universidad San Ignacio de Loyola
Repositorio:USIL-Institucional
Idioma:español
OAI Identifier:oai:repositorio.usil.edu.pe:20.500.14005/8640
Acceso en línea:https://hdl.handle.net/20.500.14005/8640
https://doi.org/10.3989/gya.0462181
Access Level:acceso abierto
Palabra clave:Polyunsaturated fatty acids
Antioxidants
Crops
Fatty acids
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dc.title.es_ES.fl_str_mv Organically vs conventionally-grown dark and white chia seeds (Salvia hispanica L.): fatty acid composition, antioxidant activity and techno-functional properties
title Organically vs conventionally-grown dark and white chia seeds (Salvia hispanica L.): fatty acid composition, antioxidant activity and techno-functional properties
spellingShingle Organically vs conventionally-grown dark and white chia seeds (Salvia hispanica L.): fatty acid composition, antioxidant activity and techno-functional properties
Alvites Misajel, Kiara Carolina
Polyunsaturated fatty acids
Antioxidants
Crops
Fatty acids
title_short Organically vs conventionally-grown dark and white chia seeds (Salvia hispanica L.): fatty acid composition, antioxidant activity and techno-functional properties
title_full Organically vs conventionally-grown dark and white chia seeds (Salvia hispanica L.): fatty acid composition, antioxidant activity and techno-functional properties
title_fullStr Organically vs conventionally-grown dark and white chia seeds (Salvia hispanica L.): fatty acid composition, antioxidant activity and techno-functional properties
title_full_unstemmed Organically vs conventionally-grown dark and white chia seeds (Salvia hispanica L.): fatty acid composition, antioxidant activity and techno-functional properties
title_sort Organically vs conventionally-grown dark and white chia seeds (Salvia hispanica L.): fatty acid composition, antioxidant activity and techno-functional properties
dc.creator.none.fl_str_mv Alvites Misajel, Kiara Carolina
Garcia Gutierrez, Mirina
Miranda Rodríguez, Camila Lucía
Ramos Escudero, Fernando
author Alvites Misajel, Kiara Carolina
author_facet Alvites Misajel, Kiara Carolina
Garcia Gutierrez, Mirina
Miranda Rodríguez, Camila Lucía
Ramos Escudero, Fernando
author_role author
author2 Garcia Gutierrez, Mirina
Miranda Rodríguez, Camila Lucía
Ramos Escudero, Fernando
author2_role author
author
author
dc.subject.none.fl_str_mv Polyunsaturated fatty acids
Antioxidants
topic Polyunsaturated fatty acids
Antioxidants
Crops
Fatty acids
dc.subject.es_ES.fl_str_mv Crops
Fatty acids
description The effects of organic and conventional crop systems on chemical composition, antioxidant activity and functional properties were evaluated in white and dark chia (Salvia hispanica L.) seeds. The organic system reduced the total protein content, and increased the total carbohydrates but did not change polyunsaturated fatty acids, total phenolic or flavonoids. Organic white chia seeds showed the best techno-functional properties. The antioxidant capacity of chia extracts varied in relation to the chemical complexity and differential rate kinetics of different assays. Extractable total phenolic acids and antioxidant capacity were better in organic white chia seeds. In this first approach, we have demonstrated that the organic white chia seed has a better total antioxidant capacity measured by direct quencher approaches than its conventionally-grown counterpart. To summarize, we conclude that the organic white chia seed could be a dietary source of antioxidants with a potential to promote health benefits in systemic functions and/or microbiota and the use of its techno-functional properties for the food industry.
publishDate 2019
dc.date.accessioned.none.fl_str_mv 2019-03-12T21:24:17Z
dc.date.available.none.fl_str_mv 2019-03-12T21:24:17Z
dc.date.issued.fl_str_mv 2019-02-11
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format article
dc.identifier.doi.none.fl_str_mv 10.3989/gya.0462181
dc.identifier.issn.none.fl_str_mv 0017-3495
dc.identifier.journal.es_ES.fl_str_mv International Journal of Fats and Oils
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.14005/8640
https://doi.org/10.3989/gya.0462181
identifier_str_mv 10.3989/gya.0462181
0017-3495
International Journal of Fats and Oils
url https://hdl.handle.net/20.500.14005/8640
https://doi.org/10.3989/gya.0462181
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eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0/deed.en
dc.format.es_ES.fl_str_mv application/pdf
dc.publisher.es_ES.fl_str_mv Instituto de la Grasa CSIC
dc.source.es_ES.fl_str_mv Universidad San Ignacio de Loyola
Repositorio Institucional - USIL
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