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29935

Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients

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Last updated: 01 Jan 2025

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Abstract

The main aim of this investigation was to evaluate the meal of Egyptian chia seed (Salvia hispanica L.) as a source of bioactive componentscomparing with the USA imported one. The results showed slight differences in proximate composition, dietary fibers components, nutritional value, total and HPLC separated simple phenolic compounds especially, caffeic acid, gentisic, rosmarinic and cteachin   between meals of local and imported chia seeds. Both meals had nearly similar amino acids pattern, in vitro protein digestibility (IVPD) (66.5 - 66.9%), computed- protein efficiency ratio (C-PER) (1.1 - 1.3) and biological value ( C-BV) ( 69.4 - 71.6% ) , high water ( 7.5-8.5 g water /g meal), oil ( 5.1-5.3 g oil / g meal) holding capacities, good emulsification capacity (52-55 ml oil/100 g), poor foaming capacity and stability, high total (55.8-57.7%), insoluble (48.2-53.3%) , neutral detergent (43-47.2%) and acid detergent (34.2-36%) dietary fibers. The antioxidant activity as determined by DPPH and ABTS methods was relatively higher in meal of the local than imported chia seeds. Dry fractionation of chia seed meal through 100 mesh sieve gave two fractions, one rich in protein (41.5- 45.5%) and others high in neutral detergent (86.5 - 90.7%), acid detergent (49.01-54%) and hemicellulose (36.7-37.49%) dietary fibers. Panelists accepted the physical and sensory properties of the biscuit products containing 5% of rich protein and high fiber chia seed meal fractions. Such results indicated the successful use of chia seeds meal as a source of bioactive ingredients in preparing functional food.
 

DOI

10.21608/asejaiqjsae.2019.29935

Keywords

Chia seeds meal, nutritional quality, Phenolic compounds, Functional properties, fractionation, biscuit

Authors

First Name

Osama, B.R.

Last Name

Mohammed

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Affiliation

Food Science and Technology Dept., Fac. of Agric., Alexandria Univ.,El-Shatby, 21545, Alexandria, Egypt.

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First Name

Mona, H.H.

Last Name

Bekhet

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Affiliation

Food Science and Technology Dept., Fac. of Agric., Alexandria Univ.,El-Shatby, 21545, Alexandria, Egypt.

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Orcid

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First Name

Amal , M.

Last Name

Abd El-Razek

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Affiliation

Food Science and Technology Dept., Fac. of Agric., Alexandria Univ.,El-Shatby, 21545, Alexandria, Egypt.

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Orcid

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First Name

Yehia, G.

Last Name

Moharram

MiddleName

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Affiliation

Food Science and Technology Dept., Fac. of Agric., Alexandria Univ.,El-Shatby, 21545, Alexandria, Egypt.

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Volume

40

Article Issue

JANUARY- MARCH

Related Issue

4685

Issue Date

2019-01-01

Receive Date

2019-03-04

Publish Date

2019-03-31

Page Start

177

Page End

189

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 40_Issue JANUARY- MARCH_Pages 177-189.pdf

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https://asejaiqjsae.journals.ekb.eg/article_29935.html

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https://asejaiqjsae.journals.ekb.eg/service?article_code=29935

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Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients

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Article

Created At

22 Jan 2023