Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production
The increasing demand for superfoods has resulted in an increase in chia seeds consumption. The reintroduction of this ancient crop in agriculture is useful to ensure food security since it can grow in high-stress conditions. The current study aimed to characterize chia seeds, cold-pressed oil, and...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/28/2/723 |
| _version_ | 1797438252174540800 |
|---|---|
| author | Diana Melo Ferreira Maria Antónia Nunes Liliana Espírito Santo Susana Machado Anabela S. G. Costa Manuel Álvarez-Ortí José E. Pardo Maria Beatriz P. P. Oliveira Rita C. Alves |
| author_facet | Diana Melo Ferreira Maria Antónia Nunes Liliana Espírito Santo Susana Machado Anabela S. G. Costa Manuel Álvarez-Ortí José E. Pardo Maria Beatriz P. P. Oliveira Rita C. Alves |
| author_sort | Diana Melo Ferreira |
| collection | DOAJ |
| description | The increasing demand for superfoods has resulted in an increase in chia seeds consumption. The reintroduction of this ancient crop in agriculture is useful to ensure food security since it can grow in high-stress conditions. The current study aimed to characterize chia seeds, cold-pressed oil, and defatted cake (the oil extraction by-product) to improve their value and to meet consumer’s expectations (low-fat products). Chia seeds presented a significantly higher energy value than cake (444 vs. 284 kcal/100 g, respectively) due to fat removal (33 vs. 7%). The cake showed higher contents of total minerals (6 vs. 5%), protein (27 vs. 18%), and fiber (48 vs. 38%) in comparison to the seeds, and was hence considered a promising food ingredient. The major fatty acid in oil, seeds, and cake was α-linolenic acid (62–66%), and the vitamin E content was 409, 200, and 44 mg/kg, respectively. The major amino acid in the seeds and cake was glutamic acid (49 vs. 36 mg/g). The oil had a low oxidative stability (1 h), and the total phenolics content was 1.3 mg gallic acid equivalents/100 g. Chia cake incorporation in food formulations will follow consumer’s interests, and the obtained oil can be used to improve the oil supply for different applications. This approach adds value to the concept of “one health” since it includes the culture, the environment, and the consumers. |
| first_indexed | 2024-03-09T11:34:59Z |
| format | Article |
| id | doaj.art-7585c41dde3246908755bdd215babdda |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T11:34:59Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-7585c41dde3246908755bdd215babdda2023-11-30T23:43:56ZengMDPI AGMolecules1420-30492023-01-0128272310.3390/molecules28020723Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food ProductionDiana Melo Ferreira0Maria Antónia Nunes1Liliana Espírito Santo2Susana Machado3Anabela S. G. Costa4Manuel Álvarez-Ortí5José E. Pardo6Maria Beatriz P. P. Oliveira7Rita C. Alves8LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, PortugalLAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, PortugalLAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, PortugalLAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, PortugalLAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, PortugalHigher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, SpainHigher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, SpainLAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, PortugalLAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, PortugalThe increasing demand for superfoods has resulted in an increase in chia seeds consumption. The reintroduction of this ancient crop in agriculture is useful to ensure food security since it can grow in high-stress conditions. The current study aimed to characterize chia seeds, cold-pressed oil, and defatted cake (the oil extraction by-product) to improve their value and to meet consumer’s expectations (low-fat products). Chia seeds presented a significantly higher energy value than cake (444 vs. 284 kcal/100 g, respectively) due to fat removal (33 vs. 7%). The cake showed higher contents of total minerals (6 vs. 5%), protein (27 vs. 18%), and fiber (48 vs. 38%) in comparison to the seeds, and was hence considered a promising food ingredient. The major fatty acid in oil, seeds, and cake was α-linolenic acid (62–66%), and the vitamin E content was 409, 200, and 44 mg/kg, respectively. The major amino acid in the seeds and cake was glutamic acid (49 vs. 36 mg/g). The oil had a low oxidative stability (1 h), and the total phenolics content was 1.3 mg gallic acid equivalents/100 g. Chia cake incorporation in food formulations will follow consumer’s interests, and the obtained oil can be used to improve the oil supply for different applications. This approach adds value to the concept of “one health” since it includes the culture, the environment, and the consumers.https://www.mdpi.com/1420-3049/28/2/723amino acidscold-pressingfatty acidsfood securitynutritional analysisvitamin E |
| spellingShingle | Diana Melo Ferreira Maria Antónia Nunes Liliana Espírito Santo Susana Machado Anabela S. G. Costa Manuel Álvarez-Ortí José E. Pardo Maria Beatriz P. P. Oliveira Rita C. Alves Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production Molecules amino acids cold-pressing fatty acids food security nutritional analysis vitamin E |
| title | Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production |
| title_full | Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production |
| title_fullStr | Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production |
| title_full_unstemmed | Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production |
| title_short | Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production |
| title_sort | characterization of chia seeds cold pressed oil and defatted cake an ancient grain for modern food production |
| topic | amino acids cold-pressing fatty acids food security nutritional analysis vitamin E |
| url | https://www.mdpi.com/1420-3049/28/2/723 |
| work_keys_str_mv | AT dianameloferreira characterizationofchiaseedscoldpressedoilanddefattedcakeanancientgrainformodernfoodproduction AT mariaantonianunes characterizationofchiaseedscoldpressedoilanddefattedcakeanancientgrainformodernfoodproduction AT lilianaespiritosanto characterizationofchiaseedscoldpressedoilanddefattedcakeanancientgrainformodernfoodproduction AT susanamachado characterizationofchiaseedscoldpressedoilanddefattedcakeanancientgrainformodernfoodproduction AT anabelasgcosta characterizationofchiaseedscoldpressedoilanddefattedcakeanancientgrainformodernfoodproduction AT manuelalvarezorti characterizationofchiaseedscoldpressedoilanddefattedcakeanancientgrainformodernfoodproduction AT joseepardo characterizationofchiaseedscoldpressedoilanddefattedcakeanancientgrainformodernfoodproduction AT mariabeatrizppoliveira characterizationofchiaseedscoldpressedoilanddefattedcakeanancientgrainformodernfoodproduction AT ritacalves characterizationofchiaseedscoldpressedoilanddefattedcakeanancientgrainformodernfoodproduction |