ABSOLUTE QUANTIFICATION OF FATTY ACIDS IN CHIA SEEDS PRODUCED IN BRAZIL

JESSICA FRANZÃO GANZAROLI, JORGE LEONARDO SANCHEZ, MARCOS VIEIRA DA SILVA, AILEY APARECIDA COELHO TANAMATI, RENATA HERNANDEZ BARROS FUCHS, AUGUSTO TANAMATI

Abstract


Chia is a good source of fibre, protein and antioxidants, and is also rich in polyunsaturated fatty acids, particularly α-linolenic acid (18:3 n-3). This fact makes it increasingly interesting for studies of its composition and nutritional quality, because it may be useful for inclusion in diets or in novel food formulations. The objective of this study was to determine the chemical and fatty acid composition and the indices of nutritional quality of the lipid fraction of chia seed produced in Brazil. In respect to chemical composition, an average grade of 8.14% moisture, 20.11% protein, 27.72% lipid and 3.94% ash was detected. Sixteen fatty acids were quantified in the chia, highlighting the prevalence of polyunsaturated fatty acids, mainly 18:3 n-3. All indices of nutritional quality of lipid fraction assessed (Hypocholesterolaemic/ hypercholesterolaemic FA ratio, atherogenic index and thrombogenic index) indicated that chia has a high lipid fraction quality and its inclusion in diet or as an ingredient in food products can be an ally in the reduction of cardiovascular problems.


Keywords


Fatty acid; Atherogenic index; Thrombogenic index; Hypocholesterolaemic/ hypercholesterolaemic FA ratio



DOI: http://dx.doi.org/10.5380/cep.v35i1*.55932