ABSOLUTE QUANTIFICATION OF FATTY ACIDS IN CHIA SEEDS PRODUCED IN BRAZIL

Autores

  • JESSICA FRANZÃO GANZAROLI Universidade Tecnológica Federal do Paraná
  • JORGE LEONARDO SANCHEZ Universidade Tecnológica Federal do Paraná
  • MARCOS VIEIRA DA SILVA Universidade Tecnológica Federal do Paraná
  • AILEY APARECIDA COELHO TANAMATI Universidade Tecnológica Federal do Paraná
  • RENATA HERNANDEZ BARROS FUCHS Universidade Tecnológica Federal do Paraná
  • AUGUSTO TANAMATI Universidade Tecnológica Federal do Paraná

DOI:

https://doi.org/10.5380/cep.v35i1.55932

Palavras-chave:

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

Resumo

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.

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Publicado

2017-10-22

Como Citar

GANZAROLI, J. F., SANCHEZ, J. L., DA SILVA, M. V., TANAMATI, A. A. C., FUCHS, R. H. B., & TANAMATI, A. (2017). ABSOLUTE QUANTIFICATION OF FATTY ACIDS IN CHIA SEEDS PRODUCED IN BRAZIL. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 35(1). https://doi.org/10.5380/cep.v35i1.55932

Edição

v. 35 n. 1 (2017)

Seção

Artigos

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Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.