Antioxidant activities, phenolic compounds, and mineral composition of seed from Acacia retinodes, A. Provincialis and A. Tenuissima.

Seeds of the species Acacia retinodes, A. provincialis, and A. tenuissima) from different growing locations were analysed for their mineral composition, free and bound polyphenols, and flavonoids. Previous research has studied these compounds in only a limited number of Acacia species, and only one study reports significant differences between three species. All species were rich in potassium (353 - 427 mg/100 g), sodium (14 - 240 mg/100 g) and iron (7 - 8 mg/100 g). The free polyphenol extracts of all species had higher total phenolic content, total flavonoid content and antioxidant activities than their bound counterparts, indicating the possibility of higher bioavailability than the bound polyphenol extracts. The predominant phenolic compounds found in the Acacia polyphenol seed extracts were 6-Hydroxy-2-methylindole and 2,2'-Methylenebis(6-tert-butyl-methylphenol), though no phenolic compounds were identified in the bound extracts of A. retinodes Grampians and A. provincialis Tarrington. Other compounds identified in the seed extracts include sucrose, d-fructofuranose and d-pinitol.

Omega-3 fatty acid profile of eggs from laying hens fed diets supplemented with chia, fish oil, and flaxseed.

The aim of this study was to investigate the effect of diets supplemented with fish oil, flaxseed, and chia seed on the omega-3 fatty acid composition and sensory properties of hens' eggs. No significant difference in yolk fat content was found between treatments. The fatty acid composition of egg yolk was significantly affected by the dietary treatments. Inclusion of chia at 300 g/kg into the diet produced eggs with the highest concentration of omega-3 fatty acid. Eicosapentaenoic acid and docosahexaenoic acid were only detected in eggs from laying hens fed the diet supplemented with fish oil. Diet had a significant effect on color, flavor and overall acceptability of eggs. Types and levels of omega-3 fatty acids in feed influence the level of yolk omega-3 fatty acids in egg yolk. Inclusion of chia into the hens' diet significantly increased the concentration of yolk omega-3 fatty acid without significant change in sensory properties.

Gelling properties of chia seed and flour.

UNLABELLED: Healthy oil profile of chia has been well established. Chia could also be a good source of gel. The characteristics of chia gel were studied and compared to guar gum and gelatin which are commonly used in the food industry. The properties tested were water and oil holding capacities, viscosity, line-spread; emulsification activity and freeze-thaw stability. The extracted chia gels from seeds and flour were analyzed for moisture, ash, protein, crude fiber, oil, and fatty acid profile. Water-holding capacity, oil-holding capacity, viscosity, emulsion activity, and freeze-thaw stability of the extracted chia seed gel were similar to guar gum, and gelatin. Chia gel is a polysaccharide based gel mainly consists of crude fiber (58%) and carbohydrate (34%). Extracted chia seed gel has a great potential in food formulations as thickening agent, emulsifying agent, and as a stabilizer. PRACTICAL APPLICATION: Extracted chia seed gel has good water-holding capacity, oil-holding capacity, viscosity, emulsion activity, and freeze-thaw ability. Chia seed gel has potential application in food formulation as a thickening agent, emulsifying agent, and as a stabilizer in frozen food product.