Chia Oil Extraction Coproduct as a Potential New Ingredient for the Food Industry: Chemical, Physicochemical, Techno-Functional and Antioxidant Properties.
Plant Foods Hum Nutr
; 73(2): 130-136, 2018 Jun.
Article
em En
| MEDLINE
| ID: mdl-29713858
ABSTRACT
The aim of this work was to characterize the coproduct obtained from chia oil production (cold-pressing) with a view to its possible application in new food product development. For this characterization, the following determinations were made proximate composition, physicochemical analysis, techno-functional properties, total phenolic and flavonoid content, polyphenolic profile and antioxidant capacity (using four different methods). Chia coproduct showed significantly higher levels of proteins and total dietary fiber and lower levels of fats than chia seeds, pointing to the promising nature of this coproduct as an ingredient of food formulations since it remains a source of high biological value proteins and total dietary fiber (as chia seeds themselves) but with a lower energy value. This chia coproduct presents similar techno-functional properties to the original chia seeds and significantly higher levels of polyphenolic compounds and, consequently, higher antioxidant activity.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Flavonoides
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Fibras na Dieta
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Salvia
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Polifenóis
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Antioxidantes
Idioma:
En
Ano de publicação:
2018
Tipo de documento:
Article