TITLE:
Characterization and Bioaccessibility of Minerals in Seeds of Salvia hispanica L.
AUTHORS:
Aline D. Barreto, Érika M. R. Gutierrez, Mauro R. Silva, Fabiano O. Silva, Nilton O. C. Silva, Inayara C. A. Lacerda, Renata A. Labanca, Raquel L. B. Araújo
KEYWORDS:
Salvia hispanica L., Chemical Composition, Lipid Profile, Bioaccessibility
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.7 No.15,
November
24,
2016
ABSTRACT: Salvia hispanica L. is a herbacia plant that originates from Mexico and Guatemala,
and it is currently known by the popular name of chia. Currently, chia seeds have
been considered to be of great importance for human health and nutrition because
they have a high concentration of polyunsaturated fatty acids. They contain the largest
known percentage of fatty α-linolenic acid (ALA) in plants—approximately 68%.
Furthermore, they are an excellent source of protein, dietary fiber, calcium, magnesium,
iron, vitamin B and phenolic compounds that have antioxidant properties.
However, despite the high nutritional value present in the food and the possible
health benefits of its nutrients, there is a need to evaluate the bioaccessibility of its
micronutrients to measure their effectiveness. Thus, we evaluated the chemical
composition of chia seeds from different producers, their lipid profiles and the bioaccessibility
of some of their minerals.