Antioxidants, protein, oil content and fatty acids profiles of chia seeds (Salvia hispanica L.) genotype Tzotzol growing in three tropical ecosystems of Bolivia, Ecuador and Paraguay

Authors : Ricardo AYERZA

Pages : 191-196

Doi:10.31015/jaefs.2019.3.11

View : 15 | Download : 12

Publication Date : 2019-09-27

Article Type : Research Paper

Abstract :Chia is a summer annual of the Lamiaceae.  The objective of this study was to investigate the effect of growing location on the antioxidants content and composition in one genotype of chia, and the potential relationship with its major nutritional compounds, as protein, oil, and fatty acids.   This study was carried out with black‑spotted chia seeds commercially grown in three different ecosystems, Tropical Rain Forest, Sub Humid Chaco, and Campo Cerrado, located in Ecuador, Bolivia and Paraguay, respectively. Flavonols quercetin, myrcetin, kaempherol, caffeic acid, chlorogenic acid, and SDG lignan compound presence was detected by chromatographic analysis.   No significant insert ignore into journalissuearticles values(P<0.05); differences between seed origins = were found.   Total oil content was significantly insert ignore into journalissuearticles values(P<0.05); higher in the seeds from Ecuador insert ignore into journalissuearticles values(34.2%); than all other locations, followed by the seeds from Bolivia insert ignore into journalissuearticles values(32.5%); which was significantly insert ignore into journalissuearticles values(P<0.05); higher compared to Paraguay insert ignore into journalissuearticles values(31.6%);.   The content of α‑linolenic fatty acid in seeds from Ecuador was significantly insert ignore into journalissuearticles values(P<0.05); higher compared to the seeds from all three locations. No significant correlation insert ignore into journalissuearticles values(P<0.05); between α -linolenic fatty acid and polyphenols content was detected. The results indicate that protein content, oil content and fatty acid profile characteristics of the chia are affected by the different ecological conditions of the tested ecosystems, which not affect the polyphenols content, and composition. 
Keywords : Salvia hispanica L, Chia, Antioxidants, Fatty acids, Protein