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Farag MA, Khattab AR, Farghal HH, Ismail WM, Fahmy HA. Gas chromatography/mass spectrometry-based metabolite profiling of chia and quinoa seeds in comparison with wheat and oat. PHYTOCHEMICAL ANALYSIS : PCA 2024. [PMID: 38802070 DOI: 10.1002/pca.3398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 05/11/2024] [Accepted: 05/13/2024] [Indexed: 05/29/2024]
Abstract
INTRODUCTION With an increasing interest in healthy and affordable cereal intake, efforts are made toward exploiting underutilized cereals with high nutritional values. OBJECTIVES The current study aims to explore the metabolome diversity in 14 cultivars of chia and quinoa collected from Germany, Austria, and Egypt, compared with wheat and oat as major cereals. MATERIAL AND METHODS The samples were analyzed using gas chromatography-mass spectrometry (GC-MS). Multivariate data analysis (MVA) was employed for sample classification and markers characterization. RESULTS A total of 114 metabolites were quantified (sugars, alcohols, organic and amino acids/nitrogenous compounds, fatty acids/esters), but the inorganic and phenolic acids were only identified. Fatty acids were the major class followed by amino acids in quinoa and chia. Chia and oats were richer in sucrose. Quinoa encompassed higher amino acids. Quinoa and chia were rich in essential amino acids. Higher levels of unsaturated fatty acids especially omega 6 and omega 9 were detected in quinoa versus omega 3 in chia compared with oat and wheat, whereas ω6/ω3 fatty acid ratio of chia was the lowest. To the best of our knowledge, this is the first comprehensive metabolite profiling of these pseudo cereals. CONCLUSION Quinoa and chia, especially red chia, are more nutritionally valuable compared with oat and wheat because of their compositional profile of free amino acids, organic acids, and essential fatty acids, besides their low ω6/ω3 fatty acid ratio. Such results pose them as inexpensive alternative to animal proteins and encourage their inclusion in infant formulas.
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Affiliation(s)
- Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
| | - Amira R Khattab
- Pharmacognosy Department, College of Pharmacy, Arab Academy for Science, Technology and Maritime Transport, Alexandria, Egypt
| | - Hebatullah H Farghal
- Chemistry Department, School of Sciences and Engineering, The American University in Cairo, New Cairo, Egypt
| | - Walaa M Ismail
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
| | - Heba A Fahmy
- Pharmacognosy Department, Faculty of Pharmacy, Modern University for Technology & Information, Cairo, Egypt
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2
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Huang M, Xu H, Zhou Q, Xiao J, Su Y, Wang M. The nutritional profile of chia seeds and sprouts: tailoring germination practices for enhancing health benefits-a comprehensive review. Crit Rev Food Sci Nutr 2024:1-23. [PMID: 38622873 DOI: 10.1080/10408398.2024.2337220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/17/2024]
Abstract
Chia seeds have gained significant attention due to their unique composition and potential health benefits, including high dietary fibers, omega-3 fatty acids, proteins, and phenolic compounds. These components contribute to their antioxidant, anti-inflammatory effects, as well as their ability to improve glucose metabolism and dyslipidemia. Germination is recognized as a promising strategy to enhance the nutritional value and bioavailability of chia seeds. Chia seed sprouts have been found to exhibit increased essential amino acid content, elevated levels of dietary fiber and total phenols, and enhanced antioxidant capability. However, there is limited information available concerning the dynamic changes of bioactive compounds during the germination process and the key factors influencing these alterations in biosynthetic pathways. Additionally, the influence of various processing conditions, such as temperature, light exposure, and duration, on the nutritional value of chia seed sprouts requires further investigation. This review aims to provide a comprehensive analysis of the nutritional profile of chia seeds and the dynamic changes that occur during germination. Furthermore, the potential for tailored germination practices to produce chia sprouts with personalized nutrition, targeting specific health needs, is also discussed.
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Affiliation(s)
- Manting Huang
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Hui Xu
- Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen University, Shenzhen, China
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
| | - Qian Zhou
- Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen University, Shenzhen, China
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain
| | - Yuting Su
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen University, Shenzhen, China
| | - Mingfu Wang
- Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen University, Shenzhen, China
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
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3
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Deng R, Ren X, Liu D, Lu Z, Liu P. An Evaluation of the Edible Value of Salvia miltiorrhiza Seeds: Proximate Composition, Phytochemical Components and Antioxidant Activity. Molecules 2024; 29:1483. [PMID: 38611763 PMCID: PMC11012964 DOI: 10.3390/molecules29071483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
Salvia miltiorrhiza seeds (SMS) are the main by-product of the production processing of Radix Salviae Miltiorrhizae. The main purposes of this work are to analyse the nutritional components in SMS, to explore the antioxidant activity of the chemical components in SMS and to evaluate the possibility of SMS as a raw material for functional foods. The contents of crude fibre, total protein, carbohydrates, total phenolics and flavonoids in SMS and the composition and relative content of fatty acids in SMS oil were determined. The results suggested that SMS has high contents of crude fibre (28.68 ± 4.66 g/100 g), total protein (26.65 ± 2.51 g/100 g), total phenolics (6.45 ± 0.55 mg of gallic acid equivalent/g) and total flavonoids (3.28 ± 0.34 mg of rutin equivalent/g), as well as a high level of α-linolenic acid (33.774 ± 4.68%) in their oil. Twenty-two secondary metabolites were identified in SMS residue, and nine compounds were isolated. The IC50 values of the total phenolic content in SMS on an ABTS radical, DPPH radical, superoxide radical and hydroxyl radical were 30.94 ± 3.68 μg/mL, 34.93 ± 4.12 μg/mL, 150.87 ± 17.64 μg/mL and 230.19 ± 24.47 μg/mL, respectively. The results indicate that SMS contain many nutrients and have high utilization value as a promising functional food.
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Affiliation(s)
| | | | | | | | - Pu Liu
- School of Chemistry and Chemical Engineering, Henan University of Science and Technology, Kaiyuan Avenue No. 263, Luoyang 471000, China; (R.D.); (X.R.); (D.L.); (Z.L.)
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4
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Wang Y, Hernández-Alvarez AJ, Goycoolea FM, Martínez-Villaluenga C. A comparative study of the digestion behavior and functionality of protein from chia ( Salvia hispanica L.) ingredients and protein fractions. Curr Res Food Sci 2024; 8:100684. [PMID: 38323027 PMCID: PMC10845256 DOI: 10.1016/j.crfs.2024.100684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 01/16/2024] [Accepted: 01/18/2024] [Indexed: 02/08/2024] Open
Abstract
Protein derived from chia (Salvia hispanica L.), characterized by a balanced amino acid composition, represents a potentially healthier and environmentally friendly alternative poised for innovation within the plant-based food sector. It was hypothesized that the growing location of chia seeds and processing techniques used might influence protein digestion patterns, which in turn could affect the biological functions of the digestion products. To examine this hypothesis, we assessed the gastrointestinal fate of degummed-defatted flour (DDF), protein concentrate (PC), and isolated albumin (Alb) and globulin (Glo) fractions. Furthermore, we compared the antioxidant and anti-inflammatory activities of the resulting digesta by means of in vitro and cellular assays. Post-gastrointestinal digestion, the PC exhibited elevated levels of soluble protein (7.6 and 6.3 % for Mexican and British PC, respectively) and peptides (24.8 and 27.9 %, respectively) of larger molecular sizes compared to DDF, Alb, and Glo. This can be attributed to differences in the extraction/fractionation processes. Leucine was found to be the most prevalent amino acids in all chia digesta. Such variations in the digestive outcomes of chia protein components significantly influenced the bioactivity of the intestinal digestates. During gastrointestinal transit, British Glo exhibited the best reactive oxygen species (ROS) inhibition activity in oxidative-stressed RAW264.7 macrophages, while Mexican digesta outperformed British samples in terms of ROS inhibition within the oxidative-stressed Caco-2 cells. Additionally, both Mexican and British Alb showed effectively anti-inflammatory potential, with keratinocyte chemoattractant (KC) inhibition rate of 82 and 91 %, respectively. Additionally, Mexican PC and Alb generally demonstrated an enhanced capacity to mitigate oxidative stress and inflammatory conditions in vitro. These findings highlight the substantial potential of chia seeds as functional food ingredients, resonating with the shifting preferences of health-conscious consumers.
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Affiliation(s)
- Yan Wang
- School of Food Science & Nutrition, University of Leeds, LS2 9JT, Leeds, UK
| | | | | | - Cristina Martínez-Villaluenga
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 6, 28040, Madrid, Spain
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5
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Terevinto A, del Puerto M, da Silva A, Cabrera MC, Saadoun A. Effect of chia seeds ( Salvia hispanica l.) inclusion in poultry diet on n-3 enrichment and oxidative status of meat during retail display. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2022.2162975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Alejandra Terevinto
- Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay
| | - Marta del Puerto
- Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay
| | - Ayrton da Silva
- Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay
| | - María Cristina Cabrera
- Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay
- Sección Fisiología & Nutrición, Facultad de Ciencias, Universidad de la República, Montevideo, Uruguay
| | - Ali Saadoun
- Departamento de Producción Animal & Pasturas, Laboratorio Calidad de Alimentos, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay
- Sección Fisiología & Nutrición, Facultad de Ciencias, Universidad de la República, Montevideo, Uruguay
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6
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Khalifa NE, Noreldin AE, Khafaga AF, El-Beskawy M, Khalifa E, El-Far AH, Fayed AHA, Zakaria A. Chia seeds oil ameliorate chronic immobilization stress-induced neurodisturbance in rat brains via activation of the antioxidant/anti-inflammatory/antiapoptotic signaling pathways. Sci Rep 2023; 13:22409. [PMID: 38104182 PMCID: PMC10725506 DOI: 10.1038/s41598-023-49061-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Accepted: 12/04/2023] [Indexed: 12/19/2023] Open
Abstract
Chronic immobilization stress plays a key role in several neuropsychiatric disorders. This investigation assessed the possible ameliorative effect of chia seed oil (CSO) against the neurodisturbance-induced in rats by chronic immobilization. Rats were randomly allocated into control, CSO (1 ml/kg b.wt./orally), restrained (6 h/day), CSO pre-restraint, and CSO post-restraint for 60 days. Results revealed a significant reduction in serum corticosterone level, gene expression of corticotrophin-releasing factor, pro-inflammatory cytokines, and oxidative biomarkers in restrained rats treated with CSO. The histopathological findings revealed restoring necrosis and neuronal loss in CSO-treated-restraint rats. The immunohistochemical evaluation revealed a significant reduction in the immuno-expression of caspase-3, nuclear factor kappa B, interleukin-6, and cyclooxygenase-2 (COX-2), and an elevation of calbindin-28k and synaptophysin expression compared to non-treated restraint rats. The molecular docking showed the CSO high affinity for several target proteins, including caspase-3, COX-2, corticotropin-releasing hormone binding protein, corticotropin-releasing factor receptors 1 and 2, interleukin-1 receptor types 1 and 2, interleukin-6 receptor subunits alpha and beta. In conclusion, CSO emerges as a promising candidate against stress-induced brain disruptions by suppressing inflammatory/oxidative/apoptotic signaling pathways due to its numerous antioxidant and anti-inflammatory components, mainly α-linolenic acid. Future studies are necessary to evaluate the CSO therapeutic impacts in human neurodisturbances.
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Affiliation(s)
- Norhan E Khalifa
- Department of Physiology, Faculty of Veterinary Medicine, Matrouh University, Matrouh, 51511, Egypt.
| | - Ahmed E Noreldin
- Department of Histology and Cytology, Faculty of Veterinary Medicine, Damanhour University, Damanhour, 22511, Egypt.
| | - Asmaa F Khafaga
- Department of Pathology, Faculty of Veterinary Medicine, Alexandria University, Edfina, 22758, Egypt
| | - Mohamed El-Beskawy
- Department of Animal Medicine, Faculty of Veterinary Medicine, Matrouh University, Matrouh, 51511, Egypt
| | - Eman Khalifa
- Department of Microbiology, Faculty of Veterinary Medicine, Matrouh University, Matrouh, 51511, Egypt
| | - Ali H El-Far
- Department of Biochemistry, Faculty of Veterinary Medicine, Damanhour University, Damanhour, 22511, Egypt
| | - Abdel-Hasseb A Fayed
- Department of Physiology, Faculty of Veterinary Medicine, Alexandria University, Edfina, 22758, Egypt
| | - Abdeldayem Zakaria
- Department of Physiology, Faculty of Veterinary Medicine, Alexandria University, Edfina, 22758, Egypt
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7
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Tavera-Hernández R, Jiménez-Estrada M, Alvarado-Sansininea JJ, Huerta-Reyes M. Chia ( Salvia hispanica L.), a Pre-Hispanic Food in the Treatment of Diabetes Mellitus: Hypoglycemic, Antioxidant, Anti-Inflammatory, and Inhibitory Properties of α-Glucosidase and α-Amylase, and in the Prevention of Cardiovascular Disease. Molecules 2023; 28:8069. [PMID: 38138560 PMCID: PMC10745661 DOI: 10.3390/molecules28248069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 12/01/2023] [Accepted: 12/03/2023] [Indexed: 12/24/2023] Open
Abstract
Diabetes mellitus (DM) is considered one of the major health diseases worldwide, one that requires immediate alternatives to allow treatments for DM to be more effective and less costly for patients and also for health-care systems. Recent approaches propose treatments for DM based on that; in addition to focusing on reducing hyperglycemia, they also consider multitargets, as in the case of plants. Among these, we find the plant known as chia to be highlighted, a crop native to Mexico and one cultivated in Mesoamerica from pre-Hispanic times. The present work contributes to the review of the antidiabetic effects of chia for the treatment of DM. The antidiabetic effects of chia are effective in different mechanisms involved in the complex pathogenesis of DM, including hypoglycemic, antioxidant, and anti-inflammatory mechanisms, and the inhibition of the enzymes α-glucosidase and α-amylase, as well as in the prevention of the risk of cardiovascular disease. The tests reviewed included 16 in vivo assays on rodent models, 13 clinical trials, and 4 in vitro tests. Furthermore, chia represents advantages over other natural products due to its availability and its acceptance and, in addition, as a component of the daily diet worldwide, especially due to its omega-3 fatty acids and its high concentration of dietary fiber. Thus, chia in the present work represents a source of antidiabetic agents that would perhaps be useful in novel clinical treatments.
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Affiliation(s)
- Rosario Tavera-Hernández
- Instituto de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, Ciudad de México 04510, Mexico; (R.T.-H.); (M.J.-E.)
| | - Manuel Jiménez-Estrada
- Instituto de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Coyoacán, Ciudad de México 04510, Mexico; (R.T.-H.); (M.J.-E.)
| | - J. Javier Alvarado-Sansininea
- Herbario FEZA, Facultad de Estudios Superiores Zaragoza, Universidad Nacional Autónoma de México, Batalla de 5 de mayo S/N, Col. Ejército de Oriente, Ciudad de México 09230, Mexico;
| | - Maira Huerta-Reyes
- Unidad de Investigación Médica en Enfermedades Nefrológicas, Hospital de Especialidades “Dr. Bernardo Sepúlveda Gutiérrez”, Centro Médico Nacional Siglo XXI, Instituto Mexicano del Seguro Social, Cuauhtémoc, Ciudad de México 06720, Mexico
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8
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Rahim MA, Ayub H, Sehrish A, Ambreen S, Khan FA, Itrat N, Nazir A, Shoukat A, Shoukat A, Ejaz A, Özogul F, Bartkiene E, Rocha JM. Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification. Molecules 2023; 28:6881. [PMID: 37836725 PMCID: PMC10574037 DOI: 10.3390/molecules28196881] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/24/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Oils derived from plant sources, mainly fixed oils from seeds and essential oil from other parts of the plant, are gaining interest as they are the rich source of beneficial compounds that possess potential applications in different industries due to their preventive and therapeutic actions. The essential oils are used in food, medicine, cosmetics, and agriculture industries as they possess antimicrobial, anticarcinogenic, anti-inflammatory and immunomodulatory properties. Plant based oils contain polyphenols, phytochemicals, and bioactive compounds which show high antioxidant activity. The extractions of these oils are a crucial step in terms of the yield and quality attributes of plant oils. This review paper outlines the different modern extraction techniques used for the extraction of different seed oils, including microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), cold-pressed extraction (CPE), ultrasound-assisted extraction (UAE), supercritical-fluid extraction (SFE), enzyme-assisted extraction (EAE), and pulsed electric field-assisted extraction (PEF). For the identification and quantification of essential and bioactive compounds present in seed oils, different modern techniques-such as high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR), gas chromatography-infrared spectroscopy (GC-IR), atomic fluorescence spectroscopy (AFS), and electron microscopy (EM)-are highlighted in this review along with the beneficial effects of these essential components in different in vivo and in vitro studies and in different applications. The primary goal of this research article is to pique the attention of researchers towards the different sources, potential uses and applications of oils in different industries.
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Affiliation(s)
- Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Hudda Ayub
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Aqeela Sehrish
- Department of Plant and Soil Science, Texas Tech University, Lubbock, TX 79409, USA;
| | - Saadia Ambreen
- University Institute of Food Science and Technology, The University of Lahore, Lahore 54590, Pakistan;
| | - Faima Atta Khan
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Nizwa Itrat
- Department of Nutrition and Dietetics, The University of Faisalabad, Faisalabad 38000, Pakistan; (N.I.); (A.N.)
| | - Anum Nazir
- Department of Nutrition and Dietetics, The University of Faisalabad, Faisalabad 38000, Pakistan; (N.I.); (A.N.)
| | - Aurbab Shoukat
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Amna Shoukat
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Afaf Ejaz
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Türkiye;
- Biotechnology Research and Application Center, Cukurova University, Balcali, Adana 01330, Türkiye
| | - Elena Bartkiene
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania;
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
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Rahim M, Imran M, Ambreen S, Khan FA, Regenstein JM, Al-Asmari F, Oranab S, Nadeem M, Hussain I, Khalid MZ, Khalid W, Aljobair MO, Mohamed Ahmed IA. Stabilization of the Antioxidant Properties in Spray-Dried Microcapsules of Fish and Chia Oil Blends. ACS OMEGA 2023; 8:35183-35192. [PMID: 37780009 PMCID: PMC10536043 DOI: 10.1021/acsomega.3c04634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Accepted: 09/05/2023] [Indexed: 10/03/2023]
Abstract
Even with healthy foods, there is still a need to protect the functionality during processing. The stabilization and enrichment of fish oil (FO) extracted from fish fillets using solvent extraction might make this healthy oil more available. FO was stabilized by mixing it with chia seed oil (CSO) at 50:50 at room temperature. The antioxidant properties of the blends were evaluated using the total phenolic content (TPC), free radical scavenging activity (DPPH), ferric reducing antioxidant potential (FRAP), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) activities with FO and CSO as controls. The blends of FO and CSO increased the oxidative stability, while FO was the most susceptible to degradation. The stability and bioactivity of antioxidants against environmental factors were improved by using encapsulation. Response surface methodology (RSM) was used to optimize spray-drying operating conditions for spray-dried microcapsules (SDMs). The independent variables were the inlet air temperature (IAT), which varied from 125 to 185 °C; wall material (WM) concentration, which varied from 5 to 25%; pump speed (PS), which varied from 3 to 7 mL/min; and needle speed (NS), which varied from 3 to 11 s. The results indicated that the maximum antioxidant activity of SDM was obtained at 140 °C IAT, 10% WM, 4 mL/min PS, and 5 s NS, while the minimum value was obtained at 170 °C IAT, 20% WM, 6 mL/min PS, and 9 s NS. The IAT had a significant effect on the antioxidant activities, and the stability of SDMs was increased. These SDMs can be used in the formulation of food matrices due to their therapeutic and nutritional properties.
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Affiliation(s)
- Muhammad
Abdul Rahim
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Muhammad Imran
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Saadia Ambreen
- University
Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan
| | - Faima Atta Khan
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Joe M. Regenstein
- Department
of Food Science, Cornell University, Ithaca, New York 14853, United States
| | - Fahad Al-Asmari
- Department
of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
| | - Sadaf Oranab
- Department
of Biochemistry, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Muhammad Nadeem
- Department
of Dairy Technology, University of Veterinary
and Animal Sciences Lahore 54000, Pakistan
| | - Imtiaz Hussain
- Department
of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot, Rawalakot 10250, Azad Kashmir, Pakistan
| | - Muhammad Zubair Khalid
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Waseem Khalid
- University
Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan
| | - Moneera O. Aljobair
- Department
of Physical Sport Science, College of Education, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department
of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
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10
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Herbert-Doctor LA, Sánchez-Recillas A, Ortiz-Andrade R, Hernández-Núñez E, Araujo-León JA, Coral-Martínez TI, Cob-Calan NN, Segura Campos MR, Estrada-Soto S. Vasorelaxant Activity of Salvia hispanica L.: Involvement of the Nitric Oxide Pathway in Its Pharmacological Mechanism. Molecules 2023; 28:6225. [PMID: 37687053 PMCID: PMC10488739 DOI: 10.3390/molecules28176225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/07/2023] [Accepted: 08/19/2023] [Indexed: 09/10/2023] Open
Abstract
Salvia hispanica L., commonly known as chía, and its seeds have been used since ancient times to prepare different beverages. Due to its nutritional content, it is considered a dietary ingredient and has been reported with many health benefits. Chia seed components are helpful in cardiovascular disease (CVD) by reducing blood pressure, platelet aggregation, cholesterol, and oxidation. Still, its vasodilator effects on the vascular system were not reported yet. The hexanic (HESh), dichloromethanic (DESh), and methanolic (MESh) extracts obtained from chía seeds were evaluated on an aortic ring ex-vivo experimental model. The vasorelaxant efficacy and mechanism of action were determined. Also, phytochemical data was obtained through 13C NMR-based dereplication. The MESh extract showed the highest efficacy (Emax = 87%), and its effect was partially endothelium-dependent. The mechanism of action was determined experimentally, and the vasorelaxant curves were modified in the presence of L-NAME, ODQ, and potassium channel blockers. MESh caused a relaxing effect on KCl 80 mM-induced contraction and was less potent than nifedipine. The CaCl2-induced contraction was significantly decreased compared with the control curve. Phytochemical analysis of MESh suggests the presence of mannitol, previously reported as a vasodilator on aortic rings. Our findings suggest NO-cGMP pathway participation as a vasodilator mechanism of action of S. hispanica seeds; this effect can be attributed, in part, to the mannitol presence. S. hispanica could be used in future research focused on antihypertensive therapies.
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Affiliation(s)
- Luis A. Herbert-Doctor
- Laboratorio de Farmacología, Facultad de Química, Universidad Autónoma de Yucatán, Mérida 97069, Yucatan, Mexico; (L.A.H.-D.); (A.S.-R.)
| | - Amanda Sánchez-Recillas
- Laboratorio de Farmacología, Facultad de Química, Universidad Autónoma de Yucatán, Mérida 97069, Yucatan, Mexico; (L.A.H.-D.); (A.S.-R.)
| | - Rolffy Ortiz-Andrade
- Laboratorio de Farmacología, Facultad de Química, Universidad Autónoma de Yucatán, Mérida 97069, Yucatan, Mexico; (L.A.H.-D.); (A.S.-R.)
| | - Emanuel Hernández-Núñez
- Departamento de Recursos del Mar, Centro de Investigación y de Estudios Avanzados del IPN, Mérida 97310, Yucatán, Mexico;
| | - Jesús Alfredo Araujo-León
- Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Cinetífica de Yucatán, A.C., Mérida 97205, Yucatan, Mexico;
| | - Tania Isolina Coral-Martínez
- Laboratorio de Cromatografía, Facultad de Química, Universidad Autónoma de Yucatán, Mérida 97069, Yucatan, Mexico;
| | - Nubia Noemi Cob-Calan
- Instituto Tecnológico Superior de Calkiní en el Estado de Campeche, Calkiní 24900, Campeche, Mexico;
| | | | - Samuel Estrada-Soto
- Facultad de Farmacia, Universidad Autónoma del Estado de Morelos, Cuernavaca 62209, Morelos, Mexico;
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11
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Bao T, Karim N, Ke H, Tangpong J, Chen W. Polysaccharide isolated from wax apple suppresses ethyl carbamate-induced oxidative damage in human hepatocytes. J Zhejiang Univ Sci B 2023; 24:574-586. [PMID: 37455135 PMCID: PMC10350369 DOI: 10.1631/jzus.b2200629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 02/27/2023] [Indexed: 06/27/2023]
Abstract
Wax apple (Syzygium samarangense) has received growing research interest for its high nutritional and medicinal value due to its constituents such as polysaccharide, organic acids, flavonoids, minerals, and other substances. In this study, wax apple polysaccharide (WAP) was isolated from this plant and its protective effect against ethyl carbamate (EC)-induced oxidative damage was evaluated in human hepatocytes (L02 cells). Firstly, a series of analyses such as high-performance liquid chromatography (HPLC), high-performance gel permeation chromatography (HPGPC), Fourier transform infrared spectroscopy (FT-IR), gas chromatography/mass spectrometry (GC/MS), and 1H and 13C nuclear magnetic resonance (NMR) were conducted to identify the structure of WAP. Thereafter, in vitro cell experiments were performed to verify the protective effects of WAP against EC-induced cytotoxicity, genotoxicity, and oxidative damage in L02 cells. Our results revealed that WAP is composed of mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, arabinose, and fucose in a molar ratio of 2.20:3.94:4.45:8.56:8.86:30.82:39.78:1.48. Using a combination of methylation and NMR spectroscopic analysis, the primary structure of WAP was identified as Araf-(1→, Glcp-(1→, →2)-Araf-(1→, →3)-Galp-(1→, →3)-Araf-(1→, and →6)-Galp-(1→. Cell experiments indicated that WAP exhibited significant protective effects on EC-treated L02 cells via suppressing cytotoxicity and genotoxicity, reducing reactive oxygen species (ROS) and O2•- formation, as well as improving mitochondrial membrane potential (MMP) and glutathione (GSH). In a nutshell, WAP has the potential as an important therapeutic agent or supplement for hepatic oxidative damage. Meanwhile, further studies are needed to prove the above effects in vivo at the biological and clinical levels.
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Affiliation(s)
- Tao Bao
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou 310016, China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Naymul Karim
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou 310016, China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Huihui Ke
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Jitbanjong Tangpong
- Biomedical Sciences, School of Allied Health Sciences, Walailak University, Nakhon Si Thammarat 80161, Thailand
| | - Wei Chen
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou 310016, China.
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China.
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12
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Lira MM, Oliveira Filho JGD, Sousa TLD, Costa NMD, Lemes AC, Fernandes SS, Egea MB. Selected plants producing mucilage: Overview, composition, and their potential as functional ingredients in the development of plant-based foods. Food Res Int 2023; 169:112822. [PMID: 37254398 DOI: 10.1016/j.foodres.2023.112822] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 03/31/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
The increase in the preference for vegan and vegetarian diets is directly related to changing eating habits and the need for plant-based alternatives to animal-based products, which are better for health, due to the high content of essential amino acids and lipid profile rich in polyunsaturated fatty acids, and have lower environmental impacts. In this scenario, there is a growing demand for plant-based foods, making it necessary to find new plant-based ingredients for application in foods and beverages. Flaxseed, chia seed, and Barbados gooseberry contain mucilage, a component with potential application in plant-based products. These hydrocolloids can be used as gelling agents, texture modifiers, stabilizers, and emulsifiers in solid and semi-solid foods. This review presents the extraction, characterization, and application of flaxseed, chia seed, and Barbados gooseberry mucilage for use in plant-based foods. It was found that mucilage composition varies due to the extraction method used, extraction conditions, and geographic location of the seed or leaf. However, applications in plant-based foods are currently limited, mainly focused on applying chia mucilage in bakery products and packaging. Research on applying flaxseed and Barbados gooseberry mucilage to plant-based products is limited, though it has been shown to have potential applications in packaging. Mucilage may also increase the nutritional profile of the product and provide better technological, functional, and sensory characteristics. Therefore, because of mucilage's excellent functional and technological properties, it is a promising candidate to act as an ingredient in plant-based food products.
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Affiliation(s)
- Michelle Monteiro Lira
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rodovia Sul Goiana, 75901-970, Rio Verde, Goiás, Brazil
| | - Josemar Gonçalves de Oliveira Filho
- São Paulo State University (UNESP), School of Pharmaceutical Sciences, Rodovia Araraquara - Jaú Km 1, 14800-903 Araraquara, São Paulo, Brazil
| | - Tainara Leal de Sousa
- Federal University of Goiás (UFG), Agronomy Department, Agronomy School, Street 235, s/n - East University Sector, CEP 74605-450 Goiânia/GO, Brazil
| | - Nair Mota da Costa
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rodovia Sul Goiana, 75901-970, Rio Verde, Goiás, Brazil
| | - Ailton Cesar Lemes
- Federal University of Rio de Janeiro (UFRJ), School of Chemistry, Department of Biochemical Engineering, Av. Athos da Silveira Ramos, 149, 21941-909 Rio de Janeiro, Rio de Janeiro, Brazil
| | - Sibele Santos Fernandes
- Federal University of Rio Grande, School of Chemistry and Food, Av Italy km 8, Carreiros 96203-900, Rio Grande, Brazil
| | - Mariana Buranelo Egea
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Rodovia Sul Goiana, 75901-970, Rio Verde, Goiás, Brazil.
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13
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Fernandes SS, Egea MB, Salas-Mellado MDLM, Segura-Campos MR. Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient. Int J Mol Sci 2023; 24:ijms24087384. [PMID: 37108546 PMCID: PMC10139160 DOI: 10.3390/ijms24087384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 03/29/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
Abstract
Nanoencapsulation can increase the stability of bioactive compounds, ensuring protection against physical, chemical, or biological degradations, and allows to control of the release of these biocompounds. Chia oil is rich in polyunsaturated fatty acids-8% corresponds to omega 3 and 19% to omega 6-resulting in high susceptibility to oxidation. Encapsulation techniques allow the addition of chia oil to food to maintain its functionality. In this sense, one strategy is to use the nanoemulsion technique to protect chia oil from degradation. Therefore, this review aims to present the state-of-the-art use of nanoemulsion as a new encapsulation approach to chia oil. Furthermore, the chia mucilage-another chia seed product-is an excellent material for encapsulation due to its good emulsification properties (capacity and stability), solubility, and water and oil retention capacities. Currently, most studies of chia oil focus on microencapsulation, with few studies involving nanoencapsulation. Chia oil nanoemulsion using chia mucilage presents itself as a strategy for adding chia oil to foods, guaranteeing the functionality and oxidative stability of this oil.
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Affiliation(s)
- Sibele Santos Fernandes
- School of Chemistry and Food, Federal University of Rio Grande, Av Italy km 8, Carreiros 96203-900, Brazil
| | - Mariana Buranelo Egea
- Goiano Federal Institute of Education, Science and Technology, Campus Rio Verde, Sul Goiana, Km 01, Rio Verde 75901-970, Brazil
| | | | - Maira Rubi Segura-Campos
- Faculty of Chemical Engineering, Autonomous University of Yucatán, Periférico Norte km 33.5, Tablaje Catastral 13615, Mexico
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Kiani Aliabadi F, Ahmadi Dastgerdi A, Tabatabaeian Nimavard J. The Oxidative Stability of Chia Seed Oil Enriched with Oregano (Origanum vulgare L.) and Yarrow (Achillea millefolium) Extracts. J FOOD QUALITY 2023. [DOI: 10.1155/2023/6263692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023] Open
Abstract
Oxidative stability of chia seed oil enriched with oregano (Origanum vulgare L.) and yarrow (Achillea millefolium) extracts at different concentrations (600, 1200, and 1800 ppm) was evaluated under accelerated oxidation conditions for 5 days. The total phenolic compounds and antioxidant activity of oregano extract were higher than the yarrow extract. With decreasing concentrations of extracts and increasing time, the oxidative stability of chia seed oil decreased significantly (
). At the first day, the acid value of chia seed oil did not show a significant difference, and the highest acid value was related to the control sample at the end of the storage period. The oil containing 1200 and 1800 ppm of oregano extract had the lowest acid, peroxide, anisidine, and Totox values. In the rancimat, the highest oxidative stability index (OSI) was shown in the sample containing 1800 ppm oregano extract, followed by yarrow extract. Our findings showed the potential of oregano and yarrow extracts by improving the oxidative stability of chia seed oil, especially at 1200 and 1800 ppm. At similar concentrations, oregano extract was more successful than yarrow extract in reducing the oxidation rate.
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15
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Rizzo G, Baroni L, Lombardo M. Promising Sources of Plant-Derived Polyunsaturated Fatty Acids: A Narrative Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:ijerph20031683. [PMID: 36767052 PMCID: PMC9914036 DOI: 10.3390/ijerph20031683] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 01/11/2023] [Accepted: 01/15/2023] [Indexed: 06/01/2023]
Abstract
(1) Background: Polyunsaturated fatty acids (PUFAs) are known for their ability to protect against numerous metabolic disorders. The consumption of oily fish is the main source of PUFAs in human nutrition and is commonly used for supplement production. However, seafood is an overexploited source that cannot be guaranteed to cover the global demands. Furthermore, it is not consumed by everyone for ecological, economic, ethical, geographical and taste reasons. The growing demand for natural dietary sources of PUFAs suggests that current nutritional sources are insufficient to meet global needs, and less and less will be. Therefore, it is crucial to find sustainable sources that are acceptable to all, meeting the world population's needs. (2) Scope: This review aims to evaluate the recent evidence about alternative plant sources of essential fatty acids, focusing on long-chain omega-3 (n-3) PUFAs. (3) Method: A structured search was performed on the PubMed search engine to select available human data from interventional studies using omega-3 fatty acids of non-animal origin. (4) Results: Several promising sources have emerged from the literature, such as algae, microorganisms, plants rich in stearidonic acid and GM plants. However, the costs, acceptance and adequate formulation deserve further investigation.
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Affiliation(s)
- Gianluca Rizzo
- Independent Researcher, Via Venezuela 66, 98121 Messina, Italy
| | - Luciana Baroni
- Scientific Society for Vegetarian Nutrition, 30171 Venice, Italy
| | - Mauro Lombardo
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, 00166 Rome, Italy
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16
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Ferreira DM, Nunes MA, Santo LE, Machado S, Costa ASG, Álvarez-Ortí M, Pardo JE, Oliveira MBPP, Alves RC. Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020723. [PMID: 36677786 PMCID: PMC9863732 DOI: 10.3390/molecules28020723] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/05/2023] [Accepted: 01/07/2023] [Indexed: 01/13/2023]
Abstract
The increasing demand for superfoods has resulted in an increase in chia seeds consumption. The reintroduction of this ancient crop in agriculture is useful to ensure food security since it can grow in high-stress conditions. The current study aimed to characterize chia seeds, cold-pressed oil, and defatted cake (the oil extraction by-product) to improve their value and to meet consumer's expectations (low-fat products). Chia seeds presented a significantly higher energy value than cake (444 vs. 284 kcal/100 g, respectively) due to fat removal (33 vs. 7%). The cake showed higher contents of total minerals (6 vs. 5%), protein (27 vs. 18%), and fiber (48 vs. 38%) in comparison to the seeds, and was hence considered a promising food ingredient. The major fatty acid in oil, seeds, and cake was α-linolenic acid (62-66%), and the vitamin E content was 409, 200, and 44 mg/kg, respectively. The major amino acid in the seeds and cake was glutamic acid (49 vs. 36 mg/g). The oil had a low oxidative stability (1 h), and the total phenolics content was 1.3 mg gallic acid equivalents/100 g. Chia cake incorporation in food formulations will follow consumer's interests, and the obtained oil can be used to improve the oil supply for different applications. This approach adds value to the concept of "one health" since it includes the culture, the environment, and the consumers.
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Affiliation(s)
- Diana Melo Ferreira
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal
| | - Maria Antónia Nunes
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal
| | - Liliana Espírito Santo
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal
| | - Susana Machado
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal
| | - Anabela S. G. Costa
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal
| | - Manuel Álvarez-Ortí
- Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain
| | - José E. Pardo
- Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain
| | - Maria Beatriz P. P. Oliveira
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal
| | - Rita C. Alves
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge Viterbo Ferreira, 4050-313 Porto, Portugal
- Correspondence:
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17
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Golpaigani MH, Ariaii P, Ahmadi M, Safari R. Preservation effect of protein hydrolysate of rainbow trout roe with a composite coating on the quality of fresh meat during storage at 4 ± 1 °C. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01783-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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18
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Lopez C, Sotin H, Rabesona H, Novales B, Le Quéré JM, Froissard M, Faure JD, Guyot S, Anton M. Oil Bodies from Chia ( Salvia hispanica L.) and Camelina ( Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability. Foods 2023; 12:foods12010211. [PMID: 36613428 PMCID: PMC9818916 DOI: 10.3390/foods12010211] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/15/2022] [Accepted: 12/26/2022] [Indexed: 01/05/2023] Open
Abstract
Exploring and deciphering the biodiversity of oil bodies (OBs) recovered from oilseeds are of growing interest in the preparation of sustainable, natural and healthy plant-based food products. This study focused on chia (Salvia hispanica L.) and camelina (Camelina sativa L.) seed OBs. A green refinery process including ultrasound to remove mucilage, aqueous extraction by grinding and centrifugation to recover OBs from the seeds was used. The microstructure, composition and physical stability of the OBs were examined. Confocal laser scanning microscopy images showed that chia and camelina seed OBs are spherical assemblies coated by a layer of phospholipids and proteins, which have been identified by gel electrophoresis. The mean diameters determined by laser light scattering measurements were 2.3 and 1.6 µm for chia and camelina seed OBs, respectively. The chia and camelina seed OBs were rich in lipids and other bioactive components with, respectively, 64% and 30% α-linolenic acid representing 70% and 53% of the total fatty acids in the sn-2 position of the triacylglycerols, 0.23% and 0.26% phospholipids, 3069 and 2674 mg/kg oil of β-sitosterol, and lipophilic antioxidants: 400 and 670 mg/kg oil of γ-tocopherol. Phenolic compounds were recovered from the aqueous extracts, such as rutin from camelina and caffeic acid from chia. Zeta-potential measurements showed changes from about -40 mV (pH 9) to values that were positive below the isoelectric points of pH 5.1 and 3.6 for chia and camelina seed OBs, respectively. Below pH 6.5, physical instability of the natural oil-in-water emulsions with aggregation and phase separation was found. This study will contribute to the development of innovative and sustainable food products based on natural oil-in-water emulsions containing chia and camelina seed OBs for their nutritional and health benefits.
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Affiliation(s)
| | | | | | - Bruno Novales
- INRAE, UR BIA, F-44316 Nantes, France
- INRAE, PROBE Research Infrastructure, BIBS Facility, F-44316 Nantes, France
| | | | - Marine Froissard
- Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), F-78000 Versailles, France
| | - Jean-Denis Faure
- Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), F-78000 Versailles, France
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19
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Stability and bioaccessibility of α-tocopherol-enriched nanoemulsions containing different edible oils as carriers. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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20
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Oteri M, Bartolomeo G, Rigano F, Aspromonte J, Trovato E, Purcaro G, Dugo P, Mondello L, Beccaria M. Comprehensive Chemical Characterization of Chia ( Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components. Foods 2022; 12:foods12010023. [PMID: 36613240 PMCID: PMC9818636 DOI: 10.3390/foods12010023] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/13/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
A comprehensive chemical characterization of different lipid components, namely fatty acid composition after derivatization in fatty acid methyl esters (FAMEs), triacylglycerols (TAGs), phospholipids (PLs), free fatty acids (FFAs), sterols, carotenoids, tocopherols, and polyphenols in Chia seed oil, obtained by Soxhlet extraction, was reported. Reversed phase liquid chromatography (RP-LC) coupled to UV and mass spectrometry (MS) detectors was employed for carotenoids, polyphenols, and TAGs determination; normal phase-LC in combination with fluorescence detector (FLD) was used for tocopherols analysis; PL and FFA fractions were investigated after a rapid solid phase extraction followed by RP-LC-MS and NanoLC coupled to electron ionization (EI) MS, respectively. Furthermore, gas chromatography (GC)-flame ionization (FID) and MS detectors were used for FAMEs and sterols analysis. Results demonstrated a significant content of bioactive compounds, such as the antioxidant tocopherols (22.88 µg mL-1), and a very high content of essential fatty acids (81.39%), namely α-linolenic (62.16%) and linoleic (19.23%) acids. In addition, for the best of authors knowledge, FFA profile, as well as some carotenoid classes has been elucidated for the first time. The importance of free fatty acids in vegetable matrices is related to the fact that they can be readily involved in metabolic processes or biosynthetic pathways of the plant itself. For a fast and reliable determination of this chemical class, a very innovative and sensitive NanoLC-EI-MS analytical determination was applied.
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Affiliation(s)
- Marianna Oteri
- Department of Veterinary Sciences, Section of Animal Production, University of Messina, I-98168 Messina, Italy
| | - Giovanni Bartolomeo
- Science4Life S.r.l., an Academic Spin-Off of University of Messina, I-98168 Messina, Italy
| | - Francesca Rigano
- Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, I-98168 Messina, Italy
- Correspondence: ; Tel.: +39-090-676-5722
| | - Juan Aspromonte
- Laboratorio de Investigación y Desarrollo de Métodos Analíticos, LIDMA, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CIC-PBA, CONICET, Calle 47 esq. 115, La Plata 1900, Argentina
| | - Emanuela Trovato
- Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, I-98168 Messina, Italy
| | - Giorgia Purcaro
- Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium
| | - Paola Dugo
- Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, I-98168 Messina, Italy
- Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, I-98168 Messina, Italy
| | - Luigi Mondello
- Department of Chemical, Biological, Pharmaceutical, and Environmental Sciences, University of Messina, I-98168 Messina, Italy
- Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, I-98168 Messina, Italy
- Unit of Food Science and Nutrition, Department of Medicine, University Campus Bio-Medico of Rome, I-00128 Rome, Italy
| | - Marco Beccaria
- Department of Chemical, Pharmaceutical, and Agricultural Sciences (DOCPAS), Via Luigi Borsari 46, University of Ferrara, 44121 Ferrara, Italy
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Muhammad R, Ikram EHK, Md. Sharif MS, Md Nor N. The Physicochemical Analysis and Anthocyanin Level of Malaysian Purple Sweet Potato Cracker. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2022. [DOI: 10.12944/crnfsj.10.3.19] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Purple Sweet Potato (PSP) in Malaysia is an abandoned crop. Even though it has various health benefits and nutritional values, consumers, especially Malaysians, still lack purple sweet potato consumption. It has a high dietary fibre content, a low glycemic index, and contains proteins, minerals, polyphenols, and anthocyanin. The National Health Morbidity Survey (Malaysia) in 2019 reported that 94% of Malaysian adults lack fiber consumption in their dietary patterns. As a result, it may become an alternative crop for individuals who consume less nutrients and fibre as a result of dietary choices and health issues. This one-of-a-kind crop also contains anti-oxidative, hepatoprotective, anti-inflammatory, anti-tumor, anti-diabetic, anti-microbial, anti-obesity, and anti-aging qualities. Due to the lack of a commercial food product based on this crop, it has become an unpopular crop among Malaysians. Purple sweet potato makes only a few Malaysian sweets and traditional snacks. Nonetheless, Malaysian customers continue to ignore it. Thus, Purple Sweet Potato Cracker was made, and a proximate analysis was conducted to examine its physicochemical content. It was found that the newly developed PSP crackers were high in fiber, vitamins, and minerals, as well as in calcium (1332.08 mg/kg) and contained anthocyanins of 6.68 mg/L. Besides that, this special cracker is free from food preservatives without coloring agents and additives. The processing of Purple Sweet Potato Cracker carries important features for small-medium entrepreneurs, which will contribute to the Malaysian economy perspectives, as it has a good potential to be marketed in domestic and international commercial food outlets.
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Affiliation(s)
- Rosmaliza Muhammad
- 1Department of Culinary Arts and Gastronomy, Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Malaysia
| | | | - Mohd Shazali Md. Sharif
- 1Department of Culinary Arts and Gastronomy, Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Malaysia
| | - Norazmir Md Nor
- 3Maternal, Infant and Young Child Nutrition (Mi-Child) Research Group, Faculty of Health Sciences, Universiti Teknologi MARA, Malaysia
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22
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Khalid W, Arshad MS, Aziz A, Rahim M, Qaisrani TB, Afzal F, Ali A, Ranjha MMAN, Khalid MZ, Anjum F. Chia seeds ( Salvia hispanica L.): A therapeutic weapon in metabolic disorders. Food Sci Nutr 2022; 11:3-16. [PMID: 36655089 PMCID: PMC9834868 DOI: 10.1002/fsn3.3035] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 04/22/2022] [Accepted: 04/30/2022] [Indexed: 12/23/2022] Open
Abstract
The growth of functional components containing agricultural foods is enhancing because these components aid the human body against different chronic diseases. Currently, chia seeds basically belong to the mint family and are edible seeds of Salvia hispanica. These seeds are composed of different functional components including fiber, polyphenols, antioxidants, omega-3 fatty acid vitamins, minerals, and peptides. Besides, these seeds are also a good source of vegetable protein, unsaturated fat, carbohydrates, and ash. Chia seed components are helpful in cardiovascular disease (CVD) by reducing blood pressure, platelet aggregation, cholesterol, and oxidation. In GI-tract-related diseases like diabetes and constipation, chia fiber reduces the blood glucose level and provides bulk to stool. However, antioxidants and polyphenols are protected beta cells of the pancreas from inflammation. These components are protected from the cell damage of the different body parts, which can provide help in different types of cancer including breast, colorectal, liver, and pancreatic. Conclusively, some pervious studies approved that chia seed components are played important role in chronic diseases.
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Affiliation(s)
- Waseem Khalid
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Sajid Arshad
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Afifa Aziz
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Abdul Rahim
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Tahira Batool Qaisrani
- Department of Agricultural Engineering and TechnologyGhazi UniversityDera Ghazi KhanPakistan
| | - Fareed Afzal
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public HealthCentral South UniversityHunanChina
| | | | | | - Faqir Muhammad Anjum
- Islamic Food and Nutrition Council of AmericaIFANCA Halal Apex, Private LimitedFaisalabadPakistan
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Rodrigues JB, Prata AS, Bollini HMA. Encapsulation of chia (
Salvia hispanica
) oil on an industrial scale to protect the omega‐3 against ultra‐high‐temperature (
UHT
) damage and lipid oxidation. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Juliana Burger Rodrigues
- Department of Food and Nutrition School of Food Engineering (FEA), University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Ana Silvia Prata
- Department of Food Engineering School of Food Engineering (FEA), University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Helena Maria André Bollini
- Department of Food and Nutrition School of Food Engineering (FEA), University of Campinas (UNICAMP) Campinas São Paulo Brazil
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Salgado VDSCN, Zago L, Antunes AEC, Miyahira RF. Chia (Salvia hispanica L.) Seed Germination: a Brief Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:485-494. [PMID: 36083408 DOI: 10.1007/s11130-022-01011-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/26/2022] [Indexed: 06/15/2023]
Abstract
Chia (Salvia hispanica L.) is a seed native to northern Mexico and southern Guatemala that has started to be consumed in recent years in other regions of the world owing to its nutritional and functional properties. Germination of chia seeds seems to be able to further improve these properties, and it has been the subject of some studies. In general, germination has proven to be a simple and inexpensive process capable of improving the content of phenolic compounds and the antioxidant capacity of foods, as well as reducing antinutritional factors that interfere with nutrient absorption. A particular characteristic of chia seeds is that they produce mucilage when they are hydrated. For this reason, the germination conditions of the seed need to be adapted. The nutritional guidelines of some countries, such as Brazil, Germany and Sweden, recommend that the diet of the population should be more plant-based, thus encouraging the consumption of foods with a high content of bioactive compounds and nutrients, e.g., germinated seeds. This review briefly explored the germination conditions of chia seeds as well as the changes in phytonutrient content and antinutritional factors after their germination process. The main information available in the literature is that germination of chia seeds can increase the contents of protein, fiber, and total phenolic compounds. As a conclusion, germination of chia seeds is favorable for increasing their health benefits and nutritional value. However, chia germination parameters should be adjusted and microbiological risks should be properly evaluated.
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Affiliation(s)
| | - Lilia Zago
- Institute of Nutrition, State University of Rio de Janeiro, Rua São Francisco Xavier, 524, 12° andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, CEP: 20550-013, Brazil
| | | | - Roberta Fontanive Miyahira
- Institute of Nutrition, State University of Rio de Janeiro, Rua São Francisco Xavier, 524, 12° andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, CEP: 20550-013, Brazil.
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25
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Tanisha, Venkategowda S, Majumdar M. Amelioration of hyperglycemia and hyperlipidemia in a high-fat diet-fed mice by supplementation of a developed optimized polyherbal formulation. 3 Biotech 2022; 12:251. [PMID: 36060893 PMCID: PMC9428098 DOI: 10.1007/s13205-022-03309-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Accepted: 08/12/2022] [Indexed: 11/01/2022] Open
Abstract
This study evaluated in vivo anti-diabetic and anti-obesity activity of a polyherbal formulation's methanolic extract containing an optimized ratio of edible seeds (Salvia hispanica, Chenopodium quinoa, Nelumbo nucifera). Diet-induced obese mice model (C57BL/6) was developed by feeding the mice a high-fat diet for 10 weeks resulting in hyperglycemia and obesity. Different doses (125, 250 and 500 mg/kg of body weight) of formulation were administered orally daily for 6 weeks. Fasting blood glucose and body weight were monitored throughout the study. At the end of the study, serum parameters were analyzed and histological examinations were performed. There was a significant reduction in fasting blood glucose levels and body weight in animal groups receiving polyherbal formulation. Lipid profile was improved as revealed by a reduction in serum triglycerides and total cholesterol. Histological study showed an improvement in liver, kidney and pancreatic sections of treated mice. High-performance thin layer chromatography was performed to identify the phytochemicals responsible for the above-mentioned bioactivities. The results revealed the presence of flavonoid (rutin) in seeds of N.nucifera and in the polyherbal formulation. For the first time, this study demonstrated the anti-diabetic and anti-obesity potential of the optimized formulation. The formulation can be used as a potential therapy for management of diabesity.
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Affiliation(s)
- Tanisha
- Jain (Deemed-to-be University), School of Sciences, #18/3, 9th Main, Jayanagar, 3rd Block, Bangalore, 560011 India
| | - Sunil Venkategowda
- Jain (Deemed-to-be University), School of Sciences, #18/3, 9th Main, Jayanagar, 3rd Block, Bangalore, 560011 India
| | - Mala Majumdar
- Jain (Deemed-to-be University), School of Sciences, #18/3, 9th Main, Jayanagar, 3rd Block, Bangalore, 560011 India
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26
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Malik AM, Riar CS. Difference in the nutritional, in vitro, and functional characteristics of protein and fat isolates of two Indian chia (Salvia hispanica L) seed genotypes with variation in seed coat color. J Food Sci 2022; 87:3872-3887. [PMID: 35982647 DOI: 10.1111/1750-3841.16276] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 07/02/2022] [Accepted: 07/14/2022] [Indexed: 11/27/2022]
Abstract
This study aimed to determine the association between the seed coat color of two chia seed genotypes for their composition, protein content, amino acid, and fatty acid profiles. The optimal pH for protein isolation for both genotypes (BCPI and WCPI) was 10, based on protein purity and solubility. Fatty acid profiling indicated, overall, 18 different fatty acids higher in BCPI10 with linolenic acid domination (∼66%) followed by linoleic acid (∼19%) and oleic acid (∼6%), contributing PUFAs (∼86%). Optimized protein isolates, black (BCPI10) and white (WCPI10) chia, had shown purity, L*-value, solubility, and yields of 90.65%, 75.86%, 77.75%, 11.30%, and 90.00%, 77.83%, 76.07%, 10.69%, respectively. BCPI10 depicted higher EAA (33.19 g/100 g N) and EEA indices (57.676%) compared to WCPI10 (32.14 g/100 g N) and 56.360%, respectively. Amino acid profiling indicated higher, PER, TAA, TEAA, TNEAA, TAAA, TBA, acidic AA values for BCPI10, and higher leucine/isoleucine ratio for WCPI10 having leucine and sulfur amino acids as limiting amino acids. BCPI10 had higher sulfur-containing amino acid contents, as the main contributor to the albumin a water-soluble fraction, leading to its higher in vitro digestibility (71.97%) than WCPI10 (67.70%). Both isolates exhibited good WHC and OHC of 3.18, 2.39 and 3.00, 2.20, respectively. Both protein isolates had similar ∆Td (°C) values with some variation in FTIR spectrum from 1000 cm-1 to 1651 cm-1 having more peak intensity for BCPI10. SDS-PAGE indicated bands at 150 kDa, representing globulin and mild bands at 25-33 kDa for glutelin and albumin. A significant (p < 0.05) variation reported in this study for protein and lipid profiles of both genotype attributes to genetic differences between the seeds. PRACTICAL APPLICATION: Based on the nutritional profile, both chia seed isolates (black and white) are suitable for consumption with an edge for black seed when supplemented with their limiting amino acids. The high values of the functional properties and structural characteristics combined with high nutritional values make the chia protein isolate an excellent source of raw material for various food formulations. Fatty acid profile of the oils from the genotypes showed the presence of high amounts of unsaturated fatty acids, especially the PUFAs with more number of fatty acids in black chia seed. The excellent lipid profile of chia seed oil indicates the benefit of using chia seed oil as a source of essential fatty acids in the human diet for optimal health.
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Affiliation(s)
- Amanda Manoj Malik
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India.,Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Charanjit S Riar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India
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27
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Chia seeds as functional ingredient of healthy muffins. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01503-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Akyol E, Geçgel Ü, Apaydın D. Quality characteristics of oils extracted from ɣ‐irradiated chia (
Salvia hispanica
L.) seeds. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Enise Akyol
- Department of Food Engineering, Agricultural Faculty Tekirdag Namik Kemal University Tekirdag Turkey
| | - Ümit Geçgel
- Department of Food Engineering, Agricultural Faculty Tekirdag Namik Kemal University Tekirdag Turkey
| | - Demet Apaydın
- Hitit University Scientific Technique Application and Research Center Corum Turkey
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29
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Neuroprotective effect of chia seed oil nanoemulsion against rotenone induced motor impairment and oxidative stress in mice model of Parkinson’s disease. ADVANCES IN TRADITIONAL MEDICINE 2022. [DOI: 10.1007/s13596-022-00648-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Shahbaz M, Raza N, Islam M, Imran M, Ahmad I, Meyyazhagan A, Pushparaj K, Balasubramanian B, Park S, Rengasamy KRR, Gondal TA, El-Ghorab A, Abdelgawad MA, Ghoneim MM, Wan C. The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise. Crit Rev Food Sci Nutr 2022; 63:10217-10229. [PMID: 35549783 DOI: 10.1080/10408398.2022.2071205] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
This review article depicts the possible replacement of staple cereal sources with some pseudocereals like Chia, Quinoa, Buckwheat, and Amaranth, which not only provide recommended daily allowance of all nutrients but also help to reduce the chances of many non-communicable infections owing to the presence of several bioactive compounds. These pseudocereals are neglected plant seeds and should be added in our routine diet. Besides, they can serve as nutraceuticals in combating various diseases by improving the health status of the consumers. The bioactive compounds like rutin, quercetin, peptide chains, angiotensin I, and many other antioxidants present in these plant seeds help to reduce the oxidative stress in the body which leads toward better health of the consumers. All these pseudocereals have high quantity of soluble fiber which helps to regulate bowel movement, control hypercholesterolemia (presence of high plasma cholesterol levels), hypertension (high blood pressure), and cardiovascular diseases. The ultimate result of consumption of pseudocereals either as a whole or in combination with true cereals as staple food may help to retain the integrity of the human body which increases the life expectancy by slowing down the aging process.
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Affiliation(s)
- Muhammad Shahbaz
- Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
| | - Nighat Raza
- Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
| | - Mahad Islam
- Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan
| | - Muhammad Imran
- Department of Food Science and Technology, University of Narowal, Narowal, Pakistan
- Food, Nutrition and Lifestyle Unit, King Fahed Medical Research Center, Clinical Biochemistry Department, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Ishtiaque Ahmad
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Arun Meyyazhagan
- Department of Life Science, CHRIST (Deemed to be University), Bengaluru, India
| | - Karthika Pushparaj
- Department of Zoology, School of Biosciences, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, India
| | | | - Sungkwon Park
- Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, South Korea
| | - Kannan R R Rengasamy
- Centre for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, India
| | - Tanweer Aslam Gondal
- School of Exercise and Nutrition, Faculty of Health, Deakin University, Victoria, Australia
| | - Ahmed El-Ghorab
- College of Science, Chemistry Department, Jouf University, Sakaka, Saudi Arabia
| | - Mohamed A Abdelgawad
- Department of Pharmaceutical Chemistry, College of Pharmacy, Jouf University, Sakaka, Saudi Arabia
| | - Mohammed M Ghoneim
- Department of Pharmacy Practice, Faculty of Pharmacy, AlMaarefa University, Ad Diriyah, Saudi Arabia
| | - Chunpeng Wan
- Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang, PR China
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31
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Ghafoor K, Al Juhaimi F, Özcan MM, Uslu N, Ahmed IAM, E Babiker E. The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100447] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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32
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Dziadek K, Kopeć A, Dziadek M, Sadowska U, Cholewa-Kowalska K. The Changes in Bioactive Compounds and Antioxidant Activity of Chia ( Salvia hispanica L.) Herb under Storage and Different Drying Conditions: A Comparison with Other Species of Sage. Molecules 2022; 27:1569. [PMID: 35268670 PMCID: PMC8911904 DOI: 10.3390/molecules27051569] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 02/18/2022] [Accepted: 02/24/2022] [Indexed: 02/01/2023] Open
Abstract
Studies on herb chia (Salvia hispanica L.) are very limited. Therefore, the aim of this study was to assess how different drying methods and periods of storage affect the bioactive properties of the herb Salvia hispanica and to compare it with other species of sage (Salvia officinalis L. and Salvia sclarea L.). In fresh herbs, directly after drying (freeze-drying, natural drying, and drying at 30, 40, and 50 °C), and after storage (3, 6, and 12 months), the following analyses were performed: content of total carotenoids and total polyphenols, polyphenol profile (including 25 compounds), and antioxidant activity. Additionally, the basic chemical compositions of the herbs were analyzed. To the best of our knowledge, the content of total carotenoids and the quantitative polyphenol profile in Salvia hispanica and Salvia sclarea were evaluated for the first time. The obtained results showed that the barely investigated herb Salvia hispanica is rich in polyphenolic compounds and shows high antioxidant activity. In all the tested species, rosmarinic acid was the most abundant polyphenolic compound. The use of different drying methods allowed us to determine that freeze-drying was the most effective for preserving polyphenols and carotenoids. Long-term storage up to 12 months resulted in a gradual reduction in antioxidant activity and in the content of polyphenols and carotenoids.
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Affiliation(s)
- Kinga Dziadek
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, 21 Mickiewicza Ave., 31-120 Krakow, Poland;
| | - Aneta Kopeć
- Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, 21 Mickiewicza Ave., 31-120 Krakow, Poland;
| | - Michał Dziadek
- Department of Inorganic Chemistry, Faculty of Chemistry, Jagiellonian University, 2 Gronostajowa St., 30-387 Krakow, Poland; or
- Department of Glass Technology and Amorphous Coatings, Faculty of Materials Science and Ceramics, AGH University of Science and Technology, 30 Mickiewicza Ave., 30-059 Krakow, Poland;
| | - Urszula Sadowska
- Institute of Machinery Exploitation, Ergonomics and Production Processes, Faculty of Production and Power Engineering, University of Agriculture in Krakow, 21 Mickiewicza Ave., 31-120 Krakow, Poland;
| | - Katarzyna Cholewa-Kowalska
- Department of Glass Technology and Amorphous Coatings, Faculty of Materials Science and Ceramics, AGH University of Science and Technology, 30 Mickiewicza Ave., 30-059 Krakow, Poland;
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Rahim MA, Imran M, Khan MK, Ahmad MH, Ahmad RS. Impact of spray drying operating conditions on encapsulation efficiency, oxidative quality, and sensorial evaluation of chia and fish oil blends. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16248] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Muhammad Abdul Rahim
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Imran
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Kamran Khan
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Haseeb Ahmad
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Rabia Shabir Ahmad
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
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Nevara GA, Giwa Ibrahim S, Syed Muhammad SK, Zawawi N, Mustapha NA, Karim R. Oilseed meals into foods: an approach for the valorization of oilseed by-products. Crit Rev Food Sci Nutr 2022; 63:6330-6343. [PMID: 35089825 DOI: 10.1080/10408398.2022.2031092] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The excellent health benefits of oil extracted from seeds have increased its application in foods, pharmaceutical and cosmetic industries. This trend leads to a growing research area on their by-products, oilseed meals, to minimize environmental and economic issues. Examples of these by-products are soybean, peanut, kenaf seed, hemp, sesame, and chia seed meals. It is well known that soybean meals have wide applications in food and non-food industries, while other seed meals are not well established. Most oilseed meals are rich in health beneficial compounds and are potential sources of plant protein, dietary fiber, and antioxidants. Many studies have reported on the valorization of these by-products into value-added food products such as bakery and meat products to increase their nutritional and functional properties. These efforts contribute to the sustainability, development of novel functional food and support the zero-waste concept for the environment. This review aims to provide information on the composition of selected oilseed meals from soybean, peanut, hemp, kenaf, sesame and chia seeds, their potential applications in the bakery, meat, beverage, pasta, and other food products, and to highlight the issues and challenges associated with the utilization of oilseed meals into various food products.
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Affiliation(s)
- Gita Addelia Nevara
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Nutrition, Universitas Mohammad Natsir Bukittinggi, Sumatera Barat, Indonesia
| | - Shafa'atu Giwa Ibrahim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Biochemistry, Faculty of Science, Usmanu Danfodiyo University, Sokoto, Nigeria
| | | | - Norhasnida Zawawi
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Nor Afizah Mustapha
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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de Paula Dias Moreira L, Enes BN, de São José VPB, Toledo RCL, Ladeira LCM, Cardoso RR, da Silva Duarte V, Hermsdorff HHM, de Barros FAR, Martino HSD. Chia (Salvia hispanica L.) Flour and Oil Ameliorate Metabolic Disorders in the Liver of Rats Fed a High-Fat and High Fructose Diet. Foods 2022; 11:foods11030285. [PMID: 35159437 PMCID: PMC8834135 DOI: 10.3390/foods11030285] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 12/15/2022] Open
Abstract
We hypothesized that the consumption of chia (Salvia hispanica L.) flour (CF) and chia oil (CO) improves metabolic disorders in the liver of Wistar rats (Rattus norvegicus domestica) fed a high-fat and high-fructose (HFHF) diet. The animals were fed a HFHF diet (n = 30) or AIN93-M standard diet (n = 10) for eight weeks. After this period, the animals fed HFHF were divided into three groups (n = 10): HFHF diet, HFHF plus 14.7% of CF, and HFHF plus 4% of CO. Histological and biochemical analyses, gene expression, protein levels related to inflammation, and oxidative stress were evaluated in the liver. The HFHF diet caused lipogenesis, liver steatosis, oxidative stress, and inflammation in the animals. The CF and CO intake increased the liver total antioxidant capacity and superoxide dismutase, decreased nitric oxide levels and liver steatosis. Furthermore, the CF and CO led to the upregulation of Cpt1a and Adipor2, respectively, whereas CF downregulated Srebf1. CO intake decreased blood glucose, triglycerides, and the animals’ body weight. Chia did not show effects on mitigating liver pro-inflammatory status, which it may indicate occurs later. The addition of chia into an unbalanced diet is a good and relevant strategy to reduce liver metabolic disorders caused by the high consumption of fructose and saturated fat.
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Affiliation(s)
- Luiza de Paula Dias Moreira
- Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil; (L.d.P.D.M.); (B.N.E.); (V.P.B.d.S.J.); (R.C.L.T.); (H.H.M.H.)
| | - Bárbara Nery Enes
- Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil; (L.d.P.D.M.); (B.N.E.); (V.P.B.d.S.J.); (R.C.L.T.); (H.H.M.H.)
| | | | - Renata Celi Lopes Toledo
- Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil; (L.d.P.D.M.); (B.N.E.); (V.P.B.d.S.J.); (R.C.L.T.); (H.H.M.H.)
| | | | - Rodrigo Rezende Cardoso
- Department of Food Technology, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil; (R.R.C.); (F.A.R.d.B.)
| | - Vinícius da Silva Duarte
- Faculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Live Sciences, 1432 Ås, Norway;
| | - Helen Hermana Miranda Hermsdorff
- Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil; (L.d.P.D.M.); (B.N.E.); (V.P.B.d.S.J.); (R.C.L.T.); (H.H.M.H.)
| | | | - Hércia Stampini Duarte Martino
- Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil; (L.d.P.D.M.); (B.N.E.); (V.P.B.d.S.J.); (R.C.L.T.); (H.H.M.H.)
- Correspondence:
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El makawy AI, Mabrouk DM, Mohammed SE, Abdel-Aziem SH, EL-Kader HAA, Sharaf HA, Youssef DA, Ibrahim FM. The suppressive role of nanoencapsulated chia oil against DMBA-induced breast cancer through oxidative stress repression and tumor genes expression modulation in rats. Mol Biol Rep 2022; 49:10217-10228. [PMID: 36063350 PMCID: PMC9618492 DOI: 10.1007/s11033-022-07885-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Accepted: 08/17/2022] [Indexed: 11/26/2022]
Abstract
BACKGROUND Chia oil is high in omega-3 fatty acids, which have been linked to a lower risk of many diseases, including cancer. Oil encapsulation is a method that holds promise for maintaining oil content while enhancing solubility and stability. The purpose of this study is to prepare nanoencapsulated Chia oil and investigate its suppressive effects on rat chemically induced breast cancer. METHODS The oil was extracted from commercial Chia seeds and their fatty acids were analyzed using Gas Chromatography-mass spectrometry (GC/MS). Sodium alginate was used as a loading agent to create the Chia oil nanocapsules. The DPPH assay was used to assess the oil nanocapsules' capacity to scavenge free radicals. Breast cancer induction was done by single dose subcutaneously administration of 80 mg/kg dimethylbenz (a) anthracene (DMBA). Models of breast cancer were given Chia oil nanocapsules orally for one month at doses of 100 and 200 mg/kg. Through measuring intracellular reactive oxygen species (ROS) and protein carbonyl, assessing the gene expression of tumor suppressor genes (BRCA 1 & 2, TP53), and conducting histopathological analysis, the suppressive effect of Chia oil nanocapsules was examined. RESULTS The increase in ROS and PC levels brought on by DMBA was significantly decreased by the administration of Chia oil nanocapsules. In tumor tissue from rats given Chia oil nanocapsules, the mRNA expression levels of BRCA1, BRCA2, and TP53 were controlled Histopathological analysis clarified that the tissue architecture of breast tumors was improved by nanocapsules management. CONCLUSIONS These findings demonstrate the ability of Chia oil nanocapsules to inhibit cancer cells in the rat breast.
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Affiliation(s)
- Aida I. El makawy
- Cell Biology Department, Biotechnology Research Institute, National Research Centre, Giza, P.O.12622, Egypt
| | - Dalia M. Mabrouk
- Cell Biology Department, Biotechnology Research Institute, National Research Centre, Giza, P.O.12622, Egypt
| | - Shaimaa E. Mohammed
- Nutrition and Food Sciences Department, Food Industries and Nutrition Research Institute, National Research Centre, Giza, P.O.12622, Egypt
| | - Sekena H. Abdel-Aziem
- Cell Biology Department, Biotechnology Research Institute, National Research Centre, Giza, P.O.12622, Egypt
| | - Heba A. Abd EL-Kader
- Cell Biology Department, Biotechnology Research Institute, National Research Centre, Giza, P.O.12622, Egypt
| | - Hafiza A. Sharaf
- Pathology Department, Medical Research and Clinical Studies Institute, National Research Centre, Giza, P.O.12622, Egypt
| | - Dalia A. Youssef
- Pests and Plant Protection Department, Agricultural and Biology Research Institute, National Research Centre, Giza, P.O.12622, Egypt
| | - Faten M. Ibrahim
- Medicinal and Aromatic Plants Research Department, Pharmaceutical and Drug Industries Research Institute, National Research Centre, Giza, P.O.12622, Egypt
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Effect of chia seed ( Salvia hispanica L.) consumption on adiposity parameters in rats exposed to cafeteria diet. Proc Nutr Soc 2022. [DOI: 10.1017/s0029665122001069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Şengül AY. Possibilities of Using Chia Oil As an Omega-3 Source in Laying Quail Diets Chia Oil Supplementation on Quails. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2022. [DOI: 10.1590/1806-9061-2021-1444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Lestari YN, Farida E, Amin N, Afridah W, Fitriyah FK, Sunanto S. Chia Seeds ( Salvia hispanica L.): Can They Be Used as Ingredients in Making Sports Energy Gel? Gels 2021; 7:gels7040267. [PMID: 34940327 PMCID: PMC8700922 DOI: 10.3390/gels7040267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/09/2021] [Accepted: 12/13/2021] [Indexed: 11/16/2022] Open
Abstract
Dehydration during exercise has been shown to limit performance. This study aimed to determine the best hydrocolloid for producing sports energy gel from chia seeds (Salvia hispanica L.). This study was a completed random-design study using one factor: the addition of 0.1% w/w hydrocolloids (SEG1: xanthan gum; SEG2: pectin; and SEG3: carboxymethyl cellulose). A sports energy gel was then analyzed for pH, viscosity, total soluble solids, potassium content, and gross energy. The sensory characteristics that were analyzed include color, texture, aroma, and flavor, using hedonic tests on 25 panelists. The addition of different hydrocolloids resulted in significant differences in pH, viscosity, total soluble solids, potassium, and energy contents (p = 0.026; 0.0001; 0.0001; and 0.0001). Differences in hydrocolloid types also led to differences in the panelists’ perceptions of the sports energy gels’ colors and textures (p = 0.008 and 0.0001). The best formulation was the sports energy gel with added xanthan gum, which showed the highest average energy, total soluble solids, potassium, and viscosity values, and the lowest average of pH values (60.24 ± 0.340, 10.6 ± 0.08, 19.6 ± 0.23, 367.4 ± 9.81, and 5.2 ± 0.38, respectively). The conclusion is that chia seeds can be used as the main ingredient for producing a high-energy sports gel. Energy has a huge impact on a person’s physical and mental health.
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Affiliation(s)
- Yanesti Nuravianda Lestari
- Department of Nutrition, Faculty of Sport Science, Universitas Negeri Semarang, Semarang 50229, Indonesia;
- Correspondence:
| | - Eko Farida
- Department of Nutrition, Faculty of Sport Science, Universitas Negeri Semarang, Semarang 50229, Indonesia;
| | - Nur Amin
- Department of Sport Science, Faculty of Health Science, Universitas Ngudi Waluyo, Semarang 50513, Indonesia;
| | - Wiwik Afridah
- Department of Public Health, Faculty of Health Science, Universitas Nahdlatul Ulama Surabaya, Surabaya 60237, Indonesia;
| | - Fifi Khoirul Fitriyah
- Department of Early Childhood Education, Faculty of Teacher Training and Education, Universitas Nahdlatul Ulama Surabaya, Surabaya 60237, Indonesia; (F.K.F.); (S.S.)
| | - Sunanto Sunanto
- Department of Early Childhood Education, Faculty of Teacher Training and Education, Universitas Nahdlatul Ulama Surabaya, Surabaya 60237, Indonesia; (F.K.F.); (S.S.)
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Laczkowski MS, Baqueta MR, de Oliveira VMAT, Gonçalves TR, Gomes STM, Março PH, Matsushita M, Valderrama P. Application of chemometric tools in the development and sensory evaluation of gluten-free cracknel biscuits with the addition of chia seeds and turmeric powder. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4118-4126. [PMID: 34538896 DOI: 10.1007/s13197-020-04874-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/29/2020] [Accepted: 06/17/2020] [Indexed: 11/29/2022]
Abstract
Gluten-free biscuits were developed with the addition of chia seeds (Salvia hispanica L.) and turmeric powder. An experimental design 22 were employed in the formulation optimization that promotes better sensory acceptance through acceptance test with a hedonic scale of 9 points. For characterization purposes, the centesimal composition from chia seeds and the turmeric powder were determined. The biscuits were produced from an optimized formulation with and without chia seeds and turmeric powder with microbiological results safe for consumption by evaluation Salmonella sp., positive coagulase Staphylococcus, and Coliforms to 45 °C. The Principal Components Analysis (PCA) was used in the investigation of sensory results (color, flavor, texture, smell, appearance, overall impression). It was also considered the habits of consuming food with/without gluten, purchase intentions, including age and gender. The results show that there is no distinction between the biscuits with the addition of chia seeds and turmeric powder. A statistical test using the confidence ellipse confirms that there no significant difference, at a 95% confidence level, among the sensory results for the biscuits with and without chia seeds and turmeric powder.
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Affiliation(s)
- Mirian S Laczkowski
- UEM - Universidade Estadual de Maringá, Maringá, Paraná CEP 87020-900 Brazil
| | - Michel R Baqueta
- UTFPR - Universidade Tecnológica Federal do Paraná, P.O. Box 271, Campo Mourão, Paraná CEP 87301-899 Brazil
| | - Vitória M A T de Oliveira
- UTFPR - Universidade Tecnológica Federal do Paraná, P.O. Box 271, Campo Mourão, Paraná CEP 87301-899 Brazil
| | - Thays R Gonçalves
- UEM - Universidade Estadual de Maringá, Maringá, Paraná CEP 87020-900 Brazil
| | - Sandra T M Gomes
- UEM - Universidade Estadual de Maringá, Maringá, Paraná CEP 87020-900 Brazil
| | - Paulo H Março
- UTFPR - Universidade Tecnológica Federal do Paraná, P.O. Box 271, Campo Mourão, Paraná CEP 87301-899 Brazil
| | - Makoto Matsushita
- UEM - Universidade Estadual de Maringá, Maringá, Paraná CEP 87020-900 Brazil
| | - Patrícia Valderrama
- UTFPR - Universidade Tecnológica Federal do Paraná, P.O. Box 271, Campo Mourão, Paraná CEP 87301-899 Brazil
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Bermejo NF, Hoummadi G, Munné-Bosch S. β-Carotene biofortification of chia sprouts with plant growth regulators. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2021; 168:398-409. [PMID: 34715565 DOI: 10.1016/j.plaphy.2021.10.026] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 10/18/2021] [Accepted: 10/19/2021] [Indexed: 06/13/2023]
Abstract
Chia (Salvia hispanica) is a native plant species from South America that is very appreciated for its oleaginous seeds in the agri-food field. Chia seeds are natural sources of many bioactive compounds which provide benefits to human health. Nevertheless, chia sprouts have better nutritional properties than seeds, such as antioxidants, essential amino acids, and phenolic compounds. Among all these beneficial compounds, β-carotene has not been studied in chia sprouts. β-carotene is a precursor of vitamin A, which contributes to maintaining our health status. In this study, to improve β-carotene content in chia sprouts, some plant growth regulators (abscisic acid, methyl jasmonate and methyl salicylate) were applied exogenously to germinating chia seeds. Gibberellins A4/A7 and cytokinin 6-benzyladenine (Promalin®) were also applied, combined with the other regulators, to antagonize a possible inhibition in the germination. Seeds were grown in darkness for 4 days, then seeds were exposed to a short light stimulus (30') and finally to a continued light stimulus (48h). β-carotene, xanthophylls, chlorophylls, de-epoxidation status of xanthophyll cycle (DPS), germination rate, and sprouts fresh weight were analysed. The results show that sprouts treated with methyl salicylate in-creased 2,35 fold their β-carotene content when they were exposed to light for 30'+48h. Sprouts fresh weight and germination were not affected by methyl salicylate. Although more research is needed before industrial application, it is concluded that methyl salicylate can be used to improve β-carotene contents in chia sprouts.
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Affiliation(s)
- Núria F Bermejo
- Departament de Biologia Evolutiva, Ecologia i Ciències Ambientals, Facultat de Biologia, Universitat de Barcelona, Avinguda Diagonal 643, Barcelona, Spain
| | - Ghita Hoummadi
- Departament de Biologia Evolutiva, Ecologia i Ciències Ambientals, Facultat de Biologia, Universitat de Barcelona, Avinguda Diagonal 643, Barcelona, Spain
| | - Sergi Munné-Bosch
- Departament de Biologia Evolutiva, Ecologia i Ciències Ambientals, Facultat de Biologia, Universitat de Barcelona, Avinguda Diagonal 643, Barcelona, Spain.
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Omega-3 Polyunsaturated Fatty Acids (PUFAs): Emerging Plant and Microbial Sources, Oxidative Stability, Bioavailability, and Health Benefits-A Review. Antioxidants (Basel) 2021; 10:antiox10101627. [PMID: 34679761 PMCID: PMC8533147 DOI: 10.3390/antiox10101627] [Citation(s) in RCA: 67] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/11/2021] [Accepted: 10/13/2021] [Indexed: 12/12/2022] Open
Abstract
The omega−3 (n−3) polyunsaturated fatty acids (PUFAs) eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) acid are well known to protect against numerous metabolic disorders. In view of the alarming increase in the incidence of chronic diseases, consumer interest and demand are rapidly increasing for natural dietary sources of n−3 PUFAs. Among the plant sources, seed oils from chia (Salvia hispanica), flax (Linum usitatissimum), and garden cress (Lepidium sativum) are now widely considered to increase α-linolenic acid (ALA) in the diet. Moreover, seed oil of Echium plantagineum, Buglossoides arvensis, and Ribes sp. are widely explored as a source of stearidonic acid (SDA), a more effective source than is ALA for increasing the EPA and DHA status in the body. Further, the oil from microalgae and thraustochytrids can also directly supply EPA and DHA. Thus, these microbial sources are currently used for the commercial production of vegan EPA and DHA. Considering the nutritional and commercial importance of n−3 PUFAs, this review critically discusses the nutritional aspects of commercially exploited sources of n−3 PUFAs from plants, microalgae, macroalgae, and thraustochytrids. Moreover, we discuss issues related to oxidative stability and bioavailability of n−3 PUFAs and future prospects in these areas.
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Mariutti LRB, Rebelo KS, Bisconsin-Junior A, de Morais JS, Magnani M, Maldonade IR, Madeira NR, Tiengo A, Maróstica MR, Cazarin CBB. The use of alternative food sources to improve health and guarantee access and food intake. Food Res Int 2021; 149:110709. [PMID: 34600699 DOI: 10.1016/j.foodres.2021.110709] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 09/03/2021] [Accepted: 09/03/2021] [Indexed: 12/18/2022]
Abstract
To feed and provide Food Security to all people in the world is a big challenge to be achieved with the 2030 Agenda. Undernutrition and obesity are to the opposite of a healthy nutritional status. Both conditions are associated with unbalanced nutrition, absence of food or excess of non-nutritive foods intake. These two nutritional conditions associated with food production are closely related to some goals highlighted by the United Nations in the 2030 Agenda to achieve sustainable world development. In this context, the search for alternative foods whose sustainable production and high nutritional quality guarantee regular access to food for the population must be encouraged. Alternative foods can contribute to Food Security in many ways as they contribute to the local economy and income generation. Popularizing and demystifying the uses of unconventional food plants, ancestral grains, flowers, meliponiculture products, and edible insects as sources of nutrients and non-nutrients is another challenge. Herein, we present an overview of alternative foods - some of them cultivated mostly in Brazil - that can be explored as sources of nutrients to fight hunger and malnutrition, improve food production and the economic growth of nations.
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Affiliation(s)
| | | | - Antonio Bisconsin-Junior
- School of Food Engineering, University of Campinas, Campinas, SP, Brazil; Federal Institute of Rondônia, Ariquemes/RO, Brazil
| | - Janne Santos de Morais
- Department of Food Engineering Centro de Tecnologia, Universidade Federal da Paraíba, Paraíba, Brazil
| | - Marciane Magnani
- Department of Food Engineering Centro de Tecnologia, Universidade Federal da Paraíba, Paraíba, Brazil
| | | | - Nuno Rodrigo Madeira
- Laboratory of Food Science and Techonology, Embrapa Hortaliças, Distrito Federal, Brazil
| | - Andrea Tiengo
- Universidade do Vale do Sapucaí, Pouso Alegre, MG, Brazil
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Lead, cadmium and arsenic levels and health risk evaluation of marketed chia seeds in Tucumán, Argentina. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104093] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Castro-Vázquez L, Rodríguez-Robledo V, Plaza-Oliver M, Santander-Ortega MJ, Victoria Lozano M, González J, Villaseca N, Marcos P, Mar Arroyo-Jiménez M. Pressurized liquid extraction to obtain chia seeds oils extracts enriched in tocochromanols. Nanoemulsions approaches to preserve the antioxidant potential. Journal of Food Science and Technology 2021; 58:4034-4044. [PMID: 34471327 DOI: 10.1007/s13197-020-04866-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/23/2020] [Accepted: 10/16/2020] [Indexed: 01/24/2023]
Abstract
The objective of this study was to use accelerated-solvent-extraction to achieve antioxidant extracts from chia seeds oils, enriched in tocopherols and tocotrienols, namely tocochromanols. Nanotechnology applications have been also incorporated to develop an innovative formulation of chia seeds oil nanoemulsion that preserve its antioxidant potential after conditions of oxidative stress. Chia seeds oils proved to be a valuable source of tocochromanols, from 568.84 to 855.98 μg g-1, depending on the geographical provenance. Quantitative data obtained by LC-DAD-ESI-MS/MS showed outstanding levels of γ-Tocopherol, over 83%, followed far behind by Tocopherols-(α, β, δ) and Tocotrienols-(α, β, δ, γ)-tocotrienols. The characteristic tocochromanols fingerprint of chia seeds oils was positively correlated with the FRAP and DPPH antioxidant activity of the extracts (between 18.81 and 138.48 mg Trolox/g). Formulation of the Chia seeds oils as nanoemulsions did not compromised the antioxidant properties of fresh extracts. Interestingly, nanoemulsions retained about the 80% of the initial antioxidant capacity after UV-induced stress, where the non-emulsified oils displayed a remarkable reduction (50-60%) on its antioxidant capacity under the same conditions. These antioxidant chia seeds formulations can constitute a promising strategy to vectorizing vitamin E isomers, in order to be used for food fortification, natural additives and to increase the self-life of food products during packing.
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Affiliation(s)
- Lucía Castro-Vázquez
- Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N C.P, 02008 Albacete, Spain
| | - Virginia Rodríguez-Robledo
- Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N C.P, 02008 Albacete, Spain
| | - María Plaza-Oliver
- Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N C.P, 02008 Albacete, Spain
| | - Manuel J Santander-Ortega
- Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N C.P, 02008 Albacete, Spain
| | - M Victoria Lozano
- Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N C.P, 02008 Albacete, Spain
| | - Joaquín González
- Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N C.P, 02008 Albacete, Spain
| | - Noemí Villaseca
- Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N C.P, 02008 Albacete, Spain
| | - Pilar Marcos
- Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N C.P, 02008 Albacete, Spain
| | - M Mar Arroyo-Jiménez
- Regional Centre of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N C.P, 02008 Albacete, Spain
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Rashid N, Ashraf I, Kumar R, Richa R. Enrichment via chia seeds to tackle hidden hunger: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Ifra Ashraf
- College of Agricultural Engineering and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar Campus Srinagar India
| | - Rohitashw Kumar
- College of Agricultural Engineering and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar Campus Srinagar India
| | - Rishi Richa
- College of Agricultural Engineering and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar Campus Srinagar India
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Geographical origin discriminant analysis of Chia seeds (Salvia hispanica L.) using hyperspectral imaging. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103916] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties. Foods 2021; 10:foods10081744. [PMID: 34441522 PMCID: PMC8391748 DOI: 10.3390/foods10081744] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 07/21/2021] [Accepted: 07/26/2021] [Indexed: 12/03/2022] Open
Abstract
Two types of patties were prepared: control and with chia seeds gel instead of beaten egg. The patties were cooked in the steam-convection oven, vacuum packed and stored at 4 °C. The pork patties with chia addition were characterized by similar water activity and pH values to the control samples. They showed lower values of the b* colour parameter as well as colour saturation (C*) and hue angle values (h°) on the cross-section and lower values of colour parameters L*, a* and b* and C* on the surface than the controls. The addition of chia seeds improved the texture parameters of the tested products. Pork patties with chia seeds were softer and showed better chewiness than the control samples. Chia slowed down oxidative changes in pork patties during storage. The use of 8.0% addition of chia seeds was only slightly noticeable in taste of the pork patties and these samples received similar overall quality scores as control samples.
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Akcicek A, Bozkurt F, Akgül C, Karasu S. Encapsulation of Olive Pomace Extract in Rocket Seed Gum and Chia Seed Gum Nanoparticles: Characterization, Antioxidant Activity and Oxidative Stability. Foods 2021; 10:foods10081735. [PMID: 34441513 PMCID: PMC8393993 DOI: 10.3390/foods10081735] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 07/14/2021] [Accepted: 07/22/2021] [Indexed: 12/30/2022] Open
Abstract
The aim of this study was to determine the potential use of rocket seed and chia seed gum as wall materials, to encapsulate and to prevent degradation of olive pomace extract (OPE) in polymeric nanoparticles, and to characterize olive pomace extract-loaded rocket seed gum nanoparticles (RSGNPs) and chia seed gum nanoparticles (CSGNPs). The phenolic profile of olive pomace extract and physicochemical properties of olive pomace, rocket seed gum (RSG), and chia seed gum (CSG) were determined. The characterization of the nanoparticles was performed using particle size and zeta potential measurement, differential scanning calorimeter (DSC), Fourier-transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), encapsulation efficiency (EE%), in vitro release, and antioxidant activity analyses. Nanoparticles were used to form oil in water Pickering emulsions and were evaluated by oxitest. The RSGNPs and CSGNPs showed spherical shape in irregular form, had an average size 318 ± 3.11 nm and 490 ± 8.67 nm, and zeta potential values of −22.6 ± 1.23 and −29.9 ± 2.57, 25 respectively. The encapsulation efficiency of the RSGNPs and CSGNPs were found to be 67.01 ± 4.29% and 82.86 ± 4.13%, respectively. The OPE-RSGNP and OPE-CSGNP presented peaks at the 1248 cm−1 and 1350 cm−1 which represented that C-O groups and deformation of OH, respectively, shifted compared to the OPE (1252.53 cm−1 and 1394.69 cm−1). The shift in wave numbers showed interactions of a phenolic compound of OPE within the RSG and CSG, respectively. In vitro release study showed that the encapsulation of OPE in RSGNPs and CSGNPs led to a delay of the OPE released in physiological pH. The total phenolic content and antioxidant capacity of RSGNPs and CSGNPs increased when the OPE-loaded RSGNPs and CSGNPs were formed. The encapsulation of OPE in RSGNPs and CSGNPs and the IP values of the oil in water Pickering emulsions containing OPE-RSGNPs and OPE-CSGNPs were higher than OPE, proving that OPE-loaded RSGNPs and CSGNPs significantly increased oxidative stability of Pickering emulsions. These results suggest that the RSG and CSG could have the potential to be utilized as wall materials for nanoencapsulation and prevent degradation of cold-pressed olive pomace phenolic extract.
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Affiliation(s)
- Alican Akcicek
- Department of Food Engineering, Davutpasa Campus, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Turkey; (A.A.); (F.B.); (C.A.)
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Kocaeli University, Kocaeli 41080, Turkey
| | - Fatih Bozkurt
- Department of Food Engineering, Davutpasa Campus, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Turkey; (A.A.); (F.B.); (C.A.)
- Department of Food Engineering, Engineering and Architecture Faculty, Muş Alparslan University, Muş 49250, Turkey
| | - Cansu Akgül
- Department of Food Engineering, Davutpasa Campus, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Turkey; (A.A.); (F.B.); (C.A.)
- Food Quality Control and Analysis Program, Anadolu BİL Vocational High School, Istanbul Aydın University, Istanbul 34295, Turkey
| | - Salih Karasu
- Department of Food Engineering, Davutpasa Campus, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Turkey; (A.A.); (F.B.); (C.A.)
- Correspondence: ; Tel.: +90-212-383-46-23
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Zúñiga-López MC, Maturana G, Campmajó G, Saurina J, Núñez O. Determination of Bioactive Compounds in Sequential Extracts of Chia Leaf ( Salvia hispanica L.) Using UHPLC-HRMS (Q-Orbitrap) and a Global Evaluation of Antioxidant In Vitro Capacity. Antioxidants (Basel) 2021; 10:antiox10071151. [PMID: 34356383 PMCID: PMC8301112 DOI: 10.3390/antiox10071151] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/17/2021] [Accepted: 07/19/2021] [Indexed: 01/14/2023] Open
Abstract
Consumers’ interest in foods that are nutritionally balanced and with health benefits has increased. The food industry is paying attention to the use of the ancestral seed Salvia hispanica L., commonly known as chia. At present, only chia seeds, which are a natural source of omega-3 and omega-6, fiber, proteins, and natural antioxidants, are commercialized. Although some studies reveal the presence of several bioactive compounds, such as polyphenols (e.g., vitexin, orientin, and some hydroxycinnamic acids) in chia leaf methanolic extracts, the chia plant is commonly used as fertilizer or treated as waste after harvest. Therefore, it can represent a by-product that could be considered a great source of bioactive compounds with unexplored potential in medicine and food industry applications. In this work, UHPLC-HRMS (Q-Orbitrap) was employed to tentatively identify and determine the bioactive compounds present in different leaf extracts of chia plants of black and white seed phenotype obtained with solvents of different polarity (ethanol, ethyl acetate, dichloromethane, and hexane) to address chia plant by-product revalorization. The chemical antioxidant capacity was also studied and correlated to the found bioactive compounds. In these experiments, black chia showed a higher antioxidant capacity than white chia in the ethanolic extracts. Moreover, experiments on cellular antioxidant activity were also performed with a predominance of the white chia extract. It is noted that the cellular antioxidant activity results make chia ethanolic extracts promising antioxidants.
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Affiliation(s)
- María Carolina Zúñiga-López
- Department of Inorganic and Analytical Chemistry, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Sergio Livingstone, 1007, Independencia, Santiago 8380492, Chile;
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; (G.C.); (J.S.)
- Correspondence: (M.C.Z.-L.); (O.N.)
| | - Gabriela Maturana
- Department of Inorganic and Analytical Chemistry, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Sergio Livingstone, 1007, Independencia, Santiago 8380492, Chile;
| | - Guillem Campmajó
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; (G.C.); (J.S.)
- Research Institute in Food Nutrition and Food Safety, University of Barcelona, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; (G.C.); (J.S.)
- Research Institute in Food Nutrition and Food Safety, University of Barcelona, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Spain
| | - Oscar Núñez
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; (G.C.); (J.S.)
- Research Institute in Food Nutrition and Food Safety, University of Barcelona, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Spain
- Correspondence: (M.C.Z.-L.); (O.N.)
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