Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina
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The objective of this study was to characterize the physicochemical and functional properties of meals (M) and fibrous fractions (FRF) of chia seeds (Salvia hispanica L.), and to compare the effect of oil extraction methods (pressing -p- and solvent extraction -s-) and sieving process on these properties. Both processes affect the physicochemical and functional properties of residual meals and their corresponding fibrous fractions. Mp and FRFp showed a significantly higher residual oil content than Ms and FRFs (11.39, 10.85, 0.21 and 0.21 g/100 dry base, respectively). The sieving process of both meals allowed to obtain fibrous fractions with a significant increase of crude fiber (27.57, 32.84, 23.81 and 28.35 g/100 g in Ms, FRFs, Mp and FRFp, respectively), and a marked decrease of protein content (41.36, 35.32, 35.00 and 33.74 g/100 g in Ms, FRFs, Mp and FRFp, respectively). Total dietary fiber and their respective components (soluble and insoluble dietary fiber) were significantly higher in FRF. All the samples exhibited a high antioxidant activity due to the presence of phenolic compounds and tocopherols in the case of Mp and FRFp. Ms and FRFs presented a better oil-holding capacity, organic molecule absorption capacity, emulsifying activity and emulsion stability than Mp and FRFp, and allowed to achieve more stable emulsions. FRFs showed the highest values of water absorption and adsorption capacity.
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Chia seeds help slow down starch digestion and reduce post-meal blood glucose levels.
“The chia seeds help slow down starch digestion and reduce post-meal blood glucose levels [8, 50].”
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“The chia seeds help slow down starch digestion and reduce post-meal blood glucose levels [8, 50].”
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- Authors
- Capitani, M. I., Spotorno, V., Nolasco, S. M., & Tomás, M. C.
- Affiliations
- Consejo Nacional de Investigaciones Científicas y Técnicas (AR)
- National Agricultural Technology Institute (AR)
- Universidad Nacional del Centro de la Provincia de Buenos Aires (AR)
- Corresponding author
- Nolasco, S.M.
- Tomás, M.C.
- Venue
- LWT - Food Science and Technology
- Publisher
- Elsevier BV
- Published
- 2012-01
- Volume
- 45
- Issue
- 1
- Pages
- 94-102
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2004705730
- Cited by
- 325
- References
- 41
- Citations by year
- 2026: 11 · 2025: 15 · 2024: 21 · 2023: 26 · 2022: 31 · 2021: 34 · 2020: 34 · 2019: 37 · 2018: 29 · 2017: 27 · 2016: 14 · 2015: 18 · 2014: 14 · 2013: 11 · 2012: 3
- FWCI
- 13.08
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- Locations
- LWT (publishedVersion)
- Conicet (submittedVersion, cc-by-nc-nd)
- Funders
- Consejo Nacional de Investigaciones Científicas y Técnicas
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- Salvia hispanica, seed meal, oil extraction, pressing, solvent extraction, sieving, dietary fiber, crude fiber, protein content, residual oil content, antioxidant activity, phenolic compounds, tocopherols, emulsifying activity, emulsion stability, oil absorption capacity, water absorption capacity, adsorption capacity, functional properties
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