Comprehensive Chemical Characterization of Chia (Salvia hispanica L.) Seed Oil with a Focus on Minor Lipid Components
Open accessAbstract
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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Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks and meat products.
“Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks, meat products, etc.”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [10]
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References 58 · Cited by 40
Research works printed but not linked: 2
- [32]IUPAC Standard Methods for the Analysis of Oils, Fats and Derivates International Union of Pure and Applied Chemistry 7th ed. Paquot C. Hautffenne A. Blackwell Scientific Publications Inc. Oxford, UK 1992
- [41]Mandel J. The Statistical Analysis of Experimental Data Interscience Publ. J. Wiley & Sons New York, NY, USA 1964
- Authors
- Oteri, M., Bartolomeo, G., Rigano, F., Aspromonte, J., Trovato, E., Purcaro, G., Dugo, P., Mondello, L., & Beccaria, M.
- Affiliations
- University of Messina (IT)
- Consejo Nacional de Investigaciones Científicas y Técnicas (AR)
- University of Liège (BE)
- University of Ferrara (IT)
- Corresponding author
- Rigano, Francesca
- ORCID
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2022-12-21
- Volume
- 12
- Issue
- 1
- Pages
- 23
- ISSN
- 2304-8158 (ISSN-L)
- PMC
- PMC9818636
- OpenAlex
- W4312187469
- Cited by
- 40
- References
- 58
- Citations by year
- 2026: 10 · 2025: 14 · 2024: 10 · 2023: 6
- FWCI
- 2.86
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Foods (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- ORBi (University of Liège) (submittedVersion, other-oa)
- Institutional Research Information System University of Ferrara (University of Ferrara) (submittedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- Topics
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- chia oil, Salvia hispanica, fatty acid composition, triglycerides, phospholipids, free fatty acids, sterols, carotenoids, tocopherols, polyphenols, alpha-linolenic acid, linoleic acid, essential fatty acids, bioactive compounds
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