Gutiérrez TR, Ramírez VML, Vega y León S, Fontecha J, Rodríguez LM, Escobar MA

Language: Spanish
References: 14
Page: 199-207
PDF size: 205.42 Kb.

ABSTRACT

Introduction: there is scientific evidence that chia (Salvia hispanica L.) is native to Mexico and was part of the prehispanic diet alongside maize, beans and amaranth. Upon arrival of the Spanish colonizers, its use was suppressed from Aztec and Mayan customs and traditions. It is not until the end of the twentieth century that chia seeds attracted great interest due to their high alpha-linoleic acid content and its relationship to human nutrition and health.
Objective: determine the fatty acid profile in chia seeds grown in various regions of Mexico.
Methods: five lots of chia seeds were obtained, from which the oil was extracted in a Soxhlet device with petroleum ether. The fatty acid profile was determined by gas chromatography with a flame ionization detector.
Results: chromatographic analysis permitted identification and quantification of nine fatty acids in the chia oil samples: palmitic (C16) and palmitoleic (C16:1), stearic (C18), cis-9 oleic (C18:1 c9), cis-11 oleic (C18:1 c11), cis-12 oleic (C18:1 c12), linoleic (C18: 2 c9c12), arachidic (C20), linolenic (C18:3 c6c9c12) and alpha-linolenic (C18:3 c9c12c15). Alpha-linolenic acid had the greatest concentration (62.67 %).
Conclusions: the content of saturated and unsaturated fatty acids in oil from chia seeds grown in various regions of Mexico is within the range reported by other countries.

REFERENCES

1. Ayerza R, Coates W. Ground chia seed and chia oil effects on plasma lipids and fatty acids in the rat. Nutr Res. 2005;25(11):995-1003.

2. Ivana M. Caracterización y funcionalidad de subproductos de chía (Salvia hispanica L.). Aplicación de tecnología en alimentos. [Tesis doctoral]. Universidad Nacional de la Plata, Argentina. 2013; 230 p.

3. Taga M, Miller E, Pratt D. Chia seeds as a source of natural lipid antioxidants. JAOCS. 1984;61(5):928-931.

4. Ayerza R. The seed's oil content and fatty acid composition of chia (Salvia hispanica L.) Var. Iztac 1, grown under six tropical ecosystems conditions. Interciencia. 2011;36(8):620-624.

5. Nazim O, Przybylski R, Rudzinska M. Lipid components of flax, perilla, and chia seeds. Eur J Lipid Sci Technol. 2012;114(7):794-800.

6. ISO 15884:2002 (IDF 182: 2002). Milk fat - Preparation of fatty acid methyl esters.

7. Peiretti P, Gai F. Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth. Anim Feed Sci Tech. 2009;148:267-275.

8. Bueno M, Di Sapio O, Barolo M, Busilacchi H, Quiroga M, Severin C. Análisis de la calidad de los frutos de Salvia hispanica L. (Lamiaceae) comercializados en la ciudad de Rosario (Santa Fe, Argentina). Boletín Latinoamericano y del Caribe de Plantas Medicinales y Aromáticas. 2010;9(3):221-227.

9. Vicente R, Rodríguez E, González V, López O, Rivera M, González M. Características preliminares del aceite de semillas de Salvia hispanica L. cultivadas en Cuba. Revista Cubana de Plantas Medicinales. 2013;18(1):3-9.

10. Valenzuela A, Nieto S. Ácidos grasos omega-6 y omega-3 en la nutrición perinatal: su importancia en el desarrollo del sistema nervioso y visual. Ver Chil Pediatr. 2003;74(2):149-157.

11. López A, Macaya C. Efectos antitrombóticos y anti-inflamatórios de los ácidos grasos omega-3. Ver Esp Cardiol. 2006;Supl.6:31-37D.

12. Castro M. Ácidos grasos omega 3: Beneficios y fuentes. Interciencia. 2002;27(3):128-136.

13. Simopoulos A. Essential fatty acids in health and chronic disease. Am J Clin Nutr. 1999;70(Suppl):560-569S.

14. Benatti P, Peluso G, Nicolai R, Calvani M. Polyunsaturated fatty acids: Biochemical, nutritional and epigenetic properties. J Am Coll Nutr. 2004;23(4):281-302.