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Chia seeds as a source of natural lipid antioxidants
Author(s) -
Taga M. Silvia,
Miller E. E.,
Pratt D. E.
Publication year - 1984
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02542169
Subject(s) - chemistry , caffeic acid , chlorogenic acid , kaempferol , antioxidant , food science , myricetin , quercetin , linoleic acid , polyunsaturated fatty acid , fatty acid , biochemistry
Chia ( Salvia sp) seeds were investigated as a source of natural lipid antioxidants. Methanolic and aqueous extracts of defatted chia seeds possessed potent antioxidant activity. Analysis of 2 batches of chia‐seed oils demonstrated marked difference in the fatty acid composition of the oils. In both batches, the oils had high concentrations of polyunsaturated fatty acids. The major antioxidant activity in the nonhydrolyzed extract was caused by flavonol glycosides, chlorogenic acid (7.1 × 10 −4 mol/kg of seed) and caffeic acid (6.6 × 10 −3 m/kg). Major antioxidants of the hydrolyzed extracts were flavonol aglycones/kaempferol (1.1 × 10 −3 m/kg), quercetin (2.0 × 10 −4 m/kg) and myricetin (3.1 × 10 −3 m/kg); and caffeic acid (1.35 × 10 −2 m/kg). Two methods were used to measure antioxidant activities. Both were based on measuring bleaching of β ‐carotene in the coupled oxidation of β ‐carotene and linoleic acid in the presence of added antioxidants.