Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina
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 prope...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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Elsevier
2019
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| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0023643811002131 http://hdl.handle.net/20.500.12123/4282 https://doi.org/10.1016/j.lwt.2011.07.012 |
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| author | Capitani, Marianela Ivana Spotorno, Viviana Graciela Nolasco, Susana María Tomás, Mabel Cristina |
| author_browse | Capitani, Marianela Ivana Nolasco, Susana María Spotorno, Viviana Graciela Tomás, Mabel Cristina |
| author_facet | Capitani, Marianela Ivana Spotorno, Viviana Graciela Nolasco, Susana María Tomás, Mabel Cristina |
| author_sort | Capitani, Marianela Ivana |
| collection | INTA Digital |
| description | 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. |
| format | Artículo |
| id | INTA4282 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA42822019-01-17T12:23:39Z Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina Capitani, Marianela Ivana Spotorno, Viviana Graciela Nolasco, Susana María Tomás, Mabel Cristina Salvia Semilla Propiedades Fisicoquímicas Seeds Chemicophysical Properties Chia Salvia hispanica Argentina 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. Instituto de Tecnología de Alimentos Fil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación TECSE; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina Fil: Spotorno, Viviana Graciela. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Nolasco, Susana María. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación TECSE; Argentina Fil: Tomás, Mabel Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina 2019-01-17T12:22:17Z 2019-01-17T12:22:17Z 2012-01 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0023643811002131 http://hdl.handle.net/20.500.12123/4282 0023-6438 https://doi.org/10.1016/j.lwt.2011.07.012 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier LWT - Food Science and Technology 45 (1) : 94-102 (January 2012) |
| spellingShingle | Salvia Semilla Propiedades Fisicoquímicas Seeds Chemicophysical Properties Chia Salvia hispanica Argentina Capitani, Marianela Ivana Spotorno, Viviana Graciela Nolasco, Susana María Tomás, Mabel Cristina Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina |
| title | Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina |
| title_full | Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina |
| title_fullStr | Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina |
| title_full_unstemmed | Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina |
| title_short | Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina |
| title_sort | physicochemical and functional characterization of by products from chia salvia hispanica l seeds of argentina |
| topic | Salvia Semilla Propiedades Fisicoquímicas Seeds Chemicophysical Properties Chia Salvia hispanica Argentina |
| url | https://www.sciencedirect.com/science/article/pii/S0023643811002131 http://hdl.handle.net/20.500.12123/4282 https://doi.org/10.1016/j.lwt.2011.07.012 |
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