Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina

Journal of the Science of Food and Agriculture

Volumn 93, Issue 15, 2013, Pages 3856-3862

  Capitani, Marianela I ^a,b   Ixtaina, Vanesa Y ^a,b   Nolasco, Susana M ^b   Tomás, Mabel C ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DEL CENTRO DE LA PROVINCIA DE BUENOS AIRES   (Argentina)

Author keywords

Morphology; Mucilage; Nutlet; Salvia hispanica L; SEM

Indexed keywords

CYAMOPSIS TETRAGONOLOBA; SALVIA; SALVIA HISPANICA;

WATER;

ARGENTINA; ARTICLE; CHEMISTRY; DIET; DIETARY FIBER; FREEZE DRYING; FRUIT; HUMAN; METABOLISM; MORPHOLOGY; MUCILAGE; NUTLET; PLANT EXUDATE; PLANT SEED; SALVIA; SALVIA HISPANICA L; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; TEMPERATURE; ULTRASTRUCTURE;

MORPHOLOGY; MUCILAGE; NUTLET; SALVIA HISPANICA L; SEM;

ARGENTINA; DIET; DIETARY FIBER; FREEZE DRYING; FRUIT; HUMANS; PLANT EXUDATES; SALVIA; SEEDS; SOLUBILITY; TEMPERATURE; WATER;

EID: 84887025811     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6327     Document Type: Article

References (41)

1. Harley RM, Atkins S, Budantsev AL, Cantino PD, Conn BJ, Grayer R et al., Labiatae, in The Families and Genera of Vascular Plants 7: Lamiales, ed. by Kadereit JW. Berlin, Springer, pp. 167-275 (2004).
2. Capitani MI, Spotorno V, Nolasco SM and Tomás MC, Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT-Food Sci Technol 45:94-102 (2012).
3. Ixtaina VY, Martinez ML, Spotorno V, Mateo CM, Maestri DM, Diehl BWK et al., Characterization of chia seed oils obtained by pressing and solvent extraction. J Food Comp Anal 24:166-174 (2011).
4. Ayerza R Jr, Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina. J Am Oil Chem Soc 72:1079-1081 (1995).
5. Taga MS, Miller EE and Pratt DE, Chia seed as a source of natural lipid antioxidants. J Am Oil Chem Soc 61:928-931 (1984).
6. Ixtaina VY, Mattea F, Cardarelli DA, Mattea MA, Nolasco SM and Tomás MC, Supercritical carbon dioxide extraction and characterization of Argentinean chia seed oil. J Am Oil Chem Soc 88:289-298 (2011).
7. EU Commission, Authorizing the placing on the market of chia seed (Salvia hispanica) as novel food ingredient under Regulation (EC) No 258/97 of Council of the European Parliament. Offic J EU C, 7645 (2009).
8. EFSA, Opinion of the scientific panel on dietetic products, nutrition and allergies on a request from the Commission related to the safety of chia (Salvia hispanica L.) seed and ground whole chia seed as a novel food ingredient intended for use in bread. EFSA J 278:1-12 (2005).
9. EFSA, Scientific opinion of the panel on dietetic products nutrition and allergies on a request from the European Commission on the safety of 'chia seed (Salvia hispanica) and ground whole chia seed' as a food ingredient. EFSA J 996:1-2 (2009).
10. Guerin GR, Nutlet morphology in Hemigenia R. Br. Microcorys R. Br. (Lamiaceae). Plant Syst Evol 254:49-68 (2005).
11. Kaya A and Dirmenci T, Nutlet surface micromorphology of the genus Nepeta L. (Lamiaceae) in Turkey. Turk J Bot 32:103-112 (2008).
12. Moon HK and Hong SP, Nutlet morphology and anatomy of the genus Lycopus (Lamiaceae, Mentheae). J Plant Res 119:633-644 (2006).
13. Domínguez-Vázquez G, Berlin B, Castro Ramírez A and Estrada-Lugo EIJ, Revisión de la diversidad y patrones de distribución de Labiatae en Chiapas. Anales Inst Biol Univ Nac Mexico 73:39-80 (2002).
14. Ixtaina VY, Nolasco SM and Tomás MC, Characterization of chia (Salvia hispanica L.) white and dark seeds and oils, in Advances in Fats and Oils Research, ed. by Tomás MC. Kerala. Transworld Research Network, Kerala, India, pp. 135-147 (2010).
15. Ryding O, Pericarp structure and phylogeny within Lamiaceae subfamily Nepetoideae tribe Ocimeae. Nordic J Bot 12:273-298 (1992).
16. Ryding O, The distribution and evolution of myxocarpy in Lamiaceae, in Advances in Labiate Science, ed. by Harley RM and Reynolds T. Royal Botanic Gardens, Kew, pp. 85-96 (1992).
17. Ayerza R, Effects of seed color and growing locations of fatty acid content and composition of two chia (Salvia hispanica L.) genotypes. J Am Oil Chem Soc 87:1161-1165 (2010).
18. Ixtaina VY, Nolasco SM and Tomás MC, Physical properties of chia seeds (Salvia hispanica L.). Ind Crop Prod 28:286-293 (2008).
19. Guiotto EN, Ixtaina VY, Tomás MC and Nolasco S, Moisture-dependent physical properties of chia (Salvia hispanica L.) seeds. Trans ASABE 54:527-533 (2011).
20. Lin KY, Daniel JR and Whistler RL, Structure of chia seed polysaccharide exudate. Carbohyd Polym 23:13-18 (1994).
21. Muñoz LA, Cobos A, Diaz O and Aguilera JM, Chia seeds: microstructure, mucilage extraction and hydration. J Food Eng 108:216-224 (2012).
22. Ryding O, Myxocarpy in the Nepetoideae (Lamiaceae) with notes on myxodiaspory in general. Syst Evol 285:165-175 (2001).
23. Ayerza R and Coates W, Chia seeds: new source of omega-3 fatty acids, natural antioxidants and dietetic fiber. Southwest Center for Natural Products Research and Commercialization, Office of Arid Lands Studies, Tucson, AZ (2001).
24. Reyes-Caudillo E, Tecante A and Valdivia-López MA, Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chem 107:656-663 (2008).
25. Capitani MI, Nolasco SM and Tomás MC, Evaluación de las propiedades del mucílago de chía (Salvia hispanica L.) sobre la estabilidad de emulsiones O/W, in Proceedings del VI Congreso Argentino de Ingeniería Química, 26-29 September, Mar del Plata, Argentina. AAIQ, Buenos Aires (2010).
26. Ryding O, Pericarp structure of Leucas and related genera. Nordic J Bot 13:637-646 (1993).
27. AOCS, Official Methods and Recommended Practices of the AOCS (5th edn). AOCS Press, Champaign, IL (1998).
28. International Union of Pure and Applied Chemistry (IUPAC), Standard Methods for the Analysis of Oils, Fats and Derivates (7th edn), ed. by Paquot C. Blackwell, Oxford (1992).
29. AOAC Official Methods of Analysis (15th edn). Association of Official Analytical Chemists, Washington, DC (1990).
30. Osborne DR and Voogt P The Analysis of Nutrients in Foods. Academic Press, London, pp. 239-245 (1978).
31. Guiragossian VY, Van Scoyoc SW and Auxtell JD, Chemical and Biological Methods for Grain and Forage Sorghum. Department of Agronomy International Programs in Agriculture. Purdue University, West Lafayette, IN (1977).
32. Betancur-Ancona D, López-Luna J and Chel-Guerrero L, Comparison of the chemical composition and functional properties of Phaseolus lunatus prime and tailing starches. Food Chem 82:217-225 (2003).
33. Özkan M, Aktaş K, Özdemir C and Guerin G, Nutlet morphology and its taxonomic utility in Salvia (Lamiaceae: Menthae) from Turkey. Acta Bot Croat 68:105-115 (2009).
34. Kahraman A and Doǧhan M, Comparative study of Salvia limbata C.A. and S. palaestina Bentham (sect. Aethiopis Bentham, Labiatae) from East Anatolia, Turkey. Acta Bot Croat 69:47-64 (2010).
35. Hedge IC, Observations on the mucilage of Salvia fruits. Notes Roy Bot Gard Edinburgh 30:79-95 (1970).
36. Pinto F, Vicente A, Marsico G, Vonghia G and Montemurro O, In vivo digestibility and nutritive characteristics of diets containing almond hulls supplemented with undecorticated sunflower oilseed meal, in Proceedings of the 13th International Sunflower Conference, Pisa, Italy, 8-12 September 1992. International Sunflower Association, Paris (1992).
37. Trimachi G, Secchiari P, Feruzzi G, Pistola A and Casarosa L, Sunflower seed meal characterization for animal feeding, in Proceedings of the 13th International Sunflower Conference, Pisa, Italy, 8-12 September 1992. International Sunflower Association, Paris (1992).
38. Sales F, Hedge IC and Christie F, Salvia plebeia R. BR.: taxonomy, phytogeography, autogamy and myxospermy. Pak J Bot 42:99-110 (2010).
39. Mazza G and Biliaderis CG, Functional properties of flax seed mucilage. J Food Sci 54:1302-1305 (1989).
40. Sciarini L, Maldonado F, Ribotta P, Pérez G and León A, Chemical composition and functional properties of Gleditsia triacanthos gum. Food Hydrocolloid 23:306-313 (2009).
41. Mirhosseini H and Amid BT, Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein cum from durian fruit seed. Chem Central J 7:1-14 (2013).