Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.)

LWT

Volumn 59, Issue 2P2, 2014, Pages 1304-1310

  Marineli, Rafaela da Silva ^a   Moraes, Érica Aguiar ^a   Lenquiste, Sabrina Alves ^a   Godoy, Adriana Teixeira ^a   Eberlin, Marcos Nogueira ^a   Maróstica Jr, Mário Roberto ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Antioxidant activity; Chia; Omega 3 fatty acid; Phenolic compounds; Salvia hispanica

Indexed keywords

ANTIOXIDANTS; FLAVONOIDS; FOOD PRODUCTS; MASS SPECTROMETRY; OILS AND FATS; OXIDATION; PALMITIC ACID; PEROXIDES; PHENOLS; PLANTS (BOTANY); LINOLEIC ACID;

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; CHIA; CHIA SEED; IN-VITRO; LINOLENIC ACIDS; OMEGA-3-FATTY ACIDS; PHENOLIC COMPOUNDS; SALVIA HISPANICA; TRIACYLGLYCEROLS; ANTI-OXIDANT ACTIVITIES;

LINOLEIC ACID; PALMITIC ACID;

SALVIA HISPANICA;

EID: 84907597648     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.04.014     Document Type: Article

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