Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla

• Autor(a) principal: Sargi,Sheisa Cyléia
• Data de Publicação: 2013
• Outros Autores: Silva,Beatriz Costa, Santos,Hevelyse Munise Celestino, Montanher,Paula Fernandes, Boeing,Joana Schuelter, Santos Júnior,Oscar Oliveira, Souza,Nilson Evelázio, Visentainer,Jesuí Vergílio
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300024
• topic: antioxidant capacity; chia; omega-3; Salvia hispânica; Perilla frutescens; Linum usitatissimum

The chemical composition and antioxidant capacity of five seeds, chia, golden flax, brown flax, white perilla, and brown perilla, were determined. The chemical properties analyzed included moisture, ash, crude protein, carbohydrates, total lipids, fatty acids, and antioxidant capacity (ABTS•+, DPPH•, and FRAP). The results showed the highest amounts of protein and total lipids in brown and white perilla. Perilla and chia showed higher amounts of alpha-linolenic fatty acid than those of flaxseed varieties, ranging between 531.44 mg g-1 of lipids in brown perilla, 539.07 mg g-1 of lipids in white perilla, and 544.85 mg g-1 of lipis in chia seed. The antioxidant capacity of the seeds, evaluated with ABTS•+, DPPH• , and FRAP methods, showed that brown perilla had greater antioxidant capacity when compared with white perilla, flax, and chia seeds.