Characterization and bioaccessibility of minerals in seeds of Salvia hispanica L.

• Autor(a) principal: Aline Domingues Barreto
• Data de Publicação: 2016
• Outros Autores: Érika Maria Roel Gutierrez, Mauro R. Silva, Fabiano O. Silva, Nilton Oliveira Couto e Silva, Inayara Cristina Alves Lacerda, Renata Adriana Labanca, Raquel Linhares Carreira
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFMG
• Texto Completo: http://hdl.handle.net/1843/39642
• topic: Salvia hispanica L.; Lipid profile; Chemical composition; Bioaccessibility; Tecnologia de alimentos; Chia

Salvia hispanica L. is a herbacia plant that originates from Mexico and Guatemala, and it is currently known by the popular name of chia. Currently, chia seeds have been considered to be of great importance for human health and nutrition because they have a high concentration of polyunsaturated fatty acids. They contain the largest known percentage of fatty α-linolenic acid (ALA) in plants—approximately 68%. Furthermore, they are an excellent source of protein, dietary fiber, calcium, magnesium, iron, vitamin B and phenolic compounds that have antioxidant properties. However, despite the high nutritional value present in the food and the possible health benefits of its nutrients, there is a need to evaluate the bioaccessibility of its micronutrients to measure their effectiveness. Thus, we evaluated the chemical composition of chia seeds from different producers, their lipid profiles and the bioaccessibility of some of their minerals.