Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina

Autores
Capitani, Marianela Ivana; Spotorno, Viviana Graciela; Nolasco, Susana Maria; Tomás, Mabel Cristina
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. 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. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. 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
Materia
SALVIA HISPANICA
CHIA
BY-PRODUCTS
PHYSICOCHEMICAL
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/111631
Acceder
id CONICETDig_e92d67036f0ed7c1334e9c5cdf296505
oai_identifier_str oai:ri.conicet.gov.ar:11336/111631
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of ArgentinaCapitani, Marianela IvanaSpotorno, Viviana GracielaNolasco, Susana MariaTomás, Mabel CristinaSALVIA HISPANICACHIABY-PRODUCTSPHYSICOCHEMICALhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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.Fil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. 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; ArgentinaFil: Spotorno, Viviana Graciela. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. 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; ArgentinaElsevier Science2012-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/111631Capitani, Marianela Ivana; Spotorno, Viviana Graciela; Nolasco, Susana Maria; Tomás, Mabel Cristina; Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina; Elsevier Science; LWT - Food Science and Technology; 45; 1-2012; 94-1020023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643811002131info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2011.07.012info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:44:21Zoai:ri.conicet.gov.ar:11336/111631instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:44:21.909CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv 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
spellingShingle Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina
Capitani, Marianela Ivana
SALVIA HISPANICA
CHIA
BY-PRODUCTS
PHYSICOCHEMICAL
title_short 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_sort Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina
dc.creator.none.fl_str_mv Capitani, Marianela Ivana
Spotorno, Viviana Graciela
Nolasco, Susana Maria
Tomás, Mabel Cristina
author Capitani, Marianela Ivana
author_facet Capitani, Marianela Ivana
Spotorno, Viviana Graciela
Nolasco, Susana Maria
Tomás, Mabel Cristina
author_role author
author2 Spotorno, Viviana Graciela
Nolasco, Susana Maria
Tomás, Mabel Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv SALVIA HISPANICA
CHIA
BY-PRODUCTS
PHYSICOCHEMICAL
topic SALVIA HISPANICA
CHIA
BY-PRODUCTS
PHYSICOCHEMICAL
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. 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. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina
Fil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. 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
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.
publishDate 2012
dc.date.none.fl_str_mv 2012-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/111631
Capitani, Marianela Ivana; Spotorno, Viviana Graciela; Nolasco, Susana Maria; Tomás, Mabel Cristina; Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina; Elsevier Science; LWT - Food Science and Technology; 45; 1-2012; 94-102
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/111631
identifier_str_mv Capitani, Marianela Ivana; Spotorno, Viviana Graciela; Nolasco, Susana Maria; Tomás, Mabel Cristina; Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina; Elsevier Science; LWT - Food Science and Technology; 45; 1-2012; 94-102
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643811002131
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2011.07.012
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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