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

Autores
Capitani, Marianela Ivana; Spotorno, Viviana Graciela; Nolasco, Susana María; 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.
Instituto de Tecnología de Alimentos
Fil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación TECSE; Argentina. 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 (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Nolasco, Susana María. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación TECSE; Argentina
Fil: Tomás, Mabel Cristina. 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
Fuente
LWT - Food Science and Technology 45 (1) : 94-102 (January 2012)
Materia
Salvia
Semilla
Propiedades Fisicoquímicas
Seeds
Chemicophysical Properties
Chia
Salvia hispanica
Argentina
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4282
Acceder
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oai_identifier_str oai:localhost:20.500.12123/4282
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spelling Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of ArgentinaCapitani, Marianela IvanaSpotorno, Viviana GracielaNolasco, Susana MaríaTomás, Mabel CristinaSalviaSemillaPropiedades FisicoquímicasSeedsChemicophysical PropertiesChiaSalvia hispanicaArgentinaThe 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.Instituto de Tecnología de AlimentosFil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación TECSE; Argentina. 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 (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Nolasco, Susana María. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación TECSE; ArgentinaFil: Tomás, Mabel Cristina. 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; ArgentinaElsevier2019-01-17T12:22:17Z2019-01-17T12:22:17Z2012-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0023643811002131http://hdl.handle.net/20.500.12123/42820023-6438https://doi.org/10.1016/j.lwt.2011.07.012LWT - Food Science and Technology 45 (1) : 94-102 (January 2012)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-16T09:29:25Zoai:localhost:20.500.12123/4282instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:25.547INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Semilla
Propiedades Fisicoquímicas
Seeds
Chemicophysical Properties
Chia
Salvia hispanica
Argentina
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 María
Tomás, Mabel Cristina
author Capitani, Marianela Ivana
author_facet Capitani, Marianela Ivana
Spotorno, Viviana Graciela
Nolasco, Susana María
Tomás, Mabel Cristina
author_role author
author2 Spotorno, Viviana Graciela
Nolasco, Susana María
Tomás, Mabel Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv Salvia
Semilla
Propiedades Fisicoquímicas
Seeds
Chemicophysical Properties
Chia
Salvia hispanica
Argentina
topic Salvia
Semilla
Propiedades Fisicoquímicas
Seeds
Chemicophysical Properties
Chia
Salvia hispanica
Argentina
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.
Instituto de Tecnología de Alimentos
Fil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación TECSE; Argentina. 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 (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Nolasco, Susana María. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación TECSE; Argentina
Fil: Tomás, Mabel Cristina. 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
2019-01-17T12:22:17Z
2019-01-17T12:22:17Z
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 https://www.sciencedirect.com/science/article/pii/S0023643811002131
http://hdl.handle.net/20.500.12123/4282
0023-6438
https://doi.org/10.1016/j.lwt.2011.07.012
url https://www.sciencedirect.com/science/article/pii/S0023643811002131
http://hdl.handle.net/20.500.12123/4282
https://doi.org/10.1016/j.lwt.2011.07.012
identifier_str_mv 0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv LWT - Food Science and Technology 45 (1) : 94-102 (January 2012)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.712165

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