Assessment of the Phytochemical and Nutrimental Composition of Dark Chia Seed (<i>Salvia hispánica</i> L.)
Avilene Rodríguez Lara,
María Dolores Mesa-García,
Karla Alejandra Damián Medina,
Rosa Quirantes Piné,
Rafael A. Casuso,
Antonio Segura Carretero,
Jesús Rodríguez Huertas
Affiliations
Avilene Rodríguez Lara
Department of Physiology, Biomedical Research Center, Institute of Nutrition and Food Technology “José Mataix”, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18100 Granada, Spain
María Dolores Mesa-García
Department of Biochemistry and Molecular Biology II, Institute of Nutrition and Food Technology “José Mataix”, Biomedical Research Center, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18100 Granada, Spain
Karla Alejandra Damián Medina
University Center of Tonala, University of Guadalajara, Av 555 Ejido San José Tateposco, Nuevo Periferico Oriente, Tonala 45425, Mexico
Rosa Quirantes Piné
Technological Centre for Research and Development of Functional Foods, Avenida del Conocimiento, 37, 18100 Granada, Spain
Rafael A. Casuso
Department of Physiology, Biomedical Research Center, Institute of Nutrition and Food Technology “José Mataix”, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18100 Granada, Spain
Antonio Segura Carretero
Technological Centre for Research and Development of Functional Foods, Avenida del Conocimiento, 37, 18100 Granada, Spain
Jesús Rodríguez Huertas
Department of Physiology, Biomedical Research Center, Institute of Nutrition and Food Technology “José Mataix”, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18100 Granada, Spain
Chia seeds are rich sources of different macro and micronutrients associated with health benefits; thus, they may be considered as a functional food. However, the composition depends on the variety, origin, climate and soil. Here, we show a comprehensive characterization of extractable and non-extractable phenolic compounds of dark chia seed Salvia hispanica L. using high-performance liquid chromatography–electrospray ionization–quadrupole time-of-flight (HPLC-ESI-QTOF) and discuss potential health benefits associated with the presence of a number of nutritional and bioactive compounds. We report that dark chia from Jalisco is a high-fiber food, containing omega-3 polyunsaturated fatty acids, essential amino acids (phenylalanine and tryptophan), and nucleosides (adenosine, guanidine and uridine), and rich in antioxidant phenolic compounds, mainly caffeic acid metabolites. Our data suggest that chia seeds may be used as ingredients for the development of functional foods and dietary supplements.
