Phytochemical and Biological Characteristics of Mexican Chia Seed Oil

Yingbin Shen; Liyou Zheng; Jun Jin; Xiaojing Li; Junning Fu; Mingzhong Wang; Yifu Guan; Xun Song

doi:10.3390/molecules23123219

Molecules (Dec 2018)

Phytochemical and Biological Characteristics of Mexican Chia Seed Oil

Yingbin Shen,
Liyou Zheng,
Jun Jin,
Xiaojing Li,
Junning Fu,
Mingzhong Wang,
Yifu Guan,
Xun Song

Affiliations

Yingbin Shen: Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
Liyou Zheng: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
Jun Jin: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
Xiaojing Li: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
Junning Fu: Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
Mingzhong Wang: Shenzhen Kivita Innovative Drug Discovery Institute, Shenzhen 518110, China
Yifu Guan: Research Institute for Marine Drugs, Guangxi University of Chinese Medicine, Nanning 530200, China
Xun Song: School of Pharmaceutical Science, Shenzhen University, Shenzhen 518060, China

DOI: https://doi.org/10.3390/molecules23123219
Journal volume & issue: Vol. 23, no. 12
p. 3219

Abstract

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The purpose of this research was to investigate the chemical profile, nutritional quality, antioxidant and hypolipidemic effects of Mexican chia seed oil (CSO) in vitro. Chemical characterization of CSO indicated the content of α-linolenic acid (63.64% of total fatty acids) to be the highest, followed by linoleic acid (19.84%), and saturated fatty acid (less than 11%). Trilinolenin content (53.44% of total triacylglycerols (TAGs)) was found to be the highest among seven TAGs in CSO. The antioxidant capacity of CSO, evaluated with ABTS•+ and DPPH• methods, showed mild antioxidant capacity when compared with Tocopherol and Catechin. In addition, CSO was found to lower triglyceride (TG) and low-density lipoprotein-cholesterol (LDL-C) levels by 25.8% and 72.9%respectively in a HepG2 lipid accumulation model. As CSO exhibits these chemical and biological characteristics, it is a potential resource of essential fatty acids for human use.

Published in Molecules

ISSN: 1420-3049 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Science: Chemistry: Organic chemistry
Website: http://www.mdpi.com/journal/molecules

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