Organically vs conventionally-grown dark and white chia seeds (Salvia hispanica L.): fatty acid composition, antioxidant activity and techno-functional properties

dc.contributor.author Alvites Misajel, Kiara Carolina
dc.contributor.author Garcia Gutierrez, Mirina
dc.contributor.author Miranda Rodríguez, Camila Lucía
dc.contributor.author Ramos Escudero, Fernando
dc.date.accessioned 2019-03-12T21:24:17Z
dc.date.available 2019-03-12T21:24:17Z
dc.date.issued 2019-02-11
dc.description.abstract The effects of organic and conventional crop systems on chemical composition, antioxidant activity and functional properties were evaluated in white and dark chia (Salvia hispanica L.) seeds. The organic system reduced the total protein content, and increased the total carbohydrates but did not change polyunsaturated fatty acids, total phenolic or flavonoids. Organic white chia seeds showed the best techno-functional properties. The antioxidant capacity of chia extracts varied in relation to the chemical complexity and differential rate kinetics of different assays. Extractable total phenolic acids and antioxidant capacity were better in organic white chia seeds. In this first approach, we have demonstrated that the organic white chia seed has a better total antioxidant capacity measured by direct quencher approaches than its conventionally-grown counterpart. To summarize, we conclude that the organic white chia seed could be a dietary source of antioxidants with a potential to promote health benefits in systemic functions and/or microbiota and the use of its techno-functional properties for the food industry. es_ES
dc.description.peer-review Revisado por pares es_ES
dc.format application/pdf es_ES
dc.identifier.doi 10.3989/gya.0462181
dc.identifier.issn 0017-3495
dc.identifier.journal International Journal of Fats and Oils es_ES
dc.identifier.uri https://repositorio.usil.edu.pe/handle/usil/8640
dc.identifier.uri https://doi.org/10.3989/gya.0462181
dc.language.iso spa es_ES
dc.publisher Instituto de la Grasa CSIC es_ES
dc.rights info:eu-repo/semantics/openAccess es_ES
dc.rights.uri https://creativecommons.org/licenses/by/4.0/deed.en
dc.source Universidad San Ignacio de Loyola es_ES
dc.source Repositorio Institucional - USIL es_ES
dc.subject Polyunsaturated fatty acids
dc.subject Crops es_ES
dc.subject Antioxidants
dc.subject Fatty acids es_ES
dc.title Organically vs conventionally-grown dark and white chia seeds (Salvia hispanica L.): fatty acid composition, antioxidant activity and techno-functional properties es_ES
dc.type info:eu-repo/semantics/article es_ES
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