Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients
Osama, B.R. Mohammed , Mona, H.H. Bekhet, Amal , M. Abd El-Razek and Yehia, G. Moharram
The main aim of this investigation was to evaluate the meal of Egyptian chia seed (Salvia hispanica L.) as a source of bioactive components comparing with the USA imported one. The results showed slight differences in proximate composition, dietary fibers components, nutritional value, total and HPLC separated simple phenolic compounds especially, caffeic acid, gentisic, rosmarinic and cteachin between meals of local and imported chia seeds. Both meals had nearly similar amino acids pattern, in vitro protein digestibility (IVPD) (66.5 - 66.9%), computed- protein efficiency ratio (C-PER) (1.1 - 1.3) and biological value ( C-BV) ( 69.4 - 71.6% ) , high water ( 7.5-8.5 g water /g meal), oil ( 5.1-5.3 g oil / g meal) holding capacities, good emulsification capacity (52-55 ml oil/100 g), poor foaming capacity and stability, high total (55.8-57.7%), insoluble (48.2-53.3%) , neutral detergent (43-47.2%) and acid detergent (34.2-36%) dietary fibers. The antioxidant activity as determined by DPPH and ABTS methods was relatively higher in meal of the local than imported chia seeds. Dry fractionation of chia seed meal through 100 mesh sieve gave two fractions, one rich in protein (41.5- 45.5%) and others high in neutral detergent (86.5 - 90.7%), acid detergent (49.01-54%) and hemicellulose (36.7-37.49%) dietary fibers. Panelists accepted the physical and sensory properties of the biscuit products containing 5% of rich protein and high fiber chia seed meal fractions. Such results indicated the successful use of chia seeds meal as a source of bioactive ingredients in preparing functional food.
Keywords: Chia seeds meal, nutritional quality, phenolic compounds, functional properties, fractionation, biscuit.