Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla

AUTOR(ES)

Sargi, Sheisa Cyléia, Silva, Beatriz Costa, Santos, Hevelyse Munise Celestino, Montanher, Paula Fernandes, Boeing, Joana Schuelter, Santos Júnior, Oscar Oliveira, Souza, Nilson Evelázio, Visentainer, Jesuí Vergílio

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

26/07/2013

RESUMO

The chemical composition and antioxidant capacity of five seeds, chia, golden flax, brown flax, white perilla, and brown perilla, were determined. The chemical properties analyzed included moisture, ash, crude protein, carbohydrates, total lipids, fatty acids, and antioxidant capacity (ABTS•+, DPPH•, and FRAP). The results showed the highest amounts of protein and total lipids in brown and white perilla. Perilla and chia showed higher amounts of alpha-linolenic fatty acid than those of flaxseed varieties, ranging between 531.44 mg g-1 of lipids in brown perilla, 539.07 mg g-1 of lipids in white perilla, and 544.85 mg g-1 of lipis in chia seed. The antioxidant capacity of the seeds, evaluated with ABTS•+, DPPH• , and FRAP methods, showed that brown perilla had greater antioxidant capacity when compared with white perilla, flax, and chia seeds.

Documentos Relacionados

• Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity
• Interference of germination time on chemical composition and antioxidant capacity of white sesame (Sesamum Indicum)
• Ocotea nutans (Nees) Mez (Lauraceae): chemical composition, antioxidant capacity and biological properties of essential oil
• Antiproliferative activity, antioxidant capacity and chemical composition of extracts from the leaves and stem of Chresta sphaerocephala
• Changes in composition, antioxidant content, and antioxidant capacity of coffee pulp during the ensiling process