Evaluation of Quality of Chia (Salvia hispanica), Sesame (Sesamum indicum), and Quinoa (Chenopodium quinoa) Oils

Abstract Each year, the consumption of vegetable oils increases gradually. Some oils, such as chia, sesame, and quinoa, are consumed due to the nutritional properties and health promoters that have been recognized in their components. Based on this premise, the present study aimed to characterize chia (Salvia hispanica), sesame (Sesamum inducum), and quinoa (Chenopodium quinoa) oils, in order to enable their applications in the development of new food products. Chia oil presented higher degradation, as it stood out with higher amounts of free fatty acids (4.46%) and peroxide value (18.35 meq/kg). It is an oil that is rich in polyunsaturated fatty acids (75.47%), and, consequently, with high refractive index (1,475) and iodine value (192.86 g/100 g). Quinoa oil stood out for its higher oxidative stability (17.55 h) and higher amount of phenolic compounds (190.84 mg/100 g). Sesame and quinoa oils showed no significant difference for carotenoids, but sesame oil had higher content of total tocopherols (656.50 mg/kg). Thus, the oils can be used in technological processes and/ or in the formulation of new food products, in order to their increase the nutritional value.

In vitro screening for acetylcholinesterase and butyrylcholinesterase inhibition and antimicrobial activity of chia seeds (Salvia hispanica)

BACKGROUND: Chia seeds are gaining increasing interest among food producers and consumers because of their prohealth properties. RESULTS: The aim of this work was to evaluate the potential of chia seeds to act as acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitors. The highest inhibitory activity against AChE and BChE was observed for colored seed ethanol extracts. A positive correlation was found between the presence of quercetin and isoquercetin as well as protocatechuic, hydroxybenzoic, and coumaric acids and the activity of extracts as AChE and BChE inhibitors. It has also been shown that grain fragmentation affects the increase in the activity of seeds against cholinesterases (ChE). Furthermore, seeds have been shown to be a source of substances that inhibit microbial growth. CONCLUSIONS: It was found that the chia seed extracts are rich in polyphenols and inhibit the activity of ChEs; therefore, their use can be considered in further research in the field of treatment and prevention of neurodegenerative diseases.

Caracterização físico-química de barra de cereal adicionada de chia em grãos (Salvia hispanica L. ) / Physical-chemical characterization of cereal bar added to chia in grains (Salvia hispanica L. )

A chia é uma semente oriunda da América latina, que se tornou promissora para a indústria de alimentos graças às suas excelentes propriedades nutricionais. No presente trabalho objetivou-se efetuar a caracterização físico-química de uma barra de cereal adicionada de chia em grãos. Os resultados foram tratados por análise de variância (ANOVA) e teste de Tukey com um nível de significância de 5 %. Os teores de cinzas, proteínas, lipídeos e fibras aumentaram (P<0,05) nas formulações BC2 e BC3, com maiores concentrações de chia. A baixa atividade de água, inferior a 0,6, associada às condições de higiene durante o manuseio experimental do produto demonstraram que é seguro produzir barras de cereais com substituição de chia em até 20 % de sua composição total, e com agregação de valor nutricional.

Análisis fitoquímico de la Salvia coccinea que crece en Cuba / Phytochemical study of the Salvia coccinea grown in Cuba

Introducción: la especie Salvia coccinea L, conocida como banderilla, se emplea en Cuba solo como ornamental, aunque en otros países tiene algunos usos etnomédicos sin que se le hayan reportado estudios farmacológicos. A las plantas de esta especie que crecen en Cuba no se le han realizado estudios fitoquímicos. Objetivo: realizar un tamizaje fitoquímico de los extractos hidroalcohólicos de tallos, flores y hojas de la especie Salvia coccinea L. Métodos: se recolectaron los tallos, así como las hojas y flores, se lavaron, desinfectaron, secaron a 40 ºC y extrajeron de forma independiente a reflujo con una mezcla EtOH/H2O (60:40) a una relación soluto-disolvente de 1:10 durante 2 h. Los extractos se filtraron y se les hicieron las pruebas fitoquímicas. Resultados: los grupos de compuestos identificados en los 2 extractos fueron saponinas, azúcares, principios amargos, fenoles, taninos, grupos amino, alcaloides y flavonoides. El extracto liofilizado de las hojas y flores presentó 9,02 por ciento de polifenoles totales. Conclusiones: en la S coccinea L que crece en Cuba se encontraron varios grupos de compuestos, entre estos flavonoides y alcaloides, los que pudieran tener interés farmacológico potencial. Estos resultados conminan a continuar el estudio de los extractos de esta planta y a iniciar la evaluación de sus efectos farmacológicos

Introduction: the Salvia coccinea L species, known as banderilla, is used in Cuba as an ornamental plant. Nevertheless, some traditional medical uses have been reported in other countries without reports of pharmacological studies. No phytochemical study has been made with plants of this species growing in Cuba. Objective: to carry out the phytochemical study of hydroalcoholic extracts from stems, leaves and flowers of the Salvia coccinea L species. Methods: stems, leaves and flowers were collected, washed, disinfected, dried at 40 ºC and independently extracted under reflux with a EtOH/H2O (60:40) mixture for 2 h at a solute-solvent ratio of 1:10. Results: compounds identified in both extracts were saponins, sugars, bitter principles, phenols, tannins, amino groups, alkaloids and flavonoids. The lyophilized extract from leaves and flowers contained 9.02 percent of total polyphenols. Conclusions: several groups of compounds were found in the S. coccinea L. that grows in Cuba, such as flavonoids and alkaloids, and they could be of potential pharmacological interest. These results encouraged to continue the study of extracts from this plant and to begin evaluating their pharmacological effects

Determinación del contenido de gliadinas en alimentos elaborados con amaranto, quínoa y/o chía / Gliadins determination in food elaborated with amaranth, quínoa and/or chía

Amaranth, quínoa and chía are naturally gluten-free products that may be used in a celiac diet. An ELISA, using R-Biopharm RIDASCREEN gliadin, was used to determine a possible cross contamination with gliadins. Thirty-seven samples of foods with these ingredients were analyzed. Nine samples had levels higher than 20 mglKg, the maximum gluten level established by Codex Alimentarius: three of them were cereal bars with the inscription is in TACC and/or ìwithout gluteni, two were cereal bars without inscriptions about gluten content, one was a mixture of ground seeds, others were pop amaranth and quínoa crops (sold at retail) and the last was an amaranth flour which was labeled ifor celiac patients. Twenty-eight remaining samples had gluten content below 20 mglKg. Foods elaborated with amaranth, quínoa and/or chía are suitable for celiac patients. However, the manufacturers must apply good manufacturing practices in all the different steps in gluten-free foodstuff production and celiac patients should not buy these products when they are sold at retail, because of possible cross contamination that can occur at the stores.

Amaranto, quínoa y chía, por ser naturalmente libres de gluten, pueden ser incorporados en la dieta celíaca. Con el objeto de evaluar una posible contaminación cruzada con gliadinas no permitidas, se analizaron 37 alimentos con estos ingredientes mediante un enzi-moinmunoensayo utilizando RIDASCREEN gliadin de R-Biopharm. Considerando el contenido máximo de gluten establecido por el Codex Alimentarius (20 mg/ Kg), nueve productos superaron la norma: tres barras de cereales que declaraban "sin TACC" y/o "no contiene gluten", dos barras de cereales que no tenían ninguna declaración respecto del contenido de gluten, una mezcla de semillas molidas, una muestra de amaranto popeado comprado al detalle, una muestra de semillas de quinoa comprada suelta en un mercado de la provincia de Salta y una muestra de harina de amaranto envasada que declaraba "apto para celíacos". En las veintiocho muestras restantes se evidenció un contenido de gluten inferior a los 20 mg/Kg. Los productos elaborados con amaranto, quínoa y/o chía son seguros para personas con celiaquía; sin embargo, los fabricantes deben implementar buenas prácticas de manufactura en las diferentes etapas de elaboración de alimentos libres de gluten y las personas celíacas no deben consumir alimentos supuestamente aptos que se expenden al detalle, por la posible contaminación cruzada que puede darse en los comercios.

assessment of periodontal parameters, salivary total protein and albumin contents in patients taking Warfarin

In thrombosis and ambolism therapy, one of the therapeutive options is the use of anticoagulents. Patients who fake anticoagulants are susceptible to bleeding and cannot brush or floss their teeth. They are prone to periodontitis. Periodontal diseases are associated with periodontal cell destruction and consequently their cell contents would be found in the salvia. The assessment of albumin and total protein contents and determination of its correlation with periodontal parameters in patients who take warfarin are the goals of the present study. In this case-control study, the subjects were classified into 2 groups of patients who took warfarin [case group]. In both groups, periodontal parameters such as plaque index [PI], gingival index [GI], pocket depth [PD], bleeding on probing [BOP] and clinical attachment loss [CAL], and total protein and albumin were assessed. T-test and Pearson test were used to analyze the data. Although salivary albumin was significantly higher in the case group in comparison with the control one, total salivary protein contents were not observed differently between the two groups. Compared with the control group periodontal clinical parameters were high in the case group and obvious significant differences were seen [p<0.05]. Appropriate oral and gingival hygiene instruction is necessary due to the high periodontal clinical parameters in patients who take warfarin

Antioxidant Properties and Total Phenolic Content of Eight Salvia Species from Turkey

Methanolic extracts of eight Salvia species, namely S. aethiopis, S. candidissima, S. limbata, S. microstegia, S. nemorosa, S. pachystachys, S. verticillata, and S. virgata, sampled from Eastern Anatolia in Turkey, were screened for their possible antioxidant activities by two complementary test systems, namely DPPH free radical scavenging and b-carotene/linoleic acid. Total phenolic content of the extracts of Salvia species were performed Folin-Ciocalteu reagent and gallic acid used as standard. A wide variation has been observed among species in terms of antioxidant activity and total phenolic content. In both DPPH and b-carotene system, the most active plant was Salvia verticillata with a value of IC50=18.3 μg/ml and 75.8 percent, respectively. This specie also has the highest total phenolic content (167.1 mgGAE/g DW). The total amount of phenolics was between 50.3 to 167.1 mg GAE/g DW among species. A positive linear correlation was observed between total phenolic content and antioxidant activity of the extracts. The results suggest that the extract of Salvia species, notably Salvia verticillata with the highest antioxidant activity, can be used as natural antioxidants in the food industry.

Análisis químico comparativo de nutrientes en las semillas de chía y chan como alimento alternativo para los nicaragüenses / Comparative chemical analysis of nutrients in chia and chan seeds as an alternative food for Nicaraguans

La composición química de las semillas de chía (Salvia hispánica l) y chan (Hiptis suaveolens), se estudiaron ya que sus cultivos no requieren de mucha tecnología, presentan una alternativa viable para la alimentación, se usan como bebida refrescante y como alimentos para animales por sus propiedades nutricionales y medicinales. En la primera etapa se investigaron y se identificaron las sustancias nutricionales como azúcares, proteínas, lípidos y algunos macro y micro elementos como calcio, Magnesio, hierro, entre otros, los ensayos se realizaron en semilla entera, molida y cenizas. Luego se procedió a cuantificar los parámetros nutricionales (azúcares, proteínas, lípidos, Fe, Ca, Mg). Haciendo las consideraciones pertinentes en cada análisis para que estos datos tengan valides. Habiéndose obtenido resultados satisfactorios para cada uno de los ensayos realizados. Esperamos que este esfuerzo sea de utilidad para la comunidad, ya que son alimentos baratos, que en la actualidad, sobre todo el chan, se está subutilizando y se puede usar como bebida y como policereal (molido).