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Characterization of Black Chia Seed (Salvia hispanica L) and Oil and Quantification of β-sitosterol

Author Affiliations

  • 1 Facultad de Ingeniera Qumica de la Benemrita Universidad Autnoma de Puebla, MXICO
  • 2 Centro de Investigaciones en Ciencias Microbiolgicas del Instituto de Ciencias de la Benemrita Universidad Autnoma de Puebla, MXICO
  • 3 Universidad Politcnica de Puebla, MXICO

Int. Res. J. Biological Sci., Volume 2, Issue (1), Pages 70-72, January,10 (2013)

Abstract

The importance of corn, bean, amaranth and black chia seed in the Aztecs diet is well documented in the historical Florentine Codex. Black chia seed is a good source of omega-3 fatty acid, dietary fiber, proteins, as well as diverse bioelements and antioxidants. The proximal chemical analysis obtained from black chia seed shows 5.15% of moisture, 34.70% of fats, 4.10% of ashes, 17.90% of protein, 40.25% carbohydrates and 17.30% of raw fiber. The extraction technique permitted to obtain a 29% of oil with an iodine value of 197.68 cg/g, peroxides of 2.67 meq/Kg, a refraction index of 1.46 and a density of 0.89 g/mL. The oils FTIR spectrum showed a peak at 3010.03 cm-1characteristic of a =CH stretching mode. Also, the profile of fatty acids performed by, CG-MS, provides evidence of the presence of the (Z.Z.Z) 9,12,15-octadecatrienoic acid (-linolenic acid, omega-3), -tocopherol as well as phytosterols: campesterol, stigmasterol and sitosterol. The latter was quantified obtaining a concentration of 1224.3 mg/L.

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