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Bioactive Phytochemicals from Chia Seed (Salvia hispanica) Oil Processing By-Products

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Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Chia (Salvia hispanica L.) seeds are rich in oil (29–39%) and protein (18–25%). In addition, they contain polyunsaturated fatty acids, tocopherols, phytosterols, and phenolic compounds. From an agricultural perspective, this crop grows in more than 30 countries, and its yield can reach >3 tons/ha in native areas (Mexico and Central and South America). Chia is mainly cultivated for its oil. This chapter presents the processes applied for chia oil extraction and chia oil’s composition and attributes. The food and non-food applications of chia oil processing by-products are also reviewed. Applications include functional foods, materials, and bioenergy applications. Finally, some research avenues for future work are presented.

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Abbreviations

ABTS:

2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)

ACE:

Angiotensin-converting enzyme

DNFB:

2,4-dinitrofluorobenzene

DPPH:

2,2-diphenyl-1-picrylhydrazyl

GA:

Gallic acid

HMG-CoA:

3-hydroxy-3-methylglutaryl coenzyme A reductase

HPLC:

High-performance liquid chromatography

IC50:

Half-maximal inhibitory concentration

ICP-MS:

Inductively coupled plasma-mass spectrometry

IL:

Interleukin

kDa:

Kilo Daltons

PUFA:

Polyunsaturated fatty acids

TNF:

Tumor necrosis factor

TPA:

12-O-tetradecanoylphorbol-13-acetate

USD:

US dollar

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  1. Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Mexico

    Oscar Abel Sánchez-Velázquez

  2. Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, Canada

    Martin Mondor

  3. Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada

    Martin Mondor

  4. Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mérida, Mexico

    Maira Rubí Segura-Campos & Nidia del Carmen Quintal-Bojórquez

  5. School of Food Science and Nutrition, University of Leeds, Leeds, UK

    Alan Javier Hernández-Álvarez

Authors
  1. Oscar Abel Sánchez-Velázquez
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  2. Martin Mondor
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  3. Maira Rubí Segura-Campos
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  4. Nidia del Carmen Quintal-Bojórquez
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  5. Alan Javier Hernández-Álvarez
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Corresponding author

Correspondence to Alan Javier Hernández-Álvarez .

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Editors and Affiliations

  1. Biochemistry Department, Zagazig University, Zagazig, Egypt

    Mohamed Fawzy Ramadan Hassanien

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Sánchez-Velázquez, O.A., Mondor, M., Segura-Campos, M.R., del Carmen Quintal-Bojórquez, N., Hernández-Álvarez, A.J. (2022). Bioactive Phytochemicals from Chia Seed (Salvia hispanica) Oil Processing By-Products. In: Ramadan Hassanien, M.F. (eds) Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-030-63961-7_30-1

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  • DOI: https://doi.org/10.1007/978-3-030-63961-7_30-1

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-030-63961-7

  • Online ISBN: 978-3-030-63961-7

  • eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics

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