Antioxidants, protein, oil content and fatty acids profiles of chia seeds (Salvia hispanica L.) genotype Tzotzol growing in three tropical ecosystems of Bolivia, Ecuador and Paraguay
Abstract
Chia is a summer annual of the Lamiaceae. The objective of this study was to
investigate the effect of growing location on the antioxidants content and
composition in one genotype of chia, and the potential relationship with its
major nutritional compounds, as protein, oil, and fatty acids. This study was carried out with black‑spotted
chia seeds commercially grown in three different ecosystems, Tropical Rain
Forest, Sub Humid Chaco, and Campo Cerrado, located in Ecuador, Bolivia and
Paraguay, respectively. Flavonols quercetin, myrcetin, kaempherol, caffeic acid,
chlorogenic acid, and SDG lignan compound presence was detected by
chromatographic analysis. No significant
(P<0.05) differences between seed origins= were found.
Total oil content was significantly (P<0.05) higher in the seeds from
Ecuador (34.2%) than all other locations, followed by the seeds from Bolivia (32.5%)
which was significantly (P<0.05) higher compared to Paraguay (31.6%). The content of α‑linolenic fatty acid in
seeds from Ecuador was significantly (P<0.05) higher compared to the seeds
from all three locations. No significant correlation (P<0.05) between α
-linolenic fatty acid and polyphenols content was detected. The results
indicate that protein content, oil content and fatty acid profile
characteristics of the chia are affected by the different ecological conditions
of the tested ecosystems, which not affect the polyphenols content, and composition.
Keywords
Salvia hispanica L., Chia, Antioxidants, Fatty acids, Protein
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