Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla
| Autor: | Nilson Evelázio de Souza, Beatriz Costa e Silva, Joana Schuelter Boeing, Oscar de Oliveira Santos Júnior, Paula Fernandes Montanher, Hevelyse Munise Celestino dos Santos, Jesuí Vergílio Visentainer, Sheisa Cyléia Sargi |
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| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
DPPH
Plant composition chia lcsh:TX341-641 antioxidant capacity Linum usitatissimum chemistry.chemical_compound Salvia hispânica Botany lcsh:Technology (General) Food science Chemical composition chemistry.chemical_classification Perilla frutescens biology Chemistry Fatty acid biology.organism_classification Perilla Antioxidant capacity Crop quality lcsh:T1-995 omega-3 lcsh:Nutrition. Foods and food supply Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Vol 33, Iss 3, Pp 541-548 (2013) Food Science and Technology v.33 n.3 2013 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Volume: 33, Issue: 3, Pages: 541-548, Published: 26 JUL 2013 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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