Quality of Chia Seeds with Special Reference to Fatty Acids Composition

• Autorzy: Dorota Klensporf-Pawlik , Wojciech Zmudziński , Elżbieta Nijaka

Warianty tytułu

Jakość nasion chia ze szczególnym uwzględnieniem składu kwasów tłuszczowych

• Języki publikacji: EN

Abstrakty

EN

The main objective of the study was an assessment of fatty acids composition of various chia seeds obtained from the local market. Although, the chia seeds were purchased from the local market, they were imported from different countries such as Peru, Bolivia, Mexico and Argentina. The chia seed oils were dominated by unsaturated fatty acids, ALA as the most abundant (60.60 to 65.45%), linoleic acid (18.91 to 20.47%) and oleic acid (5.17 to 7.47%). Our results showed that chia seeds had a very low and therefore positive n-6 to n-3 ratio, ranging from 0.30 to 0.34. Oils recovered form chia seeds, based on the calculated oxidation value (CoxV), are extremely susceptible to oxidation. The value of Cox in analysed samples was 15.20 to 16.19 and 1.41 to 1.50, according to adopted equation. The high Cox value limit the application of chia seeds in processed food, especially the one with high temperature processing. (original abstract)

Celem pracy była analiza składu kwasów tłuszczowych różnych nasion chia dostępnych na lokalnym rynku. Produkty zakupiono na lokalnym rynku, jednak ich kraj pochodzenia był różny: Peru, Boliwia, Meksyk i Argentyna. Profil kwasów tłuszczowych zdominowany był przez nienasycone kwasy tłuszczowe, a dominującym kwasem tłuszczowym w oleju pozyskiwanym z nasion chia był kwas α-linolenowy (60,60 do 65,45%), kwas linolowy (18,91 do 20,47%) oraz kwas oleinowy (5,17 do 7,47%). Uzyskane wyniki wskazują, iż w nasionach chia jest bardzo niski a zarazem pozytywny wskaźnik kwasów n-6 do n-3, mieszczący się w przedziale 0,30 do 0,34. Jednakże, na podstawie wyliczonego współczynnika utlenialności, olej pozyskiwany z nasion chia jest bardzo podatny na utlenianie. Wartość współczynnika CoxV w analizowanych próbach mieściła się w granicach od 15,20 do 16,19 lub 1,41 do 1,50, w zależności od użytego równania. Wysoka wartość współczynnika utlenialności wskazuje na ograniczenia w stosowaniu nasion chia w żywności przetworzonej, zwłaszcza poddawanej obróbce termicznej. (abstrakt oryginalny)

Słowa kluczowe

EN

Raw plant materials; Crop production; Food commodities; Quality

PL

Surowce roślinne; Produkcja roślinna; Towaroznawstwo żywności; Jakość

• Czasopismo: Towaroznawcze Problemy Jakości
• Rocznik: 2020
• Numer: nr 1
• Strony: 61--68

Twórcy

autor

Dorota Klensporf-Pawlik

• Poznań University of Economics and Business

autor

Wojciech Zmudziński

• Poznań University of Economics and Business

autor

Elżbieta Nijaka

• Poznań University of Economics and Business

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