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Browsing Value Additions by Subject "Chia seeds"

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    Chia (Salvia hispanica L.) Seeds Phytochemicals, Bioactive Compounds, and Applications: A Review
    (European Journal of Agriculture and Food Sciences, 2021-11-20) Joseph Wambua Nyingi and Monica Mburu
    With the increased global public health awareness, there is an increase in ultimatum calls for functional foodstuff with various health impacts. The utilisation of therapeutic foodstuff to avert illnesses like obesity, diabetes, and heart disease is obtaining motion among people. Chia seeds are dietary and medicinal species used as a herb in the ancient period by Aztec and Mayan communities. Chia is receiving scientific attention in the present time and is a non-conventional seed that has been recognised as a novel food. It is a customary food in Southern and Central America. It contains large amounts of phytochemicals and proteins, making it more consumed worldwide for its numerous health benefits to sustain healthy serum fat levels. These seeds contain polyunsaturated omega-3 fatty acids with antiinflammatory effects, promote cognitive performance, and lower cholesterol levels. Caffeic acid found in the seeds has antioxidant compounds that protect the body from free radicals, cancer and contains anti-ageing properties. Fibres are present in high concentrations, are connected with lowering inflammation, controls bowel movement, and reduces cholesterol levels. Chia seeds contain the nutritional value that aid in disease control, such as diabetes, hypertension, cancer, obesity, and heart disease. The presence of omega-6 and omega-3 present in chia seed and active compounds makes the chia seed contain crucial health benefits. Nevertheless, the efficacy and safety of natural food require validation by numerous scientific research and studies. Nowadays, most species are utilised worldwide for their nutritional characteristics and beneficial impacts on human health. The review summarises the recent information on chia seed, emphasising the phytochemicals, bioactivities, and applications.
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    Physicochemical Profile of Essential Oils Obtained from Chia (Salvia hispanica L.) Seeds Grown in Different Agro-Ecological Zones of Kenya
    (European Journal of Advanced Chemistry Research, 2021-08-15) Clement Komu, Monica Mburu, Daniel Njoroge, and Richard Koskei
    The chia seed samples were purchased from farmers in five locations in three agro-ecological zones in Kenya. The oil was obtained by cold pressing and physicochemical properties were determined; the fatty acid profile was determined by Gas chromatography. The mean oil yield from pressing was 16%, the refractive index of chia seed oil at 25 °C ranged from 1.4811 to 1.4832, specific gravity ranged from 0.9616 to 0.9629, acidity index and free fatty acids content ranged from 0.0345-0.0808 mg KOH/g oil, and 0.1736-0.4061%, respectively. The matter in volatiles ranged from 0.047-0.086%. The saponification value ranged from 162.1969–183.3791 milligrams (mg) of potassium hydroxide (KOH) per gram (g) of chia seed oil. The differences in refractive index, acidity index, free fatty acids, specific gravity, and saponification value, were statistically significant at (P<0.05). The α-linolenic (C18:3) and linoleic acids (C18:2) were the dominant fatty acids in chia seed oil and they varied with regions. The levels α-linolenic (C18:3) and linoleic acids (C18:2) ranged from 53.32-64.04% and 19.37-22.87%, respectively. The levels of oleic, linoleic, and linolenic fatty acids in chia seed oils from different regions were statistically significant at (P<0.05). The study recommended the cultivation of chia seed in agro-ecological zones II and III where higher yields and higher content of linoleic and linolenic fatty acids were reported, consumption of chia seed oil as edible oil, and substitution of marine oils with chia oil as potential sources of polyunsaturated fatty acids.