Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina
- 30 July 2013
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 93 (15), 3856-3862
- https://doi.org/10.1002/jsfa.6327
Abstract
BACKGROUND The micromorphology and anatomy of nutlets, myxocarpy (mucilage exudation) and mucilage structure of Argentinean chia were described using scanning electron microscopy (SEM). The proximal composition of nutlets and mucilage was also studied. RESULTS Chia nutlets are made up of a true seed and a pericarp enclosing the seed; they are small, glabrous, elliptic and apically rounded. The pericarp has cuticle, exocarp, mesocarp and bone cells vertically arranged and endocarp. The myxocarpy was carefully recorded by SEM. After 5 min in contact with water, the cuticle of nutlets is broken and the exocarp cell content gradually surrounds the rest of the nutlet. The proximal composition of chia nutlets was studied; fat is the major component (327 ± 8.0 g kg−1) followed by protein (293 ± 4.0 g kg−1) and fiber (276 ± 1.0 g kg−1). Extractions of chia nutlets with water at room temperature yielded 38 ± 1.0 g kg−1 (dry basis) of mucilage. The fresh mucilage structure was similar to a network of open pores. The freeze-dried crude mucilage contained more ash, residual fat and protein than commercial guar and locust bean gum. The solubility of 10.0 g L−1 w/v solution of chia freeze-dried crude mucilage in water increased with temperature, being maximal at 60 °C (870 g kg−1). CONCLUSION The results obtained show a fast exudation of chia mucilage when nutlets are in contact with water. The freeze-dried crude mucilage hydrates easily in water, even at low temperatures. Chia nutlets have mucilaginous substances, with interesting functional properties from a technological and physiological point of view. © 2013 Society of Chemical IndustryKeywords
This publication has 21 references indexed in Scilit:
- Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seedChemistry Central Journal, 2013
- Characterization of chia seed oils obtained by pressing and solvent extractionJournal of Food Composition and Analysis, 2011
- Pericarp structure and phylogeny of tribe Mentheae (Lamiaceae)Österreichische botanische Zeitschrift, 2010
- Chemical composition and functional properties of Gleditsia triacanthos gumFood Hydrocolloids, 2009
- Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seedsFood Chemistry, 2008
- Nutlet morphology and anatomy of the genus Lycopus (Lamiaceae: Mentheae)Journal of Plant Research, 2006
- Structure of chia seed polysaccharide exudateCarbohydrate Polymers, 1994
- Pericarp structure of Leucas and related genera (Lamiaceae subfam. Lamioideae)Nordic Journal of Botany, 1993
- Pericarp structure and phylogeny within Lamiaceae subfamily Nepetoideae tribe OcimeaeNordic Journal of Botany, 1992
- Functional Properties of Flax Seed MucilageJournal of Food Science, 1989