Chemical Composition, Fatty Acid Profile, Phenolic Compounds, and Antioxidant Activity of Raw and Germinated Chia (Salvia hispanica L.) Seeds-Reference-Cited by-同舟云学术

Chemical Composition, Fatty Acid Profile, Phenolic Compounds, and Antioxidant Activity of Raw and Germinated Chia (Salvia hispanica L.) Seeds

Published:2023-10-19 Issue:4 Volume:78 Page:735-741
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Salgado Vanessa dos Santos Chiappetta Nogue,Zago Lilia,Fonseca Eduardo Nunes da,Calderari Monica Regina da Costa Marques,Citelli Marta,Miyahira Roberta Fontanive

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) –

National Council for Scientific and Technological Development

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11130-023-01115-0.pdf

Reference35 articles.

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2. Coelho MS, Salas-Mellado M (2014) Chemical characterization of chia (Salvia hispanica L.) for use in food products. J Food Nutr Res 2(5):263–269. https://doi.org/10.12691/jfnr-2-5-9

3. Kulczyński B, Kobus-Cisowska J, Taczanowski M, Kmiecik D, Gramza-Michałowska A (2019) The chemical composition and nutritional value of chia seeds—current state of knowledge. Nutrients 11(6):1242. https://doi.org/10.3390/nu11061242

4. Hrnčič MK, Ivanovski M, Cör D, Knez Ž (2020) Chia seeds (Salvia hispanica L.): an overview-phytochemical profile, isolation methods, and application. Molecules 25(1):11. https://doi.org/10.3390/molecules25010011

5. Hernández-Pérez T, Valverde M, Orona-Tamayo D, Paredes-Lopez O (2020) Chia (Salvia hispanica): nutraceutical properties and therapeutic applications. Proceedings 53:17. https://doi.org/10.3390/proceedings2020053017

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