The changes in the release level of polyunsaturated fatty acids (ω-3 and ω-6) and lipids in the untreated and water-soaked chia seed

T. Zare; T.W.T. Rupasinghe; B.A. Boughton; U. Roessner

doi:10.1016/j.foodres.2019.108665

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The changes in the release level of polyunsaturated fatty acids (ω-3 and ω-6) and lipids in the untreated and water-soaked chia seed

Journal article

Peer reviewed

The changes in the release level of polyunsaturated fatty acids (ω-3 and ω-6) and lipids in the untreated and water-soaked chia seed

T. Zare, T.W.T. Rupasinghe, B.A. Boughton and U. Roessner

Food Research International, Vol.126, Article 108665

2019

DOI: https://doi.org/10.1016/j.foodres.2019.108665

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Abstract

Despite recent studies on health benefits of chia seed owing to its high content of ω-3 fatty acids, little work has been conducted on extractability of its nutrients. We examined the effect of soaking chia seed in water on the extractability of its omega fatty acids and lipids. State-of-the-art mass spectrometry techniques including GC-MS, LC-MS, and MALDI-MSI were utilized to identify and determine the spatial distribution of omega fatty acids and lipids in chia seed. Results showed that 24 h soaking in water improves the extractability of omega fatty acids and the ω-6:ω-3 ratio. Increase in the release levels of triacylglycerols and diacylglycerols and reduction in the release levels of phosphatidylcholines are envisaged to be the result of cell wall weakening and consequently availability of lipids for extraction. Results of MALDI-MSI show that highly abundant lipid species are mainly localised in the chia seed endosperm rather than its mucilage.

Details

Title: The changes in the release level of polyunsaturated fatty acids (ω-3 and ω-6) and lipids in the untreated and water-soaked chia seed
Authors/Creators: T. Zare (Author/Creator) - The University of Melbourne
T.W.T. Rupasinghe (Author/Creator)
B.A. Boughton (Author/Creator) - The University of Melbourne
U. Roessner (Author/Creator) - The University of Melbourne
Publication Details: Food Research International, Vol.126, Article 108665
Publisher: Elsevier Ltd
Identifiers: 991005545035007891
Copyright: © 2019 Elsevier Ltd
Murdoch Affiliation: Murdoch University
Language: English
Resource Type: Journal article

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Citation topics: 1 Clinical & Life Sciences; 1.68 Lipids; 1.68.256 Fatty Acids
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences