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. (December 2019)

• Record Type: Journal Article
• Authors: Zare, Tannaz; Rupasinghe, Thusitha W.T.; Boughton, Berin A.; Roessner, Ute
• Is Part Of: Food research international. Volume 126(2019)
• Publication Date: 2019-12
• Subjects: Chia seed -- ω-3 fatty acids -- MALDI-MSI -- GC-MS -- LC-MS -- Mass spectrometry; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.108665
• Languages: English
• ISSNs: 0963-9969

Abstract

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. Graphical abstract: Unlabelled Image Highlights: Soaking Chia seed in water for 24 h improves extractability of ω fatty acids. Soaking Chia seed in water for 24 h enhances the ω6:ω3 ratio. Phosphatidylcholines, diacylglycerols, and triacylglycerols were major lipid classes. Major identified lipids mainly present in the endosperm of Chia seed.