Seed composition of two chia (Salvia hispanica L.) genotypes which differ in<br>seed color
Hélio de Almeida Ricardo
Emirates Journal of Food and Agriculture
Abstract
The objective of this study was to investigate the relationship of seed color with protein, oil, fiber, amino acids, and antioxidants content composition of two chia (Salvia hispanica L.) genotypes. Study was carried out using chia genotypes known as Tzotzol and Iztac; the first has black-spotted seed, the second white seed. Results: the lack of significant (p<0.05) difference on biochemical compounds between Tzotzol and Iztac genotypes found in this study could be explained by the small genetic difference between these two genotypes. Conclusion: In summary, this paper showed no relationship of the seed coat color for all measured traits, protein, oil, fiber, amino acids, and antioxidants content composition. In addition, during this work it was found secoisolaricresorcinol diglucoside, an antioxidant not previously reported for this species which perhaps contributes to the stability of chia seed oil.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
secoisolaricresorcinol diglucoside contributes to stability of chia seed oil
“In addition, during this work it was found secoisolaricresorcinol diglucoside, an antioxidant not previously reported for this species which perhaps contributes to the stability of chia seed oil.”
chia seed has no significant difference in biochemical compounds
“the lack of significant (p<0.05) difference on biochemical compounds between Tzotzol and Iztac genotypes found in this study could be explained by the small genetic difference between these two genoty...”