CHIA SEED AS A SOURCE OF OIL, POLYSACCHARIDE, AND PROTEIN

Abstract

Chia seed, Salvia polystachya, was analyzed as a source of oil, polysaccharide, and protein for possible use by the food industry. Seeds were found to contain 30% oil of which more than 90% was composed of triglycerides. The fatty acid composition of the oil was found to consist mostly of C16:0, C18:0, C18:2 and C18:3. The protein content of chia seed was found to be 23.4%. A very viscous polysaccharide was isolated from the seeds. Acid hydrolysis followed by gas liquid chromatographic analysis demonstrated that xylose and arabinose were the major constituents of the polysaccharide. Seeds were found to contain niacin, riboflavin, and thiamin at a concentration of 83, 2 and 14 μg/g seed, respectively. Spectrochemical analysis showed the presence of eleven elements with calcium, potassium, and phosphorus being the most prominent. The percentage of unsaturated fatty acids, the concentration of protein and the viscosity of the polysaccharide in chia seeds would indicate that further research should be conducted to investigate possible food uses for these seeds.