Characterization and Functionality of By-Products from Chia (Salvia hispanica L.) Seeds of Argentina

The aim of this chapter was to characterize the physicochemical and functional properties of meals (M) and fibrous and protein fractions (FRF and PRF, respectively) of chia seeds, and to compare the effect of oil extraction methods (cold pressing -p- and solvent -s- extraction) and sieving processes on these properties. Both methods affected the properties of meals and their corresponding residual fractions. Mp, FRFp and PRFp showed a significantly higher residual oil content than Ms, FRFs and PRFs (11.39, 10.85, 13.40, 0.21, 0.21 and 0.31% dry basis, respectively). After sieving both meals, two fractions were obtained: one retained on the sieve mesh, with an increase in fiber content, and the other one with an increase in protein content. Total dietary fiber and its respective components (soluble and insoluble dietary fiber) were significantly higher in FRF than in the other samples. All samples exhibited a high antioxidant activity. By-products of the solvent extraction process exhibited better functional properties than those corresponding to cold-pressing extraction. The physicochemical and functional properties of chia by-products make them important ingredients for the food industry (formulation and development of various products) and, from the physiological standpoint, for the prevention of diseases such as cholesterol, diabetes and constipation.Fil: Capitani, Marianela Ivana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin