© Science and Education Publishing DOI:10.12691/jfnr-2-5-9 Chemical Characterization of CHIA (Salvia hispanica L.) for Use in Food Products

Abstract Chia is a seed native to the region that extends from the North of Mexico to Guatemala, and it has been target of study for food enrichment. Many of its newly developed functional foods contain bioactive compounds including dietary fiber, antioxidants and other substances. The objective of this study was to evaluate chia seed (Salvia hispanica L) from her chemical components and prove their claim for functional properties. Chia seeds contain high levels of lipids (34.4%) and are rich in Omega-3, Omega-6 and Omega-9, which constituted 62, 17.4 and 10.5 % of the total lipids, respectively. Chia seed also contain fibers (23.7%) and proteins (19.6%). Their extracted phenolic compounds (32.35 µgGAE.mLextract-1) showed antioxidant activity. From the results obtained in the analysis, one should explore the use of this seed in food products, aiming at adding nutritional value and producing foods which contribute to the well-being and health of humans