Chapter 11
Chia Seed (Salvia hispanica)
Sibele Santos Fernandes, Carlos Prentice,
and Myriam de las Mercedes Salas-Mellado
Abstract Chia (Salvia hispanica L.) is a herbaceous plant cultivated annually,
being considered oleaginous due to the high oil content, which corresponds to
30–40% of the seed, being rich in polyunsaturated fatty acids, mainly omega-3
(linolenic acid, 54–67%), higher than in any known plant source, and omega-6
(linoleic acid, 12–21%) fatty acids. Consumption of the essential fatty acids present
in chia seeds is associated with the prevention of various chronic diseases, such as
obesity, cardiovascular disease, and cancer. This oil can be extracted by various
techniques and can be encapsulated through micro- and nanoencapsulation to
provide the incorporation and preservation of fatty acids in foods. However, commercially available foods and scientific studies concentrate on the addition of whole
chia seed, mainly in bakery products. In addition to the high oil content, the chia seed
presents high protein content and dietary fiber, evidencing its high potential as a
functional food.
Keywords Chia oil · Essentials fatty acids · Omega-3 fatty acids · Cardiovascular
diseases · Foods · Encapsulation
11.1 Origin and History
The chia seed (Salvia hispanica L.) is an annual herbaceous plant, belonging to the
Lamiaceae family, being native to southern Mexico and northern Guatemala (Ixtaina
et al. 2008; Capitani et al. 2012). In pre-Columbian times, besides being used as food
along with corn, beans, and amaranth, it was also used for medical purposes (Coates
2011). Some historians suggest that Salvia hispanica was a staple more important
than corn in some areas (Cahill 2003; Ayerza and Coates 2005).
S. S. Fernandes (*) · C. Prentice · M. d. l. M. Salas-Mellado
Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio
Grande, Carreiros, Brazil
e-mail: sibelecti@hotmail.com
© Springer Nature Singapore Pte Ltd. 2021
B. Tanwar, A. Goyal (eds.), Oilseeds: Health Attributes and Food Applications,
https://doi.org/10.1007/978-981-15-4194-0_11
285
Chia Seed (Salvia hispanica)
Sibele Santos Fernandes, Carlos Prentice,
and Myriam de las Mercedes Salas-Mellado
Abstract Chia (Salvia hispanica L.) is a herbaceous plant cultivated annually,
being considered oleaginous due to the high oil content, which corresponds to
30–40% of the seed, being rich in polyunsaturated fatty acids, mainly omega-3
(linolenic acid, 54–67%), higher than in any known plant source, and omega-6
(linoleic acid, 12–21%) fatty acids. Consumption of the essential fatty acids present
in chia seeds is associated with the prevention of various chronic diseases, such as
obesity, cardiovascular disease, and cancer. This oil can be extracted by various
techniques and can be encapsulated through micro- and nanoencapsulation to
provide the incorporation and preservation of fatty acids in foods. However, commercially available foods and scientific studies concentrate on the addition of whole
chia seed, mainly in bakery products. In addition to the high oil content, the chia seed
presents high protein content and dietary fiber, evidencing its high potential as a
functional food.
Keywords Chia oil · Essentials fatty acids · Omega-3 fatty acids · Cardiovascular
diseases · Foods · Encapsulation
11.1 Origin and History
The chia seed (Salvia hispanica L.) is an annual herbaceous plant, belonging to the
Lamiaceae family, being native to southern Mexico and northern Guatemala (Ixtaina
et al. 2008; Capitani et al. 2012). In pre-Columbian times, besides being used as food
along with corn, beans, and amaranth, it was also used for medical purposes (Coates
2011). Some historians suggest that Salvia hispanica was a staple more important
than corn in some areas (Cahill 2003; Ayerza and Coates 2005).
S. S. Fernandes (*) · C. Prentice · M. d. l. M. Salas-Mellado
Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio
Grande, Carreiros, Brazil
e-mail: sibelecti@hotmail.com
© Springer Nature Singapore Pte Ltd. 2021
B. Tanwar, A. Goyal (eds.), Oilseeds: Health Attributes and Food Applications,
https://doi.org/10.1007/978-981-15-4194-0_11
285