11.3 Chemical Composition
Chia seed is rich in essential fatty acids, dietary fiber, and proteins (Capitani et al.
2012). The chemical composition of chia seeds varies depending on their geographical origin due to differences in the environment, climatic changes, nutrient availability, year of cultivation, or soil conditions. Various studies have reported the
variations in the chemical compositions of chia seeds in different regions of Mexico
(Ixtaina et al. 2010; Porras-Loaiza et al. 2014), Argentina (Ayerza and Coates 2011;
Ixtaina et al. 2011), Bolivia and Ecuador (Ayerza and Coates 2011), and Brazil
(da Silva et al. 2017).
Climatic parameters that influence the composition of the chia seed are mainly
temperature and altitude. The increase in the temperature of the environment causes
a decrease in polyunsaturated fatty acids (PUFAs) content (Ayerza and Coates
2005). Table 11.1 presents the nutritional composition of chia seed in different
countries.
11.3.1 Lipids
Lipids in chia seed represent about 30–40% of total weight (Coorey et al. 2014),
which is composed mainly of the polyunsaturated fatty acids (omega-3, α-linolenic
acid, 54–67% and omega-6, linoleic acid, 12–21%). In addition to these fatty acids,
oleic acid, palmitic acid, and stearic acid are also present in small quantities (Ixtaina
Table 11.1 Nutritional composition of chia seed (g/100 g) in different countries
Brazil
a
México
b
Argentina
c
Bolivia
c
Ecuador
c
Ash
4.56 Æ 0.04
4.55 Æ 0.29
–
–
–
Lipids
32.16 Æ 0.29
23.66 Æ 0.68
33.5
29.98
31.47
16:0
1.82 Æ 0.12
6.22 Æ 0.10
6.89
7.72
6.39
18:0
0.90 Æ 0.07
2.95 Æ 0.08
2.36
3.59
3.74
18:1 (Omega-9)
1.69 Æ 0.10
7.05 Æ 0.06
6.73
9.12
6.59
18:2 (Omega-6)
5.69 Æ 0.42
20.12 Æ 0.15
22.50
21.93
16.99
18:3 (Omega-3)
20.37 Æ 1.38
62.78 Æ 0.21
60.35
56.93
64.75
Saturated
2.88 Æ 0.18
–
9.26
11.32
10.14
Polyunsaturated
27.75 Æ 1.80
–
82.85
78.87
81.74
Protein
18.18 Æ 1.20
22.03 Æ 0.42
16.45
26.03
15.95
Total fiber
33.37 Æ 0.26
33.47 Æ 0.21
–
–
–
Carbohydrates
4.59 Æ 0.34
9.05 Æ 0.21
–
–
–
All the values of fatty acids are given in g/100 g of fatty acids except da Silva et al. (2017) where
fatty acids are mentioned as g/100 g of chia seed
a da Silva et al. (2017)
b
Porras-Loaiza et al. (2014)
c Ayerza and Coates (2011)
11 Chia Seed (Salvia hispanica)
287
Chia seed is rich in essential fatty acids, dietary fiber, and proteins (Capitani et al.
2012). The chemical composition of chia seeds varies depending on their geographical origin due to differences in the environment, climatic changes, nutrient availability, year of cultivation, or soil conditions. Various studies have reported the
variations in the chemical compositions of chia seeds in different regions of Mexico
(Ixtaina et al. 2010; Porras-Loaiza et al. 2014), Argentina (Ayerza and Coates 2011;
Ixtaina et al. 2011), Bolivia and Ecuador (Ayerza and Coates 2011), and Brazil
(da Silva et al. 2017).
Climatic parameters that influence the composition of the chia seed are mainly
temperature and altitude. The increase in the temperature of the environment causes
a decrease in polyunsaturated fatty acids (PUFAs) content (Ayerza and Coates
2005). Table 11.1 presents the nutritional composition of chia seed in different
countries.
11.3.1 Lipids
Lipids in chia seed represent about 30–40% of total weight (Coorey et al. 2014),
which is composed mainly of the polyunsaturated fatty acids (omega-3, α-linolenic
acid, 54–67% and omega-6, linoleic acid, 12–21%). In addition to these fatty acids,
oleic acid, palmitic acid, and stearic acid are also present in small quantities (Ixtaina
Table 11.1 Nutritional composition of chia seed (g/100 g) in different countries
Brazil
a
México
b
Argentina
c
Bolivia
c
Ecuador
c
Ash
4.56 Æ 0.04
4.55 Æ 0.29
–
–
–
Lipids
32.16 Æ 0.29
23.66 Æ 0.68
33.5
29.98
31.47
16:0
1.82 Æ 0.12
6.22 Æ 0.10
6.89
7.72
6.39
18:0
0.90 Æ 0.07
2.95 Æ 0.08
2.36
3.59
3.74
18:1 (Omega-9)
1.69 Æ 0.10
7.05 Æ 0.06
6.73
9.12
6.59
18:2 (Omega-6)
5.69 Æ 0.42
20.12 Æ 0.15
22.50
21.93
16.99
18:3 (Omega-3)
20.37 Æ 1.38
62.78 Æ 0.21
60.35
56.93
64.75
Saturated
2.88 Æ 0.18
–
9.26
11.32
10.14
Polyunsaturated
27.75 Æ 1.80
–
82.85
78.87
81.74
Protein
18.18 Æ 1.20
22.03 Æ 0.42
16.45
26.03
15.95
Total fiber
33.37 Æ 0.26
33.47 Æ 0.21
–
–
–
Carbohydrates
4.59 Æ 0.34
9.05 Æ 0.21
–
–
–
All the values of fatty acids are given in g/100 g of fatty acids except da Silva et al. (2017) where
fatty acids are mentioned as g/100 g of chia seed
a da Silva et al. (2017)
b
Porras-Loaiza et al. (2014)
c Ayerza and Coates (2011)
11 Chia Seed (Salvia hispanica)
287