Journal article

The changes in the release level of polyunsaturated fatty acids (omega-3 and omega-6) and lipids in the untreated and water-soaked chia seed

Tannaz Zare, Thusitha WT Rupasinghe, Berin A Boughton, Ute Roessner

Food Research International | ELSEVIER | Published : 2019

Abstract

Despite recent studies on health benefits of chia seed owing to its high content of ω-3 fatty acids, little work has been conducted on extractability of its nutrients. We examined the effect of soaking chia seed in water on the extractability of its omega fatty acids and lipids. State-of-the-art mass spectrometry techniques including GC-MS, LC-MS, and MALDI-MSI were utilized to identify and determine the spatial distribution of omega fatty acids and lipids in chia seed. Results showed that 24 h soaking in water improves the extractability of omega fatty acids and the ω-6:ω-3 ratio. Increase in the release levels of triacylglycerols and diacylglycerols and reduction in the release levels of p..

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