الخصائص الصحية والقيمة الغذائية والتطبيقات المستقبلية : مراجعة بذور الشيا

نوع المستند : المقالة الأصلية

المؤلفون

المستخلص

    الشيا (Salvia hispanica L. (هو نبات عشبي سنوي ، تم استعمال بذوره منذ أكثر من 5500 عام. لقد منح التركيب الكيميائي والخصائص التكنولوجية للشيا ميزات غذائية عالية اذ تعد مصدرا جيدا للزيت الغني بالأحماض الدهنية غير المشبعة (أوميغا 3 وأوميغا 6) وكذلك المركبات الفينولية والبروتينات والألياف الغذائية القابلة للذوبان والمركبات النشطة بيولوجيا مما زاد من أهميتها الغذائية والصحية و استعمالها  في الوقاية من العديد من الأمراض ، بذور الشيا لها تأثيرات عالية مضادة للالتهابات ، ومضادات الكوليسترول ، ومضادات ارتفاع ضغط الدم ، ومضادات الميكروبات ومضادات الأكسدة وهذا ما يؤكد خصائصها المعززة للصحة ، كما زاد التركيب الكيميائي لبذور الشيا ومركباتها النشطة وإمكاناتها العلاجية من الاحتمالية من الاستفادة من هذه البذور في مجال الأغذية والحبوب ومنتجات المخابز ، وبالتالي من الممكن تطوير منتجات خالية من الغلوتين مفيدة للأشخاص الذين يعانون من حساسية من الغلوتين ، ويتم البحث حاليا في الجوانب الغذائية العلاجية لبذور الشيا من قبل العديد المؤسسات العلمية تهدف هذه المقالة إلى تقديم تسليط الضوء على القيمة الغذائية والصحية لبذور الشيا.

‌1-Ali, N.M.; Yeaps, S.k.; Ho,W.Y.; Beh, B.k. and Tan, S.G.(2012). The promising future of Chia. Salvia hispanicat L. J. Biomed. Biotechnol., 1.9.
2- Alfredo, V.O., Gabriel, R.R., Luis, C.G., David, B.A.( 2009).Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). LWT-Food Sci Technol, 42: 168-73.
3-Antruejo, A., Azcona, J.O., Garcia, P.T., et al.(2011). Omega-3 enriched egg production: The effect of a-linolenic x-3 fatty acid sources on laying hen performance and yolk lipid content and fatty acid composition. Br Poult Sci . 52(6): 750-60.
3-Ayerza, R. and Coates, W. (2009).  Influence of environment on growing period and yield protein, oil and α- linolenic content of three chia (Saliva hispanica L.) Selections.  Ind. Crop. Prod., 30-321-324.
4-Bochicchio, R., Philips, T.D., Lovelli, S., Labella, R., Galgano, F. Di Marsico, A., perniola, M. and Amato, M. (2015). Innovative crop productions for healthy food : the case of chia (Salvia hispanica L.). In Vastola A (ed), The sustainability of agro food and natural resource systems in the Mediterranean  basin p 15- 27.
5-Borderías, A.JSánchez-Alonso, J. and  Pérez-Mateos, M. (2005).  New application of fibers in foods: Addition to fishery products. Trends Food Sci.Tech., 16: 458-465.
6- Bresson, J.L, Flynn A, Heinonen M, et al.( 2009).Opinion on the safety of “Chia seeds
            (Salvia hispanica L.) and ground whole Chia seeds” as a food ingredient. Eur Food Saf Authority J. 996: 1-26.
7-Cahill, J. (2003). Ethnobotany of chia, Salvia hispanica L. (Lamiaceae). Econ. Bot., 57: 604-618.
 
8- Campos, B.E., Ruivo, T.D., Scapim, M.R.S., Madrona, G.S., Bergamasco R.C. (2016).Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier. LWT - Food Sci Technol; 65: 874-83.
9-Capitani, M.I.,  Spotomo, V.,Nolasco, S.N.  and Tomas, M.C.(2012). Physicochemical and functional characterization of by products from chia (Salvia hispani L.) seeds of Argentina LWT -Food Sci. Technol., 45: 94-102.
10- Commission EU.(2009). Authorizing the placing on the market of chia seeds (Salvia hispanica) as novel food ingredient under Regulation (EC) No. 258/97 of European Parliament of the Council. Official Journal of the European Union, C .7645.
 
11-Coelho, M. S., and Salas-Mellado, M. D. L. M. (2014). Chemical characterization of chia (Salvia hispanica L.) for use in food products. Journal of Food and Nutrition Research2(5), 263-269.‏
12-Da Luz, J. M. R.; Nunes M. D.; paes, S. A.;  Torres, D.P.; Silva, M.D.C.S.D. and Kasya M.C.M. (2012.).  Ligno cellulolytic enzyme production of pleurotus Ostreatus growth in agro industrial wastes.  Braz.J.  Microbial.,  43-1508-1515.
13-da Silva, M.R., Moraes, E.A., Lenquiste, S.A.,; Godoy, A.T. And Eberlin, N.W.(2014). Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanical L.).  LWI - Food Science and technology, 59 (2): 1304-1310.
14-Das, A. (2018).  Advances in Chia seed research.  Adv.  Biotechnol.  Microbial., 5: 5-7.
 
15-de Falco.  , B.,  Fiore, A.,  Rossi, R., Amato, M. and Lanzotti, V. (2018). Metabolomics driven analysis by UAECC and antioxidant activity of Chia (Saliva hispanica L.) commercial and mutant seeds. Food Chem., 254: 137.143.
16-de Falco,  B., Amato, M. and Lanzotti, V. (2017). Chia Seeds products: an overview. PhytochemRev., 16 : 745-760.
17-Deka, R. and Das, A. (2017). Advances in chia seed research. Advance in Biotechnology of Microbiology, 5 (2): 5-7.
18- Dick M, Costa TM, Gomaa A, et al. (2015). Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties. Carbohydr Polym.,  130: 198-205.
19-de Souza Ferreira, C., d Sousa Fomes, L. de F., da Silva, G. E. S., & Rosa, G. (2015). Effect of chia seed (Salvia hispanica L.) consumption on cardiovascular risk factors in humans: A systematic review. Nutricion Hospitalaria, 32(5), 1909–1918. https://doi.org/10.3305/nh.2015.32.5.9394
20-Dib, H., Seladji, M., Bencheikh,F. Z., Faradji, M., Benammar C., Belarbi M. (2021). Phytochemical Screening and Antioxidant Activity of Salvia hispanica. Journal of Pharmaceutical Research International. 33(41A): 167-174.
21-Ding, Y., Lin, H.W., Lin, Y. L.,  Yang, D.J., Yu, y. S., Chen, J.W.,  Wang, S.Y. and Chen, Y.C.  (2018).  Nutritional composition in the chia Seed and its processing properties on restructured ham- like products.  J. Food Drug Anal.  , 26: 124-134.
22- EFSA. Scientific opinion of the panel on dietetic products, nutrition and allergies on a request from the European commission on the safety of ‘Chia seeds (Salvia hispanica L.) and ground whole chia seeds’ as a food ingredient(2009). EFSA J., 996: 1-2.
23-Felisberto, M.H.F.,  Wahanik, A.L., Gomes - Ruffi, C.R., Clerici, M.T.P.S., Chang, Y.K. and Steel, G.J. (2015). Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes. LWT Food Sci. Technol., 63: 1049 – 1055.
24-Gallo, L.R.R.,  Botelho, R.B.A.  Ginani, V.C.,  'de Oliveira, L.L.,  Riquette, R.F.R. and Leandro, E.S.  (2018). Chia (Salvia hispanica L.) gel as egg replacer in chocolate cakes: Applicability and microbial and sensory qualities after Storage. J. Culin. Sci. Technol., 29:39
25-Grancieri, M.,  Duarte Martina, H.S. and Gonzalez do Mejia, E. (2019). Chia seed (Salvia hispanica L.) as a source of proteins and bioactive peptides with health benefits.  A review.  Compr. Rev. food sc.  Food sci. Food saf., 18 : 480-499.
26-Güzel, S., Ülger, M., & Yusuf, Ö. Z. A. Y. (2020). Antimicrobial and ant proliferative activities of Chia (Salvia hispanica L.) seeds. International Journal of Secondary Metabolite7(3), 174-180.‏
27-Herrero, A.M, Ruiz-Capillas, C., Pintado, T., Carmona, P., Jimenez Colmenerp, F.(2017). Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters. Food Chem.,  221: 1333-9.
28- Ho, H.; Lee, A.S.; Jovanovski, E.; Jenkins, A.L.; Desouza, R. and vuksan V. (2013). Effect of whole and ground Salba Seeds (Salvia Hispanica L.) on postprandial glycemia in healthy volunteers: A randomized controlled, dose - response trial. Eur.J.Clin. Nutr., 67: 786-788.
29-Iglesias - Puig.  , E. and Haros, M. (2013). Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.). Eur, Food Res. Technol., 237: 865-874.
30-Ixtaina, V. Y., Martínez, M. L., Spotorno, V., Mateo, C. M., Maestri, D. M., Diehl, B. W. K.,  Nolasco, S. M. and Tomás, M. C. (2011). Characterization of chia seed oils obtained by pressing and solvent extraction. Journal of Food Composition and Analysis24(2), 166-174.‏
31- Liu I.M., Liou S.S., Lan T.W., Hsu F.L., and  Cheng J-T.( 2005). Myricetin as the active principle of Abelmoschus moschatus to lower plasma glucose in streptozotocin-induced diabetic rats. Planta Med., 71, 617–621.
32-Jin, F., Nieman, D.C.,  Sha, W., xie,  G., Qiu, Y. and Jia, W. (2012) Supplementation of milled chia seeds increases plasma AlA and EPA in postmenopausal Women.  plant Food Hum., 67 : 105.110.
33-Kim, K. H., Tsao, R., Yang, R., and Cui, S. W. (2006). Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. Food Chemistry95(3), 466-473.‏
34-Knez  Hrnci. M.; Cor, D., Knez, z.(2018).  Subcritical extraction of oil from black and white chia Seeds with n- propane and comparison with conventional techniques.  J. Supercrit  Fluids, 140: 182-187.
35-Knez  Hrncic, M.,  Ivanovski; M.,  Cör, D. and Knez, Z. (2020). Chia seeds (Salvia hispanica L.) : An overview - phytochemical profile, isolation method, and application.  Molecules, 12:11.
36-Kulczynski, B. kobus- Cisowska, J. TacZakowski, M., Kmiecik, D. and Gramza-Michalowska, A. (2019). The chemical  Composition and nutritional value of chia seeds current state of knowledge. Nutrients, 11: 1242.
37-Marcinek, k. and Krejpcio, Z. (2017).  Chia Seeds (Salvia hispanice): health promoting properties and therapeutic applications  a review. Rocz Panstw Zakl Hig.;68(2):123-129. PMID: 28646829.
38- Marineli, R., Lenquiste, S. A.,  Moraes, M. R. and Marostica, M.R.jr. (2015) Antioxidant potential of dietary chia seed and oil (salvia hispanica L.) in dietincluced obese rats. Food Res. Int., 76: 666-674.
39-Munoz, L. A., Cobos, A., Diaz, O. and Aguilera, J.M. (2012).  Chia seeds: Microstructure, mucilage extraction and hydration .J. Food Eng., 108: 216-224.
40-Munoz, L. A., Cobos, A.,  Diaz, O.  and Aguilera, J.M. (2013).  Chia seed (Salvia hispanical) An ancient groin and new functional food .Res. Int., 29: 394-408.
41-Melo, E. A. and Guerra, N. B. 2002. Ação antioxidant de compostos fenólicos naturalmente presentes em alimentos. Boletim da Sociedade Brasileira de Ciência e Tecnologia de Alimentos, Campinas, 36(1): 1-11.
42-Naczk, M., and Shahidi, F. (2003). Phenolic compounds in plant foods: chemistry and health benefits. Preventive Nutrition and Food Science8(2), 200-218.‏
43-Naczk, M., and Shahidi, F. (2004). Extraction and analysis of phenolics in food. Journal of chromatography A1054(1-2), 95-111.‏
44-Nitrayova, S., Brestensky, M., Heger, J., Patras, p., Rafay, J. and Sirotkine A. (2014). Amino acids, and fatty acids profile of chia (Salvia hispanica L.  ) and flax (Linum usitatissimum L.) seed. Potravinarstvo, 8: 72-76.
45-Noshe, A.S. and Al-Bayyar, A.H. (2017). Effect of extraction method of chia seeds oils on its content of fatty Acids and antioxidants. Int. Res. J. Eng. Technol.,  234: 1-9.
46-Rahman, M. J., de Camargo, A. C., and Shahidi, F. (2017). Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities. Journal of Functional Foods35, 622-634.‏
 
47-RamireZ - Jaramillo, G. and Lozano - Contreras, M. (2015).  Potential for growing Salvia hispanica L. areas under rain fed conditions in Mexico. Agric.Sci., 6: 1048-1057.
48-Repo - Carrasco - Valencia, R., Hellstrom, J.  k., pihlava,j. - M. and Mattila, P.H.  (2010).  Flavonoids and other phenolic compounds in Andean indigenous  grains: Quinoa (chenopodium quinoa), haniwa (Chenopodium pallidicaule) and Kiwicha (Amaranthus caudatust). Food Chem., 120: 128-133.
49-Reyes – Caudillo ,E., Tecante ,A. and Valdivia – Lopez, M.A (2008). Dietary fiber content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chem.,107: 656-663.
50-Rossi, A. S., Oliva, M. E., Ferreira, M. R., Chicco, A., & Lombardo, Y. B. (2013). Dietary chia seed induced changes in hepatic transcription factors and their target lipogenic and oxidative enzyme activities in dyslipidaemic insulin-resistant rats. British Journal of Nutrition, 109(9), 1617–1627.
51-Segura Campos, M. R., Peralta Gonzalez, F., Chel Guerrero, L., Betancur ´ Ancona, D., & Betancur Ancona, D. (2013). Angiotensin I-converting enzyme inhibitory peptides of chia (Salvia hispanica) produced by enzymatic hydrolysis. International Journal of Food Science, 2013, 1–8. https://doi.org/10.1155/2013/158482.
52-Steffolani, E.,  Martinez, M.M., Leon, A.E. and Gomez, M. (2015).  Effect of pre - hydration of chia (Salvia hispanica L.).  Seeds and flour on the quality of wheat flour  breads.  LWT food Sci.  Technol.,  61-401-406.
53-Shahidi, F. (2009). Nutraceuticals and functional foods: whole versus processed foods. Trends in Food Science & Technology, 20(9), 376-387.‏
 
54-Toscano, L. T., da Silva, C. S. O., Toscano, L. T., de Almeida, A. E. M., da Cruz Santos, A., & Silva, A. S. (2014). Chia flour supplementation reduces blood pressure in hypertensive subjects. Plant Foods for Human Nutrition, 69(4), 392–398.
55-Tunçil, Y. E., and Çelik, Ö. F. (2019). Total phenolic contents, antioxidant and antibacterial activities of chia seeds (Salvia hispanica L.) having different coat color. Akademik Ziraat Dergisi8(1), 113-120.‏
56-Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., Javid, A. and Hussain, J. (2016). Nutritional and therapeutic perspectives of chia (Salvia hispanica L.): A review.  J.  Food Sci.  Technol., 53:1750-1758.
57-USDA, National Nutrient Database for Standard Reference, Release 28. (2018).