scholarly journals Opinion of the Scientific Panel on Dietetic products, nutrition and allergies [NDA] related to the safety of chia (Salvia hispanica L.) seed and ground whole chia seed as a novel food ingredient intended for use in bread

EFSA Journal ◽  
2005 ◽  
Vol 3 (11) ◽  
pp. 278 ◽  
Author(s):  
Keyword(s):  
Food Ingredient ◽  
Salvia Hispanica ◽  
Novel Food ◽  
Chia Seed ◽  
Salvia Hispanica L

scholarly journals Characterization and Evaluation of Salvia hispanica L. and Salvia columbariae Benth. Varieties for Their Cultivation in Southwestern Germany

Agronomy ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2012
Author(s):  
Samantha Jo Grimes ◽  
Filippo Capezzone ◽  
Peteh Mehdi Nkebiwe ◽  
Simone Graeff-Hönninger
Keyword(s):  
Seed Mass ◽  
Point Of View ◽  
Raw Material ◽  
Salvia Hispanica ◽  
Environmentally Sustainable ◽  
Chia Seed ◽  
Increasing Demand ◽  
Salvia Hispanica L ◽  
Reported Data ◽  
Seed Yields

Rising consumer attraction towards superfoods and the steadily increasing demand for healthy, environmentally sustainable, and regionally produced food products has sharpened the demand for chia. Over the course of 4 years, two early flowering chia varieties belonging to Salvia hispanica L., and Salvia columbariae Benth. Species were identified to complete their phenological development and, therefore, able to reach maturity under a photoperiod >12 h, thus enabling the cultivation of chia in central Europe—more specifically, in southwestern Germany—consistently for the first time. Results obtained by the conducted field trial in 2018 showed that chia seed yields and thousand-seed mass ranged from 284.13 to 643.99 kg ha−1 and 0.92 to 1.36 g, respectively. Further, the statistical analyses showed that the protein content of the cultivated chia varieties ranged from 22.14 to 27.78%, the mucilage content varied from 10.35 to 20.66%, and the crude oil content amounted up to 28.00 and 31.73%. Fatty acid profiles were similar to previously reported data with α-Linolenic acid being the most prominent one, ranging from 60.40 to 65.87%, and we obtained ω6:ω3 ratios between 0.2 and 0.3. In conclusion, chia could represent a promising raw material from a nutritional point of view, while being able to diversify the local food basis of southwestern Germany.

scholarly journals Cold extraction method of chia seed mucilage (Salvia hispanica L.): effect on yield and rheological behavior

2017 ◽  
Vol 55 (2) ◽  
pp. 457-466 ◽  
Author(s):  
Lucas Silveira Tavares ◽  
Luciana Affonso Junqueira ◽  
Ívina Catarina de Oliveira Guimarães ◽  
Jaime Vilela de Resende
Keyword(s):  
Rheological Behavior ◽  
Extraction Method ◽  
Salvia Hispanica ◽  
Chia Seed ◽  
Effect On Yield ◽  
Salvia Hispanica L ◽  
Seed Mucilage

scholarly journals Fatty acid profile of goat milk in diets supplemented with chia seed (Salvia hispanica L.)

2017 ◽  
Vol 100 (8) ◽  
pp. 6256-6265 ◽  
Author(s):  
B. Schettino ◽  
S. Vega ◽  
R. Gutiérrez ◽  
A. Escobar ◽  
J. Romero ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Goat Milk ◽  
Salvia Hispanica ◽  
Chia Seed ◽  
Salvia Hispanica L

scholarly journals Safety of chia seeds (Salvia hispanica L.) subject to thermal processing in relation to the formation of process contaminants as a novel food for extended uses

EFSA Journal ◽  
2020 ◽  
Vol 18 (9) ◽  
Author(s):  
◽  
Dominique Turck ◽  
Jacqueline Castenmiller ◽  
Stefaan de Henauw ◽  
Karen Ildico Hirsch‐Ernst ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Salvia Hispanica ◽  
Novel Food ◽  
Process Contaminants ◽  
Salvia Hispanica L

Antioxidant potential of dietary chia seed and oil ( Salvia hispanica L.) in diet-induced obese rats

2015 ◽  
Vol 76 ◽  
pp. 666-674 ◽  
Author(s):  
Rafaela da Silva Marineli ◽  
Sabrina Alves Lenquiste ◽  
Érica Aguiar Moraes ◽  
Mário Roberto Maróstica
Keyword(s):  
Antioxidant Potential ◽  
Salvia Hispanica ◽  
Chia Seed ◽  
Obese Rats ◽  
Salvia Hispanica L

scholarly journals Growth, Yield Performance and Quality Parameters of Three Early Flowering Chia (Salvia Hispanica L.) Genotypes Cultivated in Southwestern Germany

Agriculture ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 154 ◽  
Author(s):  
Samantha J. Grimes ◽  
Timothy D. Phillips ◽  
Volker Hahn ◽  
Filippo Capezzone ◽  
Simone Graeff-Hönninger
Keyword(s):  
Crude Protein ◽  
Block Design ◽  
Growth Yield ◽  
Quality Parameters ◽  
Early Flowering ◽  
Salvia Hispanica ◽  
Randomized Block Design ◽  
Chia Seed ◽  
Salvia Hispanica L ◽  
Seed Yields

The combination of consumer’s ongoing demand for chia (Salvia hispanica L.) alongside the increased demand for regionally produced food products provided the impetus for this study. Its aim was to test if a regional cultivation of new chia genotypes, which were adapted to day lengths greater than 12 hours, is feasible under Central European conditions. Therefore, three early flowering chia genotypes (Sahi Alba 914, W13.1, G8) were cultivated in a randomized block design at two experimental stations in Southwestern Germany (Ihinger Hof, Eckartsweier) over the course of two years (2015, 2016). Mean yields ranged from 100 to 1290 kg ha−1. Mucilage content ranged from 9.5% to 12.2%, while the crude protein content ranged from 17.2% to 25.0%. Crude oil content fell in the range of 30.9–33.7% and the PUFA:SAT ratio ranged from 4.0 to 9.4, whereas the omega6:omega3 ratio varied from 0.27 to 0.5. As chia seed yields surpassed yield levels obtained by their countries of origin and as quality parameters obtained, were in line with the genotypes cultivated in their countries of origin, it can be assumed that a regional chia production in Southwestern Germany offers great potential, being ecologically and economically profitable.

Performance of growing rabbits fed increasing levels of discarded Salvia hispanica L. (chia) seed

2016 ◽  
Vol 48 (5) ◽  
pp. 959-965 ◽  
Author(s):  
Diana Rodríguez-Abello ◽  
Luis Ramírez-Avilés ◽  
Jorge Navarro-Alberto ◽  
Roberto Zamora-Bustillos
Keyword(s):  
Salvia Hispanica ◽  
Chia Seed ◽  
Salvia Hispanica L
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