Obtenção e caracterização dos co-produtos da semente de chia (Salvia hispanica L.).

Abstract

Chia (Salvia hispanica L.) is a seed rich in essential fatty acids, fiber, protein and antioxidants. The main form of consumption of chia is as a nutritional supplement in the formulation of cereal bars, biscuits and breakfast cereals. Another important feature of chia is that when immersed in water exudes a mucilage that represents about to 5-6% of its mass, and is a powerful gel-forming. Some authors studied the chia seed mucilage as additives substituent in certain foods, particularly as a gelling or thickening. The present study aimed to obtain and characterize the co-products (mucilage and seed after extracting the mucilage) of chia (Salvia hispanica L.). It has been nominated an optimization of a methodology for of chia seed mucilage extraction by sonication using a factorial design with three levels and two factors in a jacketed reactor containing chia seed and water. The highest and significant yields was found (p <0.05) in about 7% mucilage obtained with smaller proportions of seed/water (1/40) and higher temperature level studied (80 °C). From the extracted mucilage, it was prepared a solution at 1% in water and its rheological properties were obtained rheometer Brookfield LVDV III. It was determined from the rheological parameters obtained that gels behave as pseudoplastic fluids and activation energy ranging from 13, 76 and 17.99 kJ.mol-1. It was also verified the influence of mucilage extraction temperature in the levels of phytochemical compounds in the resulting seed through the analysis by high-performance liquid chromatography (HPLC). Levels of chlorogenic, caffeic and p-coumaric acids were founded, and it was found that no significant degradation occurred under the influence of temperature.