Chemical composition of Brazilian chia seeds grown in different places Bárbara Pereira da Silva ⇑ , Pamella Cristine Anunciação, Jessika Camila da Silva Matyelka, Ceres Mattos Della Lucia, Hércia Stampini Duarte Martino, Helena Maria Pinheiro-Sant’Ana Departamento de Nutrição e Saúde, Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais 36570-900, Brazil article info Article history: Received 21 July 2016 Received in revised form 18 October 2016 Accepted 24 October 2016 Available online 2 November 2016 Chemical compounds studied in this article: Lutein (PubChem CID: 5281243) Zeaxanthin (PubChem CID: 53477763) a-Tocopherol (PubChem CID: 14985) b-Tocopherol (PubChem CID: 6857447) c-Tocopherol (PubChem CID: 92729) d-Tocopherol (PubChem CID: 92094) a-Tocotrienol (PubChem CID: 5282347) b-Tocotrienol (PubChem CID: 5282348) c-Tocotrienol (PubChem CID: 5282349) d-Tocotrienol (PubChem CID: 5282350) Keywords: Salvia hispanica L. Bioactive compounds Tocopherols Tocotrienols Antioxidant activity Phytate abstract This study investigated and compared the occurrence and concentration of macronutrients, moisture, ash, dietary fiber, fatty acids, minerals, carotenoids, vitamins, flavonoids, phenolic compounds, antioxidant activity, phytate and tannin in Brazilian chia seeds grown in the states of Mato Grosso (MT) and Rio Grande do Sul (RS). High concentrations of lipids (31.2 g.100 g 1 , on average), proteins (18.9 g.100 g 1 , on average), dietary fiber (35.3 g.100 g 1 , on average), vitamin E (8,203.6 lg.100 g 1 , on average) were observed. Similar values for total phenolic compounds and phytic acid in chia seeds from both regions were observed. Chia grown in RS showed higher antioxidant activity than chia grown in MT, and the tannin concentrations were higher in chia seeds grown in Mato Grosso (19.08 ± 1.08 eq.catequina/g sample). In conclusion, Brazilian chia seeds showed high concentrations of lipids, proteins, total dietary fiber, minerals and vitamin E. Ó 2016 Elsevier Ltd. All rights reserved. 1. Introduction The genus Salvia, native of southern Mexico and northern Gua- temala, includes approximately 900 species of Lamiaceae seeds (Ixtaina, Nolasco, & Tomás, 2008). Of these species, 47 are endemic in Brazil and 61 are grown in the Northeast, Midwest, Southeast and South of the country. The biggest crop seed of this sort occurs in temperate to subtropical mountainous regions (Capitani, Spotorno, Nolasco, & Tomás, 2012; Harley, 2012). Among the species of the genus Salvia, chia (Salvia hispanica L.) is a 2 mm length herbaceous plant which stands out due to its high nutritional and functional values. The chemical composition and nutritional value of the chia seed can vary according to the climatic condition and location of growing. Studies show that the geograph- ical location and climate can influence the concentration of nutri- ents in chia seeds (Ayerza & Coates, 2009). In Brazil, chia is consumed mainly in the form of flour and seeds that can be added to preparations such as fruit, yogurt, cakes, among others. Its consumption has increased due to its beneficial effects related to obesity, cardiovascular disease, diabetes and some types of cancer (Ixtaina et al., 2011; Poudyal, Panchal, Waanders, Ward, & Brown, 2012; Vázquez-Ovando, Rosado- Rubio, Chel-Guerrero, & Betancur-Ancona, 2009). Those benefits result primarily of the high concentrations of essential fatty acids, dietary fiber, antioxidants, flavonoids, anthocyanins, vitamins, car- otenoids and minerals present in this seed (Ayerza & Coates, 2011; Reyes-Caudillo, Tecante, & Valdivia-López, 2008). To date, few studies have assessed the chemical characteriza- tion and bioactive compounds in Brazilian chia seed. Thus, the pur- pose of this study is to chemically characterize and compare the http://dx.doi.org/10.1016/j.foodchem.2016.10.115 0308-8146/Ó 2016 Elsevier Ltd. All rights reserved. ⇑ Corresponding author at: Av. Purdue, s/n, Campus Universitário, UFV, Viçosa, MG 36570-900, Brazil. E-mail address: barbarapereira2805@gmail.com (B.P. da Silva). Food Chemistry 221 (2017) 1709–1716 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem