Czerwonka Małgorzata, Białek Agnieszka
Department of Bromatology, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland.
School of Health & Medical Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01-043 Warsaw, Poland.
Life (Basel). 2023 Jan 12;13(1):217. doi: 10.3390/life13010217.
In recent times, the popularity of seeds, other than cereals, in the diet has systematically grown. The fat contained in these products significantly affects their energy value as well as their biological and physicochemical properties, including their susceptibility to oxidation. The objective of this study is to evaluate the fat concentration and fatty acid (FA) composition of popular non-spice seeds used in food as a substitute for cereals or a functional additive. The research material consisted of thirteen groups of seeds derived from the following plants: amaranth, blue poppy, buckwheat, chia, flax, hemp, canihua, milk thistle, pumpkin, plantago, quinoa, sesame, and sunflower. The fat contents and fatty acid profiles differed significantly between the tested products and were dependent on the plant species. In all products, polyunsaturated fatty acids (PUFAs, 40-80% of total FAs) dominated. Linoleic acid was the main FAs in most tested seeds. The exceptions were chia and flax seeds, which were characterized by very high contents of α-linolenic acid, respectively, 62.0 and 51.4% of the total FAs. The share of monounsaturated FAs (mainly oleic acid) in the total FAs content was between 6 and 40%. All tested seeds (especially flax, chia, and hemp) have favorable values for their indexes of atherogenicity and thrombogenicity as well as the hypocholesterolemic/hypercholesterolemic ratio.
近年来，除谷物外，种子在饮食中的受欢迎程度一直在系统性地增长。这些产品中所含的脂肪显著影响其能量值以及生物学和物理化学性质，包括其氧化敏感性。本研究的目的是评估用作谷物替代品或功能性添加剂的常见非香料种子的脂肪浓度和脂肪酸（FA）组成。研究材料包括来自以下植物的十三组种子：苋菜、蓝罂粟、荞麦、奇亚籽、亚麻、大麻、卡尼华、水飞蓟、南瓜、车前草、藜麦、芝麻和向日葵。受试产品之间的脂肪含量和脂肪酸谱存在显著差异，并且取决于植物种类。在所有产品中，多不饱和脂肪酸（PUFA，占总脂肪酸的40 - 80%）占主导地位。亚油酸是大多数受试种子中的主要脂肪酸。例外的是奇亚籽和亚麻籽，它们的α-亚麻酸含量非常高，分别占总脂肪酸的62.0%和51.4%。单不饱和脂肪酸（主要是油酸）在总脂肪酸含量中的占比在6%至40%之间。所有受试种子（尤其是亚麻、奇亚籽和大麻）的致动脉粥样硬化性和血栓形成性指数以及降胆固醇/升胆固醇比率都具有良好的值。
