Resumen

JIMENEZ P, Paula; MASSON S, Lilia  y  QUITRAL R, Vilma. Chemical composition of chia seed, flaxseed and rosehip and its contribution in fatty acids omega-3. Rev. chil. nutr. [online]. 2013, vol.40, n.2, pp.155-160. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182013000200010.

The aim of this study was to characterize oilseeds: chia (Salvia hispánica), flax (Linum usitatissimum) and rosehip (Rosa rubiginosa), according to its chemical composition and oil analysis. Fatty acid composition, content of tocols and oxidative stability was determined in the oil from these seeds. The chemical composition was characterized by a high content of fat in chia and flaxseed, high content of protein in chia and flaxseed, and high content of dietary fiber in rosehip. The fatty acid composition consisted mostly of polyunsaturated: linolenic in chia and flax-seed, linoleic in rosehip. Tocols content and oxidative stability were higher in rosehip compared to the other oils. The results show that the oils studied could be used as potential sources of functional ingredients like omega-3 fatty acids.

Palabras clave : oils; omega-3 fatty acids; chia; flaxseed; rosehip.

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