DIFFERENTIATION OF CHIA, FLAX AND SESAME: POLYPHENOL FINGERPRINTING BY HPLC-ESI-QTOF (MS)

AGUSTIN LUCINI; FEDERICO BRIGANTE; NATALIA PIGNI; VERÓNICA BARONI; MARCELA MARTÍNEZ; DANIEL WUNDERLIN

Parma

Conferencia; FoodIntegrity Conference; 2017

Chia, flax and sesame seeds are a great source of plyphenols and have gratly increased their popularity among consumers due to their beneficial properties like reducing cancer risk, diabetes and heart disease, among others. The antioxidant activity shown by these compounds is responsible of the mentioned properties. Due to their great nutritional capacity, these seeds can be added to processed foods to increase their nutritional value.The aim of this work was to find polphenols within each seed, wich could be used as authenticity biomarkers in complex foods contaning these seeds.Nineteen polyphenols were found in sesame flour, of wich eleven were lignans, five phenolic acids and oly three flavonoids.On the other hand, furteen compounds were found in chia flour and all of them were phenolic acids being the majority derived from caffeic acid. Finally fifteen compounds were found in flax flor, six were phenolic acids, one was quinic acid and eight were flavonoids.Further research is needed to evaluate the stability of these proposed markers after food processing.