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Quantification of bioelements in seed and oil of black chia (Salvia hispanica L)

Author Affiliations

  • 1Facultad de Ingeniería Química de la Benemérita Universidad Autónoma de Puebla, 72000, Puebla, Mexico
  • 2Facultad de Ingeniería Química de la Benemérita Universidad Autónoma de Puebla, 72000, Puebla, Mexico
  • 3Facultad de Ingeniería Química de la Benemérita Universidad Autónoma de Puebla, 72000, Puebla, Mexico
  • 4Facultad de Ingeniería Química de la Benemérita Universidad Autónoma de Puebla, 72000, Puebla, Mexico
  • 5Facultad de Ingeniería Química de la Benemérita Universidad Autónoma de Puebla, 72000, Puebla, Mexico
  • 6Facultad de Ingeniería Química de la Benemérita Universidad Autónoma de Puebla, 72000, Puebla, Mexico
  • 7CICM del Instituto de Ciencias de la Benemérita Universidad Autónoma de Puebla, 72000, Puebla

Int. Res. J. Biological Sci., Volume 6, Issue (12), Pages 35-39, December,10 (2017)


The Aztec empire stood out from a nutritional point of view by having corn, beans, amaranth and chia, as main components of their diet. Chia had also medical applications such as in infusions for gastrointestinal problems, and respiratory, ophthalmology, obstetrics, skin treatments among others. This research was conducted to determine the concentration of the metals Ni, Zn, Mn, Fe, Cd, Cu, Ca, K and Na, using a Perkin-Elmer Precisely, Model 400 AAanalyst spectrophotometer, equipped with a flame atomization system. The results obtained for the chia seed were: nickel: 1.407 ppm, iron: 338.125 ppm, manganese: 6.937 ppm, zinc: 6.3 ppm, copper: 4.375, boron: 6.316 ppm, cadmium 0.0, calcium: 228 ppm, potassium: 24.743 ppm y sodium: 3.089 ppm. Calcium is essential for all organisms as it is a structural component of cell walls and bones, for the metabolism of bone fixation it is needed synergy with nickel, boron, zinc, manganese and copper, Iron deficiency is the most prevalent nutritional deficiency in the world and Mexico is no exception causing anemia, being chia an excellent source of these bioelements.


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