Keywords

Chia Seed Oil, Fatty Acid Composition, Encapsulating Effect, Blood Sugar Regulation

Abstract

Abstract This article evaluates the quality of screw-pressed chia seed oil by analyzing its physical and chemical properties and fatty acid composition, and adds chia seed oil to konjac cake and uses mouse feeding experiments to evaluate its blood sugar-lowering effect. The results show that the refractive index of chia seed oil is 1.480 6, the iodine value is 194 g/100 g, the saponification value is 190.1 mgKOH/g, the insoluble impurities are < 0.01%, the acid value is 0.55 mgKOH/g, and the peroxide value is 6 mmol/kg; In the fatty acid composition of seed oil, ¦Á-linolenic acid and linoleic acid accounted for 59.35% and 19.59% respectively, and PUFA/SFA=7.07. By comparing the body weight and fasting blood sugar index of mice in two groups under different feeding conditions (chia seed oil konjac cake group and non-chia seed oil konjac cake group), it was concluded that the two groups of products have no effect on regulating the body weight of mice. There was a significant difference (P>0.05), and there was a significant difference (P<0.05) in the regulation of fasting blood sugar in mice. After feeding, the fasting blood sugar values of the two groups of mice were 5.98 and 6.84 mmol/L respectively (the model group was 7.99 mmol /L). It shows that chia seed oil and konjac cake have a better effect on blood sugar regulation in mice, which can provide a theoretical basis for the preparation of new chia seed oil and konjac powder products.   For further details regarding this article and its research, please do not hesitate to contact our team for assistance. Original research done by Tao Ningping, Qiu Xiaodong  

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