C. Monika Haros – Cereal Group, IATA-CSIC – Valencia, Spain 3 rd International Conference on Nutrition & Food Sciences - September 23-25 - 2014 Valencia,

C. Monika Haros – Cereal Group, IATA-CSIC – Valencia, Spain 3rd International Conference on Nutrition & Food Sciences - September 23-25 - 2014 Valencia, Spain

USE OF ANCIENT LATIN-AMERICAN CROPS IN BREAD. EFFECT ON MINERAL AVAILABILITY AND GLYCEMIC INDEX

Haros, C.M.*; Iglesias-Puig, E. and Laparra, M.

Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, Parque Científico, 46980 - Paterna-Valencia, Spain, *e-mail:

[email protected]


INTRODUCTION

Products with whole grains generally have a lower glycaemic index (GI) than their fibre-free counterparts, maintaining better control of blood sugar levels.

However, whole grains contain significant amounts of phytates, a well-known inhibitor of mineral, proteins and trace elements bioavailability.


Origins: Incas (Peru and Bolivia)Age: 3000 years

Originating in the Andean region of South America around 3000 years ago, Quinoa, was called by Incas “mother seed” and was considered sacred. The ancient wisdom: quinoa is very high in protein and has every one of the nine essential aminoacids.

Origins: Aztecs (Mexico)Age: 6000 – 8000 years

One of the earliest known food plants, it was cultivated by the Aztecs, who domesticated it between 6,000 and 8,000 years ago. Amaranth contains more than three times the average amount of minerals than in cereals.

Origins: Mayans and Aztecs (Mexico-Guatemala) - Age: 3500 years

Chia seeds, the world’s richest plant-based source of Omega-3, come from a flowering plant in the mint family. Its history suggests it was a very important food crop for the Aztecs and Mayans (Chia means “strength” in the language of the Mayans).

The Ancient Grains

QUINOA AMARANTH CHIA

PSEUDOCEREALS OILSEED

http://www.google.es/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=Oz07nXm8i-_z8M&tbnid=Ji9JncESee7WTM:&ved=0CAUQjRw&url=http://www.swide.com/beauty/healthy-ancient-grains-history-and-benefits-of-quinoa-amaranth-buckweat-and-chia/2013/12/05&ei=klX7U775CaaP4gSPoYCIBg&bvm=bv.73612305,d.bGE&psig=AFQjCNHNFKy7ZCMhJDmUH-0HjVdNxZynqQ&ust=1409066768038592

http://www.google.es/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&docid=zpPrh_K-tfNjWM&tbnid=J1i9hGNbZwWfgM:&ved=0CAUQjRw&url=http://www.tattoopins.com/347/download-los-incas-llegan-a-las-0800-en-punto-h-inca-n-cuernos-/ORZWxtb25vbXVkby5jb20vd3AtY29udGVudC91cGxvYWRzLzIwMTIvMDEvaW5jYXMtbWF5YXMtYXp0ZWNhcy5qcGc/&ei=Flr7U4iUDPPZ4QTtpoCwDA&bvm=bv.73612305,d.bGQ&psig=AFQjCNFkx7ufgZJ9-J0Kw8UzsS-2cKh8MA&ust=1409067884907543


Figure 1. Quinoa spike

The year 2013 has been declared "The International Year of the Quinoa" by FAO, recognizing the high value of this Andean crop. Quinoa (Chenopodium quinoa) has an important role in biodiversity (FAO, 2011). Also, its exceptional nutritional qualities, its adaptability to different agro-ecological soils and its potential contribution to the fight against hunger and malnutrition are characteristics to highlight.

Therefore, this crop may contribute to poverty eradication, supporting thus the achievement of the internationally agreed development goals, including the Millennium Development Goals.


Amaranth is an old cultivated crop originating on American continent. The Aztecs, Incas and Mayas considered amaranth as their staple food together with maize and beans. It used to be one of the most important crops in America before Spanish colonialists conquered it and further cultivation of the crop was banned. Amaranth was preserved on hard to reach places of mountainous Central and South America.

In India, China and under the harsh conditions of Himalayas this plant became important grain and/or vegetable crop.

Amaranth

This pseudocereal has different nutritional qualities that make it a valuable ingredient in several products such as baking goods. The grains have high biological value proteins, high starch, oil, dietary fibre and vitamin content as well as minerals such as calcium, magnesium, phosphorus, iron, potassium, zinc, copper and manganese.


Nutritional Properties High oil content (Ayerza 1995, Ayerza, 2010)

25-38% oil, which contains a high content of omega-3 and omega-6

(50-67% α-linolenic acid and 17-27% linoleic acid)

Antioxidants content (Taga et al., 1984; Reyes-Caudillo et al., 2008)

Phenolic compounds Tocopherol , Beta-carotene chlorogenic acid, Caffeic acid,

Flavonids as quercitin, myricetin, kaempferol

Vitamins and Minerals (Bushway and Belyea, 1981)Riboflavin, niacin and thiamine

Calcium, phosphorus, potassium, zinc, magnesium, and copper

Fibre content (Reyes -Caudillo et al., 2008; Vazquez-Ovando et al., 2009)

30-54% Fibre content. Its fibre contains mucilage which absorb large amounts of water to influence the intestinal

functioning.

Chia as a core element of the diet of pre-Columbian civilisations, mainly the Aztecs.

This seeds was used as a raw material in making several medicinal and nutritional compounds, and even paints.

Today the seeds are cultivated with commercial purpose in Mexico, Bolivia, Argentina, Ecuador and Guatemala in high territori.

CHIA


1

2

1.Hydration 2. Freeze Drying 3. Freeze dried chia detail

B

A

D3

C

A. Chia Seeds, B. Mucilage gel after hydration, C. Freeze dried seeds, D. Freeze dried seeds

detail Iglesias-Puig and Haros, Alimentaria, 420:74-77, 2011

CHIA SEEDS BEFORE AND AFTER HYDRATION AND FREEZE DRYING

HYDRATION DETAIL OF LYOPHILIZED GEL


L 294/14 EN Official Journal of the European Union 11.11.2009

COMMISSION DECISION

of 13 October 2009

authorising the placing on the market of Chia seed (Salvia hispanica) as novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council

(notified under document C(2009) 7645)

(Only the French text is authentic)

(2009/827/EC) TH E CO M M ISSIO N O F THE EU RO PEA N CO M M UN ITIES,

H a v in g re g a rd to th e T re a ty e s ta b lish in g th e E u ro p e a n Community,

Having regard to Regulation (EC) No 258/97 of the European P a rlia m en t an d o f th e C o u n cil o f 2 7 Jan u ary 1 9 9 7 co n c ern in g n o v e l fo o d s an d n o v e l fo o d in g re d ien ts ( 1), a n d in p a rtic u la r Article 7 thereof,

Whereas:

(1) O n 3 0 Jun e 2 0 0 3 th e co m p an y R o b e rt C ra ig & S on s m ad e a req u est to th e com p eten t au th o ritie s o f the U n ite d K in g d o m to p la ce C h ia se e d (Salvia hispanica) a n d g ro u n d e d se e d o n th e m a rk e t a s a n o v e l fo o d in g red ien t; o n 7 M a y 2 0 0 4 th e c o m p e te n t fo o d assessm en t b o d y o f th e U n ite d K in gd o m issu ed its in itia l a sse s sm e n t re p o rt. In th a t re p o rt it c a m e to th e c o n c lu sio n tha t C h ia (S a lv ia h isp an ic a ) is sa fe fo r th e proposed uses in foodstuffs.

(2) The Commission forwarded the initial assessment report to a ll M e m b e r S ta tes o n 1 4 Ju n e 2 0 0 4 .

(3) W ith in the 6 0 -d ay p e rio d la id d o w n in A rtic le 6 (4 ) o f R e gu la tio n (E C ) N o 2 5 8 /9 7 re a so n ed o b jec tio n s to th e marketing of the product were raised in accordance with th a t p ro v is io n ; th e re fo re th e E u ro p e an F o o d S afe ty A u th o rity (E F S A ) w a s c o n su lte d o n 4 A p ril 2 0 0 5 an d is su e d its o p in io n o n 5 O c to b e r 2 0 0 5 . H o w e v e r, a s th e applicant could not provide sufficient data, EFSA in their o p in io n d id n o t co m e to a co n c lu sio n o n th e sa fe ty , b u t w as o p en to re c o n sid e r the a p p lica tion , if a d d itio n a l information would be provided by the applicant.

(4) O n 3 0 S ep te m b e r 2 0 0 6 , th e resp o n sib ility fo r th e ap p li c a tio n w a s tra n s fe rre d to th e c o m p a n y C o lu m b u s P a rad ig m In stitu te S .A ., w h o su b m itted ad d itio n a l d a ta and information as requested by EFSA. Thus, EFSA was a ske d to fin a lise the a sse ssm e n t o f C h ia see d (Salvia hispanica) and grounded seed on 21 January 2008.

(5) EFSA delivered its second opinion on the safety of Chia seed (Salvia hispanica) and grounded seed as a food in g red ie n t o n 1 3 M a rc h 2 0 0 9 .

(1) O J L 4 3 , 1 4 .2 .1 9 9 7 , p . 1 .

(6) In th a t o p in io n th e E F S A a c k n o w le d g e d th a t th e in fo rm atio n p ro v id ed w as su p p o rtiv e e v id en c e to a llo w for a positive conclusion on the safety of Chia seeds and ground whole Chia seeds. In particular EFSA came to the conclusion, it is unlikely that the use of Chia seed (Salvia h isp an ic a ) an d g ro u n d se ed in b re ad p ro d u c ts u n d e r th e sp e c if ied c o n d it io n s w o u ld h a v e a n ad v e rse e ffe c t o n public health.

(7) On the basis of the scientific assessment, it is established that the Chia seed (Salvia hispanica) and grounded Chia seed comply with the criteria laid down in Article 3(1) of Regulation (EC) No 258/97.

(8) T h e m e a su res p ro v id e d fo r in th is D e c is io n a re in a cco rd an ce w ith th e o p in io n o f th e S tan d in g Committee on the Food Chain and Animal Health,

HAS ADOPTED THIS DECISION:

Article 1

Chia seed (Salvia hispanica) and grounded Chia seed as specified in th e A n n e x m a y b e p lac e d o n th e m a rk e t in th e C o m m u n ity as a n o ve l fo o d in g red ien t to b e u sed in b re ad p ro d u c ts w ith a maximum content of 5 % Chia (Salvia hispanica) seeds.

Article 2

The designation of the novel food ingredient authorised by this Decision on the labelling of the foodstuff containing it shall be ‘C hia (Salvia hispanica) seeds’.

Article 3

This Decision is addressed to Columbus Paradigm Institute S.A., Chaussée de Tervuren 149, B-1410 Waterloo.

D o n e a t B ru sse ls , 1 3 O cto b er 2 0 0 9 .

For the C om m ission

Androulla VASSILIOU

M em ber of the C om m ission

Article 1Chia seed (Salvia hispanica) and grounded Chia seed as specified in the Annex may be placed on the market in the Community as a novel food ingredient to be used in bread products with a maximum content of 5 % Chia (Salvia hispanica) seeds.

Official Journal of the European Union, 2009


L 21/34 EN Official Journal of the European Union 24.1.2013

COMMISSION IMPLEMENTING DECISION

of 22 January 2013

authorising an extension of use of Chia (Salvia hispanica) seed as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council

(notified under document C(2013) 123)

(Only the English text is authentic)

(2013/50/EU) TH E E U R O PEA N C O M M ISSIO N ,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Regulation (EC) No 258/97 of the European P a rlia m en t an d o f th e C o u n cil o f 2 7 Jan u ary 1 9 9 7 co n c ern in g n o v e l fo o d s an d n o v e l fo o d in g re d ien ts ( 1), a n d in p a rtic u la r Article 7 thereof,

Whereas:

(1) Commission Decision 2009/827/EC (2) authorised, in acco rd an ce w ith R e gu la tio n (EC) No 2 5 8 /9 7 , th e placing on the market of Chia (Salvia hispanica) seed as a n o ve l fo o d in g red ien t to b e u sed in b read p ro d uc ts with a maximum content of 5 % Chia (Salvia hispanica) seeds.

(2) On 14 April 2011 The Chia Company made a request to the competent authorities of the United Kingdom for an e x te n s io n o f u se o f C h ia se ed o n th e m a rk e t a s a n o v e l fo o d in g red ien t. In p a rtic u la r, th e y a sk e d to u se u p to 10 % Chia seed in certain food categories and to sell pre- packed Chia seed with a recommended daily intake of up to 1 5 g .

(3) O n 1 6 M arc h 2 0 1 2 , th e c o m p e te n t fo o d a sse ssm e n t body of the United Kingdom issued its initial assessment rep o rt. In th a t re p o rt it c am e to th e co n c lu s io n th a t e x te n d in g th e u se o f C h ia se e d s fo r th e p ro p o se d fo o d c a teg o rie s m e e ts th e c rite ria se t o u t in A rtic le 3 (1 ) o f Regulation (EC) No 258/97.

(4) O n 2 6 M arc h 2 0 1 2 , th e C o m m issio n fo rw a rd e d th e initial assessment report to all Member States.

(5) R easo n ed o b jec tio n s w ere ra ised w ith in th e 60-day p e rio d la id d o w n in th e seco n d su bp a rag rap h o f Article 6(4) of Regulation (EC) No 258/97, in particular c o n c e rn in g th e p o ss ib le la c k o f to x ic o lo g ic a l d a ta . Additional explanations by the applicant alleviated these concerns to the satisfaction of the Member States and the

(1) O J L 4 3 , 1 4 .2 .1 9 9 7 , p . 1 . (2) O J L 2 9 4 , 1 1 .1 1 .2 0 09 , p . 1 4 .

Commission. Therefore it was confirmed that the criteria set out in Article 3(1) of Regulation (EC) No 258/97 are fulfilled.

(6) Pursuant to Article 7(1) of Regulation (EC) No 258/97 an Im p le m e n tin g D e cis io n sh o u ld b e a d o p ted to au th o rise an e x ten sio n o f u se o f C h ia se ed as a n o v e l fo o d ingredient.

(7) T h e m e a su res p ro v id e d fo r in th is D e c is io n a re in a cco rd an ce w ith th e o p in io n o f th e S tan d in g C o m m ittee o n th e fo o d ch a in a n d A n im al H ea lth ,

HAS ADOPTED THIS DECISION:

Article 1

Chia (S a lv ia h isp a n ic a ) s e e d a s sp e c if ie d in A n n e x I m a y b e p la c e d o n th e m a rk e t in th e U n io n a s a n o v e l fo o d in g re d ie n t fo r th e u se s lis ted in A n n e x II.

C h ia (S a lv ia h isp a n ic a ) se e d a s su c h m a y b e so ld to th e f in a l consumer in a pre-packaged form only.

Article 2

The designation of Chia (Salvia hispanica) seed authorised by this Decision on the labelling of the foodstuffs containing it shall be ‘C hia (Salvia hispanica) seeds’.

Additional labelling of pre-packaged Chia (Salvia hispanica) seed is re q u ire d to in fo rm th e c o n su m e r th a t th e d a ily in ta k e is n o m o re th a n 1 5 g .

Article 3

T h is D e c is io n is a d d re sse d to T h e C h ia C o m p a n y , 2 6 2 -2 7 6 Lorimer Street, Port Melbourne, VIC 3207 Australia.

Done at Brussels, 22 January 2013.

For the C om m ission

Tonio BORG

M em ber of the C om m ission

ANNEX II

USES OF CHIA (SALVIA HISPANICA) SEED

Baked products not more than 10 %Breakfast cereals not more than 10 %Fruit, nut and seed mixes not more than 10 %Pre-packaged Chia seed not more than 15 %as such

HAS ADOPTED THIS DECISION

Article 1Chia (Salvia hispanica) seed as specified in Annex I may be placed on the market in the Union as a novel food ingredient for the uses listed in Annex II.

Official Journal of the European Union, 2013


ObjectiveThis study evaluates the effect of replacing wheat flour by

amaranth, quinoa or chia, three ancient Latin-American crops, on nutritional and functional bread features. GI (AUC, %) and

iron bioavailability were studied using in vitro and in vivo methodologies, and wheat- and whole-wheat bread as controls.


MATERIALS AND METHODS


RESULTS

QB:75%Wheatflour25%Quinoaflour

WB:100%Wheatflour

WWB:100%Wholewheatflour

AB:75%Wheatflour25%Amaranthflour

ChB:95%Wheatflour5%Chiaflour


Experimental Models

- All animal experiments were performed according to the University of Valencia Ethics Committee Guidelines for Animal Experiments, (SCSIE, University of Valencia, Spain).

- Experimental animals were female Wistar rats. The adult females were date-mated, and fed ad libitum with an iron-deficient diet (Harlan Bioproducts, Indianapolis, USA).

- At day 21, animals were randomly distributed in different groups of treatment (n=6)

- Hematological parameters. Animals were fed intragastrically (200 µL) with the different bread formula in a single dose (50 mg) /day for 10 days.

- GI.Animals were fasted for 6h and serum glucose concentrations were determined by using an automated Glucometer (ACCU-CHEK® Advantage meter system)

MATERIALS AND METHODS


Blood collection: whole-blood samples were preserved in EDTA-treated tubes to prevent coagulation.

Hemoglobin (Hb) measurement. Hb concentrations were measured photometrically using cyanmethemoglobin standard solution according to the manufacturer’s instructions (Sigma-aldrich). This method is based on the oxidation of Hb and its derivatives (except sulfhemoglobin) to methemoglobin in the presence of potassium ferricyanide to form cyanmethemoglobin. The absorbance, measured at 540 nm, is proportional to the total Hb concentration.

Hematological parameters - Number of erythrocytes was calculated by using a Neubauer improved

cell counting chamber and hematocrit (%) was estimated by centrifugation of whole blood in microcapillar tubes.

- Mean corpuscular volume (MCV) was calculated (hematocrit x 10)/nº erythrocytes (106/mm3 blood)

- Mean corpuscular Hb (MCH) (%) as: [hemoglobin (g/dL)x100]/hematocrit.


WB WWB ChB QB AB

Gly

cem

ic I

nd

ex

(AU

C,

Arb

itra

ry U

nits

)

0

500

1000

1500

2000

2500

3000

Figure 2. Glycaemic index of different breads

Figure 1. Effect of different bread formulations on blood glucose levels in rats- Fast first step for glucose

uptake- Quinoa presents a significant

2nd step for glucose uptake

Bread formulations present advantages concerning glycaemic index in relation to WB

WB WWB ChB QB AB

In v

itro

- A

UC

(A

rbitr

ary

Uni

ts)

0

20

40

60

80

100

120

In v

ivo

- A

UC

(A

rbitr

ary

Uni

ts)

0

500

1000

1500

2000

2500

3000

In vitroIn vivo

RESULTS

a

aa

bb


Sample Iron InsP6Molar ratio

InsP6/Iron

WB 0.42 a n.d. --

WWB 0.66 b 2.6 b 4.1 >1.0

AB 0.77 c 3.7 c 6.7>1.0

QB 0.61 ab 2.0 b 5.0>1.0

ChB 0.48 a 0.8 a 2.5>1.0

Table. Iron and myo-inositol (InsP6) content (µmol/g) in breads formulated with

flours from different origin.

Values are expressed as mean standard deviation (n=3). a-e Different superscript letters indicate statistical differences (P<0.05)


Treatment

ID FeCl3a WB WWB AB ChB QB

Haemoglobin (Hb, g/dL)

11.1 2.7a 16.2

0.2b

12.30.2a 14.71.3ab 16.42.2b 17.42.8b 13.42.9ab

Haematocrit 49 2a 49 1a 52 2a 49 3a 54 4a 56 5a 61 7a

MCV1 (x10-4) 1.64 0.04a 1.71

0.04a

1.69

0.04a

1.70

0.04a

1.97

0.04bc

1.91

0.04b

2.07

0.04c

MCH2 (pg) 20.3 5.5a 28.9

0.3b

25.3

5.9ab

27.9

4.6ab

26.2 4.1ab 31.2

5.0b

21.9

4.8ab

Table . Haematological parameters in iron-deficient (ID) and animals fed with FeCl3 alone or together with different bread samples.

a FeCl3 dosed at 2.5 µg; 1MCV. mean corpuscular volume; 2MCH. mean corpuscular Hb

Values are presented as mean standard deviation (n=5). a-e Different superscript letters indicate statistical differences (P<0.05). PC, white bread; PI, whole bran; PA, amaranth flour; PCh, Chia flour; PQ, Quinoa flour.


CONCLUSIONS

- The replacement of wheat flour by Andean grains significantly increased the content of proteins, lipids, dietary fibre and minerals in the final product compared to control sample. Amaranth and quinoa flours made wheat flour replacement possible, increasing nutritional value of bread with slight depreciation its quality, whereas chia showed higher technological and sensory quality than wheat bread.

- GI was lower in breads with chia, amaranth and whole wheat bread, whereas the formulation with quinoa did not modify this parameter.

- Breads formulated with whole grains had higher levels of minerals relative to controls. Their bioavailability depends on the formulation and breadmaking process, basically because of the presence of phytates, as predicted by inhibitory threshold values for mineral absorption phytate/mineral molar ratios.

- Animals fed with whole wheat-, chia- and amaranth-bread showed significantly higher haemoglobin concentration than those fed with control bread. Only animals fed with samples with chia had values of mean corpuscular haemoglobin significantly higher than controls.


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Documents

C. Monika Haros – Cereal Group, IATA-CSIC – Valencia, Spain 3 rd International Conference on Nutrition & Food Sciences - September 23-25 - 2014 Valencia,