Capitani *et al*. [11]

Mean value (n = 3)

Values followed by different letters differ significantly (p ≤ 0.05), according to Tukey's test.

The antioxidant activity of the two chia meals compared with other types of meals is shown in Table 4. Both for Ms and Msm, the activity was high, without a significant dif‐ ference between them (p>0.05). These values were higher than those found for wheat bran and sorghum and barley whole grain meals. But they were significantly lower than those found for chia meal obtained as a byproduct of cold-pressing oil extraction. The latter could be attributed to the fact that the meal obtained by pressing shows a higher percent‐ age of residual oil (11.39% d.b.), which contains tocopherols, a class of compound with natural antioxidant activity [11].

**Component Msm Ms #** Moisture 10.66 ± 0.04 a 10.47 ± 0.16 a Protein\* 42.43 ± 0.71 a 41.36 ± 0.28 a Crude fiber 27.75 ± 0.97 a 27.57 ± 0.07 a Ash 7.82 ± 0.13 a 7.24 ± 0.15 a Oil 0.22 ± 0.25 a 0.21 ±0.08 a NFE 24.17 ± 0.76 a 23.62 ± 0.94 a

Values followed by different letters differ significantly (p ≤ 0.05),

**Component Msm Ms #** TDF 47.13 ± 0.17 a 46.06 ± 0.86 a IDF 45.62 ± 0.37 b 41.13 ± 0.47 a SDF 1.51 ± 0.24 a 4.93 ± 0.65 b

Values followed by different letters differ significantly (p ≤ 0.05),

**Component Msm Ms #** NDF 63.6 ± 2.1 b 53.9 ± 0.3 a ADF 30.8 ± 1.2 a 38.1 ± 1.2 b Lignin 6.9 ± 0.5 a 4.5 ± 0.7 a Cellulose 23.1 ± 0.9 a 34.6 ± 1.3 b Hemicellulose 33.6 ± 1.0 b 14.8 ± 1.2 a

Values followed by different letters differ significantly (p ≤ 0.05),

**Table 2.** Total (TDF), soluble (SDF) and insoluble (IDF) dietary fiber of chia (*Salvia hispanica* L.) meals (% d.b.)
