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Total phenolic contents, antioxidant and antibacterial activities of chia seeds (Salvia hispanica L.) having different coat color

Year 2019, , 113 - 120, 01.06.2019
https://doi.org/10.29278/azd.593853

Abstract

Due to its high nutritional value and
health-promoting effects, there is an increasing interest in utilizing chia
seed in the human diet. The aim of this study was to compare the compositional
and functional characteristics of white and black chia seeds that are
commercially available in Turkey. Compositional comparisons were done by
quantifying protein, oil, ash and moisture contents. The total phenolic content
and antioxidant activity were measured using defatted ground chia seeds. Our
results revealed that black chia seeds had significantly higher protein, ash
and moisture contents, compared to white chia seeds, but no difference was
found in terms of oil content (P > 0.05). Conversely, the total phenolic
content of white chia seeds (3.52
± 0.08 mg GAE [gallic acid equivalent]/g sample) was
significantly higher than those in black seeds (3.42
± 0.06 mg GAE/g sample) (P < 0.05). Consequently, a significant
difference (P < 0.05) was observed between DPPH free radical scavenging
activities of white and black chia seeds, with the former exhibiting 231.5
± 6.3 mmol Trolox equivalent (TE)/g, and the latter having 197.5 ± 7.4 mmol TE/g. The higher antioxidant activity of white chia seed was further
confirmed by calculating IC50 values (IC50 of black chia
seed = 2.001 mg/ml vs that of white chia seed = 1.735 mg/ml). Finally, we
assessed antibacterial activities of chia seed extract and chia seed oil
against human pathogens using agar
disc-diffusion and agar well-diffusion assays. However, neither of the assays
had shown antimicrobial activity against the tested bacteria. Considering the
previously published reports, chia seed and chia seed oil seem to
possess species-, and even strain-, specific antimicrobial activities. Overall,
the results of this study suggest that white chia seed has better functional
properties than black seeds.

References

  • Albert, C. M., Oh, K., Whang, W., Manson, J. E., Chae, C. U., Stampfer, M. J., Willett, W. C., Hu, F. B. 2005. Dietary alpha-linolenic acid intake and risk of sudden cardiac death and coronary heart disease. Circulation, 112: 3232e3238.
  • Alzoreky, N. S., Nakahara K. 2003. Antibacterial activity of extracts from some edible plants commonly consumed in Asia. International journal of food microbiology, 80(3): 223-230.
  • Ayerza, R. 1995. Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina. Journal of American Oil Chemists’ Society, 72:1079–1081.
  • Ayerza, R., Coates, W. 2004. Composition of chia grown in six tropical and sub-tropical ecosystems of South America. Tropical Science, 44:131-135.
  • Ayerza, R., Coates, W. 2005. Ground chia seed and chia oil effects on plasma lipids and fatty acids in the rat. Nutrition Research, 25(11): 995-1003.
  • Ayerza, R. 2010. Effects of Seed Color and Growing Locations on Fatty acid content and composition of two chia genotypes. Journal of the American Oil Chemists Society, 87(10): 1161-1165.
  • Ayerza, R. 2013. Seed composition of two chia genotypes which differ in seed color. Emirates Journal of Food and Agriculture, 25(7): 495-500.
  • Bushway, A. A., Belyea, P. R., Bushway, R. J. 1981. Chia seed as a source of oil, polysaccharide, and protein. Journal of Food Science, 46(5): 1349-&.
  • Capitani, M. I., Spotorno, V., Nolasco, S.M., Tomas, M.C. 2012. Physicochemical and functional characterization of by-products from chia seeds of Argentina. Lwt, 45(1): 94-102.
  • Chicco, A. G., D'Alessandro, M. E., Hein, G. J., Oliva, M. E., Lombardo, Y. B. 2009. Dietary chia seed (Salvia hispanica L.) rich in alpha-linolenic acid improves adiposity. British J of Nutrition, 101(1): 41-50.
  • Coates, W., Ayerza, R. 1996 Production potential of chia in Northwestern Argentina. Industrial Crops and Production, 5: 229–233.
  • Coates, W., Ayerza, R. 1998 Commercial production of chia in Northwestern Argentina. Journal of the American Oil Chemists’ Society, 75: 1417–1420.
  • Coelho, V. R., Vieira, C. G., Souza, L. P., Moysés, F., Basso, C., Papke, D. K. M., Pereira, P. 2015. Antiepileptogenic, antioxidant and genotoxic evaluation of rosmarinic acid and its metabolite caffeic acid in mice. Life Sciences, 122: 65–71.
  • Demirkol, M., Tarakci, Z. 2018. Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yogurt. LWT-Food Science and Technology, 97: 770-777.
  • Divyapriya, G. K., Veeresh, D. J., Yavagal, P. C. 2016. Evaluation of antibacterial efficacy of chia (Salvia hispanica) seeds extract. An in-vitro study. International Journal of Ayurveda Pharmaceutical Research, 4:22–24.
  • Elshafie, H. S., Aliberti, L., Amato, M., De Feo, V., Camele, I. 2018. Chemical composition and antimicrobial activity of chia essential oil. European Food Research and Technology, 244(9): 1675-1682.
  • Evelyn, M., Montes-Chañi, E. M. M., Pacheco, S. O. S., 2018. Long-Term Dietary Intake of Chia Seed Is Associated with Increased Bone Mineral Content and Improved Hepatic and Intestinal Morphology in Sprague-Dawley Rats. Nutrients, 10: 922.
  • Garg, M. L., Wood, L. G., Singh. H., Moughan, P. J. 2006. Means of delivering recommended levels of long chain n-3 polyunsaturated fatty acids in human diets. Journal of Food Science, 71: 66-71.
  • Jayanthy, G., Subramanian, S.. 2014. Rosmarinic acid, a polyphenol, ameliorates hyperglycemia by regulating the key enzymes of carbohydrate metabolism in high fat diet. Biomedicine and Preventive Nutrition, 4(3): 431–437.
  • Marineli, R. D,. Moraes, E. A., Lenquiste, S. A., Godoy, A.T., Eberlin, M. N., Marostica, M. R. 2014. Chemical characterization and antioxidant potential of Chilean chia seeds and oil (S. hispanica L.). Lwt-Food Science and Technology, 59(2): 1304-1310.
  • Martinez-Cruz, O., Paredes-Lopez, O. 2014. Phytochemical profile and nutraceutical potential of chia seeds by ultra high performance liquid chromatography. J Chromatography, 13: 43-48.
  • Montes Chañi, E., Pacheco, S., Martínez, G., Freitas, M. R., Ivona, J. G., Ivona, J. A., Craig, W., Pacheco, F. 2018. Long-term dietary ıntake of chia seed ıs associated with ıncreased bone mineral content. Nutrients, 10(7), 922.
  • Munoz, L. A., Cobos, A., Diaz, O., Aguilera, J. M. 2013. Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food. Food Reviews International, 29(4): 394-408.
  • Oliveira-Alves, S. C., Vendramini-Costa, D. B., Cazarin, C. B. B., Marostica, M.R., Ferreira, J.P.B. Characterization of phenolic compounds in chia seeds, fiber flour. Food Chem, 232: 295-305.
  • Panche, A. N., Diwan, A. D., Chandra, S.R. 2016. Flavonoids: an overview. Journal of Nutritional Science, 5.
  • Petersen, M., Simmonds, M. S. J. 2003. Rosmarinic acid. Phytochemistry, 62:121–5.
  • Ragaee, S., Abdel-Aal, E. M., Noaman, M. 2006. Antioxidant activity and nutrient composition of selected cereals for food use. Food Chemistry, 98: 32-38.
  • Reyes-Caudillo, E., Tecante, A., Valdivia-Lopez, M. A.. 2008. Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia seeds. Food Chemistry, 107(2): 656-663.
  • Scapin, G., Schmidt, M. M., Prestes, R. C., Rosa, C. S. 2016. Phenolics compounds, flavonoids and antioxidant activity of chia seed extracts obtained by different extraction conditions. International Food Research Journal, 23(6): 2341-2346.
  • Stepanović, S., Antić, N., Dakić, I., Švabić-Vlahović, M. 2003. In vitro antimicrobial activity of propolis and synergism between propolis and antimicrobial drugs. Microbiological Res, 158(4): 353-357.
  • Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., Javid, A., Hussain, J. 2016. Nutritional and therapeutic perspectives of Chia. Journal of Food Science Technology-Mysore, 53(4): 1750-1758.
  • USDA. 2018. USDA National Nutrient Database for Standard Reference Full Report, Seeds, chia seeds.
  • Valdivia-López, M. A., Tecante, A. 2015. Chia (Salvia hispanica): A review of native mexican seed and its nutritional and functional properties. Advances in Food and Nutrition Res, 75:53–75.
  • Vazquez-Ovando, A., Rosado-Rubio, G., Chel-Guerrero, L., Betancur-Ancona, D. 2009. Physicochemical properties of a fibrous fraction from chia. Lwt-Food Science and Technology, 42(1): 168-173.
  • Vuksan, V., Jenkins, A. L., Jenkins, D. J. A., Rogovik, A. L., Sievenpiper, J. L., Jovanovski, E. 2008. Using cereal to increase dietary fiber intake to the recommended level and the effect of fiber on bowel function in healthy persons consuming North American diets. American J Clinical Nutrition, 88(5): 1256-1262.
Year 2019, , 113 - 120, 01.06.2019
https://doi.org/10.29278/azd.593853

Abstract

References

  • Albert, C. M., Oh, K., Whang, W., Manson, J. E., Chae, C. U., Stampfer, M. J., Willett, W. C., Hu, F. B. 2005. Dietary alpha-linolenic acid intake and risk of sudden cardiac death and coronary heart disease. Circulation, 112: 3232e3238.
  • Alzoreky, N. S., Nakahara K. 2003. Antibacterial activity of extracts from some edible plants commonly consumed in Asia. International journal of food microbiology, 80(3): 223-230.
  • Ayerza, R. 1995. Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina. Journal of American Oil Chemists’ Society, 72:1079–1081.
  • Ayerza, R., Coates, W. 2004. Composition of chia grown in six tropical and sub-tropical ecosystems of South America. Tropical Science, 44:131-135.
  • Ayerza, R., Coates, W. 2005. Ground chia seed and chia oil effects on plasma lipids and fatty acids in the rat. Nutrition Research, 25(11): 995-1003.
  • Ayerza, R. 2010. Effects of Seed Color and Growing Locations on Fatty acid content and composition of two chia genotypes. Journal of the American Oil Chemists Society, 87(10): 1161-1165.
  • Ayerza, R. 2013. Seed composition of two chia genotypes which differ in seed color. Emirates Journal of Food and Agriculture, 25(7): 495-500.
  • Bushway, A. A., Belyea, P. R., Bushway, R. J. 1981. Chia seed as a source of oil, polysaccharide, and protein. Journal of Food Science, 46(5): 1349-&.
  • Capitani, M. I., Spotorno, V., Nolasco, S.M., Tomas, M.C. 2012. Physicochemical and functional characterization of by-products from chia seeds of Argentina. Lwt, 45(1): 94-102.
  • Chicco, A. G., D'Alessandro, M. E., Hein, G. J., Oliva, M. E., Lombardo, Y. B. 2009. Dietary chia seed (Salvia hispanica L.) rich in alpha-linolenic acid improves adiposity. British J of Nutrition, 101(1): 41-50.
  • Coates, W., Ayerza, R. 1996 Production potential of chia in Northwestern Argentina. Industrial Crops and Production, 5: 229–233.
  • Coates, W., Ayerza, R. 1998 Commercial production of chia in Northwestern Argentina. Journal of the American Oil Chemists’ Society, 75: 1417–1420.
  • Coelho, V. R., Vieira, C. G., Souza, L. P., Moysés, F., Basso, C., Papke, D. K. M., Pereira, P. 2015. Antiepileptogenic, antioxidant and genotoxic evaluation of rosmarinic acid and its metabolite caffeic acid in mice. Life Sciences, 122: 65–71.
  • Demirkol, M., Tarakci, Z. 2018. Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yogurt. LWT-Food Science and Technology, 97: 770-777.
  • Divyapriya, G. K., Veeresh, D. J., Yavagal, P. C. 2016. Evaluation of antibacterial efficacy of chia (Salvia hispanica) seeds extract. An in-vitro study. International Journal of Ayurveda Pharmaceutical Research, 4:22–24.
  • Elshafie, H. S., Aliberti, L., Amato, M., De Feo, V., Camele, I. 2018. Chemical composition and antimicrobial activity of chia essential oil. European Food Research and Technology, 244(9): 1675-1682.
  • Evelyn, M., Montes-Chañi, E. M. M., Pacheco, S. O. S., 2018. Long-Term Dietary Intake of Chia Seed Is Associated with Increased Bone Mineral Content and Improved Hepatic and Intestinal Morphology in Sprague-Dawley Rats. Nutrients, 10: 922.
  • Garg, M. L., Wood, L. G., Singh. H., Moughan, P. J. 2006. Means of delivering recommended levels of long chain n-3 polyunsaturated fatty acids in human diets. Journal of Food Science, 71: 66-71.
  • Jayanthy, G., Subramanian, S.. 2014. Rosmarinic acid, a polyphenol, ameliorates hyperglycemia by regulating the key enzymes of carbohydrate metabolism in high fat diet. Biomedicine and Preventive Nutrition, 4(3): 431–437.
  • Marineli, R. D,. Moraes, E. A., Lenquiste, S. A., Godoy, A.T., Eberlin, M. N., Marostica, M. R. 2014. Chemical characterization and antioxidant potential of Chilean chia seeds and oil (S. hispanica L.). Lwt-Food Science and Technology, 59(2): 1304-1310.
  • Martinez-Cruz, O., Paredes-Lopez, O. 2014. Phytochemical profile and nutraceutical potential of chia seeds by ultra high performance liquid chromatography. J Chromatography, 13: 43-48.
  • Montes Chañi, E., Pacheco, S., Martínez, G., Freitas, M. R., Ivona, J. G., Ivona, J. A., Craig, W., Pacheco, F. 2018. Long-term dietary ıntake of chia seed ıs associated with ıncreased bone mineral content. Nutrients, 10(7), 922.
  • Munoz, L. A., Cobos, A., Diaz, O., Aguilera, J. M. 2013. Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food. Food Reviews International, 29(4): 394-408.
  • Oliveira-Alves, S. C., Vendramini-Costa, D. B., Cazarin, C. B. B., Marostica, M.R., Ferreira, J.P.B. Characterization of phenolic compounds in chia seeds, fiber flour. Food Chem, 232: 295-305.
  • Panche, A. N., Diwan, A. D., Chandra, S.R. 2016. Flavonoids: an overview. Journal of Nutritional Science, 5.
  • Petersen, M., Simmonds, M. S. J. 2003. Rosmarinic acid. Phytochemistry, 62:121–5.
  • Ragaee, S., Abdel-Aal, E. M., Noaman, M. 2006. Antioxidant activity and nutrient composition of selected cereals for food use. Food Chemistry, 98: 32-38.
  • Reyes-Caudillo, E., Tecante, A., Valdivia-Lopez, M. A.. 2008. Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia seeds. Food Chemistry, 107(2): 656-663.
  • Scapin, G., Schmidt, M. M., Prestes, R. C., Rosa, C. S. 2016. Phenolics compounds, flavonoids and antioxidant activity of chia seed extracts obtained by different extraction conditions. International Food Research Journal, 23(6): 2341-2346.
  • Stepanović, S., Antić, N., Dakić, I., Švabić-Vlahović, M. 2003. In vitro antimicrobial activity of propolis and synergism between propolis and antimicrobial drugs. Microbiological Res, 158(4): 353-357.
  • Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., Javid, A., Hussain, J. 2016. Nutritional and therapeutic perspectives of Chia. Journal of Food Science Technology-Mysore, 53(4): 1750-1758.
  • USDA. 2018. USDA National Nutrient Database for Standard Reference Full Report, Seeds, chia seeds.
  • Valdivia-López, M. A., Tecante, A. 2015. Chia (Salvia hispanica): A review of native mexican seed and its nutritional and functional properties. Advances in Food and Nutrition Res, 75:53–75.
  • Vazquez-Ovando, A., Rosado-Rubio, G., Chel-Guerrero, L., Betancur-Ancona, D. 2009. Physicochemical properties of a fibrous fraction from chia. Lwt-Food Science and Technology, 42(1): 168-173.
  • Vuksan, V., Jenkins, A. L., Jenkins, D. J. A., Rogovik, A. L., Sievenpiper, J. L., Jovanovski, E. 2008. Using cereal to increase dietary fiber intake to the recommended level and the effect of fiber on bowel function in healthy persons consuming North American diets. American J Clinical Nutrition, 88(5): 1256-1262.
There are 35 citations in total.

Details

Primary Language English
Subjects Agricultural, Veterinary and Food Sciences
Journal Section Makaleler
Authors

Yunus Emre Tunçil

Ömer Faruk Çelik

Publication Date June 1, 2019
Published in Issue Year 2019

Cite

APA Tunçil, Y. E., & Çelik, Ö. F. (2019). Total phenolic contents, antioxidant and antibacterial activities of chia seeds (Salvia hispanica L.) having different coat color. Akademik Ziraat Dergisi, 8(1), 113-120. https://doi.org/10.29278/azd.593853

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