CHEMICAL, ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF CHIA SEED

Abstract

Chia seed, known as Salvia hispanica L., is an oval-shaped, one-year herbaceous plant belonging to the Lamiaceae family with small seeds of white, gray or black (mostly) color. It is used as a popular functional food for its health effects associated with its rich nutrient content. Studies have shown that the essential oils of chia seed oil have an antimicrobial effect on chia and the product it is added to. It has been determined that this antimicrobial effect generally exerts an inhibitory and bacteriostatic effect on microorganisms such as Gram-positive and Gram-negative bacteria. In addition, studies have found that the flavonoids and tocopherol found in Chia are the basic structures responsible for the antioxidant capacity of the seed. Studies on the antioxidant capacity of chia seeds and extract have been found to inhibit lipid peroxidation and protect the cell against oxidative stress. In this review study, it was aimed to compile the antimicrobial and antioxidant properties of chia seeds, whose area of use is gradually expanding, and to evaluate its contribution to functional food production.

Keywords

• Salvia hispanica
• Chia seed
• Antimicrobial effect
• Antioxidant effect
• Functional food

CHIA TOHUMUNUN KİMYASAL, ANTİOKSİDAN VE ANTİMİKROBİYAL ÖZELLİKLERİ

Abstract

Salvia hispanica L. olarak bilinen chia tohumu, Lamiaceae ailesine ait oval şeklinde, beyaz, gri ve çoğunlukla siyah renkte, küçük tohumlu tek yıllık otsu bir bitkidir. Zengin besin öğesi içeriği ve sağlık üzerine etkisi nedeniyle popüler bir fonksiyonel gıda olarak kullanılmaktadır. Yapılan çalışmalarda chia tohum yağının sahip olduğu esansiyel yağların chia ve eklendiği ürüne antimikrobiyel etki kazandırdığı görülmüştür. Bu antimikrobiyel etkinin genel olarak Gram pozitif ve Gram negatif bakteriler gibi mikroorganizmalar üzerinde inhibitif ve bakteriostatik etki gösterdiği tespit edilmiştir. Ayrıca çalışmalarda chiada bulunan flavonoidlerin ve tokoferolün tohumun antioksidan kapasitesinden sorumlu temel yapılar olduğu da tespit edilmiştir. Chia tohumlarının ve ekstraktının antioksidan kapasitesi üzerine yapılmış olan çalışmalarda lipit peroksidasyonunu engellediği, oksidatif strese karşı hücreyi koruduğu bulunmuştur. Bu derleme çalışmasında günümüzde kullanım alanı giderek genişleyen chia tohumunun antimikrobiyel ve antioksidan özelliklerinin derlenmesi ile fonksiyonel gıda üretimine katkısının değerlendirilmesi amaçlanmıştır.

Keywords

• Salvia hispanica
• Chia tohumu
• Antimikrobiyal etki
• Antioksidan etki
• Fonksiyonel gıda

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