Fatty acid, sterol, tocopherol, and mineral compositions; total phenolic and flavonoid contents and antioxidant activity of Chia (Salvia hispanica L.) seeds growing in Bolivia

Abstract

Aim: The genus Salvia L. (Lamiaceae) has been used in the traditional treatment of various illnesses since ancient times. Salvia hispanica L. is known as Chia. Nutritional potential and beneficial effects of Chia seeds on human health have been reported in several studies. Especially recently, Chia seeds attract attention due to their chemical content. However, chemical composition of Chia seeds varies depending on different factors including geographical origin, climatic conditions, applied agricultural techniques, and extraction methods. Therefore, this study aims to investigate fatty acid, sterol, tocopherol, and mineral compositions; total phenolic and flavonoid contents; and in vitro antioxidant activity of Bolivian Chia seeds, which are the subject of a few studies. Methods: Fatty acids, sterol, tocopherol, and mineral analyses were performed using chromatographic techniques. Total phenolic and total flavonoid contents were tested using Folin-Ciocalteu and Al(NO3)3 methods, respectively. DPPH free radical scavenging activity method was used for determination of antioxidant activity. Results: Seeds were rich in α-linolenic acid (56.09 ± 0.01%), βeta-sitosterol (65.77 ± 0.06%), gamma-tocopherol (480.89 ± 6.53 mg/kg), and potassium (8718.4 ± 0.06 µg/g). Total phenolic and flavonoid contents were 0.93 ± 1.15 µg GAE/mg extract and 0.17 ± 0.04 µg QE/mg extract, respectively. The highest DPPH free radical scavenging activity was determined as 74.54 ± 0.62% at the concentration of 10 mg/mL. Conclusion: Chia seeds are a rich source of biologically active compounds due to their fatty acid, sterol, tocopherol, mineral, phenolic and flavonoid contents, and antioxidant properties.

Keywords

• Salvia hispanica
• chia seeds
• chemical content
• DPPH radical scavenging activity

Bolivya’da yetişen Chia (Salvia hispanica L.) tohumlarının yağ asidi, sterol, tokoferol ve mineral kompozisyonları; toplam fenol ve flavonoit miktarları ve antioksidan aktivitesi

Abstract

Amaç: Salvia L. (Lamiaceae) cinsi çeşitli hastalıkların geleneksel tedavisinde eski çağlardan beri kullanılmaktadır. Salvia hispanica L. türü Chia olarak bilinmektedir. Chia tohumlarının besin potansiyeli ve insan sağlığı üzerine olumlu etkileri çeşitli çalışmalarda bildirilmiştir. Özellikle son dönemde Chia tohumları kimyasal içeriği nedeniyle dikkat çekmektedir. Fakat Chia tohumlarının kimyasal bileşimi yetiştiği bölge, iklim şartları, uygulanan tarım teknikleri ve ekstraksiyon yöntemlerine bağlı olarak değişiklik göstermektedir. Bu nedenle bu çalışmada az sayıda araştırmaya konu olan Bolivya’da yetişen Chia tohumlarının yağ asidi, sterol, tokoferol ve mineral kompozisyonlarının, toplam fenol ve flavonoit miktarlarının ve in vitro antioksidan aktivitelerinin araştırılması amaçlanmıştır. Yöntem: Yağ asidi, sterol, tokoferol ve mineral analizleri kromatografik teknikler kullanılarak yapılmıştır. Toplam fenol ve toplam flavonoit miktar tayinleri sırasıyla Folin-Ciocalteu ve Al(NO3)3 yöntemleri kullanılarak test edilmiştir. Antioksidan aktivitenin belirlenmesinde DPPH serbest radikal süpürücü aktivite yöntemi kullanılmıştır. Bulgular: Tohumlar; α-linolenik asit (%56.09 ± 0.01), βeta-sitosterol (%65.77 ± 0.06), gama-tokoferol (480.89 ± 6.53 mg/kg) ve potasyum (8718.4 ± 0.06 µg/g) bakımından zengindir. Toplam fenol ve toplam flavonoit miktarları sırasıyla 0.93 ± 1.15 µg GAE/mg ekstre ve 0.17 ± 0.04 µg QE/mg ekstredir. En yüksek DPPH serbest radikal süpürücü aktivite %74.54 ± 0.62 değeri ile 10mg/mL konsantrasyonda tespit edilmiştir. Sonuç: Chia tohumları yağ asidi, sterol, tokoferol, mineral, fenolik ve flavonoit içerikleri ve antioksidan özellikleri nedeniyle biyolojik olarak aktif bileşiklerce zengin bir kaynaktır.

Keywords

• salvia hispanica
• chia tohumları
• kimyasal içerik
• DPPH radikal süpürücü aktivite

Supporting Institution

Yok

Thanks

Analizlerin bir kısmının yapıldığı TÜBİTAK-MAM’a teşekkür ederiz.

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