CHEMICAL, ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF CHIA SEED

Yıl 2021, Cilt: 46 Sayı: 4, 971 - 979, 17.05.2021

Esen Bilge Sur Şeniz Karabıyıklı Çiçek

https://doi.org/10.15237/gida.GD21055

Cited By: 1

Öz

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.

Anahtar Kelimeler

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

CHIA TOHUMUNUN KİMYASAL, ANTİOKSİDAN VE ANTİMİKROBİYAL ÖZELLİKLERİ

Öz

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.

Anahtar Kelimeler

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

Kaynakça

• 1. Akıcı, N. (2018). Bazı Salvia Türlerinin Biyokimyasal Özelliklerinin Belirlenmesi. Yüksek Lisans Tezi, Balıkesir Üniversitesi Fen Bilimleri Enstitüsü, Balıkesir.
• 2. Alcântara, M.A., Brito Polari, I.L., Albuquerque Meireles, B.R.L., Alcântara de Lima, A.E., Silva Junior, J.C., Andrade Vieira, E., Albuquerque dos Santos, N., Magalhães Cordeiro, A.M.T. (2019). Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds. Food Chem., 275: 489-496.
• 3. Alonso-Calderón, A., Chávez-Bravo, E., Rivera, A., Montalvo-Paquini, C., Arroyo-Tapia, R., Monterrosas-Santamaria, M., Tapia-Hernández, A. (2013). Characterization of black chia seed (Salvia hispanica L.) and oil and quantification of β-sitosterol. Int J Bıol Sci., 2(1): 70-72.
• 4. Arslan, N., Gürbüz, B., Gümüşçü, A. (2015). “Açıklamalı Tıbbi ve Aromatik Bitkiler Rehberi.” Ankara Üniversitesi, Ziraat Fakültesi Yayınları, 1620/572, 271-274, Ankara,
• 5. Ayerza, R., 2010. Effects of seed color and growing locations on fatty acid content and composition of two chia (Salvia hispanica L.) genotypes. J Am Oıl Chem Soc., 87(10): 1161-1165.
• 6. Bayaz M. (2014) Paper Esansiyel Yağlar: Antimikrobiyel, Antioksidan ve Antimutajenik Aktiviteleri. Akademik Gıda, 12(3) 45-53.
• 7. Baykal, Y., Gök, F., Erikçi, S. (2002). Demir, serbest radikaller ve oksidatif hasar. Sendrom Aylık Tıp Dergisi, 14 (1):94-100.
• 8. Beltrán -Orozco, M. C., Romero, M. R. (2003). La Chia, Alimento Milenario, Departamento de Graduados e Investigacion en Alimentos. ENCB, IPN, Mexico.
• 9. Bochicchio, R., Philips, TD., Lovelli, S., Labella, R., Galgano, F., Di Marisco, A., Perniola M., Amato M., (2015). Innovative crop productions for healthy food: the case of Chia (Salvia hispanica L.). The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin. Springer Open, 29-45.
• 10. Bodoira, R.M., Penci, M.C., Ribotta, P.D., Martínez, M. L. (2017). Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants, LWT-Food Sci Tech., 75: 107-113.
• 11. Brandão N. A., de Lima Dutra M. B., Ana Gaspardi L. A., Campos Maira R.S. (2019). Chia (Salvia hispanica L.) cookies: physicochemical/microbiological attributes, nutrimental value and sensory analysis. J Food Meas Charact., 13: 1100–1110.
• 12. Capitani, M. I., Spotorno, V., Nolasco, S. M., Tomás, M. C. (2012. Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT- Food Sci Tech., 45(1): 94-102.
• 13. Campo C., dos Santos P. P. , Haas Costa T. M., Paese K., Guterres S. S., de Oliveira Rios A., Hickmann F. S. (2017). Nanoencapsulation of chia seed oil with chia mucilage (Salvia hispanica L.) as wall material: Characterization and stability evaluation. Food Chem., 234:1-9.
• 14. de Falco, B.; Amato, M.; Lanzotti, V. (2017). Chia seeds products: An overview. Phytochem Rev., 16: 745–760.
• 15. da Silva Marineli, R., Moraes, É. A., Lenquiste, S. A., Godoy, A. T., Eberlin, M. N., Maróstica Jr, M. R. (2014). Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.). LWT- Food Sci Tech., 59(2): 1304-1310.
• 16. Ding, Y., Lin, H.-W., Lin, Y.-L., Yang, D.-J., Yu, Y.-S., Chen, J.-W., Wang, S.-Y., Chen, Y.-C. (2018). Nutritional composition in the chia seed and its processing properties on restructured ham-like products. J Food Drug Anal., 26 (1): 124-134.
• 17. Divyapriya G.K., Veeresh D.J., Yavagal P. C. (2016). Evaluation of Antibacterial Efficacy of Chia (Salvia Hispanica) Seeds Extract Against Porphyromonas Gingivalis, Fusobacterium Nucleatum and Aggregatibacter Actınomycetemcomitans-An In-Vitro Study. Int J Ayu Phar Res., 4(4):22-26.
• 18. Doğan H. (2019). Salvia hispanica L. Tohumlarının Fitokimyasal ve Biyolojik Aktivite Açısından Araştırılması, Yüksek Lisans Tezi, Anadolu Üniversitesi Sağlık Bilimleri Enstitüsü, Eskişehir.
• 19. Elshafie H. S., Aliberti L., Amato M., De Feo V., Camele I. (2018). Chemical composition and antimicrobial activity of chia (Salvia hispanica L.) essential oil. Eur Food Res Technol., 244:1675–1682
• 20. Anonim, (2021). https://www.cbi.eu/market-information/grains-pulses-oilseeds/chia-seeds/market-potential (Erişim tarihi: 24.01.2021).
• 21. Erdoğdu M. ve Geçgel Ü., (2019). Chia Tohumu (Salvia hispanica L.) ve Yağının Fizikokimyasal Özellikleri ve Gıda Sektöründe Değerlendirilmesi, Gıda ve Yem Bilimi- Teknolojisi Dergisi, 21: 9-17.
• 22. Ertürk Ö., Aydın G., Çol Ayvaz M. (2020). Laurus nobilis L., Silybum marianum L., Nigella sativa L. ve Prunus cerasus L.'den Soğuk Pres Yöntemi ile İzole Edilen Esansiyel Yağ Bileşenlerinin Antimikrobiyel ve Antioksidan Aktiviteleri. Türk Tarım ve Doğa Bilimleri Dergisi, 7(2): 487–499.
• 23. Grancieri M., Martino H. S. D., de Mejia E. G. (2019). Chia Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review. Compr Rev Food Sci F., 18.
• 24. Goh K. K. T., Matia-Merino L., Chiang J. H., Quek R., Soh S. J. B., Lentle R. G. (2016). The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology. Carbohyd Polym., 149:297–307.
• 25. Güzel S., Ülger M., Özay Y. (2020). Antimicrobial and Antiproliferative Activities of Chia (Salvia hispanica L.) Seeds. Int J Sec Met., 7 (3): 174–180
• 26. Heck R.T., Vendruscolo R.G, de Araújo Etchepare M., Cichoski A.J., de Menezes C.R., Barin J.S., Campagnol P.C.B. (2017). Is it possible to produce a low-fat burger with a healthy n− 6/n− 3 PUFA ratio without affecting the technological and sensory properties. Meat Sci., 130:16-25.
• 27. Hrncic M. K., Ivanovski M., Cör D., Knez Ž. (2020). Chia Seeds (Salvia Hispanica L.): An Overview: Phytochemical Profile, Isolation Methods, and Application. Molecules, 25: 11.
• 28. Jin, F., Nieman, D. C., Sha, W., Xie, G., Qiu, Y., Jia, W. (2012). Supplementation of milled chia seeds increases plasma ALA and EPA in postmenopausal women. Plant Food Hum Nutr., 67(2): 105-110.
• 29. Kobus-Cisowska J., Szymanowska D., Maciejewska P., Kmiecik D., Gramza-Michałowska A., Kulczyński B., Cielecka-Piontek J. (2019). In vitro screening for acetylcholinesterase and butyrylcholinesterase inhibition and antimicrobial activity of chia seeds (Salvia hispanica). Electron J Biotechn., 37: 1–10.
• 30. Kulczyński, B., Kobus-Cisowska, J., Taczanowski, M., Kmiecik, D., Gramza-Michałowska, A. (2019). The Chemical Composition and Nutritional Value of Chia Seeds-Current State of Knowledge. Nutrients, 11: 1242.
• 31. Lee, A. (2009). The Effects of Salvia hispanica L. (Salba) on Postprandial Glycemia and Subjective Appetite. University of Toron, Nutritional Sciences, the degree of Master’s of Science. Canada.
• 32. Lu, Y., Foo, L.Y. (2002). Polyphenolics of Salvia—a review. Phytochemistry, 59: 117–140.
• 33. Luo M., Caoa Y., Wangb W., Chenc X., Caia J., Wanga L., Xiao J. (2019). Sustained-release antimicrobial gelatin film: Effect of chia mucilage on physicochemical and antimicrobial properties. Food Hydrocolloid., 87: 783–791.
• 34. Marcinek, K., Krejpcio, Z. (2017). Chia seeds (Salvia hispanica L.): health promoting properties and therapeutic applications-a review. Roczniki Państwowego Zakładu Higieny, 68(2):123-129.
• 35. Meyer, B., Groot, R. (2017). Effects of omega-3 long chain polyunsaturated fatty acid supplementation on cardiovascular mortality: The importance of the dose of DHA. Nutrients, 9(12):1305.
• 36. Orona-Tamayo, D., Valverde, M. E., Paredes-Lopez O. (2017). Chia-The New Golden Seed for the 21st Century: Nutraceutical Properties and Technological Uses. Sustainable Protein Sources., 265–281.
• 37. Orozco, R.G., Duran, P.N., Gonzalez, E.D.R., Zaracúa, V.P., Ramirez, O.P. (2014). Proyecciones de cambio climático y potencial productivo para L. en las zonas agrícolas de México. Rev Mex Sci Agric., 10: 1831-1842.
• 38. Özgüven, M., S., Sekin, B., Gürbüz, N., Şekeroğlu, F., Ayanoğlu, S., Erken,. (2005). “Tütün, Tıbbi ve Aromatik Bitkiler Üretimi ve Ticareti”, VI. Türkiye Ziraat Mühendisleri Teknik Kongresi Bildiri Kitabı, 1: 481-501.
• 39. Peiretti, P. G. and Gai, F. (2009). Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth. Anim Feed Sci and Tech., 148(2-4): 267-275.
• 40. Pellegrini, N., Serafini, M., Colombi, B., Del Rio, D., Salvatore, S., Bianchi, M. (2003). Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J Nutr., 33:2812-2819.
• 41. Rahman Md. J., Camargo A. C., Shahid F. (2017). Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities. J Func Food., 35: 622–634.
• 42. Reyes-Caudillo E., Tecante A., Valdivia-Lo´pez M. A. (2008). Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds, Food Chem., 107: 656–663.
• 43. Scapin, G., Schmidt, M. M., Prestes, R. C., Rosa, C. S. (2016). Phenolics compounds, flavonoids and antioxidant activity of chia seed extracts (Salvia hispanica) obtained by different extraction conditions Int Food Res J., 23(6): 2341-2346.
• 44. Segura-Campos, M. R., Ciau-Solís, N., Rosado-Rubio, G., Chel-Guerrero, L., Betancur-Ancona, D. (2014). Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México. Agr Sci., 5(3): 220.
• 45. Sosa, A., Ruiz, G., Rana, J., Gordillo, G., West, H., Sharma, M., Liu X., de la Torre R. R. R. (2016). Chia Crop (Salvia hispanica L.): its History and Importance as a Source of Polyunsaturated Fatty Acids Omega-3 Around the World: a Review. J Crop Res Fert., 1: 1- 9.
• 46. Tamargo A., Cueva C., Laguna L., Moreno-Arribas M.V., Muñoz L. A. (2018). Understanding the impact of chia seed mucilage on human gut microbiotaby using the dynamic gastrointestinal model simgi. J Func Foods., 50: 10.
• 47. Timilsena, Y. P., Vongsvivut, J., Adhikari, R., Adhikari, B. (2017). Physicochemical and thermal characteristics of Australian chia seed oil. Food Chem., 228: 394-402.
• 48. Ullah, R., Nadeem, M. and Imran, M. (2017). Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil. Lipids Health Dis.,16(1): 34.
• 49. USDA, 2020. United States Department of Agriculture Research Servise Food Composition Database. https://fdc.nal.usda.gov/fdc-app.html#/food-details/1144211/nutrients (Erişim tarihi: 24 Ocak 2021). 50. Villanueva-Bermejo, D., Calvo, M.V., Castro-Gómez, P., Fornari, T., Fontecha, J. (2019). Production of omega 3-rich oils from underutilized chia seeds. Comparison between supercritical fluid and pressurized liquid extraction methods. Food Res. Int., 115, 400–407.
• 51. Vuksan, V., Choleva, L., Jovanovski, E., Jenkins, A. L., Au-Yeung, F., Dias, A. G., Duvnjak, L. (2017a). Comparison of flax (Linum usitatissimum) and Salba-chia (Salvia hispanica L.) seeds on postprandial glycemia and satiety in healthy individuals: a randomized, controlled, crossover study. Eur J Clin Nutr., 71(2): 234.
• 52. Vuksan, V., Jenkins, A. L., Brissette, C., Choleva, L., Jovanovski, E., Gibbs, A. L., Duvnjak, L. (2017b). Salba-chia (Salvia hispanica L.) in the treatment of overweight and obese patients with type 2 diabetes: A double-blind randomized controlled trial. Nutr Metab Cardiovasc Dis., 27(2): 138-146.
• 53. Wang X., Wang W., Peng M., Zheng X. Z. (2021). Free radicals for cancer theranostics. Biomaterials., 266: 120474.
• 54. Yurt, M., ve Gezer, C. (2018). Chia Tohumunun (Salvıa hispanica) Fonksiyonel Özellikleri ve Sağlık Üzerine Etkileri. Doğu Akdeniz Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, Gazimağusa, KKTC. GIDA 43 (3): 446-460
• 55. Zettel V., Hitzmann B. (2018) Applications of chia (Salvia hispanica L.) in food products. Trends Food Sci Tech., 80: 43–50.