Evaluation of Bioactive Components and Antioxidant Properties of Two Chia Seeds (Salvia Hispanica L.)

Document Type : Original Article

Authors

1 Biochimstry, agriculture, Benha, Egypt

2 Biochemistry banha

Abstract

The aim of this investigation was to evaluate black chia seed (Salvia hispanica L.) as a source of bioactive components comparing with white chia seeds. Also, antioxidant activities, identification of phenolic and flavonoids compounds, fatty acids composition and amino acids of chia seeds content were evaluated. The results showed slight differences in proximate composition, raw black and white chia seeds to have high nutritional content in the form of protein (25.29 – 24.30%), fibre (32.94-31.75%), fat (32.35-30.54%) and ash content (6.05-6.93%), respectively. Concerning to germinated chia seeds, data showed that protein content of white chia seed increased significantly 26.94% compared with raw white chia seeds 24.30%. While, fat and fiber contents were found to be decreased significantly as a result of germination process. Fermented chia seeds showed higher protein content 28.10 and 27.55% for black and white chia seeds, relative to raw chia seeds. Total phenol content was increased a significantly in germinated black seeds (263.51±28.44 mg GAE/100g) relative to raw seeds (166.76±4.13mg GAE/100g). While, fermented seeds showed significant increment in total phenols content for both chia seeds the values were 216.25± 4.75and 200.74±3.64 mg GAE/100g when compared with raw sample. The antioxidant activity as determined by DPPH and ABTS methods was relatively higher in raw black chia seeds than raw white chia seeds. Besides, chia seeds oil was found a high content of linolenic acid (ω 3) and (ω 6)content with a value of 59.25- 58.54%and 20.50-20.17% in black and white chia seeds oil, respectively. Both chia seeds had nearly similar essential amino acids.

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