Characterization of protein fractions and antioxidant activity of Chia seeds (Salvia hispanica L.)

Abstract

Chia seed (Salvia hispanica L.) is an annual herbaceous plant categorized under Lamiaceae family. Chia seeds were investigated as a source of proteins and natural antioxidants. It is a potential alternative source of high quality protein, fats, carbohydrates, high dietary fibre, vitamins and mineral elements. The objective of this study was to evaluate chia seed from protein content and antioxidant acivity and highlight the quality of this pseudocereal. A crude protein, moisture content, content of protein fractions, total antioxidant capacity (TAC) and superoxide dismutase activity of chia seeds and food products containing chia seeds were determined. The protein content of chia seeds ranged from 2.9% to 4.6% dry matter from that albumins and globulins ranged from 54.6% to 62.8%. Chia is poor in a prolamines (<15%). Various chia seeds showed differences in their SOD activity and exhibited the high antiradical activity against 2,2-azino-bis(3ethylbenzothiazoline-6-sulphonic acid) (ABTS). The highest antioxidant capacity was found in sample chia seeds from Bolivia (1.46 mM TEAC.g -1 in the dry matter) and the lowest values of antioxidant activity was estimated in sample chia seeds from Argentina (1.05 mM TEAC.g -1 in the dry matter). The highest SOD activity was determined in sample chia from Argentina (2191.8 U.g -1 in the dry matter). The lowest SOD activity was found in sample chia-bio from Argentina (754.0 U.g -1 in the dry matter.). It makes them potentially suitable for use in the gluten-free diet of coeliac people and it can be used as a potential ingredient in health food because of its high antioxidant activity.

Chia Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review

“…The storage proteins are those proteins which are present to supply intermediary nitrogen compounds for biosynthesis at a metabolically active stage of seed development (López et al, 2018). The main storage proteins present in chia are prolamins, glutelins, albumins, and globulins, the latter two are found in greater quantity than the others (Kačmárová, Lavová, Socha, & Urminská, 2016;Orona-Tamayo et al, 2015;Sandoval-Oliveros & Paredes-López, 2013). The amount of protein may vary according to the botanical source, plant variety, preparation of the meal, extraction method, and other factors (Vázquez-Ovando et al, 2010).…”

A comparative study of the digestion behavior and functionality of protein from chia (Salvia hispanica L.) ingredients and protein fractions

“…More intense bands were observed in the range of 50–60 kDa, attributed to the presence of 11 S globulin. Under non-reducing conditions, the 11 S globulin can be resolved into monomers with MW from 50 to 60 kDa ( Sandoval-Oliveros and Paredes-López, 2013 ; Kačmárová et al, 2016 ). It has been confirmed that 11 S globulin is the most abundant protein in chia seeds ( López et al, 2018a ; Wang et al, 2023 ).…”

Polyphenol Compounds and Antioxidant Activity of Salvia officinalis L. and Salvia sclarea L.

“…Numerous studies demonstrated that Salvia extracts had significant antioxidant activity by different methods among which DPPH, FRAP, TEAC, and ABTS (Asadi et al, 2010;Kačmárová et al, 2016).…”