Phytochemical Screening and Antioxidant Activity of Salvia hispanica

Abstract

Background: There is a growing interest worldwide to identify novel functional foods able to exert important biochemical activities with low or without toxic effect. Accordingly, the use of Salvia hispanica L. (chia) a Mexican herb, has tremendously grown as an agriculture crop owing to the nutritional and medicinal values. The objective of this study was to evaluate phytochemical composition of chia seeds and prove their claim for functional properties. 
 Materials and Methods: The determination of total phenolic, flavonoid and condensed tannin contents of chia seeds were carried out by the Folin-Ciocalteu, the aluminum trichloride and the vanilline acid spectrometric methods. Antioxidant activities of chia seeds extracts were assessed using free radical scavenging assay DPPH, Ferric Reducing Antioxidant Potential FRAP and β-Carotene bleaching assay.
 Results: Chia seeds contain high levels of total phenolic and flavonoid contents 19.06±0.14 mg GAE/ g DW and 12.3±0.04 mg CE/g DW, respectively. The content of condensed tannins was estimated at 8.32±0.01 mg CE/g DW. The flavonoid extract showed a higher antioxidant potential against DPPH, FRAP and the bleaching of β-Carotene (0.27±0.00, 0.06±0.03 and 0.39±0.01 mg/mL, respectively).
 Conclusion: Following the obtained results, we should explore the use of this seeds in food products due its nutritional and chemical composition, possible human health benefits and role as a functional food.

In vitro cytotoxicity against breast cancer using biogenically synthesized gold and iron oxide nanoparticles derived from the hydroethanolic extract of Salvia officinalis L

“…Our findings are consistent with previous research on Salvia species in which HEE (70%) contains more total phenolics than total flavonoid content (Mocan et al 2020;Veliˇckovi´c et al 2011). Concerning the phenolic profiles of Salvia species that have been studied before (Dib et al 2021;Mocan et al 2020;Afonso et al 2019), our results agreed with the types of phenolics found but not with the amounts found.…”

Nutritional Value of Cladodes and Fruits of Prickly Pears (Opuntia ficus-indica)

“…Recently, much attention has been focused on the use of plant materials as natural antioxidants which can effectively replace synthetic antioxidant. It is assumed to protect humans from oxidative cell damages, resulting in the protection against several diseases (Dib et al, 2013, Rocchetti et al, 2018. The data in Table (2) show the total antioxidants activity of prickly pears cladodes extract and fruit juice.…”

Comparative Analysis of Metabolic Variations, Antioxidant Profiles and Antimicrobial Activity of Salvia hispanica (Chia) Seed, Sprout, Leaf, Flower, Root and Herb Extracts

“…The researchers also proved that the most abundant phenolic acid identified in seeds extract was rosmarinic acid (0.320 mg/g DW). Dib et al [ 51 ] quantified the groups of phenolic compounds in the hydromethanol extract of chia seeds. It was proved that chia seeds had a high content of total phenols (19.06 mg GAE/g DW), which were mainly represented by flavonoids (12.3 mg CE/g DW) and tannins (8.32 mg catechin equivalents (CE)/g DW).…”