Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia ( Salvia hispanica L.) seeds

• Published in: Food chemistry Vol. 107; no. 2; pp. 656 - 663
• Main Authors: Reyes-Caudillo, E., Tecante, A., Valdivia-López, M.A.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 15-03-2008; Elsevier
• Subjects: Antioxidant activity; beta-carotene; Biological and medical sciences; caffeic acid; chia seeds; chlorogenic acid; dietary fiber; Dietary fibre; emulsions; fiber content; Food industries; Fundamental and applied biological sciences. Psychology; insoluble fiber; kaempferol; linoleic acid; Lipid oxidation; model food systems; peroxidation; Phenolic compounds; quercetin; Salvia; Salvia hispanica; seed extracts; seeds; soluble fiber; Mexico; Salvia hispanica; Dietary fibre; Phenolic compounds; Antioxidant activity; Lipid oxidation; Seeds; Phenols; Lipids; Oxidation; Antioxidant
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2007.08.062

Chia seeds from two different regions in the states of Jalisco and Sinaloa were analyzed for soluble and insoluble fibre and antioxidant activity of phenolic compounds. The soluble and insoluble fibre content of the Sinaloa and Jalisco seeds was similar. The major compounds identified in hydrolyzed and crude extracts were quercetin and kaempferol, while caffeic and chlorogenic acids were present in low concentrations. Screening of antioxidant activity using 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid radical cation (ABTS
+
), β-carotene linoleic acid model system (β-CLAMS) and
in vitro liposome peroxidation system assays, showed that the crude extract of the Jalisco seed has an antioxidant activity comparable to the commercial antioxidant Trolox
® used as a reference. Different concentrations of the hydrolyzed and crude extracts of the seeds from both regions showed antioxidant effect when tested in a model water-in-oil food emulsion.