TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SPANISH SAGE (SALVIA HISPANICA L.) INTRODUCED IN THE RUSSIAN FEDERATION
NUBPZV
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2023.04.014Keywords:
antioxidant activity; chia, Salvia hispanica L., solvent extraction, total phenolic contentAbstract
Chia (Salvia hispanica L.) is an annual herbaceous plant belongs to the Lamiaceae family. Considering the consumer’s interest in healthy and nutritious foods, the cultivation of chia crop has been globally extended. The current study consists in the creation of introduced varieties of chia in the Russian Federation and the interrelation of environmental factors of southern forest-steppe of Western Siberia. This crop has been cultivated in Mexico since ancient times, while in Russia it has not been grown yet. Until the present, numerous previous studies have focused on the study of a single morphological part of chia plant and especially on the seeds, sometimes on leaves and never on stems. The objective of this study was to determine the total phenolic content (TPC) and its antioxidant activity of chia Seeds, Stems and Leaves (chia SSL). The total phenolic content was measured by the FolinCiocalteau method with some modification to adapt the assay to 96-well microplates, using gallic acid as standard while the antioxidant capacity was based on the ability of these plant extracts (chia SSL) to scavenge DPPH radical. 70% TPC methanol extraction and 70 % TPC ethanol extraction were compared, with exception of chia seeds extracts significant differences were found in chai leaves and chia stems. High total phenolic content was detected in Chia leaves (9.183 ± 0.0625 mg GAE/g methanol extract and 7.809 ± 0.157 mg GAE/g ethanol extract), more than 3.2-fold higher than previously reported, followed by chia Stems (7.819 ± 0.225 mg GAE/g methanol extract and 6.695 ± 0.626mg GAE/g ethanol extract) for the first time determined, and chia Seeds (1.669 ± 0.079 mg GAE/g methanol extract and 1.614 ± 0.040 mg GAE/g ethanol extract) higher than previous report. Chai Leaves (92.24%) exhibited the strongest antioxidant capacity followed by chia Stems (74.43%) and chia Seeds (41.35%). Indeed, 70% ethanol and 70% methanol extracts showed similar DPPH scavenging activity. It can be concluded that the surveyed parts of the Russian-Siberia grown chia plants could be potential sources of high phenolic content and antioxidant agents.
References
M.R. Segura-Campos, et al. “Physicochemi-cal characterization of chia (Salvia hispanica) seed oil from Yucatán, México,” Agricultural Sciences, vol. 5, no. 3, pp. 220-226, Feb. 2014. doi : 10.4236/AS.2014.53025.
Y.P. Timilsena, J. Vongsvivut, R. Adhikari, and B. Adhikari. “Physicochemical and thermal characteristics of Australian chia seed oil,” Food Chem, vol. 228, pp. 394-402, 2017. doi : 10.1016/j.foodchem. 2017.02.021.
P. Porras-Loaiza, M.T. Jiménez-Munguía, M. E. Sosa-Morales, E. Palou and A. López-Malo. “Physical properties, chemical characterization and fatty acid composition of Mexican chia (Salvia his-panica L.) seeds,” Int J Food Sci Technol, vol. 49, no. 2, pp. 571-577, Feb. 2014. doi : 10.1111/ijfs.12339.
M.Á. Rincón-Cervera, et al. “Vegetable oils rich in alpha linolenic acid increment hepatic n-3 LCPUFA, modulating the fatty acid metabolism and antioxidant response in rats,” Prostaglandins Leukot Essent Fatty Acids, vol. 111, pp. 25-35, Aug. 2016. doi : 10.1016/j.plefa.2016.02.002.
Yemane, H.G., Liudmilla, A.N., Tatyana, F.C. Hifzur, R. Set. “Biological active substances based on chia seeds (Salvia Нspanica L.). ”Polzunovskiy vеstnik, vol 2, pp. 136-146. June 2023, EDN: https://elibrary.ru/HJWSVY. doi : 10.25712/ASTU. 2072-8921.2023.02.018.
S. Scapim, B.E. Campos, T.D. Ruivo, G.S. Madrona and R.D.C. Bergamasco. “LWT - Food Science and Technology Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsi fi er,” vol. 65, pp. 874-883, 2016. doi : 10.1016/j.lwt.2015.09.021.
B. Kulczyński, J. Kobus-Cisowska, M. Taczanowski, D. Kmiecik, and A. Gramza-Michałowska. “The Chemical Composition and Nutri-tional Value of Chia Seeds-Current State of Knowledge,” Nutrients 2019, Vol. 11, Page 1242, vol. 11, no. 6, p. 1242, May 2019. doi : 10.3390/NU11061242.
V.Y. Ixtaina, et al. “Characterization of chia seed oils obtained by pressing and solvent extrac-tion,” Journal of Food Composition and Analysis, vol. 24, no. 2, pp. 166-174, 2011, doi: 10.1016/j.jfca.2010. 08.006.
C.H. Beckman. “Phenolic-storing cells: Keys to programmed cell death and periderm formation in wilt disease resistance and in general defence re-sponses in plants,” Physiol Mol Plant Pathol, vol. 57, no. 3, pp. 101-110, 2000. doi : 10.1006/pmpp.2000. 0287.
M. Naczk and F. Shahidi. “Extrac-tion and analysis of phenolics in food,” Journal of Chromatography A, vol. 1054, no. 1-2. pp. 95-111, Oct. 29, 2004. doi : 10.1016/j.chroma.2004.08.059.
A.C. de Camargo, M.A.B. Regitano-d’Arce, and F. Shahidi, “Phenolic Profile of Peanut Byproducts : Antioxidant Potential and Inhibition of Alpha-Glucosidase and Lipase Activities,” JAOCS, Journal of the American Oil Chemists’ Society, vol. 94, no. 7, pp. 959-971, Jul. 2017. doi : 10.1007/s11746-017-2996-9.
T.L.C. Oldoni, et al. “Bioassay-guided isolation of proanthocyanidins with antioxi-dant activity from peanut (Arachis hypogaea) skin by combination of chromatography techniques,” Food Chem, vol. 192, pp. 306-312, Jul. 2016. doi : 10.1016/j.foodchem. 2015.07.004.
Y. Zhong and F. Shahidi. “Lip-ophilized epigallocatechin gallate (EGCG) deriva-tives as novel antioxidants.” J Agric Food Chem, vol. 59, no. 12, pp. 6526–6533, Jun. 2011. doi : 10.1021/jf201050j.
I. Cvetkovikj, et al. “Polyphenolic characterization and chromatographic methods for fast assessment of culinary Salvia species from South East Europe.” J Chromatogr A, vol. 1282, pp. 38-45, Mar. 2013. doi : 10.1016/j.chroma.2012.12.068.
M. Amato, et al. “Nutritional quality of seeds and leaf metabolites of Chia (Salvia his-panica L.) from Southern Italy.” European Food Re-search and Technology, vol. 241, no. 5, pp. 615-625, Nov. 2015. doi : 10.1007/s00217-015-2488-9.
H.S. Elshafie, L. Aliberti, M. Amato, V. de Feo and I. Camele. “Chemical composition and anti¬microbial activity of chia (Salvia hispanica L.) essential oil,” European Food Research and Tech-nology, vol. 244, no. 9, pp. 1675-1682, Sep. 2018. doi : 10.1007/s00217-018-3080-x.
R. Ullah, et al. “Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review,” J Food Sci Technol, vol. 53, no. 4, pp. 1750-1758, 2016. doi : 10.1007/s13197-015-1967-0.
O. Martínez-Cruz and O. Paredes-López, “Phytochemical profile and nutraceutical po-tential of chia seeds (Salvia hispanica L.) by ultra-high performance liquid chromatography.” J Chro-matogr A, vol. 1346, pp. 43-48, Jun. 2014. doi : 10.1016/j.chroma.2014.04.007.
R.D. Corral-Aguayo, E.M. Yahia, A. Carrillo-Lopez and G. González-Aguilar. “Correlation between some nutritional components and the total antioxidant capacity measured with six different as-says in eight horticultural crops.” J Agric Food Chem, vol. 56, no. 22, pp. 10498-10504, Nov. 2008. doi : 10.1021/jf801983r.
P. Porras-Loaiza, M.T. Jiménez-Munguía, M.E. Sosa-Morales, E. Palou and A. López-Malo. “Physical properties, chemical characterization and fatty acid composition of Mexican chia (Salvia hispanica L.) seeds,” Int J Food Sci Technol, vol. 49, no. 2, pp. 571-577, Feb. 2014. doi : 10.1111/IJFS.12339.
B. de Falco, A. Fiore, R. Rossi, M. Amato, and V. Lanzotti. “Metabolomics driven analy-sis by UAEGC-MS and antioxidant activity of chia (Salvia hispanica L.) commercial and mutant seeds.” Food Chem, vol. 254, pp. 137-143, Jul. 2018. doi : 10.1016/J.FOODCHEM.2018.01.189.
M. Amato, et al. “Nutritional quality of seeds and leaf metabolites of Chia (Salvia his-panica L.) from Southern Italy.” European Food Re-search and Technology, vol. 241, no. 5, pp. 615-625, Nov. 2015. doi : 10.1007/s00217-015-2488-9.
R. da S. Marineli, É.A. Moraes, S.A. Lenquiste, A.T. Godoy, M.N. Eberlin and M.R. Maróstica. “Chemical characterization and antioxi-dant potential of Chilean chia seeds and oil (Salvia hispanica L.).” LWT, vol. 59, no. 2P2, pp. 1304-1310, 2014. doi : 10.1016/J.LWT.2014.04.014.
Y. Ding, et al. “Nutritional composi-tion in the chia seed and its processing properties on restructured ham-like products.” J Food Drug Anal, vol. 26, no. 1, pp. 124-134, Jan. 2018. doi : 10.1016/J.JFDA.2016.12.012.
N. Balasundram, K. Sundram and S. Samman. “Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occur-rence, and potential uses,” Food Chem, vol. 99, no. 1, pp. 191-203, 2006. doi : 10.1016/j.foodchem. 2005.07.042.
M.N. Irakli, V.F. Samanidou, C.G. Biliaderis and I.N. Papadoyannis. “Development and validation of an HPLC-method for determination of free and bound phenolic acids in cereals after solid-phase extraction.” Food Chem, vol. 134, no. 3, pp. 1624-1632, Oct. 2012. doi : 10.1016/J.FOODCHEM.2012.03.046.
J.Y. Wong, P. Matanjun, Y.B.H. Ooi and K.F. Chia. “Evaluation of antioxidant activities in relation to total phenolics and flavonoids content of selected malaysian wild edible plants by multivariate analysis.” Int J Food Prop, vol. 17, no. 8, pp. 1763-1778, Sep. 2014. doi : 10.1080/10942912.2012.724756.
B. Tepe, M. Sokmen, H.A. Akpulat and A. Sokmen. “Screening of the antioxidant poten-tials of six Salvia species from Turkey.” Food Chem, vol. 95, no. 2, pp. 200-204, Mar. 2006. doi : 10.1016/J. FOODCHEM.2004.12.031.
G. Miliauskas, P.R. Venskutonis and T.A. van Beek. “Screening of radical scavenging acti¬vity of some medicinal and aromatic plant ex-tracts,” Food Chem, vol. 85, no. 2, pp. 231-237, 2004. doi : 10.1016/J.FOODCHEM.2003.05.007.
M.C. Zúñiga-López, G. Maturana, G. Camp¬majó, J. Saurina and O. Núñez. “Determina-tion of bioactive compounds in sequential extracts of chia leaf (Salvia hispanica l.) using uhplc-hrms (q-orbitrap) and a global evaluation of antioxidant in vitro capa¬city.” Antioxidants, vol. 10, no. 7, p. 1151, Jul. 2021. doi : 10.3390/ANTIOX10071151/S1.
A. Podsedek. “Natural antioxidants and antioxidant capacity of Brassica vegetables: A review,” LWT - Food Science and Technology, vol. 40, no. 1, pp. 1-11, Jan. 2007. doi : 10.1016/J.LWT.2005.07.023
Xu, D.P., Li, Y., Meng, X., Zhou, T., Zhou, Y., Zheng, J. Zheng, J. Zhang & Li, H.B. (2017). Natural antioxidants in foods and medicinal plants: Extraction, assessment and resources. International journal of molecular sciences, 18(1), 96.
Kä, M.P., Hopia, A.I., Vuorela, H.J., Rauha, J.-P., Pihlaja, K., Kujala, T.S. & Heinonen, M. (1999). “Antioxidant activity of plant extracts contain-ing phenolic compounds”. ACS Publications, 47(10), 3954-3962. https://doi.org/10.1021/jf990146l.
L.A. Nadtochii, et al. “Rheological and physical-chemical properties of yogurt with oat-chia seeds composites,” Agronomy Research, vol. 18, no. S3, pp. 1816-1828, 2020. doi : 10.15159/AR.20.142.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Yemane H. Gebremeskal, Liudmila A. Nadtochii, Nina G. Kazydub, Roman V. Chernov, Weihong Lu
This work is licensed under a Creative Commons Attribution 4.0 International License.
.
This work is licensed under a 
