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

Kvetoslava Kačmárová,Dana Urminská,Blažena Lavová,Peter Socha

doi:10.5219/563

Kvetoslava Kačmárová, Dana Urminská + Show 2 more

Open Access

https://doi.org/10.5219/563

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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(3-ethylbenzothiazoline-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.

Highlights

In recent years, demand for food with multiple health benefits has increased
Vitamin and protein deficiencies in the diet suitable for them (Arendt et al, 2011)
The moisture content, the total protein content and the proportion of the protein fractions of chia seeds and products with chia are summarized in the Table 1

Summary

Introduction

Demand for food with multiple health benefits has increased. There is an interest to introduce a new food to prevent various disorders (Mohd Ali et al, 2012).During recent decades, it has been demonstrated worldwide increase in allergies and intolerances to certain foods, which is associated with nutrition, lifestyle, economic growth and urbanization (Gilissen et al, 2014). Demand for food with multiple health benefits has increased. There is an interest to introduce a new food to prevent various disorders (Mohd Ali et al, 2012). During recent decades, it has been demonstrated worldwide increase in allergies and intolerances to certain foods, which is associated with nutrition, lifestyle, economic growth and urbanization (Gilissen et al, 2014). Large number of coeliac patients is lactose-intolerant. It leads to mineral, vitamin and protein deficiencies in the diet suitable for them (Arendt et al, 2011)

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