Chia Seeds (Salvia hispanica L.): An Overview-Phytochemical Profile, Isolation Methods, and Application.

Maša Knez Hrnčič,Darija Cör,Maja Ivanovski,Željko Knez

doi:10.3390/molecules25010011

Abstract

Chia (Salvia hispanica L.) is a small seed that comes from an annual herbaceous plant, Salvia hispanica L. In recent years, usage of Chia seeds has tremendously grown due to their high nutritional and medicinal values. Chia was cultivated by Mesopotamian cultures, but then disappeared for centuries until the middle of the 20th century, when it was rediscovered. Chia seeds contain healthy ω-3 fatty acids, polyunsaturated fatty acids, dietary fiber, proteins, vitamins, and some minerals. Besides this, the seeds are an excellent source of polyphenols and antioxidants, such as caffeic acid, rosmarinic acid, myricetin, quercetin, and others. Today, chia has been analyzed in different areas of research. Researches around the world have been investigating the benefits of chia seeds in the medicinal, pharmaceutical, and food industry. Chia oil is today one of the most valuable oils on the market. Different extraction methods have been used to produce the oil. In the present study, an extensive overview of the chemical composition, nutritional properties, and antioxidant and antimicrobial activities, along with extraction methods used to produce chia oil, will be discussed.

Highlights

Salvia hispanica L., known as chia, is an annual herbaceous plant, originally from SouthernMexico and Northern Guatemala
Though there is a slight suspicion that high fiber seeds should be promoted for their nutritional properties, the current findings suggest that the criteria for selection should include their rheological properties rather than their absolute fiber content
Salvia hispanica L., is a plant species used since ancient times for dietary and medical purposes

Summary

Introduction

Salvia hispanica L., known as chia, is an annual herbaceous plant, originally from Southern. It belongs to the order Lamiales, mint family Labiate, subfamily. The genus Salvia consists of approximately 900 species, which have been widely distributed for thousands of years around several regions of the world, including Southern. As reported in the literature, chia today is cultivated in Mexico and Guatemala, and in Australia, Bolivia, Columbia, Peru, Argentina, America, and Europe. Mexico is recognized as the world’s largest chia producer [2]. Historical records testify that Salvia hispanica L. was used beside corn, bean, and amaranth by ancient Mesoamerican cultures—Aztecs and Mayas—in the preparation of folk medicines and food

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