Abstract
Studies on herb chia (Salvia hispanica L.) are very limited. Therefore, the aim of this study was to assess how different drying methods and periods of storage affect the bioactive properties of the herb Salvia hispanica and to compare it with other species of sage (Salvia officinalis L. and Salvia sclarea L.). In fresh herbs, directly after drying (freeze-drying, natural drying, and drying at 30, 40, and 50 °C), and after storage (3, 6, and 12 months), the following analyses were performed: content of total carotenoids and total polyphenols, polyphenol profile (including 25 compounds), and antioxidant activity. Additionally, the basic chemical compositions of the herbs were analyzed. To the best of our knowledge, the content of total carotenoids and the quantitative polyphenol profile in Salvia hispanica and Salvia sclarea were evaluated for the first time. The obtained results showed that the barely investigated herb Salvia hispanica is rich in polyphenolic compounds and shows high antioxidant activity. In all the tested species, rosmarinic acid was the most abundant polyphenolic compound. The use of different drying methods allowed us to determine that freeze-drying was the most effective for preserving polyphenols and carotenoids. Long-term storage up to 12 months resulted in a gradual reduction in antioxidant activity and in the content of polyphenols and carotenoids.
Highlights
Engineering, University of Agriculture in Krakow, 21 Mickiewicza Ave., 31-120 Krakow, Poland; Abstract: Studies on herb chia (Salvia hispanica L.) are very limited
The highest amount of crude fat was determined in Salvia officinalis (4.06 g·100 g−1 DW), while the lowest was found in Salvia hispanica (1.67 g·100 g−1 DW) herb
Our research indicated that Salvia hispanica and Salvia officinalis were characterized by higher antioxidant activity compared to Salvia sclarea
Summary
Engineering, University of Agriculture in Krakow, 21 Mickiewicza Ave., 31-120 Krakow, Poland; Abstract: Studies on herb chia (Salvia hispanica L.) are very limited. Directly after drying (freeze-drying, natural drying, and drying at 30, 40, and 50 ◦ C), and after storage (3, 6, and 12 months), the following analyses were performed: content of total carotenoids and total polyphenols, polyphenol profile (including 25 compounds), and antioxidant activity. One group of beneficial medicinal plants is the genus Salvia, which belongs to the Lamiaceae family and includes approximately 900 species [4]. It is cultivated throughout the world for use in food industries as spices (to flavor meats such as pork, sausage, and poultry) as well as in cosmetics [5,6], newly formulated biomaterials [7–9], and active food packaging [10]. Salvia officinalis L. and Salvia sclarea L.) show biological activities such as antioxidant, antibacterial, antifungal, anticancer, antimutagenic, anti-inflammatory, and antidepressant published maps and institutional affiliations
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