Chia Seeds Research Articles

Green synthesis of nickel oxide nanoparticles using Salvia hispanica L. (chia) seeds extract and studies of their photocatalytic activity and cytotoxicity effects

The physical and chemical properties of Nickel oxide nanoparticles (NiO-NPs) have attracted the attention of many and in this regard, this study was performed to produce NiO-NPs by the means of Salvia hispanica L. (chia) seeds extract as the capping agent. Physical and morphological features of the obtained NiO-NPs were examined through the application of TGA, FTIR, UV-Vis, XRD, FESEM/EDAX/PSA, and VSM procedures. According to the FESEM/PSA images, the biosynthesized NiO-NPs contained a spherical shape and a size of about 30nm, while the results of the EDAX study approved the existence of oxygen and nickel elements in the structure of this product. Furthermore, certain corresponding peaks to the crystal structure of NiO-NPs were observed throughout the XRD pattern. Next to the superparamagnetic behavior that was detected in the results of VSM analysis, the cytotoxicity effect of NiO-NPs was not reported to be dependent on concentration. Considering the high photocatalytic capacity along with the low cytotoxic effects of NiO-NPs, we can suggest the applicability of this product for various applications such as disease control and removal of residual toxins.

Assessing the Levisticum officinale Koch. essential oil as a novel preservative for stored chia seeds (Salvia hispanica L.) with emphasis on probable mechanism of action.

The present study was undertaken to explore the inhibitory effect of Levisticum officinale Koch. essential oil (LoffEO) on the growth and aflatoxin B1 secretion by Aspergillus flavus (AF-LHP-SH1, aflatoxigenic strain) causing deterioration of stored chia seeds (Salvia hispanica). The chemical profile analysis of LoffEO by GC-MS analysis revealed the presence of α-terpinyl acetate (26.03 %) as a major component followed by terpineol <1- > (24.03 %) and citronellal (24.03 %). Results on antifungal and antiaflatoxigenic activity indicated that LoffEO at 2.0 and 1.75 μL/mL caused complete inhibition of growth and aflatoxin B1 production, respectively. Antifungal toxicity of LoffEO was strongly correlated with the inhibition of ergosterol content, leakage of cellular ions, and disintegration of membrane permeability. Reduction in cellular methylglyoxal by LoffEO indicated a novel antiaflatoxigenic mechanism of action. The LoffEO showed moderate free radical quenching activity in DPPH assay (IC50 = 26.10 μL/mL) and exhibited remarkable inhibitory efficacy against lipid peroxidation of chia seeds. In addition, LoffEO presented strong in situ antiaflatoxigenic efficacy, and exhibited non-phytotoxic nature, acceptable sensory characteristics, and favorable safety profile (LD50 = 19786.59 μL/kg), which recommends its practical utilization as a novel and safe preservative to improve the shelf life of stored chia seeds from fungal infestation and aflatoxin B1 contamination.

EFFICACY OF SEVELAMER CARBONATE IN COMBINATION WITH EDIBLE SOURCES IN HYPERPHOSPHATEMIA CONDITION ASSOCIATED WITH CHRONIC KIDNEY DISORDER

Objective: The main objective of the study was to discover a suitable dietary source of plant origin which can be recommended alongside the medication in case of hyperphosphatemia.&#x0D; Methods: The 2 plant samples chow chow (Sechiumedule) and bitter gourd (Momordica carantia) and two seed samples-Flax seeds (Linumusitatissimum) and Chia seeds (Salvia hispanica) were selected for the study. The samples were extracted using methanol. The filtrate obtained was used for dialysis studies under different conditions. Inorganic phosphate was estimated in each of the conditions.&#x0D; Results: The study indicated perturbation in the absorption of phosphate with the selected plant samples as talked about in the following study. The extreme concentration of phosphate among the four diverse picked plant sources was seen in bitter gourd, which was found to be 0.4686 µmoles/ml. A minimal measure of 0.0693 µmoles/ml of phosphate was found in chia seeds. Chow chow ended up being the best one in hyperphosphatemia condition as the amount of phosphate removed by it along with the drug, sevelamer carbonate, was calculated to be the maximum (0.0561 µmoles). It was followed by chia seeds (0.0429 µmoles) and flax seeds (0.0420 µmoles).&#x0D; Conclusion: The present study concentrates on the impact of various samples of plant extraction that can act on the phosphate absorption in the intestine by the procedure of dialysis.

THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD

Due to the high activity, plus the problem of communicable and non-communicable diseases such as diabetes, there is an increasing public awareness of the need for food that is practical and has an effect on improving body health. the Snack bar is convenient food that has complete nutritional content. Some food ingredients that can be used as raw material for making anti-diabetic snack bars are chia seeds ( Salvia hispanica L) and cassava ( Manihot esculenta ). Based on existing research, chia seed and modified cassava flour (mocaf) have a hypoglycemic function which is closely related to reducing blood sugar levels so that it can reduce the risk of diabetes. Chia seeds are well known for their high oil content, are rich in polyunsaturated fatty acids, especially omega- 3 and omega-6 fatty acids, and are high in protein and fiber which increase their potential as a functional food product. The content mocaf flour in 100 grams are protein 1.2%, fat 0.4%, and 3.4% fiber. Chia seed flour has been shown to increase AMPK expression, while mocaf can increase insulin sensitivity in type 2 diabetes mellitus.

Health Potential of Chia (Salvia hispanica L.) Seeds-Derived α-linoleic Acid and α-linolenic Acids: A Review

The desirability of functional foods proceeds alongside non-communicable epidemic; diabetes, cardiovascular diseases, obesity and interrelated risk factors. Consequently, research on chia seeds (Salvia hispanica L.) has increased not only as seeds but also as oil due to their rich functional and nutritional proprieties. Chia seed is rich in essential fatty acids such as α-linolenic (ALA) and α-linoleic acids (LA) with ALA being the biological precursor to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ALA is a plant-based essential omega-3 polyunsaturated fatty acids that must be obtained through the diet since humans do not possess the enzymes to synthesize the compound. The objective of this review was to identify the beneficial effects of chia seeds derived ALA and LA on human health. From the articles reviewed; it was observed that ALA and LA from chia seed could offer benefits for example; anti-obesity, improvement in glucose homeostasis, athletic performance, and anti-cholesterolemic effects and maintenance of healthy serum lipid level. Furthermore, some articles reported anti-inflammatory, anti-proliferative and apoptotic effects and anti-oxidant activity, which could strengthen the prevention of chronic diseases. Although these benefits are appealing to humans, mechanistic cell culture and animal models are required to enhance our knowledge on their mode of action

The Role of Chia Seeds Oil in Human Health: A Critical Review

Chia, Salvia hispanica L., is emerging as an important functional food ingredient because of its rich contents of dietary fiber, omega‐3 fatty acids and an indicative source of bioactive peptides owing to its high concentration of proteins and essential amino acids. The use of food with nutraceutical and functional properties for management of lifestyle diseases like diabetes, obesity, and cardiovascular problems is now gaining momentum among the public. Current research findings reveal high nutritive value for chia seeds and their oils validating their massive health-promoting properties. Currently chia is consumed as seeds and oil with similar effects. The oil is rich in in polyunsaturated fatty acid, α-linoleic acid, the biological precursor to docosahexaenoic acid and eicosapentaenoic acid. It has been scientifically established that chia is an immune improver and has therapeutic effects on control of diabetes, dyslipidemia, hypertension, as anti-inflammatory, antioxidant, anti-blood clotting, laxative, antidepressant, antianxiety, analgesic and vision. This article provides a review of the role of chia seeds oil in human health. The Phytochemical characteristics of chia oil is presented and the effect of their consumption on human health is discussed.

Effect of Mixture of Chia, Flax and Milk thistle Seeds on Carbon Tetrachloride (CCl4) Induced Hepatotoxicity in Female Albino Rats.

Effect of Mixture of Chia, Flax and Milk thistle Seeds on Carbon Tetrachloride (CCl4) Induced Hepatotoxicity in Female Albino Rats.

Effect of Basil Seed and Chia SeedExtracts on Blood Lipid Profile

Background: Basil and Chia seeds contain higher nutritive values like vitamin, carbohydrates, Omega-3 oil and other dietary fibers. With all these rich dietary benefits these seeds regulate necessary health conditions and maintain body weight. Ocimumbasilicum (Basil) plant have been known to contain properties of weight loss, better digestion and other health benefits. Aim: To check the Basil seed against hyperlipidemia in mice with Chia seeds. Methodology: In this research, the effect of both seeds extract on body weight and plasma lipid profile were estimated in Albino mice after raising their cholesterol levels by high fatty diet. The experiments were performed in different groups like normal control, standard control, hyperlipidemia group and four groups of diet supplemented chia or basil seeds with two different doses. Results: The biochemical analysis revealed that the supplementation of Basil seeds (400mg/kg/day) significantly lowered the levels of total plasma cholesterol, lipoproteins and triacylglycerol. Moreover, histopathological analysis of vital organs like kidneys, heart reported no toxicity. Conclusion: Extracts of Chia and Basil seeds have shown controlling effects over the given parameters in the blood and weights of the animals and these may have potential to control high fat diet-induced hyperlipidemia when taken as dietary supplements. Keywords: Cholesterol, Hyperlipidemia, Ocimumbasilicum, Salvia hispanica

Healthy foods for human consumption produced with amaranth, chia and quinoa seeds and precooked soybean

The purpose of this report is to improve and make higher benefits on human diet through the consumption of seeds having high nutritional values. Different combinations of amaranth, chia and quinoa seeds and precooked soybean were used to elaborate a new sweet food. Mixed seeds (flour) and soybean whit peanut, sugar or stevia, glucose, hydrogenated oil and natural essence were prepared and tasted by people of both sex and age range from 1 to 78 years old. Previously nutritional composition was analyzed in the different samples. Sweet foods samples were given to persons to evaluate the acceptance and preference of them compared with two market candies of similar composition. The association analysis was performed using t-test and Analysis of Variance (ANOVA) with Bonferroni´s multiple comparisons for quantitative variables and chi square test for qualitative variables. From all the samples having a standard protein content (more than 10% each), have a higher acceptance those composed by amaranth, chia and quinoa, including more acceptance by women. The same result was obtained respect the preference. The production for human consumption of this new sweet food would imply a better use of vegetable proteins as a complement of the diet animal proteins and improve the health preventive advantages.

Enrichment via chia seeds to tackle hidden hunger: A review

Salvia hispanica L. commonly called chia has a tremendous potential to be used as an alternative raw material as well as a novel component of food industry applications because of its good dietary fiber content. chia seed can be used for supplimentation of food to enhance its value such as in meat, seafood and marine industry, bakery industry and many more. Dietary fiber gum fractions of chia can be used by extraction as an additive to the charge in various physicochemical parameters in food systems such as texture, consistency, stability and viscosity. Currently, seeds from chia are commonly consumed for a variety of health benefits principally in upholding strong serum lipid levels due to existence of phenols as well as omega 3 and omega 6 oils. The purpose of this review is to summarize the increased utilization of chia as food ingredient and its purposeful use in growing food sector. Novelty impact statement Hidden hunger is a lack of micronutrients which is not fulfilled by food. Though these essential micronutrients are required in small quantities, they are essential for the growth and development of body; 25.9% of total world's population are affected by micronutrient deficiencies, or hidden hunger. Chia in the purview of Hidden hunger has not been reviewed so far. The authors have attempted to discuss the role of chia in tackling hidden hunger, which is quite prevalent worldwide.

Amelioration of Saline Stress on Chia (Salvia hispanica L.) Seedlings Inoculated With Halotolerant Plant Growth-Promoting Bacteria Isolated From Hypersaline Environments

The rhizosphere and microbiome of halotolerant plants could be crucial for alleviating salinity stress during plant growth. The aims of this work were (1) to isolate bacteria from rhizosphere and bulk soil samples from the Salar del Hombre Muerto (Catamarca, Argentina), (2) to characterize different plant growth-promoting (PGP) activities produced by these bacterial isolates, and (3) to evaluate their effect on the initial growth of chia (Salvia hispanica L.) under saline stress. A total of 667 microorganisms were isolated, using different culture media with NaCl, and their abilities for nitrogen fixation, phosphate solubilization, siderophores production, and indole-3-acetic acid production were evaluated. Thirteen strains were selected for showing all the tested PGP activities; they belonged to the genera Kushneria, Halomonass, Pseudomonas, Planomicrobium, and Pseudarthrobacter. The strains Kushneria sp. and Halomonas sp. showed the highest salinity tolerance (from 50 to 2,000 mM NaCl) and biomass and biofilm production. Chia seeds were treated with six of the first 13 selected strains to evaluate their plant growth-promoting effect under saline stress (without and with 50 and 100 mM NaCl). Halomonas sp. 3R.12 and Kushneria sp. T3.7 produced heavier seedlings with a balanced shoot/root length ratio, while Pseudomonas sp. AN23 showed the best effect upon chia seedlings, with a morphological response similar to non-stressed seedlings. On the other hand, seedlings displayed no responses when inoculated with Planomicrobium sp. 3S.31 and Pseudarthrobacter sp. ER25. This study contributes to the knowledge on microorganisms from hypersaline environments as plant growth promoters for their use in the production of salt-sensitive crops, among other potential uses.

Synthesis and Characterization of Chitosan Particles Loaded with Antioxidants Extracted from Chia (Salvia hispanica L.) Seeds.

Chia (Salvia hispanica L.) seeds contain antioxidants with great benefits for health and are widely used in the food industry. Antioxidants can be degraded by environmental factors, decreasing their biological activity. Their encapsulation in chitosan (CH) particles represents an alternative to protect them and increases their application. The encapsulation efficiency (%EE) of the antioxidants in the CH particles depends on the synthesis conditions. In this study, two methods for encapsulation of chia extract in chitosan particles were evaluated: method A, 0.05% CH in 1% acetic acid was mixed with 0.07% of tripolyphosphate (TPP) and method B, 0.3% CH in 2% acetic acid was mixed with 1% TPP. The results showed that the %EE decreased with the concentration of the extract, and the FTIR analysis suggested that the compounds of the extract were adsorbed on the surface of the particles. Dynamic light scattering and zeta potential analysis showed that the particles of method A are unstable and with a tendency to agglomerate, and the particles of method B are stable. The highest %EE was obtained with 0.2 mg·mL−1 (method A) and 1.0 mg·mL−1 (method B) of the extract. The higher loading capacity (%LC) (16–72%) was exhibited by the particles of method A. The best particle yield (62–69%) was observed for method B. The particles with the extract adsorbed showed antioxidant activity (5–60%) at 25°C; however, in the particles with the extract encapsulated, the activity increased after subjecting to acidic conditions at 40°C due to the breakdown of the particles. The results obtained will allow choosing the appropriate conditions for the synthesis of chitosan particles loaded with chia extracts with specific characteristics (%EE, %LC, size, and type) according to their future applications. The particles could be used in food and pharmaceutical industries and even in edible films for food packaging.

Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds

The evaluation of the quality and contents of nutritionally important chemical components in wheat bread fortified with teff flour and chia seed was shown. In the work, the quality was determined by means of the volume, total baking loss and yield and also by performing organoleptic evaluation. Moreover, the staling process in bread was also investigated. The research covers wheat bread (standard) and bread supplemented with 5, 10 and 15% of teff flour as well as bread with 5 and 10% of chia seed. It was found that the addition of teff flour or chia seeds significantly influenced all the quality characteristics. In the organoleptic evaluation, all the bread obtained was of the best quality. Moreover, in both teff flour and chia seed fortified bread it was established that they contained a higher content of protein, fat, ash and dietary fibre compared to pure wheat products. Therefore, the described fortifying raw materials can be considered a wholesome raw material in bakery production.

Anticancer activity of protein fractions from chia (Salvia hispanica L.).

Salvia hispanica demonstrated to be a source of protein fractions with anticancer activity. The effect of the protein fractions<1,1-3, and 3-5kDa, obtained by ultrafiltration of the S. hispanica hydrolysate, was evaluated on the cellular viability of four cancer cell lines (MCF-7, Caco2, PC-3, and HepG2) and on human fibroblasts (hFB) at different concentrations (0.25, 0.5, 0.75, and 1mg/ml). The protein fractions did not show cytotoxic effects on hFB. The protein fraction<1kDa at 1mg/ml showed the highest statistical effect on the cellular viability of all evaluated cancer lines; thus, its amino acid sequence was analyzed. From the multicriteria decision analysis of the peptide sequences obtained by mass spectrometry, the peptide KLKKNL with potential anticancer activity was selected. In conclusion, protein fractions could represent a therapeutic option for cancer treatment. However, further investigations are necessary to establish conclusive arguments. PRACTICAL APPLICATION: The work of this article is based on the background of the increasing potential of peptides for the treatment of chronic diseases. The results of this study present peptides of low molecular weight, obtained from chia seeds, as a potential adjuvant option for cancer treatment.

Effect of Chia Seed Coat Polysaccharide on the Emulsion Stability and Quality of Ice Cream

Effect of Chia Seed Coat Polysaccharide on the Emulsion Stability and Quality of Ice Cream

Nanoencapsulated Petroselinum crispum essential oil: Characterization and practical efficacy against fungal and aflatoxin contamination of stored chia seeds

The present study explores the practical efficacy of chitosan (CS) nanoemulsion loaded with Petroselinum crispum essential oil (CS-PEO). Since, nanoencapsulation of EO is an emerging field in food science, the PEO was encapsulated into CS nanoemulsion and investigated their efficacy against fungal, aflatoxin B1 (AfB1) contamination and lipid peroxidation of stored Salvia hispanica (chia seeds). The GC/MS analysis of PEO confirmed the presence of carvacrol (48.45%) as the major component. The successful encapsulation of PEO was confirmed through FTIR, XRD, and SEM analysis. During in vitro investigation, CS-PEO completely inhibited the growth of Aspergillus flavus (AF-LHP-SH1) as well as eleven other storage fungi at 1.0 μL/mL and AfB1 production at 0.75 μL/mL. The reduction of cellular ergosterol followed by subsequent release of cellular constituents confirmed plasma membrane as possible target for antifungal mode of action of CS-PEO. The inhibition of methylglyoxal shed light on novel antiaflatoxigenic mode of action. Further, CS-PEO showed remarkable antioxidant activity with IC50 value equivalent to 14.24 μL/mL as measured through DPPH assay. During in situ investigation, CS-PEO completely inhibited the production of AfB1 and lipid peroxidation in treated chia seeds for one year of storage, and exhibited satisfactory safety profile (LD50 = 26, 830 μL/kg body weight) in mammalian model (mice). Based on overall results, it can be concluded that CS-PEO could be recommended for industrial scale application in the management of fungal and aflatoxin mediated loss of stored chia seeds.

Chia (Salvia hispanica L.) Seed Soaking, Germination, and Fatty Acid Behavior at Different Temperatures

The temperature reduces the viability and seed vigor; however, the effect of temperature on imbibition and fatty acid profile has not been studied. Chia (Salvia hispanica L.) seeds have a substantial quantity of oil, making them a potential study model for fatty acid metabolism. Therefore, we explore the effect of temperature (10, 20, and 30 °C) on chia seed imbibition, germination, and fatty acid profile by GC-MS. Imbibition FI occurs within the first hour in all the treatments; while FII and FIIend elapse with an hour of difference at 20 °C and 30 °C. The highest viability and germination rate were observed at 30 °C; while the highest concentrations of all fatty acids, except oleic acid, were observed at 20 °C. Maximum fatty acid concentrations were detected at FI and FIIend; while at 30 °C, different patterns for saturated and unsaturated fatty acids and three linolenic acid isomers were observed. A shorter FII is associated with earlier germination; the increase in concentration in fatty acids after 3 h and a negative correlation between linoleic and linolenic acid observed at 20 °C were related to a higher germination efficiency. At 30 °C, isomer formation is related to homeoviscous cell membrane adaptation.

Physicochemical, Textural, Rheological and Sensory Properties of Chia Seed-Cashew Nut Spread

ABSTRACT The spread making potential of chia seed and cashew nuts was investigated. Chia seeds and Cashew nuts were processed into spread in ratios: 95:5% (CAC), 90:10% (CSF), 85:15% (SOD), 80:20% (TPS), and 100% (BAM). Physicochemical (over 4 weeks), rheological and sensory analysis of the spread was determined. Physicochemical analysis showed that SOD (85:15%) had the lowest chemical composition in terms of peroxide, acid, iodine and saponification values, which indicated that Chia seed can be used to control oxidation in nut spreads. Rheological analysis demonstrated that the spread blends had good rheological properties similar to the control sample. Sensory analysis revealed that acceptable spread can be produced up to 10% substitution level. Conclusively, nut spread with good chemical and rheological properties can be produced from chia seed and cashew nut pastes which can increase utilization of these crops.

Effect of the spray drying conditions on the physicochemical and structural characteristics and the stability of chia oil microparticles

AbstractChia oil has a high content of linolenic and linoleic acids, which are essential for the human body. However, their high degree of unsaturation (double bonds) makes the oil very susceptible to oxidation. In this context, the use of spray drying can be useful strategy to minimize the oxidation of this oil. Thus, the aim was to assess the effects of inlet temperature and feed rate conditions involved in the spray drying process on the physicochemical and morphological characteristics, and stability of the chia oil microparticles with maltodextrin and GA. The microparticles were obtained with a yield of 50%, encapsulation efficiency greater than 87%, low‐moisture content, and mean particle sizes ranging from 3.01 to 4.11 μm. The thermal evaluation and storage evidenced an increase in stability. The 1H HR‐MAS NMR technique showed that the microparticles maintained the characteristic fatty acid profile of chia oil and seeds. Results indicate that the microencapsulation methodology was suitable for preparing microparticles containing chia oil.

Comparative Analysis of Antioxidant and Hemagglutination Properties of Chia and Basil Seeds

For many years natural remedies have played a significant part in pharmaceutical biology. Even today, many health organizations depend on the natural products, WHO estimated that more than 80% population depends on the natural remedies. Chia and basil seeds are herbs that contains several beneficial minerals, proteins, vitamins and dietary fibers. They also contain omega 3 and omega 6 fatty acids (healthy) as well as the sufficient amount of polyphenols and antioxidants, like caffeic acids, myricetin and others. Current study consists of comparing the Total Antioxidant Capacity (TAC) of Chai and basil seeds with the help of various assays. Confirmatory tests to verify the presence of phytolectins in both chia and basil seeds have been done by performing hemagglutination tests. These phytolectins are the proteins that binds to the oilgosaccharides and monosaccharides in the reversible manner. Although further studies are required for isolating and characterizing the phytolectins from the seeds.