Farklı kabuk renklerine sahip çiya tohumlarının (Salvia hispanica L.) toplam fenolik içerikleri, antioksidan ve antibakteriyel aktiviteleri

Yüksek besin değeri ve sağlığı destekleyici etkileri nedeniyle çiya tohumunun, beslenme amaçlı kullanımına olan ilgi artmaktadır. Bu çalışmanın amacı, Türkiye'de ticari olarak temin edilebilen beyaz ve siyah olmak üzere farklı tohum kabuğu rengine sahip çiya tohumlarının bileşimlerini ve fonksiyonel özelliklerini karşılaştırmaktır. Çiya tohumlarının bileşimlerini karşılaştırmak amacıyla protein, yağ, kül ve nem içerikleri belirlenmiştir. Toplam fenolik içeriği ve antioksidan potansiyeli gibi fonksiyonel özelliklerin belirlenmesinde öğütülmüş ve yağı uzaklaştırılmış çiya tohumları kullanılmıştır. Yağ içerikleri arasında herhangi bir fark bulunamazken, beyaz çiya tohumlarının siyah çiya tohumlarına kıyasla anlamlı derecede daha yüksek protein, kül ve nem içerdiği ortaya koyulmuştur (P

Total phenolic contents, antioxidant and antibacterial activities of chia seeds (Salvia hispanica L.) having different coat color

Due to its high nutritional value and healthpromoting effects, there is an increasing interest inutilizing chia seed in the human diet. The aim of thisstudy was to compare the compositional andfunctional characteristics of white and black chiaseeds that are commercially available in Turkey.Compositional comparisons were done byquantifying protein, oil, ash and moisture contents.The total phenolic content and antioxidant activitywere measured using defatted ground chia seeds.Our results revealed that black chia seeds hadsignificantly higher protein, ash and moisturecontents, compared to white chia seeds, but nodifference was found in terms of oil content (P >0.05). Conversely, the total phenolic content of whitechia seeds (3.52  0.08 mg GAE [gallic acidequivalent]/g sample) was significantly higher thanthose in black seeds (3.42  0.06 mg GAE/g sample)(P < 0.05). Consequently, a significant difference (P

PDF

___

Albert, C. M., Oh, K., Whang, W., Manson, J. E., Chae, C. U., Stampfer, M. J., Willett, W. C., Hu, F. B. 2005. Dietary alpha-linolenic acid intake and risk of sudden cardiac death and coronary heart disease. Circulation, 112: 3232e3238.
Alzoreky, N. S., Nakahara K. 2003. Antibacterial activity of extracts from some edible plants commonly consumed in Asia. International journal of food microbiology, 80(3): 223-230.
Ayerza, R. 1995. Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina. Journal of American Oil Chemists’ Society, 72:1079–1081.
Ayerza, R., Coates, W. 2004. Composition of chia grown in six tropical and sub-tropical ecosystems of South America. Tropical Science, 44:131-135.
Ayerza, R., Coates, W. 2005. Ground chia seed and chia oil effects on plasma lipids and fatty acids in the rat. Nutrition Research, 25(11): 995-1003.
Ayerza, R. 2010. Effects of Seed Color and Growing Locations on Fatty acid content and composition of two chia genotypes. Journal of the American Oil Chemists Society, 87(10): 1161-1165.
Ayerza, R. 2013. Seed composition of two chia genotypes which differ in seed color. Emirates Journal of Food and Agriculture, 25(7): 495-500.
Bushway, A. A., Belyea, P. R., Bushway, R. J. 1981. Chia seed as a source of oil, polysaccharide, and protein. Journal of Food Science, 46(5): 1349-&.
Capitani, M. I., Spotorno, V., Nolasco, S.M., Tomas, M.C. 2012. Physicochemical and functional characterization of by-products from chia seeds of Argentina. Lwt, 45(1): 94-102.
Chicco, A. G., D'Alessandro, M. E., Hein, G. J., Oliva, M. E., Lombardo, Y. B. 2009. Dietary chia seed (Salvia hispanica L.) rich in alpha-linolenic acid improves adiposity. British J of Nutrition, 101(1): 41-50.
Coates, W., Ayerza, R. 1996 Production potential of chia in Northwestern Argentina. Industrial Crops and Production, 5: 229–233.
Coates, W., Ayerza, R. 1998 Commercial production of chia in Northwestern Argentina. Journal of the American Oil Chemists’ Society, 75: 1417–1420.
Coelho, V. R., Vieira, C. G., Souza, L. P., Moysés, F., Basso, C., Papke, D. K. M., Pereira, P. 2015. Antiepileptogenic, antioxidant and genotoxic evaluation of rosmarinic acid and its metabolite caffeic acid in mice. Life Sciences, 122: 65–71.
Demirkol, M., Tarakci, Z. 2018. Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yogurt. LWT-Food Science and Technology, 97: 770-777.
Divyapriya, G. K., Veeresh, D. J., Yavagal, P. C. 2016. Evaluation of antibacterial efficacy of chia (Salvia hispanica) seeds extract. An in-vitro study. International Journal of Ayurveda Pharmaceutical Research, 4:22–24.
Elshafie, H. S., Aliberti, L., Amato, M., De Feo, V., Camele, I. 2018. Chemical composition and antimicrobial activity of chia essential oil. European Food Research and Technology, 244(9): 1675-1682.
Evelyn, M., Montes-Chañi, E. M. M., Pacheco, S. O. S., 2018. Long-Term Dietary Intake of Chia Seed Is Associated with Increased Bone Mineral Content and Improved Hepatic and Intestinal Morphology in Sprague-Dawley Rats. Nutrients, 10: 922.
Garg, M. L., Wood, L. G., Singh. H., Moughan, P. J. 2006. Means of delivering recommended levels of long chain n-3 polyunsaturated fatty acids in human diets. Journal of Food Science, 71: 66-71.
Jayanthy, G., Subramanian, S.. 2014. Rosmarinic acid, a polyphenol, ameliorates hyperglycemia by regulating the key enzymes of carbohydrate metabolism in high fat diet. Biomedicine and Preventive Nutrition, 4(3): 431–437.
Marineli, R. D,. Moraes, E. A., Lenquiste, S. A., Godoy, A.T., Eberlin, M. N., Marostica, M. R. 2014. Chemical characterization and antioxidant potential of Chilean chia seeds and oil (S. hispanica L.). LwtFood Science and Technology, 59(2): 1304-1310.
Martinez-Cruz, O., Paredes-Lopez, O. 2014. Phytochemical profile and nutraceutical potential of chia seeds by ultra high performance liquid chromatography. J Chromatography, 13: 43-48.
Montes Chañi, E., Pacheco, S., Martínez, G., Freitas, M. R., Ivona, J. G., Ivona, J. A., Craig, W., Pacheco, F. 2018. Long-term dietary ıntake of chia seed ıs associated with ıncreased bone mineral content. Nutrients, 10(7), 922.
Munoz, L. A., Cobos, A., Diaz, O., Aguilera, J. M. 2013. Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food. Food Reviews International, 29(4): 394-408.
Oliveira-Alves, S. C., Vendramini-Costa, D. B., Cazarin, C. B. B., Marostica, M.R., Ferreira, J.P.B. Characterization of phenolic compounds in chia seeds, fiber flour. Food Chem, 232: 295-305.
Panche, A. N., Diwan, A. D., Chandra, S.R. 2016. Flavonoids: an overview. Journal of Nutritional Science, 5. Petersen, M., Simmonds, M. S. J. 2003. Rosmarinic acid. Phytochemistry, 62:121–5.
Ragaee, S., Abdel-Aal, E. M., Noaman, M. 2006. Antioxidant activity and nutrient composition of selected cereals for food use. Food Chemistry, 98: 32-38. Reyes-Caudillo, E., Tecante, A., Valdivia-Lopez, M. A.. 2008.
Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia seeds. Food Chemistry, 107(2): 656-663.
Scapin, G., Schmidt, M. M., Prestes, R. C., Rosa, C. S. 2016. Phenolics compounds, flavonoids and antioxidant activity of chia seed extracts obtained by different extraction conditions. International Food Research Journal, 23(6): 2341-2346.
Stepanović, S., Antić, N., Dakić, I., Švabić-Vlahović, M. 2003. In vitro antimicrobial activity of propolis and synergism between propolis and antimicrobial drugs. Microbiological Res, 158(4): 353-357.
Ullah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., Javid, A., Hussain, J. 2016. Nutritional and therapeutic perspectives of Chia. Journal of Food Science Technology-Mysore, 53(4): 1750-1758.
USDA. 2018. USDA National Nutrient Database for Standard Reference Full Report, Seeds, chia seeds.
Valdivia-López, M. A., Tecante, A. 2015. Chia (Salvia hispanica): A review of native mexican seed and its nutritional and functional properties. Advances in Food and Nutrition Res, 75:53–75.
Vazquez-Ovando, A., Rosado-Rubio, G., Chel-Guerrero, L., Betancur-Ancona, D. 2009. Physicochemical properties of a fibrous fraction from chia. Lwt-Food Science and Technology, 42(1): 168-173.
Vuksan, V., Jenkins, A. L., Jenkins, D. J. A., Rogovik, A. L., Sievenpiper, J. L., Jovanovski, E. 2008. Using cereal to increase dietary fiber intake to the recommended level and the effect of fiber on bowel function in healthy persons consuming North American diets. American J Clinical Nutrition, 88(5): 1256-1262.