Potravinarstvo Slovak Journal of Food Sciences, Vol 10, No 1 (2016)

Font Size:  Small  Medium  Large

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

Kvetoslava Kačmárová, Blažena Lavová, Peter Socha, Dana Urminská


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.

Full Text:


Arendt, E. K., Moroni, A., Zannini, E. 2011. Medical nutrition teraphy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread. Microbial Cell Factories, vol. 10, suppl. 1, p. 1-7. http://dx.doi.org/10.1186/1475-2859-10-S1-S15  PMCid:PMC3231922


Březinová Belcredi, N., Ehrenbergerová, J., Vaculová, K. 2010. Antioxidační aktivita enzymu superoxiddismutasy v zrnu ječmene jarního. Kvasný průmysl, vol. 56, no. 3, p. 128.


Capitani, M. I., Spotorno, V., Nolasco, S. M., Tomás, M. C. 2012. Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina. LWT - Food Science and Technology, vol. 45, no. 1, p. 94-102.


Gilissen, L., Van Der Meer, I., Smuldwers, M. 2014. Reducing the incidence of allergy and intolerance to cereals. Journal of Cereal Science, vol. 59, no. 3, p. 337-345. http://dx.doi.org/10.1016/j.jcs.2014.01.005


ICC Standard Method No. 110/1. 1976. Determination of moisture content of cereals and cereal products (Practical Method). International Association for Cereal Science and Technology, Vienna.


ICC Standard Method No. 105/2. 1994. Determination of crude protein in cereals and cereal products for food and for feed. International Association for Cereal Science and Technology, Vienna.


Kolahi-Ahari, A. 2006. A study of superoxide dismutase activity and superoxide production in kiwifruit. A thesis for degree of M.Sc., Canterbury : University of Canterbury, p. 39.


Marineli, Rd. S., Moraes, É. A., lenquiste, S. A., Godoy, A. T., Eberlin, M. N., Maróstica, M. R. Jr. 2014. Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.). LWT - Foof Science an Technology, vol. 59, no. 2, p. 1304-1340.


Martínez-Cruz, O., Peredes-López, O. 2014. Phytochemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultra high performance liquid chromatography. Journal of Chromatography A, 1346, p. 43-48. http://dx.doi.org/10.1016/j.chroma.2014.04.007 PMid:24811150


Michalík, I. 2002. Unifikovaná metóda diskontinuálnej frakcionácie bielkovinového komplexu zrna obilnín (Unified method of discontinuous fractionation of protein complex in grain cereals). Poľnohospodárstvo, vol. 48, no. 7., p. 333-341.


Mohd Ali, N., Keong Yeap, S., Yong Ho, W., Kee Beh, B., Wei Tan, S., Guan Tan, S. 2012. The promising future of Chia, Salvia hispaica L. Journal of Biomedicine and Biotechnology, vol. 2012, no. 1, p. 1-9.


Monroy-Torres, R., Mancilla-Escobar, M. L., Gallaga-Solórzano, J. C., Medina-Godoy, S., Santiago-García, E. J. 2008. Protein digestibility of chia seed Salvia hispanica L. Revysta Salud Pública y Nutrición, vol. 9, no. 1, p. 1-6.


Piterkova, J., Tomankova, K., Luhova, L., Petřivalsky, M., Peč, P. 2005. Oxidativni stres: Lokalizace tvorby aktivnich forem kysliku a jejich degradace v rostlinnem organismu. Chemické Listy, vol. 99, p. 455-466.


Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, vol. 26, no. 9/10, p. 1231-1237. http://dx.doi.org/10.1016/S0891-5849(98)00315-3


Sandoval-Oliveros, M. R., Paredes-Lopéz, O. 2012. Isolation and Characterization of Proteins from Chia Seeds (Salvia hispanica L.). Journal of Agricultural and Food Chemistry, vol. 61, no. 11, p. 193-201.


Sangeetha, R. 2010. Activity of superoxide dismutase and catalase in fenugreek (Trigonella foenum-graecum) in response to carbendazim. Indian Journal of Pharmaceutical Sciences, vol. 72, no. 1, p. 116-118. http://dx.doi.org/10.4103/0250-474X.62248 PMid:20582202


Sargi, S. C., Silva, B. C., Santos, H. M. C., Montanher, P. F., Boeing, J. S., Santos-Júnior, O. O., Souza, N. E., Visentainer, J. V. 2013. Antioxidant capacity and chemical composition in seeds rich in omega -3: chia, flax, and perilla. Food Science and Technology (Campinas), vol. 33, no. 3. http://dx.doi.org/10.1590/s0101-20612013005000057


Segura-Campos, M. R., Ciau-Solís, N., Rosado-Rubio, G., Chel-Guerrero, L., Betancur-Ancona, D. 2014. Physicochemical characterizations of chia (Salvia hispanica) seed oil from Yucatán, Mexico. Agricultural Sciences, vol. 5, no. 3, p. 220-226. http://dx.doi.org/10.4236/as.2014.53025


Serpen, A., Gökmen, V., Fogliano, V. 2012. Solvent effects on total antioxidant capacity of foods measured by direct QUENCHER procedure. Journal of Food Composition and Analysis, vol. 26, no. 1-2, p. 52-57. http://dx.doi.org/10.1016/j.jfca.2012.02.005


Socha, P., Raždíková, A., Urminská, D. 2010. Optimalizácia stanovenia prítomnosti celiakálne aktívnych bielkovín v cereáliách a pseudocereáliách (Optimization of celiatic disease active proteins estimation in cereals and pseudocereals). Potravinarstvo, vol. 4, special no., p. 497-505. Available at: http://www.potravinarstvo.com/dokumenty/mc_februar_2010/pdf/5/Socha.pdf


Vazques-Ovando, A., Rosado-rubio, G., Chel-Guerrero, L., Betancur-Ancona, D. 2009. Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). LWT-Food Science and Technology, vol. 42, no. 1, p. 168-173.



  • There are currently no refbacks.

Comments on this article

View all comments