scholarly journals Pharmacognostic analysis of Salvia hispanica L. seeds

2021 ◽  
pp. 49-54
Author(s):  
Anastasiia Sytryn ◽  
Iryna Cholak ◽  
Oksana Yemelianova ◽  
Uliana Karpiuk
Keyword(s):  
Fatty Acids ◽  
Chemical Reactions ◽  
Hydroxycinnamic Acids ◽  
Water Soluble ◽  
Raw Material ◽  
Salvia Hispanica ◽  
Phytochemical Study ◽  
Quantitative Content ◽  
Salvia Hispanica L ◽  
Material Swelling

The aim. The aim of this work was to conduct a microscopic and phytochemical study of the seeds of chia (Salvia hispanica L.). Materials and methods. Chia seeds were examined macroscopically and microscopically. To study the qualitative composition of the main groups of biologically active substances, histochemical, microchemical and chemical reactions were used. Hydroxycinnamic acids were identified by paper chromatography. To obtain a lipophilic extract, a Soxhlet apparatus and an exhaustive chloroform extraction method were used. The study of the quantitative content of fatty acids was carried out by gas chromatography. The content of polysaccharides in the raw material was determined by the gravimetric method. According to the SPhU method, the raw material swelling index was determined. Results. The main macro- and microscopic features of chia seeds have been established. Histochemical reactions, microchemical reactions made it possible to establish the presence of mucus and fatty oils in chia seeds. With the help of chemical reactions, the presence of flavonoids in the raw material was established. The quantitative content of fatty oils is 24.0±1.2 %. The content of water-soluble polysaccharides in the whole raw material was 4.01±0.07 %, in the crushed raw material - 5.04 ± 0.05 %. As a result of determining the swelling index, it was found that this indicator for the whole chia seeds was 20, and for the crushed ones – 17. The content of hydroxycinnamic acids in the chia seeds was 1.07±0.03 %. 9 fatty acids have been identified, among which linoleic acid predominates in terms of content. Conclusions. The presence and quantitative content of mucus, fatty oils, water-soluble polysaccharides, flavonoids, hydroxycinnamic acids, fatty acids was confirmed in the seeds of chia (Salvia hispanica L.). The obtained data can be used to develop regulatory documentation for chia seeds in order to use this raw material in pharmacy and medicine

scholarly journals Characterization and Evaluation of Salvia hispanica L. and Salvia columbariae Benth. Varieties for Their Cultivation in Southwestern Germany

Agronomy ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2012
Author(s):  
Samantha Jo Grimes ◽  
Filippo Capezzone ◽  
Peteh Mehdi Nkebiwe ◽  
Simone Graeff-Hönninger
Keyword(s):  
Seed Mass ◽  
Point Of View ◽  
Raw Material ◽  
Salvia Hispanica ◽  
Environmentally Sustainable ◽  
Chia Seed ◽  
Increasing Demand ◽  
Salvia Hispanica L ◽  
Reported Data ◽  
Seed Yields

Rising consumer attraction towards superfoods and the steadily increasing demand for healthy, environmentally sustainable, and regionally produced food products has sharpened the demand for chia. Over the course of 4 years, two early flowering chia varieties belonging to Salvia hispanica L., and Salvia columbariae Benth. Species were identified to complete their phenological development and, therefore, able to reach maturity under a photoperiod >12 h, thus enabling the cultivation of chia in central Europe—more specifically, in southwestern Germany—consistently for the first time. Results obtained by the conducted field trial in 2018 showed that chia seed yields and thousand-seed mass ranged from 284.13 to 643.99 kg ha−1 and 0.92 to 1.36 g, respectively. Further, the statistical analyses showed that the protein content of the cultivated chia varieties ranged from 22.14 to 27.78%, the mucilage content varied from 10.35 to 20.66%, and the crude oil content amounted up to 28.00 and 31.73%. Fatty acid profiles were similar to previously reported data with α-Linolenic acid being the most prominent one, ranging from 60.40 to 65.87%, and we obtained ω6:ω3 ratios between 0.2 and 0.3. In conclusion, chia could represent a promising raw material from a nutritional point of view, while being able to diversify the local food basis of southwestern Germany.

scholarly journals Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds

2016 ◽  
Vol 15 (1) ◽  
Author(s):  
Muhammad Imran ◽  
Muhammad Nadeem ◽  
Muhammad Faisal Manzoor ◽  
Amna Javed ◽  
Zafar Ali ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Consumer Acceptability ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

scholarly journals Medicinal and Nutraceutical Benefits of Chia Seed (Salvia hispanica)

2021 ◽  
pp. 15-26
Author(s):  
Loai F. Felemban ◽  
Atef M. Al- Attar ◽  
Isam M. Abu Zeid
Keyword(s):  
Fatty Acids ◽  
Human Subjects ◽  
Future Research ◽  
Herbaceous Plant ◽  
Salvia Hispanica ◽  
Nutritional Values ◽  
Beneficial Effects ◽  
Chia Seed ◽  
Medicinal Properties ◽  
Salvia Hispanica L

Chia seeds (Salvia hispanica L.) are small seeds that develop on an annual herbaceous plant. Recently, there has been tremendous growth in the use of chia seeds because of their associated medicinal as well as high nutritional values. Initially, chia cultivation took place in Mesopotamian cultures, eventually disappearing for some centuries before being rediscovered in the mid-20th Century. In this paper, the main aim has been to provide an overview of chia seed in relation to its perceived medicinal properties. From the majority of scholarly affirmations, it has been established that some of the compounds that chia seeds contain, explain its associated healthful effects include minerals, vitamins, proteins, dietary fiber, polyunsaturated fatty acids, and ω-3 fatty acids. Also, the literature contends that chia seeds are excellent sources of antioxidants and polyphenols, which include quercetin, myricetin, rosmarinic acid, and caffeic acid. Around the world, therefore, more and more scholarly investigations have focused on some of the beneficial effects of chia seeds, including the food, pharmaceutical, and medicinal industries. In this paper, it has been established that chia seeds have their medicinal properties gained in terms of pharmacological activities that include steatohepatitis and acute dyslipidemia improvement, sensory attributes, bioactive peptide and protein source, metabolic profile, and antioxidant and appetite suppressing properties. Important to note is that while most studies concur regarding these medicinal properties, in a few investigations, findings suggest that chia seeds do not pose significant beneficial effects, especially concerning health improvements in human subjects. As such, there is a need for future research to examine some of the parameters that could explain this variation, upon which more valid and informed conclusions and inferences might be made.

scholarly journals DETERMINATION of QUANTITATIVE CONTENT of EXTRACTIVE SUBSTANCES FROM the WOOD, ROOTS AND BARK of CONIFEROUS SPECIES in SIBERIA: LARCH (LARIX SIBIRICA L.), Scotch PINE (PINUS SYLVESTRIS L.), FIR (ABIES SIBIRICA L.), SPRUCE (PICEA OBOVATA L.) AND CEDAR (PINUS SIBIRICA DU TOUR.)

2018 ◽  
pp. 185-195 ◽  
Author(s):  
Людмила (Lyudmila) Андреевна (Andreyevna) Остроухова (Ostroukhova) ◽  
Татьяна (Tat'yana) Евгеньевна (Evgen'evna) Федорова (Fedorova) ◽  
Нина (Nina) Аркадьевна (Arkad'yevna) Онучина (Onuchina) ◽  
Алексей (Aleksey) Александрович (Aleksandrovich) Левчук (Levchuk) ◽  
Василий (Vasiliy) Анатольевич (Anatol'yevich) Бабкин (Babkin)
Keyword(s):  
Ethyl Acetate ◽  
Larix Sibirica ◽  
Water Soluble ◽  
Raw Material ◽  
Pinus Sibirica ◽  
Picea Obovata ◽  
Coniferous Species ◽  
Quantitative Content ◽  
Extractive Substances ◽  
Pinus Sibirica Du Tour

The study of the quantitative content of extractive substances from various tree organs (wood, roots, bark) of coniferous Siberian specieswas conducted. The larch (Larix sibirica L.), pines (Pinus sylvestris L.), fir (Abies sibirica L.), spruce (Picea obovata L.) and cedar (Pinus sibirica Du Tour) were investigated. Samples of coniferous tissues were selected in the Lake Baikal area in September-October 2015. Extractive substances were extracted from the ground raw material by extraction with ethyl acetate at the boiling point of the solvent for 4 hours. The resinous substances were extracted from the obtained ethyl acetate extracts by hexane by the infusion method for 2 days. The raw material samples, after extraction with ethyl acetate, were dried from solvent residues, then water-soluble substances were extracted by extraction with distilled water at 90 °C for 4 hours [1]. It is established the bark of the investigated coniferous species is most rich in extractive substances. It can contain up to 15% of the mass of absolutely dry matter (a.d.m.) of compounds soluble in ethyl acetate (for example, fir bark). The yield of extractive substances from coniferous wood is comparable with their content in the roots and ranges from 2 to 6% of the a.d.m. The greatest amount of resinous substances contain in wood of cedar and pine. This is more than 3% of a.d.m. The highest yield of water-soluble substances was from larch wood (18% of a.d.m.) and fir bark (10% of a.d.m.). A generalization and systematization of data on the chemical composition of phenolic extractive compounds of various coniferous tissues was carried out. It is shown that all the species under study contain a variety of biologically valuable polyphenols and have good potential for pharmacology, agriculture and forestry.

scholarly journals Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 11 ◽  
Author(s):  
Maša Knez Hrnčič ◽  
Maja Ivanovski ◽  
Darija Cör ◽  
Željko Knez
Keyword(s):  
Fatty Acids ◽  
Extraction Methods ◽  
Antimicrobial Activities ◽  
Herbaceous Plant ◽  
Salvia Hispanica ◽  
Phytochemical Profile ◽  
Salvia Hispanica L ◽  
Fiber Proteins ◽  
Excellent Source ◽  
Chia Oil

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.

scholarly journals REVIEW ON THE MIRACLE ROLE OF CHIA SEEDS (SALVIA HISPANICA L.) NUTRITIONAL AND BIOACTIVE COMPOUNDS IN THE TREATMENT OF CARDIOVASCULAR DISORDER

2020 ◽  
Vol 9 (4) ◽  
Author(s):  
Tamsheel Fatima Roohi
Keyword(s):  
Fatty Acids ◽  
Functional Food ◽  
Cardiovascular Disorder ◽  
Biological Properties ◽  
Nutritional Composition ◽  
Omega 3 ◽  
Salvia Hispanica ◽  
Chia Seed ◽  
Salvia Hispanica L

Chia (Salvia hispanica L.) have growing research interest globally which determined it as functional food which acts as biochemical targets for the treatment of various cardiovascular disorder with reduced toxicological value. It is worldwide popular because of its nutritional, bioactive, and phytochemical compounds value, used as an ingredient in many food industries due to its high dietary fibre content value. Their consumption rate is higher in past years due to the presence of omega-3 fatty acids, proteins, amino acids (essential), and a good source of bioactive peptides. Many researchers focussed on α-linolenic acid which is the effective pioneer of maintenance of functioning of polyunsaturated fatty acids (PUFAs). Chia seed oil is investigated on different screening models either clinically or pre-clinically and demonstrate the levels of the serum lipid profile, diabetic severity changes. The review of the literature highlights the miracle values of the different nutritional composition, antioxidant values, phytochemical constituents, and the role of these in treatment of various cardiovascular disorder such as hypertension, inflammation, atherosclerosis, diabetes. The review highlights antioxidants values, which change the enzyme activities of the liver, blood. There is need to more focussed on the mechanistic approaches on the pharmacological aspects of the chia seeds with respective biological compounds in either clinical trial and animal screening trial before applied to it as a functional food for the therapeutic action in the treatment of diseases. Keywords: Salvia hispanica L. (Chia), Antioxidants, Biological properties of Salvia hispanica L. (Chia).

Sign in / Sign up

Export Citation Format

Share Document