The Changes in Bioactive Compounds and Antioxidant Activity of Chia (<i>Salvia hispanica</i> L.) Herb under Storage and Different Drying Conditions: A Comparison with Other Species of Sage
Studies on herb chia (<i>Salvia hispanica</i> 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 <i>Salvia hispanica</i> and to compare it with other species of s...
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MDPI AG
2022-02-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/5/1569 |
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| author | Kinga Dziadek Aneta Kopeć Michał Dziadek Urszula Sadowska Katarzyna Cholewa-Kowalska |
| author_facet | Kinga Dziadek Aneta Kopeć Michał Dziadek Urszula Sadowska Katarzyna Cholewa-Kowalska |
| author_sort | Kinga Dziadek |
| collection | DOAJ |
| description | Studies on herb chia (<i>Salvia hispanica</i> 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 <i>Salvia hispanica</i> and to compare it with other species of sage (<i>Salvia officinalis</i> L. and <i>Salvia sclarea</i> 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 <i>Salvia hispanica</i> and <i>Salvia sclarea</i> were evaluated for the first time. The obtained results showed that the barely investigated herb <i>Salvia hispanica</i> 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. |
| first_indexed | 2024-03-09T20:30:21Z |
| format | Article |
| id | doaj.art-aa0d1c6fd37346f6b3858ffaeaa906a3 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T20:30:21Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-aa0d1c6fd37346f6b3858ffaeaa906a32023-11-23T23:26:27ZengMDPI AGMolecules1420-30492022-02-01275156910.3390/molecules27051569The Changes in Bioactive Compounds and Antioxidant Activity of Chia (<i>Salvia hispanica</i> L.) Herb under Storage and Different Drying Conditions: A Comparison with Other Species of SageKinga Dziadek0Aneta Kopeć1Michał Dziadek2Urszula Sadowska3Katarzyna Cholewa-Kowalska4Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, 21 Mickiewicza Ave., 31-120 Krakow, PolandDepartment of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Krakow, 21 Mickiewicza Ave., 31-120 Krakow, PolandDepartment of Inorganic Chemistry, Faculty of Chemistry, Jagiellonian University, 2 Gronostajowa St., 30-387 Krakow, PolandInstitute of Machinery Exploitation, Ergonomics and Production Processes, Faculty of Production and Power Engineering, University of Agriculture in Krakow, 21 Mickiewicza Ave., 31-120 Krakow, PolandDepartment of Glass Technology and Amorphous Coatings, Faculty of Materials Science and Ceramics, AGH University of Science and Technology, 30 Mickiewicza Ave., 30-059 Krakow, PolandStudies on herb chia (<i>Salvia hispanica</i> 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 <i>Salvia hispanica</i> and to compare it with other species of sage (<i>Salvia officinalis</i> L. and <i>Salvia sclarea</i> 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 <i>Salvia hispanica</i> and <i>Salvia sclarea</i> were evaluated for the first time. The obtained results showed that the barely investigated herb <i>Salvia hispanica</i> 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.https://www.mdpi.com/1420-3049/27/5/1569sage<i>Salvia hispanica</i> herbchia herbdryingfreeze-dryingstorage |
| spellingShingle | Kinga Dziadek Aneta Kopeć Michał Dziadek Urszula Sadowska Katarzyna Cholewa-Kowalska The Changes in Bioactive Compounds and Antioxidant Activity of Chia (<i>Salvia hispanica</i> L.) Herb under Storage and Different Drying Conditions: A Comparison with Other Species of Sage Molecules sage <i>Salvia hispanica</i> herb chia herb drying freeze-drying storage |
| title | The Changes in Bioactive Compounds and Antioxidant Activity of Chia (<i>Salvia hispanica</i> L.) Herb under Storage and Different Drying Conditions: A Comparison with Other Species of Sage |
| title_full | The Changes in Bioactive Compounds and Antioxidant Activity of Chia (<i>Salvia hispanica</i> L.) Herb under Storage and Different Drying Conditions: A Comparison with Other Species of Sage |
| title_fullStr | The Changes in Bioactive Compounds and Antioxidant Activity of Chia (<i>Salvia hispanica</i> L.) Herb under Storage and Different Drying Conditions: A Comparison with Other Species of Sage |
| title_full_unstemmed | The Changes in Bioactive Compounds and Antioxidant Activity of Chia (<i>Salvia hispanica</i> L.) Herb under Storage and Different Drying Conditions: A Comparison with Other Species of Sage |
| title_short | The Changes in Bioactive Compounds and Antioxidant Activity of Chia (<i>Salvia hispanica</i> L.) Herb under Storage and Different Drying Conditions: A Comparison with Other Species of Sage |
| title_sort | changes in bioactive compounds and antioxidant activity of chia i salvia hispanica i l herb under storage and different drying conditions a comparison with other species of sage |
| topic | sage <i>Salvia hispanica</i> herb chia herb drying freeze-drying storage |
| url | https://www.mdpi.com/1420-3049/27/5/1569 |
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