Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities
Phenolics exist in the soluble and insoluble-bound forms. In this research, free, esterified and insoluble-bound phenolics of defatted chia seeds were evaluated for their antioxidant activity using in vitro methods, namely ABTS·+, DPPH· and HO· scavenging capacity assays. Their effect in a β-caroten...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2017-08-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617303614 |
| _version_ | 1819292681260498944 |
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| author | Md. Jiaur Rahman Adriano Costa de Camargo Fereidoon Shahidi |
| author_facet | Md. Jiaur Rahman Adriano Costa de Camargo Fereidoon Shahidi |
| author_sort | Md. Jiaur Rahman |
| collection | DOAJ |
| description | Phenolics exist in the soluble and insoluble-bound forms. In this research, free, esterified and insoluble-bound phenolics of defatted chia seeds were evaluated for their antioxidant activity using in vitro methods, namely ABTS·+, DPPH· and HO· scavenging capacity assays. Their effect in a β-carotene linoleate system, reducing power and metal chelation activities were also determined. Furthermore, inhibition of activities against pancreatic lipase, α-glucosidase as well as LDL-cholesterol oxidation as well as DNA damage induced by peroxyl and hydroxyl radicals were examined. The free fraction was the predominant form of phenolics. HPLC-DAD-MS/MS analysis led to the identification of 27 phenolics belonging to phenolic acids, flavonoids and proanthocyanidins. Procyanidin dimers (A, B1, B2, and B3) were identified for the first time. Chia seeds provide a viable source of functional food ingredients or nutraceuticals with protective antioxidant potential, but further research is required to confirm their anti-obesity and anti-diabetic effects. |
| first_indexed | 2024-12-24T03:58:24Z |
| format | Article |
| id | doaj.art-bd350ed7eb39450d94196feef03d8449 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-24T03:58:24Z |
| publishDate | 2017-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-bd350ed7eb39450d94196feef03d84492022-12-21T17:16:23ZengElsevierJournal of Functional Foods1756-46462017-08-0135622634Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activitiesMd. Jiaur Rahman0Adriano Costa de Camargo1Fereidoon Shahidi2Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, CanadaDepartment of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada; Department of Agri-Food Industry, Food & Nutrition, “Luiz de Queiroz” College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900 Piracicaba, SP, BrazilDepartment of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada; Corresponding author.Phenolics exist in the soluble and insoluble-bound forms. In this research, free, esterified and insoluble-bound phenolics of defatted chia seeds were evaluated for their antioxidant activity using in vitro methods, namely ABTS·+, DPPH· and HO· scavenging capacity assays. Their effect in a β-carotene linoleate system, reducing power and metal chelation activities were also determined. Furthermore, inhibition of activities against pancreatic lipase, α-glucosidase as well as LDL-cholesterol oxidation as well as DNA damage induced by peroxyl and hydroxyl radicals were examined. The free fraction was the predominant form of phenolics. HPLC-DAD-MS/MS analysis led to the identification of 27 phenolics belonging to phenolic acids, flavonoids and proanthocyanidins. Procyanidin dimers (A, B1, B2, and B3) were identified for the first time. Chia seeds provide a viable source of functional food ingredients or nutraceuticals with protective antioxidant potential, but further research is required to confirm their anti-obesity and anti-diabetic effects.http://www.sciencedirect.com/science/article/pii/S1756464617303614Salvia hispanica L.HPLC-DAD-MS/MSLDL-cholesterol oxidationDNA damageAnti-obesogenic effectAnti-diabetic effect |
| spellingShingle | Md. Jiaur Rahman Adriano Costa de Camargo Fereidoon Shahidi Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities Journal of Functional Foods Salvia hispanica L. HPLC-DAD-MS/MS LDL-cholesterol oxidation DNA damage Anti-obesogenic effect Anti-diabetic effect |
| title | Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities |
| title_full | Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities |
| title_fullStr | Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities |
| title_full_unstemmed | Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities |
| title_short | Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities |
| title_sort | phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities |
| topic | Salvia hispanica L. HPLC-DAD-MS/MS LDL-cholesterol oxidation DNA damage Anti-obesogenic effect Anti-diabetic effect |
| url | http://www.sciencedirect.com/science/article/pii/S1756464617303614 |
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