scholarly journals Metabolomic analysis and antioxidant activity of wild type and mutant Chia ( Salvia hispanica L.) stem and flower grown under different irrigation regimes

2021 ◽  
Author(s):  
Bruna Falco ◽  
Laura Grauso ◽  
Alberto Fiore ◽  
Rocco Bochicchio ◽  
Mariana Amato ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Metabolomic Analysis ◽  
Wild Type ◽  
Salvia Hispanica ◽  
Irrigation Regimes ◽  
Salvia Hispanica L

scholarly journals Metabolomic analysis by UAE-GC MS and antioxidant activity of Salvia hispanica (L.) seeds grown under different irrigation regimes

2018 ◽  
Vol 112 ◽  
pp. 584-592 ◽  
Author(s):  
Bruna de Falco ◽  
Alberto Fiore ◽  
Rocco Bochicchio ◽  
Mariana Amato ◽  
Virginia Lanzotti
Keyword(s):  
Antioxidant Activity ◽  
Metabolomic Analysis ◽  
Salvia Hispanica ◽  
Irrigation Regimes ◽  
Salvia Hispanica L

scholarly journals Effect of Chitosan Nanoparticles Incorporated with Antioxidants from Salvia hispanica L. on the Amaranth Flour Films

2021 ◽  
Vol 60 (1) ◽  
Author(s):  
Gema Morales-Olán ◽  
María Antonieta Ríos-Corripio ◽  
Aleida Selene Hernández-Cázares ◽  
Placido Zaca-Morán ◽  
Silvia Luna-Suárez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Tensile Strength ◽  
Water Vapor ◽  
Antioxidant Properties ◽  
Chitosan Nanoparticles ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Salvia Hispanica ◽  
Amaranth Flour ◽  
Salvia Hispanica L

Research background. Amaranth flour (Amaranthus hypochondriacus) produces films with excellent barrier properties against water vapor, allowing food preservation, but the mechanical properties are poor versus to synthetic films. One strategy to improve these properties is the incorporation of nanoparticles. The particles can also serve as a vehicle for the addition of antioxidants agents into the films. The objective of this work was to optimize the formulation for preparation of amaranth flour films treated with antioxidant chia (Salvia hispanica L.) extract-loaded chitosan particles using RSM. Experimental approach. Chitosan nanoparticles with the extract were synthesized by ionic gelation, and the films were made by the casting method. Three independent variables were assigned: amaranth flour (4-6 %), glycerol (25-35 %), and chitosan nanoparticles loaded with the chia extract (0-0.75 %). We then evaluated the physical (thickness), mechanical (tensile strength, Young´s modulus, and elongation), barrier (water vapor permeability, moisture, and water solubility), and antioxidant properties of the films. The experimental results of the properties were analyzed using a Box-Behnken experimental design generating 15 runs with three replicates at the central point. Results and conclusions. Second and third order polynomial models were obtained from the ANOVA analysis of the evaluated responses, and high coefficients of determination were found (0.91-1.0). The films presented a water vapor permeability of 0.82-2.39·10-7 (g·mm)/(Pa·s·m2), a tensile strength of 0.33-1.63 MPa, and antioxidant activity of 2.24-5.65 %. The variables had different effects on the films: The glycerol negatively affected their properties, and the permeability values increased with amaranth flour concentration. The nanoparticles improved the mechanical, barrier, and antioxidant properties of the films versus films without nanosystems. The optimal formulation was 4 % amaranth flour, 25 % of glycerol, and 0.36 % of chitosan nanoparticles. The optimized films had better mechanical (1.62 MPa) properties, a low water vapor permeability value (0.91·10-7 (g·mm)/(Pa·s·m2)), and moderate antioxidant activity (6.43 %). Novelty and scientific contribution. The results show the effect of chitosan nanoparticles on the properties of amaranth flour films for the first time. The resulting equations are useful in the design of food packaging.

Metabolomics driven analysis by UAEGC-MS and antioxidant activity of chia (Salvia hispanica L.) commercial and mutant seeds

2018 ◽  
Vol 254 ◽  
pp. 137-143 ◽  
Author(s):  
Bruna de Falco ◽  
Alberto Fiore ◽  
Roberta Rossi ◽  
Mariana Amato ◽  
Virginia Lanzotti
Keyword(s):  
Antioxidant Activity ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

scholarly journals Chia (Salvia hispanica): Nutraceutical Properties and Therapeutic Applications

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 17
Author(s):  
Talía Hernández-Pérez ◽  
María Elena Valverde ◽  
Domancar Orona-Tamayo ◽  
Octavio Paredes-Lopez
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Total Phenolics ◽  
Human Diet ◽  
Salvia Hispanica ◽  
Nutraceutical Compounds ◽  
Fatty Acids Profile ◽  
High Antioxidant Activity ◽  
Salvia Hispanica L ◽  
Nutraceutical Properties

Chia seeds (Salvia hispanica L.) have high amounts of nutraceutical compounds and a great commercial potential. The aim of this work was to identify proximate composition, fatty acids profile, total phenolics and antioxidant capacity of chia, as well the protein fractions and determine their antihypertensive potential. The seeds exhibited high content of protein, fiber, and lipids, mainly polyunsaturated fatty acids. Important amounts of phenols and a high antioxidant activity (DPPH and ABTS) were found. Globulins fraction showed the most abundant concentration followed by albumins. Peptides from albumins and globulins exhibited the strongest potential against the angiotensin-converting enzyme (ACE) activity. In brief, this study demonstrates that chia can be considered a seed with high nutritional content, antioxidant activity and as a novel antihypertensive agent; important factors for the frequent incorporation of chia in the human diet.

scholarly journals Lactic Fermentation Improved Textural behaviour, Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough

2017 ◽  
Vol 55 (3) ◽  
Author(s):  
Ana Yanina Bustos ◽  
◽  
Carla Luciana Gerez ◽  
Lina Goumana Mohtar Mohtar ◽  
Verónica Irene Paz Zanini ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Salvia Hispanica ◽  
Lactic Fermentation ◽  
Salvia Hispanica L

scholarly journals Tung Oil-Based Production of High 3-Hydroxyhexanoate-Containing Terpolymer Poly(3-Hydroxybutyrate-co-3-Hydroxyvalerate-co-3-Hydroxyhexanoate) Using Engineered Ralstonia eutropha

Polymers ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 1084
Author(s):  
Hye Soo Lee ◽  
Sun Mi Lee ◽  
Sol Lee Park ◽  
Tae-Rim Choi ◽  
Hun-Suk Song ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Eleostearic Acid ◽  
Fossil Fuels ◽  
Ralstonia Eutropha ◽  
Wild Type ◽  
Medical Field ◽  
Tung Oil ◽  
Medium Chain Length ◽  
Partial Harvesting ◽  
Biodegradable Properties

Polyhydroxyalkanoates (PHAs) are attractive new bioplastics for the replacement of plastics derived from fossil fuels. With their biodegradable properties, they have also recently been applied to the medical field. As poly(3-hydroxybutyrate) produced by wild-type Ralstonia eutropha has limitations with regard to its physical properties, it is advantageous to synthesize co- or terpolymers with medium-chain-length monomers. In this study, tung oil, which has antioxidant activity due to its 80% α-eleostearic acid content, was used as a carbon source and terpolymer P(53 mol% 3-hydroxybytyrate-co-2 mol% 3-hydroxyvalerate-co-45 mol% 3-hydroxyhexanoate) with a high proportion of 3-hydroxyhexanoate was produced in R. eutropha Re2133/pCB81. To avail the benefits of α-eleostearic acid in the tung oil-based medium, we performed partial harvesting of PHA by using a mild water wash to recover PHA and residual tung oil on the PHA film. This resulted in a film coated with residual tung oil, showing antioxidant activity. Here, we report the first application of tung oil as a substrate for PHA production, introducing a high proportion of hydroxyhexanoate monomer into the terpolymer. Additionally, the residual tung oil was used as an antioxidant coating, resulting in the production of bioactive PHA, expanding the applicability to the medical field.

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.

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