Antioxidant activity, phenolic composition of chia (Salvia hispanica L.) seed and investigation of oil acids profile

In this study, seeds obtained from Salvia hispanica L. were extracted in methanol / chloroform solvent system. Seeds were prepared for analysis of antioxidant activity, phenolic content and fatty acid profile. Antioxidant activity of seed; Reductive Power Activity, Free Radical Removal Activity, Cation Radical Removal Activity, Copper Reduction Force Activity and Metal Chelating Activity were evaluated using spectrophotometric methods. GC-MS was used for the determination of fatty acid components The seed extract of the plant showed low antioxidant activity as a result of these spectrophotometric analyzes. It was found to be rich in polyunsaturated fatty acids which are linoleic acid and α-linolenic acid.