Phythorchemical and biological activity investigation of salvia hispanica L. seeds

Salvia hispanica L., is known as chia, grows in tropical and subtropical climate, has white or black breed brown seeds. In this study, phytochemical and biological profiles of S. hispanica seeds extracted separately with methanol and chloroform have been investigated. The chemical composition, total amount of phenol and flavonoids, free radical scavenging effect, Trolox equivalent antioxidant capacity and anti-α-amylase activity have been investigated. The yield of the free fatty acids (FFA) obtained from the seeds was found to be 75,7%, while the polar and apolar extracts yields were as 1,6% and 12,7%, respectively. The free radical scavenging effects of all the extracts were determined with spectrophotometric method using model DPPH• model radical. The methanol extract of the seeds showed the highest inhibitory effect (IC50 1,63 ±0,15 mg/mL). The lipophilic extract and FFA fraction demonstrated inhibition as 55,08±5,0% and 27,5±0,4%, respectively. The chemical profiles of all extracts were elucidated by chromatographic techniques (GC-FID/MS, LC-MS/MS, UPC2). In total, forteen fatty acids constituted 99,5% of the seed oil, were identified with GC/MS technique. Linolenic (62,4%), linoleic (19,8%), oleic (5,5%), palmitic (7,2%) and stearic (3,0%) were determined. Rosmarinic acid glucoside and rosmarinic acid were detected by LC-MS/MS technique in the methanol extract. The total amount of phenolic compounds was determined as the highest in the methanol extract of the seeds (0,107 mgGAE/g). The total flavonoid amount was higher in the chloroform extract (0,019 RuE mg/g) than in the methanol extract (0,010 RuE mg/g). In the TEAK experiment, demonstrated noteworthy activity with TEAK 0,25 mM. The extracts demonstrated low effect on -amylase enzyme and the highest inhibition value was found in the FFA fraction (24,23%). Keywords: Salvia Hispanica, Fatty Acids, Extraction, Activity.