Comparative Analysis of Metabolic Variations, Antioxidant Profiles and Antimicrobial Activity of Salvia hispanica (Chia) Seed, Sprout, Leaf, Flower, Root and Herb Extracts

Abstract

The purpose of this study was to evaluate the phytochemical profiles of the seeds, sprouts, leaves, flowers, roots and herb of Salvia hispanica and to demonstrate their significant contribution to antioxidant and antimicrobial activities. Applied methods were: HPLC-DAD coupled with post-column derivatization with ABTS reagent, untargeted metabolomics performed by LC-Q-Orbitrap HRMS, and two-fold micro-dilution broth method, which involved suspending a solution of tested compounds dissolved in DMSO in Mueller–Hinton broth for bacteria or Mueller–Hinton broth with 2% glucose for fungi. Metabolomic profiling using LC-Q-Orbitrap HRMS used in this study yielded the identification and preliminary characterization of one hundred fifteen compounds. The dominant class of compounds was terpenoids (31 compounds), followed by flavonoids (21 compounds), phenolic acids and derivatives (19 compounds), organic acids (16 compounds) and others (fatty acids, sugars and unidentified compounds). The organic and phenolic acids were the most abundant classes in terms of total peak area, with distribution depending on the plant raw materials obtained from S. hispanica. The main compound among this class for all types of extracts was rosmarinic acid which was proven to be the most abundant for antioxidant potential. All tested extracts exhibited considerable antibacterial and antifungal activity. The strongest bioactivity was found in leaf extracts, which presented bactericidal activity against Gram-positive bacteria (S. aureus, S. epidermidis, M. luteus and E. faecalis). The work represents the first compendium of knowledge comparing different S. hispanica plant raw materials in terms of the profile of biologically active metabolites and their contribution to antioxidant, antimicrobial and antifungal activity.

Distinction of chia varieties in vivo and in vitro based on the flow cytometry and rosmarinic acid production

“…Chia, Salvia hispanica L., is gaining popularity for its valuable medicinal properties. It is an herbaceous plant, belonging to the genus Salvia (sage) in the family Lamiaceae (Cahill 2003 ; Ayerza and Coates 2005 ; Motyka et al 2021 , 2022 , 2023a , b ), which includes about 900 species that occur almost all over the world, mainly in North, Central, and South America; in South Africa and Southeast Asia; and also in Europe (Lu and Yeap Foo 2002 ; Cahill 2003 ; Das 2017 ). The current 10th edition of European Pharmacopoeia (2020) presents monographs of raw materials obtained from various species of Salvia spp., namely, S. lavandulifolia (lavender sage), S. miltiorrhiza (red root sage or red sage), S. officinalis (medical sage), S. sclarea (clary sage), and S. triloba (Greek sage).…”

“…All monographs confirm that Salvia spp. are valuable medicinal species, with health-promoting properties used in therapeutic treatments (Perry et al 2010 ; Motyka et al 2023a , b ). In S. hispanica , the main raw materials obtained are chia seeds ( Salviae hispanicae semen ), which have been used for ages in Traditional Chinese Medicine (TCM) and in traditional Latin American Medicine (Cahill 2003 ; Melo et al 2019 ; Sánchez-Velázquez et al 2022 ) Nowadays, other parts of S. hispanica plants, mainly the sprouts, leaves, flowers, and herb, are also becoming increasingly popular in many sectors of the food, pharmaceutical, and therapeutic industries (Kojima 1996 ; Hasler 1998 ; Arai 2002 ; Motyka et al 2022 , 2023a , b ).…”

“…are valuable medicinal species, with health-promoting properties used in therapeutic treatments (Perry et al 2010 ; Motyka et al 2023a , b ). In S. hispanica , the main raw materials obtained are chia seeds ( Salviae hispanicae semen ), which have been used for ages in Traditional Chinese Medicine (TCM) and in traditional Latin American Medicine (Cahill 2003 ; Melo et al 2019 ; Sánchez-Velázquez et al 2022 ) Nowadays, other parts of S. hispanica plants, mainly the sprouts, leaves, flowers, and herb, are also becoming increasingly popular in many sectors of the food, pharmaceutical, and therapeutic industries (Kojima 1996 ; Hasler 1998 ; Arai 2002 ; Motyka et al 2022 , 2023a , b ). Nonetheless, chia seeds remain the most well-known product from S. hispanica , which has been approved by the European Food Safety Authority (EFSA) and whose market position is well-established, since they are an important ingredient in food production (Bresson et al 2009 ; EFSA NDA Panel 2019).…”

The Impact of White Mulberry, Green Barley, Chia Seeds, and Spirulina on Physicochemical Characteristics, Texture, and Sensory Quality of Processed Cheeses

“…Chia seeds are also a rich source of protein (15-24%), dietary fiber (both oligosaccharides and polysaccharides, such as cellulose, hemicelluloses, pectic substances, and gums, 30-34%), carbohydrates (26-41%), minerals (especially calcium and magnesium), and vitamins. They also contain bioactive compounds, such as phenolic acids (gallic acid, caffeic acid, ferulic acid, p-coumaric acid), depsides (chlorogenic acid, rosmarinic acid), flavonoids, isoflavones, catechin derivatives, tannins, phytates, carotenoids, and sterols [24][25][26][27]. Studies based on in vitro assays and animal and human models have proven that chia seeds exhibit neuroprotective, hepatoprotective, cardioprotective, hypotensive, anti-inflammatory, antioxidant, anti-diabetic, and anti-atherosclerotic properties [24,27].…”

“…They also contain bioactive compounds, such as phenolic acids (gallic acid, caffeic acid, ferulic acid, p-coumaric acid), depsides (chlorogenic acid, rosmarinic acid), flavonoids, isoflavones, catechin derivatives, tannins, phytates, carotenoids, and sterols [24][25][26][27]. Studies based on in vitro assays and animal and human models have proven that chia seeds exhibit neuroprotective, hepatoprotective, cardioprotective, hypotensive, anti-inflammatory, antioxidant, anti-diabetic, and anti-atherosclerotic properties [24,27]. An important technological feature of chia seeds is their ability to absorb large amounts of water, leading to the formation of a transparent gel called chia mucilage, composed mainly of fiber [26].…”