Studies on Antioxidant and Anti-obesity Activity of Salvia hispanica (Chia) Seeds Extracts

Rubavathi, S.; Ganesan, Ayyappadasan; Sangeetha, N.; Harini, Thangavel; Saranya, D; Harshapradha, Prakash

doi:10.22270/jddt.v10i3-s.4169

Cited by 10 publications

(8 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…were not isolated in the present study, the antibacterial activity of chia seed methanolic extract has been reported against S. aureus with an inhibition zone of 25 mm (Rubavathi et al, 2020). Dark chia seeds were used in the present study, and it has been reported that the synthesized silver nanoparticles of dark chia seeds had more antimicrobial activity against both E. coli (with 18. log CFU/g in both the control and treatments.…”

Section: Ta B L Ementioning

confidence: 70%

Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract

Sadri‐Saeen,

Khani,

Fadaei

2023

Food Science & Nutrition

View full text Add to dashboard Cite

Butter is a perishable food, and its microbial deterioration occurs in refrigeration conditions, leading to a reduction in shelf life and a loss of sensory properties. This study aimed to investigate the effect of chia seed extract (CSE) on the microbial and sensory properties of pasteurized sweet cream butter at 2°C. Ethanolic extract of chia seeds was prepared and added to the butter samples in concentrations of 0.05%, 0.1%, 0.25%, and 0.5% (v/w), and its effects on microbiological and sensory quality were evaluated at 15‐day intervals during 60‐day refrigerated storage. The results indicated that the addition of 0.25% and 0.5% CSE to butter treatments decreased total viable counts by 0.25–0.6 log CFU/g, total psychrotrophic counts by 1–1.5 log CFU/g, and coliform counts by 3–4 log CFU/g compared to the control sample on days 45 and 60 of storage. Moreover, concentrations of 0.1%–0.5% CSE reduced mold and yeast counts by 1.5–2.6 log CFU/g on days 30–60 of storage compared to the control sample. Escherichia coli and Staphylococcus aureus were not detected in any samples during storage. CSE had a significant effect on the sensory properties (except for aroma) of the butter samples during the 60‐day storage. The best color, flavor, and overall acceptance scores were assigned to the treatments containing 0.1%–0.5% CSE compared to the control sample. It could be concluded that adding 0.1% and 0.25% CSE to refrigerated and pasteurized butter can retard microbial spoilage and improve its sensory properties at the same time.

show abstract

Section: Ta B L Ementioning

confidence: 70%

Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract

Sadri‐Saeen,

Khani,

Fadaei

2023

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…There are many reports about S. hispanica L. seeds antiobesity action 10,[52][53][54][55][56] but no reports about aerial parts activity. The antiobesity activity is due to presence of poly phenolics, flavonoids and triterpenoides.…”

Section: Anti-obesity Activitymentioning

confidence: 99%

Phytochemical Investigation and Biological Screening of Ethyl Acetate Fraction of Salvia hispanica L. Aerial Parts

Zeid¹,

Ghani²,

Mahmoud³

2022

View full text Add to dashboard Cite

GeneralUV spectra were recorded on Shimadzu U.V.-1700 spectrophotometer (Japan). EI/MS spectra on Shimadzu GC-MS-QP5050A. 1 H-and 13 C-NMR spectral analyses were carried out using Bruker (Switzerland) at 400 and 100 MHz, respectively. Rotatory evaporator (Büchi,Germany). Heidolph U.V lamp U.V.P.,GL-58 (λ max 254 and 365nm), ammonia and anisaldhyde sulfuric acid as visualizing agents for TLC. Circulating hot air oven (W.T-binder 7200, Germany).Silica gel column (5 x 120 cm), Sephadex LH 20 (Fluka AG, Buchs SG).Pre-coated TLC plates (silica gel 60, GF 254 , 60-250 mesh), Merck, Germany. Infrared spectral analysis were recorded in potassium bromide disks on a PyeUnicam SP 3000 and IR spectrophotometer of Alpha (100523), Jasko, FT/IR-460 plus, Japan. Melting point apparatus, Digital, electro-thermal LTD (England).

show abstract

“…The antioxidant activity of the herbal plants was analysed by the DPPH and FRAP assay based upon the methodology of Ayyappadasan et al, 2017, Rubavathi et al, 2020. Extracts solution of 20, 40, 60, 80 and 100 µg/ml were prepared using their respective solvents for both standard and sample.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Formulation and Analysis of Nutrients, Antioxidants and Phytonutrients in Millet Barfi Using Finger and Barnyard Millets Incorporated With (Cardiospermum Halicacabum and Ocimum Tenuiflorum)

Ganesan¹,

Subbiayan²,

Ilakiya³

2022

Int J Sci Healthcare Res

View full text Add to dashboard Cite

Barfi has a high nutritional value such as calcium and proteins with higher biological value. It also provides almost all necessary essential oils to maintain good health. In this study, Barfi was prepared with calcium rich millets and antioxidant-rich medicinal plants in different concentrations. The millets such as Eleusine coracana and Echinochloa esculenta was used to prepare barfi. Eleusine coracana is the ragi in Indian region which contains a high amount of calcium, a protein with well-balanced essential amino acid composition along with Vitamin A, Vitamin B and phosphorous. Echinochloa esculenta is a Japanese millet with good source of highly digestible protein and the least caloric dense compared to all other cereals. The herbals used in this study to enhance the millet barfi was Cardiospermum halicacabum and Ocimum tenuiflorum. The phytochemical and the antioxidant activity of the herbal extracts were performed before inducing them into the barfi. The formulation of the millet barfi was done in the manmade traditional technique. The nutritional tests in terms of fat, protein, and the physiochemical properties such as pH, moisture content of the barfi were also analyzed. The shelf life of the millet barfi enhanced with plant extracts was analyzed through microbial analysis. These parameters were tested in the storage interval of 0, 5, and 10 days which was stored at the refrigerator. The study aims to prepare the calcium-rich unpolished millet barfi enhanced with herbs. Keywords: Millet Barfi, Eleusine coracana, Echinochloa esculenta, Ocimum tenuiflorum, Antioxidant, Physiochemical

show abstract

Studies on Antioxidant and Anti-obesity Activity of Salvia hispanica (Chia) Seeds Extracts

Cited by 10 publications

References 4 publications

Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract

Improving the microbial quality and sensory properties of pasteurized sweet cream butter during refrigerated storage using chia seed ethanolic extract

Phytochemical Investigation and Biological Screening of Ethyl Acetate Fraction of Salvia hispanica L. Aerial Parts

Formulation and Analysis of Nutrients, Antioxidants and Phytonutrients in Millet Barfi Using Finger and Barnyard Millets Incorporated With (Cardiospermum Halicacabum and Ocimum Tenuiflorum)

Contact Info

Product

Resources

About