Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds

Chia seeds from two different regions in the states of Jalisco and Sinaloa were analyzed for soluble and insoluble fibre and antioxidant activity of phenolic compounds. The soluble and insoluble fibre content of the Sinaloa and Jalisco seeds was similar. The major compounds identified in hydrolyzed and crude extracts were quercetin and kaempferol, while caffeic and chlorogenic acids were present in low concentrations. Screening of antioxidant activity using 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid radical cation (ABTS+), β-carotene linoleic acid model system (β-CLAMS) and in vitro liposome peroxidation system assays, showed that the crude extract of the Jalisco seed has an antioxidant activity comparable to the commercial antioxidant Trolox® used as a reference. Different concentrations of the hydrolyzed and crude extracts of the seeds from both regions showed antioxidant effect when tested in a model water-in-oil food emulsion.