Morpho-quantitative and biochemical characterization of Chia (Salvia hispanica L.) seeds to understand its benefits and to increase its adaptability
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https://orcid.org/0000-0002-2049-8278
Kailash Chandra Samal
Laxmipreeya Behera
Jyoti Prakash Sahoo
Dayanidhi Mishra
Asit Ranjan Sahoo
Jannila Praveena
Chetan Singh Nargave
Abstract
Chia (Salvia hispanica L.), of the mint family Lamiaceae, is one of the most highly nutritious crops in the world. It has a high economic value in both national and international markets. The present study was carried out with the prime objective of assessing Chia's morphological, biochemical, and nutritional characterization. An average yield of Chia (784 kg/ha) from the field experiment was observed. The biochemical studies showed the presence of higher amounts of carbohydrates, phenols, flavanols and antioxidants. The seed protein content of Chia was evaluated, and it was found to be 183 mg/g, which was greater than other major crops like wheat, rice and maize. The Carbohydrate content (371 mg/g) was also high in Chia seeds. High amounts of phenols (1.29 mgGAE/g) and flavonoids (0.48 mg/g) in Chia seeds were also observed. The mineral content estimated by ICP-OES showed the presence of micronutrients like Fe (11.7 mg/100g), Mg (335 mg/100g), Mn (5.97 mg/100g), Zn (12.01 mg/100g), Cu (1.94 mg/100g), Ca (397.78 mg/100g), Na (42.15 mg/100g) and K (605.83 mg/100g). The FTIR analysis showed the presence of the functional groups, and high peak banding was found related to protein, pectin (polysaccharides), PUFA (fatty acids), lipids etc. The HPTLC analysis indicated the presence of Gallic acid. Thus the present study unveils that the seeds of the Chia crop are a rich source of different essential elements. Hence this pseudo-cereal Chia can be used to provide good food supplements. As this is a newly introduced crop in India, there is very less study on the crop. To utilize the benefits of this crop, further research in various aspects to increase the environment adaptability and yield should be done.
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Morphological assessment, biochemical analysis, nutritional characterization, Chia
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