School of Science, Engineering & Technology, Division of Food & Drink, University of Abertay, Dundee, UK.
School of Pharmacy, Centre for Analytical Bioscience, University of Nottingham, Nottingham, UK.
J Sci Food Agric. 2021 Nov;101(14):6010-6019. doi: 10.1002/jsfa.11256. Epub 2021 May 4.
Chia (Salvia hispanica L.) is a functional food from Central America. Interest in it is growing rapidly due to the many health benefits from the seed. However, when chia is grown at high latitudes, seed yield may be low whereas a high stem biomass and immature inflorescences are produced. Little is known about the chemical composition and the properties of stems and flowers. In this work, the metabolite profile, the antioxidant activity, and the total polyphenol content of stems and inflorescences were evaluated in a factorial experiment with different chia populations (commercial black chia and long-day flowering mutants G3, G8, and G17) and irrigation (100% and 50% of evapotranspiration).
The results show the influence of irrigation and seed source on the antioxidant activity and total polyphenol content of chia flower and stem. Inflorescences exhibit higher antioxidant activity, suggesting their potential use as natural antioxidant. The mutants G3 and G8, at 50% irrigation, contained the highest amounts of compounds with nutraceutical value, especially within the flower. The mutant G17 showed lower antioxidant activity and polyphenol content compared to other seed sources but exhibited high omega 3 content in flowers but low in stems. This indicates that chia varieties should be chosen according to the objective of cultivation.
These findings, indicating a close relation of metabolite content with irrigation and seed source, may provide the basis for the use of chia flower and stem for their nutraceutical value in the food, feed, and supplement industries. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
奇亚（Salvia hispanica L.）是一种来自中美洲的功能性食品。由于其种子具有许多健康益处，因此人们对其兴趣迅速增长。然而，当奇亚在高纬度地区种植时，种子产量可能很低，而茎生物量和未成熟的花序却很高。关于茎和花的化学成分和特性知之甚少。在这项工作中，通过不同奇亚种群（商业黑奇亚和长日照开花突变体 G3、G8 和 G17）和灌溉（蒸腾量的 100%和 50%）的析因实验，评估了茎和花序的代谢物谱、抗氧化活性和总多酚含量。
结果表明，灌溉和种子来源对奇亚花和茎的抗氧化活性和总多酚含量有影响。花序表现出较高的抗氧化活性，表明其具有作为天然抗氧化剂的潜力。在 50%灌溉条件下，突变体 G3 和 G8 含有最高量的具有营养保健品价值的化合物，尤其是在花中。与其他种子来源相比，突变体 G17 的抗氧化活性和多酚含量较低，但花中的 omega 3 含量较高，而茎中的含量较低。这表明应根据种植目的选择奇亚品种。
这些发现表明，代谢物含量与灌溉和种子来源密切相关，这可能为利用奇亚花和茎的营养保健品价值提供依据，可应用于食品、饲料和保健品行业。 © 2021 作者。由 John Wiley & Sons Ltd 代表化学工业协会出版的《食品科学杂志》。
