Biochemical, nutraceutical and phytochemical characterization of chia and basil seeds: A comparative study

Abstract

Chia and basil seeds have comparable nutritional profiles, bioactive components, and phytochemistry, which make it difficult for consumers and researchers to choose between the two. Thus, an in-depth study was conducted to compare the physiochemical, nutritional and bioactive profile of these seeds in order to obtain complete database regarding nutritional and phytochemical profiling of both seeds. The wonder seeds were analyzed for physico-chemical composition, fatty acid constituents, amino-acid profile and phytochemical screening. Fatty acid constituents were determined using GC-MS, while amino acids profile and identification and quantification of phytochemicals were performed using HPLC procedure. Physico-chemical evaluation of basil and chia seed revealed that basil was found superior to chia in terms of dietary fiber (40.85 g/100 g), fat content (33.10 g/100 g), vitamin A (1583 µg/100 g) and E (779 µg/100 g) while chia seed was rich in protein (21.54 g/100 g), iron (7.7mg/100 g), magnesium (335 mg/100 g) and phosphorus (860 mg/100 g). Amino acid profiling revealed the presence of high-quality protein in chia seeds comprising of almost all essential and non-essential amino acids in significant (p < .05) amounts as compared to basil seeds. Furthermore, higher proportion of α-linoleic acid (ALA) was detected in basil seeds (24.4g/100 g) as compared to chia seeds (5.25 g/100 g) as determined by GC-MS. Phytochemical screening showed that basil contained significantly (p < .05) higher amounts of total phenolic (17.66mgGAE/g of dry sample) and flavonoid content (0.57mgQE/100 g of dry sample) in comparison to chia seeds, which contributed to its higher anti-oxidant activity. Phenolic characterization revealed that basil seeds contained higher concentration of caffeic acid (4780.01 µg/g) followed by gallic acid (2330 µg/g). The inference drawn from the study concludes that both seeds can be put forth for enrichment of various food items or can be directly consumed as functional foods.

Full text

Biochemical, nutraceutical and phytochemical characterization of
chia and basil seeds: A comparative study
Tabeen Khursheed
a
, Tabasum Fatima
b
, Tahiya Qadri
a
, Asima Raq
a
, Ajaz Malik
c
, Bazila Naseer
a
,
and Syed Zameer Hussain
a
a
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of
Kashmir, Srinagar, Jammu and Kashmir, India;
b
Department of Moalijat, Regional Research Institute of Unani Medicine,
Naseem Bagh, Srinagar, India;
c
Division of Vegetable Science, Sher-e-Kashmir University of Agricultural Sciences and
Technology of Kashmir, India
ABSTRACT
Chia and basil seeds have comparable nutritional proles, bioactive compo-
nents, and phytochemistry, which make it dicult for consumers and
researchers to choose between the two. Thus, an in-depth study was con-
ducted to compare the physiochemical, nutritional and bioactive prole of
these seeds in order to obtain complete database regarding nutritional and
phytochemical proling of both seeds. The wonder seeds were analyzed for
physico-chemical composition, fatty acid constituents, amino-acid prole
and phytochemical screening. Fatty acid constituents were determined
using GC-MS, while amino acids prole and identication and quantication
of phytochemicals were performed using HPLC procedure. Physico-chemical
evaluation of basil and chia seed revealed that basil was found superior to
chia in terms of dietary ber (40.85 g/100 g), fat content (33.10 g/100 g),
vitamin A (1583 µg/100 g) and E (779 µg/100 g) while chia seed was rich in
protein (21.54 g/100 g), iron (7.7mg/100 g), magnesium (335 mg/100 g) and
phosphorus (860 mg/100 g). Amino acid proling revealed the presence of
high-quality protein in chia seeds comprising of almost all essential and non-
essential amino acids in signicant (p < .05) amounts as compared to basil
seeds. Furthermore, higher proportion of α-linoleic acid (ALA) was detected
in basil seeds (24.4g/100 g) as compared to chia seeds (5.25 g/100 g) as
determined by GC-MS. Phytochemical screening showed that basil contained
signicantly (p < .05) higher amounts of total phenolic (17.66mgGAE/g of dry
sample) and avonoid content (0.57mgQE/100 g of dry sample) in compar-
ison to chia seeds, which contributed to its higher anti-oxidant activity.
Phenolic characterization revealed that basil seeds contained higher concen-
tration of caeic acid (4780.01 µg/g) followed by gallic acid (2330 µg/g). The
inference drawn from the study concludes that both seeds can be put forth
for enrichment of various food items or can be directly consumed as func-
tional foods.
ARTICLE HISTORY
Received 1 August 2022
Revised 11 November 2022
Accepted 19 November 2022
KEYWORDS
Basil; Fatty acids; GC-MS;
HPLC; Amino acid; phenolics
Introduction
Nutraceutical and functional foods play a vital role in alleviating many lifestyle-oriented diseases such as
diabetes, obesity and cardiovascular diseases. Now-a-days a considerable interest in products of plant
origin has arisen due to the presence of copious amount of health-promoting constituents. In particular,
an immense interest has shifted toward medicinal seeds because of their rich biochemistry and phyto-
chemistry, and prophylactic properties.
[1]
Thus, they are considered as wonder foods/new gold or super
CONTACT Syed Zameer Hussain zameerskuastj@rediffmail.com; Tabasum Fatima tabasumhakeem81@yahoo.com; Tahiya
Qadri qadritahiya@gmail.com; Bazila Naseer sheikhbazila@gmail.com Division of Food Science and Technology, Sher-
e-Kashmir University of Agricultural Sciences and Technology of Kashmir, J&K, India, 190025
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
2023, VOL. 26, NO. 1, 1–13
https://doi.org/10.1080/10942912.2022.2151617
© 2022 Tabeen Khursheed, Tabasum Fatima, Tahiya Qadri, Asima Rafiq, Ajaz Malik, Bazila Naseer and Syed Zameer Hussain. Published with license by
Taylor & Francis Group, LLC.
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/),
which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

nutrients and termed as super seeds, the seeds of the 21
st
century. Consuming these basil and chia seeds
can alleviate various dreaded diseases such as obesity, cardiovascular disease, diabetes and some types of
cancers.
[2]
The rich bioactive composition of these super seeds (chia and basil seeds) is responsible for such
health promoting effects. These bioactive compounds include, e.g., polyphenols, carotenoids, phytoestro-
gens, sterols, stanols, vitamins, dietary fiber, fatty acids, probiotics, prebiotics, and bioactive peptides.
Chia (Salvia hispanica), derived from the Nahuati word “chian” which means oily, is one such super
seed belonging to flowering herbaceous plant of family Lamiaceae.
[3]
The seed is flat, oval shaped and
white to brownish in color and contains high proportions of the essential fatty acid, α-linolenic acid,
which is associated with maintaining healthy cholesterol level, brain development and immune
system. Besides rich fatty acid profile, it contains significant amount of dietary fiber, and the seed
exudes a mucilaginous polysaccharide when placed in aqueous medium
[4]
which promotes digestion.
Therefore, both chia seeds and its mucilage are nutrient-rich food sources. .
[5]
Moreover, chia is
believed to be free of toxins, allergens and other anti-nutritional factors. The profuse amount of
bioactive compounds in chia makes it as a suitable nutritional supplement. Besides, chia is also
approved as a Novel Food by the European Parliament and Council of Europe in 2009.
Basil (Ocimum basilicum), mucilaginous endemic plant, is another herbaceous plant of mint family
(Lamiaceae). Basil seeds, black ellipsoidal seeds, are often regarded as ‘king of herbs,’
[6]
and are
commonly added to beverages and ice cream besides being used as whole seed or milled into flour
for use in bakery products so as to improve their flavor, nutritional status and textural characteristics
as basil seeds have high content of hydrocolloids. Furthermore, it is considered as an essential
ingredient in preparation of various delicacies due to the characteristic flavor it imparts.
[7]
Besides
exuberant flavor, basil seeds have been consumed from older times as functional food because of the
many phytochemicals they contain, which provide significant nutritional and health benefits. Indian
system of medicine use basil seeds for treatment of stomachache, vomiting, and urinary problems.
[8]
In addition, it provides considerable amount of α-linolenic acid (ALA). Seed oil is also known to have
strong antioxidant activity and has anticancer, antiviral and antimicrobial properties.
[6]
On hydration,
the black ellipsoid basil seed produces a gelatinous mass called mucilage. This mucilage has emulsify-
ing, foaming, thickening, stabilizing, viscosity, and gelling properties.
[9]
These were earlier classified as a non-conventional seed, however, a pragmatic increase in con-
sumption of these super seeds (chia and basil) has been observed due to their considerable nutritional
composition consequent beneficial effects on human health. Some of most important applications of
the chia and basil seeds include their use as nutritional supplements and as an ingredient in cereal bars,
biscuits, pasta, bread, snacks and yogurt, among others that include their use even in cake formula-
tions. Several research works have reported incorporation of these wonder seeds (chia and basil seeds)
in different food products in order to increase their nutrition status.
[10,11]
Although both chia and basil seeds are readily available in any departmental stores and super
markets for direct consumption but the relatively similar nutritional profile, bioactive constituents and
phytochemistry of these seeds make it difficult for the consumers and researchers to select among the
two. Many studies have individually characterized chia and basil seeds for nutritional and biochemical
aspects.
[8,12]
However, none of the research work has compared chia and basil seeds for nutritional,
phytochemical and biochemical properties. Therefore, owing to the unexplored nutritional and
economic potential of chia and basil seeds in the food industry, it was deemed important to conduct
an in-depth study on the complete physiochemical, nutritional and bioactive profile of these seeds.
Therefore, the present study was undertaken with an aim to characterize both the seeds for their lipid
profile, amino acid composition, phytochemical screening, vitamins and mineral content in order to
simplify the selection process for health-conscious consumers besides providing a database for
researchers working on food fortification and development of functional foods.
2T. KHURSHEED ET AL.

Material and methods
Basil seeds (Ocimum basilicum var. thyrsiora) of Himalayan origin were procured from farms of
District Ganderbal, Jammu and Kashmir (J&K), India, located at 33.9606° N and 74.69° E. Chia seeds
(Salvia hispanica L.) are not cultivated in J&K, therefore the seeds were procured from Utter Pradesh
(UP) state of India. Chia is grown in some of the farms of UP (Amseruva and Siddhaur). In sandy soil
at an altitude of 400 m above sea level having coordinates 26.76° N and 81.39° E. The chemicals used in
the study were of analytical reagent grade and were purchased from Sigma.
Physico-chemical analysis of chia and basil seeds
Proximate composition
Moisture, protein, fat and ash contents were determined according to the standard methods laid down
by AOAC.
[13]
Carbohydrate was calculated by subtraction method by as per the following equation.
[12]
Carbohydrate (%) = 100 – (% moisture +% fat+ %protein + %Total dietary fiber + %ash).
Dietary fiber content
Dietary fiber content of seed samples was determined using Dietary Fiber system (fibraplus DF).
Enzymatic Gravimetric method was followed to estimate the dietary fiber content of seed samples.
[13]
Mineral profile
Mineral estimation was done after dry ashing of samples using atomic absorption spectrophotometer
(Labtronics, Model LT-2100). Total phosphorus was determined spectrophotometrically by a pH
adjustment method. Acid oxidation of samples was carried out using mixture of ammonium molyb-
date and ammonium vanadate reagent followed by absorbance measurement at 440 nm.
[14,15]
Vitamin analysis
Standard AOAC
[13]
procedures were followed for estimation of Vitamin A, E, C and B complex.
Vitamin A was determined spectrophotometrically by treating samples with acetic anhydride reagent
and the absorbance was recorded at 620 nm after interval period of 15 and 30 seconds. 2,6-dichlor-
ophenol indophenol was followed for estimation of ascorbic acid content of seed samples. Absorbance
of the samples was spectrophotometrically recorded at 520 nm. Tocopherol content was spectro-
photometrically analyzed by treating seed samples with dipyridyl and recording the absorbance at
520 nm. Thiamine, Riboflavin and niacin contents were analyzed using HPLC (Younglin
R
930D) in
accordance with the procedure given by Marzougui et al.
[16]
A two pump reverse phase HPLC
equipped with control panel, injector port of 20 µl and ultraviolet absorbance detector (254 mm)
was employed for determination of thiamine, riboflavin and niacin content in chia and basil seeds.
A Eurospher 100C-18.5 column with dimensions 250 ×4.6 mm and internal dia 5µm was used for
vitamin determination. A mixture of methanol (9%), crystalline acetic acid (10 ml) and distilled water
was used as mobile phase. Solvent added to sulfonic acid pentane and sulfonic acid octane was
deaerated through agitation followed by filtration through 45 µm Teflon filter. Afterward, the solvent
is pumped across the column with a constant flow rate between 0.5 and 2.1 ml/min. The obtained
peaks were calculated using electronic integrator and developed into a chromatogram.
Fatty acid profile
For fatty acid estimation, standard AOCS
[17]
was followed. Oil of the seeds was extracted by grounding
seeds to fine powder and treating it with nonpolar solvent in Soxhlet apparatus AOAC.
[13]
Saponifiable
lipids were extracted by treating 100 ml of oil with 1 mL of 10% KOH in methanol. Non-saponifiable lipids
were extracted with petroleum ether and later saponified with HCl. Extracted oil was used for quantifica-
tion of different fatty acids (in the form of methyl esters) via gas chromatography-mass spectrometry
(Shimadzu GCMS-QP2010 Plus). The suspension was then heated for 30 min at 85°C before injecting in
INTERNATIONAL JOURNAL OF FOOD PROPERTIES 3

GC-MS column. Fatty acids were transformed into methyl esters for quantification purpose. For methyla-
tion purpose, fatty acids extract was treated with 1 mL of boron triflouride (20% solution in methanol) for
45 min at 60°C. Fatty acid was quantified in GC-MS by injecting 1 mL hexane solution containing fatty acid
methyl esters into the column.
[18]
Temperature of the column was set around 140–260°C to carry out the
separation. Helium as carrier (107.4 kPa) was flown at the rate of 4°C/min and FID was kept at 280°C.
The m/z value was set from 40 to 650 for the mass spectrometric analysis. Identification of fatty acids was
done by comparing retention times (RT) of fatty acids with those of authentic standards while for
quantification, peak to area was determined and results were expressed in relative percentages (g/100 g)
of each individual fatty acid .
[19]
Amino acid composition
Amino acid composition was quantified by reversed-phase HPLC after hydrolysis with 6 N HCl at 110°C
under nitrogen for 24 h. Derivatization was done with AccQ-Fluor reagent kit (WAT052880-Waters
Corporation, USA). To 20 μL of hydrolyzed samples, AccQ-Fluor borate buffer (60 μL) was added and
samples were vortexed. After that, 20 μL of AccQ-Fluor reagent was added and again samples were
vortexed for 30 seconds. The treated samples in vials were heated to 55°C before separation of amino acids.
Separation of amino acids was done by injecting 10 μ L of sample into reversed phase AccQ Tag Silica-
bonded Amino Acid Column C 18. The mobile phase used was AccQ Tag Eluent A diluted to 10% in
Milli-Q water and 60% acetonitrile in a separation gradient with a flow rate of 1.0 mL/min. The amino
acids were detected using photo diode array (PDA) detector at 254 nm with the column condition set at
37°C.
[20]
A set of amino acid standards (Merck Germany) were also analyzed and peaks obtained were
evaluated for quantification of amino-acids. A standard calibration curve at five concentrations 20, 40, 60,
80 and 100 mg/ml having 2.5 μ mol/ml of L-forms of Asp, Glu, Ser, Gly, Thr, Arg, Ala, Tyr, Val, Met, Phe,
Ile, Leu, Lys, Csy, Tryp, Pro, His and 1.25 μ mol/ml of cystine in 0.1 N HCl were developed for calculating
the concentration of amino acids in seeds. Amino acid assignments were visually checked to verify the
peak assignment. Injections (10 μL) of 10, 20, 30, 40 and 50 mg/ml of amino acid standard produces
a calibration curve. The proportional molar concentration for each amino acid was calculated based on the
concentration of standard amino acids and expressed as mg amino acid/100 g sample. Identification of the
amino acids in the samples was carried out by comparison with the retention times of the standards.
[21]
Phytochemical screening
Extraction of antioxidant compounds
Ground samples were dissolved with 80% ethanol
[22]
and placed on shaker overnight. Afterward, the
extracts were recovered by centrifugation at 6000 rpm for 15 min. The prepared seed extracts were
used for estimation of total phenolic and total flavonoid content, characterization of phenolic
compound and antioxidant activity.
Total phenolic content
Folin-Ciocalteu method as described by Gao et al.
[23]
was followed for estimation of phenolic content.
A known volume of Folin-Ciocalteu reagent (1.5 mL) was added to 200 μL of extract and afterward,
1.5 mL of sodium carbonate solution was added after an incubation period of 5 min. Then, absorbance
of the solution was measured at 725 nm after a gap 0 f 90 min. Results were expressed as mg of gallic
acid equivalents (GAE) per gram of sample (extract in dry weight).
Total flavonoid content
Flavonoid content was determined according to Yermakov et al.
[24]
A known volume of extract
(0.05 mL) (100 mg/mL) was treated with 1 mL of 2% aluminum trichloride (AlCl
3
) in ethanol. The
absorption was read at 400 nm at 37°C. Flavonoid content was expressed in terms of mg of quercetin
per gram of sample (extract in dry weight).
4T. KHURSHEED ET AL.

Determination of anti-oxidant activity
% DPPH inhibition
Antioxidant activity was estimated by DPPH radical scavenging activity. The DPPH radical scavenging
activity was determined according to Singleton et al.
[25]
About 3.9 mL of 105 mol/L DPPH solution
was added to 100 μL of extract (100 mg/mL). Absorbance of the mixture was measured at 515 nm, after
a resting period of 30 min. Antioxidant activity of seed extracts was measured as percent (%) inhibition
of DPPH. Linear Regression analysis was used to calculate IC
50
values of both seed extracts.
Ferric reducing antioxidant potential (FRAP)
Ferric reducing power of chia and basil samples was carried out according to the method reported by
Dudonne et al.
[26]
The working solution was prepared by mixing 1 volume of 10 mM TPTZ in 40 mM
HCl with 1 volume of 20 mM FeCl
3
.4 H2O and 10 volumes of 300 mM acetate buffer, pH 3.6.
A volume of 900 lL of the working solution was mixed with 90 lL of distilled water and 30 lL of the
sample extract. The mixture was maintained at 37°C for 30 min and the absorbance was read at
595 nm. A standard curve was prepared by plotting the absorbance against concentration of Trolox
(300–1500 lM). The results were expressed in µmolQE/g dw.
Identification and quantification of phenolic compounds
For quantification and identification of phenolic and flavonoids constituents (Gallic acid, caffeic acid,
chlorogenic acid, ferulic acid, quercetin, kaempferol, epicatechin, rutin and p-coumaric acid) in the
crude extracts of seed samples, procedure of high-performance liquid chromatography (HPLC) laid
down by Martinez-Cruz and Parades-lopez
[27]
was followed. Agilent 1290 infinity LC system (Agilent
Technologies, Santa Clara, CA) equipped with a binary pump, a degasser and automatic purge valve,
an autosampler, thermostatted column compartment and diode array detector was used for separa-
tion, identification and quantification of seed phenolic and flavonoids. ZORBAX RRHD Eclipse Plus
C18 column with dimensions of 1.8 m ×50 mm × 2.1 mm i.d. (Agilent Technologies, Santa Clara, CA)
were employed to carry out the separation process. For efficiency separation of phenolic and flavonoid
constituents, binary mobile phase consisting of solvent A (2% acetic acid in water) and solvent B (2%
acetic acid, 30% acetonitrile and68% water) was used. Prior to separation, all the solvents were filtered
through a 0.45 membrane. Solvent were run in the HPLC system by following the gradient program:
0–4 min, 0–10% B; 4–6 min, 10–15% B; 6–8 min,15–40% B, 8–14 min, 40–100% B and finally
2 min, 0% B for equilibration of the column for the next run. Rate of solvent flow was kept constant
at 0.4 mL/min for a total run time of 18 min. Equilibration was done by running column at initial
conditions for 2 min. Chia and basil seed extract diluted to an injection volume of 1 µL, was fed to the
head of column and absorbance was measured at 280, 325 and 260 nm. Standards were prepared in
80% ethanol and later diluted using distilled water to give serial concentrations in a range of
0.0004125–0.1650 mg/mL for phenolic acids, and for flavonoids standards in a range of 0.0001–
0.1 mg/mL. HPLC system generated standard curve were prepared using the peak areas (uv. s, y-axis)
of different concentrations (mg/mL, x-axis), and were expressed by the linear least-squares regression
equation. All measurements were performed in triplicate for each assay, and the results were expressed
as the µg/g of samples. Quantification and identification of phenolics in chia and basil seeds extract
were determined by comparing retention time (RT) and area (A) under the peaks in chromatograms
with RT and A of peaks characteristics for elution of ethanolic standards.
Statistical analysis
Experiments were conducted in triplicate and results presented are average of three replications ±
standard deviation. Statistical significance of physico-chemical and anti-oxidant potential was deter-
mined by Students t-test using SPSS software. Mean values were compared by Duncan’s Multiple
Range test at p <.05 level of significance
INTERNATIONAL JOURNAL OF FOOD PROPERTIES 5

Results and discussion
Physico-chemical properties of chia and basil seeds
Proximate composition of chia and basil seeds is shown in Table 1. Moisture content of chia and basil
seeds was recorded as 6.33 g/100 g and 8.50 g/100 g respectively. Chia seeds recorded significantly
(p <.05) higher protein (21.54 g/100 g) and carbohydrate content (10.27 g/100 g) while significantly
(p <.05) higher ash (5.40 g/100 g) and fat content (33.10 g/100 g) was recorded in basil seeds. Plant-
based foods that provide more than 12% of their calorific value in protein are considered to be
remarkable suppliers of protein.
[6
A significantly (p <.05) lower dietary fiber content (37.47 g/100 g) of
chia seed as compared to basil seeds was recorded. Marineli et al.
[28]
also reported lower protein and
higher dietary fiber values for basil seeds as compared to chia seeds. The insoluble dietary fiber (IDF)
and soluble dietary fiber (SDF) content of basil seeds were recorded as 21.68 g/100 g and 19.17 g/100 g
respectively. Lignin, hemicellulose and cellulose constitute the fiber content of basil. Basil seeds
recorded significantly (p <.05) higher SDF content while higher IDF content was recorded in chia
seeds. SDF content of these super seeds is due to mucilaginous capsule formed when the seeds are
soaked in water. Neutral sugars mainly constitute SDF which indicates the presence of diverse
carbohydrates that form the structure of the mucilage.
[27]
Ratio of IDF:SDF of basil seed is around
1.13 which is under the prescribed range (1.0–2.3) for fibers in order to exert the desirable physiolo-
gical effects of both soluble and insoluble fractions. Thus, fiber composition of basil is in good
proportion in order to deliver beneficial effects. Fat content of basil seed (33.10 g/100 g) was
significantly (p <.05) higher than chia seeds (20.09 g/100 g). Basil seed oil is a rich source of
polyunsaturated fatty acids (71.84%).
[29]
Similar values for protein, ash, fat and fiber were reported
by Kaur and Bains
[30]
for chia seeds and Nazir and Ahmed
[8]
for basil seeds.
Table 1. Physico-chemical composition of Chia and basil seeds.
Proximate (g/100 g) Chia seeds Basil seeds
Moisture 6.33
a
± 0.11 8.50
a
± 0.07
Protein 21.54
a
± 0.05 9.40
b
± 0.04
Fat 20.09
a
± 0.12 33.10
b
± 0.03
Ash 4.3
a
± 0.1 5.4
a
± 0.04
Fiber 41.83
a
± 0.09 42.45
a
± 0.02
Total carbohydrates 47.74
a
± 0.05 43.60
b
±0.08
Dietary Fiber 37.47
a
± 0.03 40.85
b
± 0.02
Insoluble Dietary Fiber (IDF) 33.72
a
± 0.05 31.68
a
± 0.03
Soluble Dietary Fiber (SDF) 3.74
a
± 0.02 19.17
b
± 0.06
Mineral (mg/100 g)
Calcium 631
a
± 0.21 636
a
± 0.17
Iron 7.7
a
± 0.04 2.27
b
± 0.03
Magnesium 335
a
± 0.22 31.55
b
± 0.29
Phosphorus 860
a
± 0.35 19.05
b
± 0.07
Potassium 407
a
± 0.22 481
a
± 0.24
Sodium 16
a
± 0.15 2.01
b
± 0.05
Zinc 4.6
a
± 0.02 1.58
b
± 0.01
Copper 0.9
a
± 0.03 1.21
a
± 0.07
Manganese 2.7
a
± 0.08 1.01
a
± 0.05
Vitamins (µg/100 g)
Vitamin A 54
a
± 0.08 1583
b
± 0.13
Vitamin E 512
a
± 0.12 779
b
± 0.09
Vitamin C 1612
a
± 0.31 1837
b
± 0.17
Vitamin B1 607
a
± 0.33 640
a
± 0.26
Vitamin B2 211
a
± 0.08 380
a
± 0.15
Niacin 8839
a
± 0.44 72
b
± 0.23
Folate 4958
a
± 0.27 68
b
± 0.11
Values are presented as mean ± SD. Values of different parameters with rows
having different superscript (letters) are statistically different
6T. KHURSHEED ET AL.

Mineral and Vitamin analysis of chia and basil seeds
Table 1 illustrates different minerals present in chia and basil seeds. Minerals form the inorganic
constituents of plant materials and are considered vital for overall health and wellbeing of humans
despite accounting for only 4% to 6% of the body weight. Macronutrients such as phosphorous,
potassium, calcium, magnesium, and sodium acts as structural components of tissues, and function
in the cellular and basal metabolism, and water and acid-base balance while micro-nutrients-viz-
iron, zinc, manganese, copper and iodine are very important for hormones, vitamins, and enzyme
activity.
[29]
Chia reported significantly (p <.05) higher iron, magnesium, phosphorus, sodium and
zinc while calcium, potassium, copper and manganese content of chia was statistically at par with
that of basil seeds. Relatively similar mineral composition of chia and basil seeds resulted in its non-
significant difference in ash content (Table 1). Calcium, potassium, copper and manganese content
of chia was recorded as 631 mg/100 g, 407 mg/100 g, 0.9 mg/100 g and 2.7mg/100 g respectively.
Chia and basil are high calcium, potassium and relatively low sodium crops as compared to certain
nuts and dried fruits.
[31]
Calcium and potassium content of basil seeds was recorded as 636 mg/
100 g and 481 mg/100 g respectively. Magnesium content of chia and basil seeds were recorded as
335 mg/100 g and 31.55 mg/100 g respectively. According to the Food and Nutrition Board,
[32]
the
daily requirements of calcium, magnesium, and potassium for an adult are 310–400, 1000, and
2600–3400 mg/day, respectively. Calcium, phosphorus and magnesium content of chia seeds was
sufficient to meet 70% of their RDA while basil seeds can supply 100% of the Ca, around 50% of Mg,
and around 20% of K according to the requirements.
[32]
In the present study, iron content was
recorded as 7.7 mg/100 g for chia seeds and 2.27 mg/100 g for basil seeds. Concentration of iron
found in chia is higher than that in liver and 2.23 times more than spinach.
[3]
Thus, chia seeds can
be explored as an option for treating of anemia in women due to its copious iron content. Similar
values for mineral content were reported by Kulczynski et al.
[33]
for chia seeds and Bravo et al.
[6]
for
basil seeds.
Vitamin content of chia and basil seeds is listed in Table 1. A significant (p <.05) difference in
vitamin A, E, C, niacin and folate content of chia and basil seeds were recorded. Vitamin content of
chia seeds was recorded as 54 µg/100 g while basil seeds recorded significantly (p <.05) higher vitamin
A content (1583 µg/100 g). Vitamin A plays an essential role in normal vision, gene expression, growth
and immune function and maintenance of epithelial cell functions. Vitamin E content of chia and basil
seeds were recorded as 512 µg/100 g and 779 µg/100 g respectively. Nazir and Ahmad
[8]
also reported
that basil seed oil comprises of around 0.21% of γ-tocopherol. Basil seeds (1837 µg/100 g) recorded
significantly (p <.05) higher ascorbic acid content as compared to chia seeds (1612 µg/100 g). Basil
seeds recorded relatively higher thiamine (640 µg/100 g) and riboflavin content (380 µg/100 g)and
significantly (p <.05) lower niacin (72 µg/100 g) and folate content (68 µg/100 g). Chia seeds are
reported to meet the 50% of RDA for niacin and folate content.
[31]
Niacin content (8839 µg/100 g) of
chia seeds is higher than corn, soybeans and rice, while thiamine (607 µg/100 g) and riboflavin content
(211 µg/100 g) of chia seed was found to be similar to rice and corn.
[29]
Kulczynski et al.
[33]
also
reported similar values of thiamine, riboflavin and niacin in chia seeds. Fatty acid profile of chia and
basil seeds
Table 2 compares the composition of saturated, monounsaturated, polyunsaturated and omega-3
fatty acids of chia and basil seeds. A significantly (p <.05) higher proportions of saturated, mono-
unsaturated and polyunsaturated fatty acids were recorded in basil seeds as compared to chia seeds.
Significant (p <.05) difference in lipid content of chia and basil seeds might have resulted in statistical
difference in their fatty acid profile. Chia seeds recorded significantly (p <.05) lower lauric, palmitic,
steric, oleic, linoleic, linolenic and arachidic acids as compared to basil seeds. α-linoleic acid (ALA) is
the major fatty acid in both seed oil however, basil seeds (51.5g/100 g) contained significantly (p <.05)
higher percentage of ALA as compared to chia seed (19.55 g/100 g). ALA is believed to be a precursor
of omega-3 PUFA eicosapentaenoic acid (EPA) and docosahexaenoic acid (DPA) fatty acids.
[6]
These
are categorized as essential fatty acids because of the inability of human body to produce them. EPA
INTERNATIONAL JOURNAL OF FOOD PROPERTIES 7

and DHA are necessary for normal working of brain besides being associated with several other health
benefits.
From Table 2, it is evident that basil seeds contained predominantly unsaturated fatty acids
followed by monounsaturated fatty acid and saturated fatty acid. The dominant saturated fatty acid
found in basil seeds was palmitic acid. Bravo et al.
[6]
also showed that palmitic and stearic acid as the
major saturated fatty acid in basil. Furthermore, basil seeds recorded significantly (p <.05) higher
percentage of omega-3 fatty acids as compared to chia seeds. Omega-3 fatty acids are essential for
normal functioning of brain cells. Nazir and Ahmed
[8]
also recorded higher concentration of alpha-
linolenic acid, palmitic acid and stearic acid in basil seeds. PUFA such as linoleic, linolenic and
arachidic fatty acid plays a major role in prevention of cardiovascular diseases and other health related
ailments.
Amino-acid prole of chia and basil seeds
A comparison of amino acid profile of chia and basil seeds is depicted in Table 3. It was evident that all
essential as well as non-essential amino acids were detected in chia seeds thereby depicting its excellent
protein quality. Olivos-Lugo et al.
[34]
reported that chia protein contains rich amino acid profile in
comparison to other grains. All the amino acid present in chia seeds were found to be significantly
(p <.05) higher than those present in basil seeds. Presence of almost all the essential and non-essential
amino acids in chia seeds resulted in significantly (p <.05) higher protein in chia seeds (21.54 g/100 g)
as compared to basil seeds (9.40 g/100 g) (Table 1). The predominant amino acid recorded in chia seed
was glutamic acid followed by arginine while methionine and histidine were found to be limiting ones.
Bueno et al.
[35]
also reported that glutamic acid and arginine forms the major amino-acid while lysine
and threonine are the limiting amino acids in chia seeds. Major amino acids recorded in basil seeds
were arginine and glutamic acid while serine was found to be the limiting one. Furthermore, basil
seeds were found to be deficient in tryptophan and cysteine. Similar amino acid profile of basil seeds
was reported by Bravo et al.
[6]
Gluten forming amino acids were recorded low in chia seeds (Table 3) which makes chia a desirable
functional food for patients suffering from celiac. Campos et. al.
[36]
also reported gluten free nature of
chia seeds. Methionine and cystine content of chia seed was found to be 0.59 g/100 g and 0.41 g/100 g
respectively. Chia seeds contain higher proportion of essential sulfur containing amino-acids than
Table 2. Fatty acid profile of chia and basil seeds.
Lipids Fraction Chia seeds (g/100 g) Basil seeds (g/100 g)
Lauric acid (C:12) 0.04
b
± 0.01 8.15
a
± 0.22
Myristic acid (C:14) 0.05
a
± 0.03 0.12
a
± 0.03
Pentadecanoic acid (C:15) 0.03
a
± 0.02 0.01
a
± 0.03
Palmitic acid (C:16) 1.82
b
± 0.05 8.4
a
± 0.10
Palmitoleic acid (C: 16:1) 0.11
a
± 0.06 0.42
a
± 0.09
Margaric acid (C:17) 0.04
b
± 0.01 0.40
a
± 0.11
Steric acid (C:18) 0.95
b
± 0.05 3.7
a
± 0.06
Oleic acid (C: 18:1) 8.55
b
± 0.11 11.3
a
± 0.23
Linoleic acid (C: 18:2) 5.25
b
± 0.16 24.4
a
± 0.31
Linolenic acid (C: 18:3) 19.55
b
± 0.21 51.5
a
± 0.27
Arachidic acid (C:20) 0.19
b
± 0.07 1.15
a
± 0.12
Eicosanoic acid (C:22) 0.13
a
± 0.06 0.05
a
± 0.01
Eicosadienoic acid (C:24) 0.05
a
± 0.02 0.07
a
± 0.02
Behenic acid (C:25) 0.08
b
± 0.02 0.39
a
± 0.07
Lignoceric acid (C:26) 0.09
a
± 0.01 0.16
a
± 0.03
Saturated 2.78
b
± 0.18 12.10
a
± 1.22
Monounsaturated 1.74
b
± 0.12 11.5
a
± 1.16
Polyunsaturated 26.57
b
± 1.80 87.27
a
± 3.79
Ratio n-6/n-3 0.29
b
0.4
a
Values are presented as mean ± SD. Values of different parameters within rows having different
superscript (letters) are statistically different
8T. KHURSHEED ET AL.

certain cereal grains.
[37]
The results for amino acid profile of chia seeds were in concomitance with
those reported by Kulczynski et al.
[33]
and Munoz et al.
[4]
Phytochemical analysis and anti-oxidant activity of chia and basil seeds
Table 4 depicts the total phenolic, total flavonoid content and anti-oxidant activity of chia and basil
seeds. Total phenolic and flavonoid content of chia seeds was significantly (p <.05) lower than basil
seeds. Chia seeds recorded 1.65mgGAE/g and 0.35mgQE/g of total phenolic and flavonoids content
respectively while significantly (p <.05) higher total phenolic content of basil seed was recorded
(17.466mgGAE/g). Total phenolics content of basil seed is higher than raspberry and strawberry
which are known for their rich phenolic composition.
[35]
Phenolics are present as free or bonded to
sugars by glycosidic linkages, which increases their solubility in water but decreases their availability.
This might be the reason for low phenolic content of chia seed.
Anti-oxidant activity
A number of compounds with potent anti-oxidant activity have been identified in chia and basil seeds.
Among them, the most important are phenolic compounds, ascorbic acid and tocopherols. These
compounds are primary and synergic antioxidants and make a proportionally greater contribution to
the antioxidant activity of chia and basil seeds. Basil seed recorded significantly (p <.05) higher DPPH
radical scavenging activity (47.01%) and Ferric iron reducing anti-oxidant power (FRAP) (70.93 µmol
Table 3. Amino acid profile of chia and basil seeds.
Amino acid Chia seeds (mg/100 g) Basil seeds (mg/100 g)
Arginine 2140.94
a
± 0.57 8.48
b
± 0.02
Histidine 530.38
a
± 0.23 1.70
b
± 0.01
Isoleucine 800.02
a
± 0.07 1.91
b
± 0.04
Leucine 1370.41
a
± 0.05 4.02
b
± 0.02
Lysine 970.33
a
± 0.31 1.56
b
± 0.01
Methionine 590.07
a
± 0.04 0.89
b
± 0.01
Phenylalanine 1020.98
a
± 0.42 3.49
b
± 0.02
Threonine 710.29
a
± 0.68 2.16
b
± 0.04
Tryptophan 440.43
a
± 1.21 ND
Valine 950.57
a
± 0.85 2.63
b
± 0.07
Cystine 410.68
a
± 0.79 ND
Tyrosine 560.29
a
± 0.65 2.08
b
± 0.06
Alanine 1040.33
a
± 0.13 2.65
b
± 0.05
Aspartic acid 1690.57
a
± 0.41 4.61
b
± 0.01
Glutamic acid 3500.63
a
± 0.24 10.55
b
± 0.04
Glycine 940.79
a
± 0.27 3.12
b
± 0.03
Proline 780.48
a
± 0.09 2.25
b
± 0.01
Serine 105.24
a
± 0.11 0.02
b
± 0.04
Values are presented as mean ± SD. Values of different parameters within rows having
different superscript (letters) are statistically different
ND: Not detected
Table 4. Phytochemical screening of chia and basil seeds.
Phytochemicals Chia seeds Basil seed
Total phenolic content (mgGAE/g of dry sample) 1.65
a
± 0.02 17.66
b
± 0.01
Total flavonoid content (mgQE/100 g of dry sample) 0.35
a
± 0.01 0.57
b
± 0.01
Anti-oxidant potential
%DPPH inhibition 36.18
a
± 0.05 47.01
b
± 0.02
IC
50
value (mg/ml) 3.61 2.14
FRAP (mmol trolox equivalent/kg of dry sample) 47.004
a
± 0.03 70.93
b
± 0.01
Values are presented as mean ± SD. Values of different parameters within rows having different superscript
(letters) are statistically different
INTERNATIONAL JOURNAL OF FOOD PROPERTIES 9

trolox equivalent/kg of dry sample) as compared to chia seeds. Higher amount of phenolics
(17.66mgGAE/g) and flavonoids (0.57 mgQE/g) in basil seeds might have resulted in its increased
anti-oxidant activity as phenolic compounds such as gallic acid, chlorogenic acid have much stronger
antioxidant properties than that of vitamin C (ascorbic acid) and vitamin E (α-tocopherol). Anti-
oxidant activity recorded in basil seeds and chia seeds through DPPH radical scavenging method was
comparatively low as compared to FRAP method. This may be attributed to the difference in anti-
oxidant molecular size and difference in their abilities to mitigate peroxyl radicals and reduce DPPH
free radical and ferric ion from the solution .
[38]
IC
50
, the anti-oxidant capacity of sample, measures the minimum concentration of samples required to
inhibit 50% of DPPH free radicals in DPPH free radical scavenging method. IC
50
value is inversely
proportional to anti-oxidant property of sample.
[39]
Basil seeds (2.14 mg/ml) recorded significantly low
IC
50
value as compared to chia seed (3.61 mg/ml). Thus, further validating the higher anti-oxidant potential
of basil seeds in comparison to chia seeds. Scapin et al.
[40]
also reported similar IC
50
values for chia seed
extract. Samples with IC
50
values ranging from 10–50 mg/ml exhibit strong anti-oxidant activity while IC
50 values of 50–100 mg/ml implies that the samples possess intermediate anti-oxidant activity.
[41]
Phytochemical screening of chia and basil seeds
Major phenolic and flavonoid compounds identified and quantified in basil and chia seeds are depicted
in Figure 2. Phenolic compounds, widely distributed throughout animal kingdom, are the secondary
metabolites found in plant. Figure 2a revealed that basil seeds consisted of significantly (p <.05) higher
concentration of major phenolic compounds such as gallic acid (2330.52 µg/100 g), caffeic acid
(4780.01 µg/100 g) and chlorogenic acid(2875.37 µg/100 g) while rosmarinic acid (9267.01 µg/100 g)
was found in abundance in chia seeds. Cruz and Lopez
[42]
also reported that rosmarinic acid was the
major phenolic compound identified in chia seed extract. Several biological activities have been described
for rosmarinic acid such as antioxidant, astringent, anti-inflammatory, antithrombotic, antimutagen,
antibacterial and antiviral.
[41]
Caffeic acid concentration in chia and basil seeds was found to be around
2840 µg/g and 4870 µg/g of seed weight respectively which is higher than some of the commonly
consumed fruits such as mango (0.0077 mg/g), papaya (0.0159 mg/g), and blueberry (0.0216 mg/g).
[40]
Martinez-Cruz and Parades-lopez
[27]
also reported 0.0274 mg/g of caffeic acid in chia seed. Caffeic acid
besides acting as potent antioxidant and enzyme inhibitor also exhibits significant binding activity with
specific receptors. Moreover, caffeic acid is believed to inhibit LDL (low density lipoprotein) oxidation
and thus protect against cardiovascular diseases. Concentration of gallic acid in chia and basil seeds were
recorded as 545 µg/g and 2330.52 µg/g respectively which exceeds that of blueberry (0.0000028 mg/g).
Higher percentage of gallic acid in basil seeds as compared to chia seeds resulted in its higher anti-oxidant
activity. Chlorogenic acid content of chia seeds and basil seeds were found to be around 471 µg/g and
2875.37 µg/g respectively, which was comparable to that of tea polyphenols.
[4]
Chlorogenic acid protect
against free radicals and inhibit the peroxidation of fats. Among minor phenolics, basil seed recorded
higher amount of p-coumaric acid (112.1 µg/100 g) followed by ferulic acid (40.12 µg/100 g) as compared
to chia seeds. Figure 2b represents major flavonoids of chia and basil seeds determined through GC-MS.
The quercetin, kaempferol and rutin content of basil was recorded as 0.55 µg/100 g, 0.34 µg/100 g and
0.398 µg/100 g which were higher than that found in chia seeds. The inference drawn from the
phytochemical analysis of both the seeds concluded that basil seeds can be preferred functional food
choice and can further be explored for development of nutraceuticals (Figure 1).
Conclusion
The research work was based on nutritional and phytochemical characterization of basil and chia seeds.
It concluded that basil was an excellent source of dietary fiber and α-linoleic acid while chia comprises
high-quality protein than basil. In addition to rich unsaturated, fatty acid composition, basil also reported
outstanding phytochemical composition. Furthermore, basil seeds contained higher proportion of
10 T. KHURSHEED ET AL.

phenolic and flavonoids, which yielded its enhanced anti-oxidant activity. Based on the results from
physico-chemical composition, fatty acid constituents, amino-acid profile and phytochemical screening,
it can be concluded that basil seeds can be an important non-conventional functional food source and
can be used for development of nutraceuticals to be used in human diet while chia can be a viable
functional food option for celiac patients to fulfil their nutritional requirements besides being an
excellent nutritional supplement. However, a study to compare the functional behavior of these two
wonder seeds can be conducted in future in order to determine which of the two seeds is better suited for
incorporation into different food products in order to alleviate their nutritional status.
a. Chia seeds b. Basil seeds
Figure 1. Pictures depicting a. chia seed having flat surface, oval shape and white to brownish colour and ellipsoidal black coloured
b. basil seeds.
a. b.
c.
545
2840
471
9267
2330.52
4780.01
2875.37
353
0
2000
4000
6000
8000
10000
12000
Gallic acid Caffeic acid Chlorogenic acid Rosmarinic acid
Major polyphenols
Chia seeds (µg/g) Basil seeds (µg/g)
0.15
0.012
0.21
0.55
0.34 0.398
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
Quercetin Kaempferol Rutin
Major flavonoids
Chia seeds (µg/g) Basil seeds (µg/g)
5.03
24.22
3.1
40.12
112.1
9.5
0
50
100
150
Ferulic acid p-Coumaric acid Epicatechin
Minor Polyphenols
Chia seeds (µg/g) Basil seeds (µg/g)
Figure 2. Comparative proportion of a. major polyphenols b. major flavonoids and c. major flavonoids in chia and basil seeds.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES 11

Disclosure statement
No potential conflict of interest was reported by the author(s).
Ethical approval
This article does not contain any studies with human participants or animals performed by any of the authors.
Author contribution
Tabeen Jan – Formal analysis and writing original draft
Tabasum Fatima – Visualization
Tahiya Qadri – Review and editing
Asima Rafiq – Resources and Project administration
Ajaz Malik - Resources
Bazila Naseer – Validation
Syed Zameer Hussain - Supervision
References
[1] Njeru, N. S.; Matasyoh, J.; Mawaniki, C. G.; Mwendia, K. G.; Kobia, J. A review of some phytochemicals
commonly found in medicinal plants. Int. J. Med. Pl. 2013, 105, 135–140.
[2] Marcinek, K.; Krejpcio, Z. Rocz Panstw Zakl Hig. Roczniki Panstwowego Zakladu Higieny. 2017, 68(2), 123–129.
[3] Ullah, R.; Nadeem, M.; Khalique, A.; Imran, M.; Mehmood, S.; Javid, A. Nutritional and Therapeutic perespec-
tives of chia (Salvia hispanica L.): A review. Jfst. 2016, 53(4), 1750–1758.
[4] Munoz, L. A.; Cobos, A.; Diaz, O.; Aguilera, J. M. Food Res. Int. 2013, 29, 394–408.
[5] Salgado-Cruz, M. D. L. P.; Beltrán-Orozco, M. D. C.; Cedillo, L. D. C. VII Congreso Nacional de Ciencias de los
Alimentos. Ed. Revista Salud Pública y Nutrición: Guanaguato, Mexico, 2005.
[6] Bravo, C.; Céspedes, H. V.; Zura-Bravo, L.; Muñoz, L. A. Basil Seeds as A Novel Food, Source of Nutrients and
Functional Ingredients with Beneficial Properties: A Review. Foods. 2021, 10(7), 1467. DOI: 10.3390/
foods10071467.
[7] Agarwal, C.; Sharma, N. L.; Gaurav. S.s. Ind. J Fund. App. Life Sci. 2013, 3, 521–525.
[8] Nazir, S.; Ahmed, N. physico-chemical characterization of basil (Ocimum basilicum L.) seeds. J App. Res. Med.
Aro. Pl. 2021, 22, 100295.
[9] Kim, S. Y.; Hyeonbin, O.; Lee, P.; Kim, Y. S. The Quality Characteristics, Antioxidant Activity, and Sensory
Evaluation of reduced-fat Yogurt and Nonfat Yogurt Supplemented with Basil Seed Gum as a Fat Substitute.
J. Dairy Sci. 2020, 103(2), 1324–1336. DOI: 10.3168/jds.2019-17117.
[10] Romankiewicz, D.; Hassoon, W. H.; Cacak-Pietrzak, G.; Sobczyk, M. B.; Wirkowska-Wojdyła, M.; Ceglińska, A.;
Dziki, D. The effect of chia seeds (Salvina hispanica L.) addition on quality and nutritional value of wheat bread.
J. Food Qua. 2017. DOI: 10.1155/2017/7352631.
[11] Ziemichód, A.; Wójcik, M.; Różyło, R. CyTA J. Food. 2019 Ocimum tenuiorum seeds and Salvia hispanica seeds:
mineral and amino acid composition, physical properties and use in gluten free bread , 17, 804–813.
[12] Barreto, A. D.; Gutierrez, E. M. R.; Silva, M. R.; Silva, F. O.; Silva, N. O. C.; Lacerda, I. C. A.; Labanca, R. A.;
Araújo, R. L. B. Basil Seeds as A Novel Food, Source of Nutrients and Functional Ingredients with Beneficial
Properties: A Review. Am. J Pl. Sci. 2016, 7(7), 2323–2337. DOI: 10.4236/ajps.2016.715204.
[13] AOAC International Official method of analysis. Agricultural Chemicals, Contaminants. Drugs. Gaitherburg:
AOAC International. 2012, 16(1), 24–36.
[14] Wani, S. A.; Kumar, P. Developemnt and parameter optimization of health promising extrudates based on
fenugreek, oats and pea. Food Biosci. 2016, 14(1), 34–40.
[15] Okalebo, J. R.; Gathua, K. W.; Woomer. P.l; Tropical Soil Biology and Fertility Programme: Nairobi, 1993.
[16] Marzougui, N.; Guasmi, F.; Mkaddem, M., Assessment of Tunisian Trigonella foenum graecum diversity using
seed vitamin B6, B1, B9 and C contents. J Food, Agri. Environ. 2009, 7(1), 56–61.
[17] AOCS Official Method. Determination of composition of the sterol faction of animal and vegetable oils and fats
by TLC and capillary GLC. In Methods and Recommended Practices of the AOCS; Sixth edition. Firestone, D.; Ed.;
Champaign, IL: AOCS Press, 1997; 1–6.
[18] Shen, Y.; Zhen, L.; Ji, J.; Li, X.; Fu, J.; Wang, M.; Guan, Y.; Song, X. Phytochemical and Biological Characteristics
of Mexican Chia Seed Oil. Molecules. 2018, 23(12), 3219. DOI: 10.3390/molecules23123219.
12 T. KHURSHEED ET AL.

[19] Terán, C.; Wilman, M. C.; Carlos, C.; Mario, A.; Silva, M. As. J. Pharma Clin Res. 2018, 11. DOI: 10.22159/ajpcr.
2018.v11i2.17096.
[20] Bhat, M. H.; Fayaz, M.; Kumar, A.; Dra, A. A.; Jain, A. K. Pharma. Sci. 2019, 25, 65–69.
[21] Hikmawanti, N. P. E.; Fatmawati, S.; Asri, A. W. IOP Conf. Ser.: Earth Environ. Sci. 2021, 755(1), 012060.
[22] Dhillon, A.; Kumar, M.; Gujar, P. A common HPLC -PDA method for amino acid composition in insects and
plants. Indian J Exp. Bio. 2014 , 52, 73–77.
[23] Gao, L.; Wang, S.; Oomah, B. D.; Mazza, G. Wheatnquality: Anti-oxidant activity of wheat milstreams. In Wheat
Quality Elucidation; Ng, P.; Wrigley, C. W.; Eds.; AACC International: St. Paul, M.N, 2002; 219–233.
[24] Yermakov, A. I.; Arasimov, V. V.; Yarosh, N. P. Method of biochemical analysis of plant (In Russian).
Agropromizdat Leningrad. 1987, 2, 122–142.
[25] Singleton, V.; Orthofer, R.; Lamuela, R. Analysis of total phenols, oxidation substrates and anti-oxidants by
means of folin-ciocalteu reagent. Methods in Enzymol. 1999, 299, 152–178.
[26] Dudonne, S.; Vitrac, J.; Coutiere, P.; Woillez, M.; Merillon, J. M. Comparative Study of Antioxidant Properties
and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and
ORAC Assays. J Agri. Food Chem. 2009, 57(5), 1768–1774. DOI: 10.1021/jf803011r.
[27] Martinez-Cruz, O.O; Parades-lopez. J Chroma. A. 2014, 1346, 43–48.
[28] Marineli, R.; daLenquiste, S. A.; Moraes, E. A.; Marostica, M. R. Food Res. Int. 2015, 76, 666–674.
[29] Caudillo, E. R.; Tecante, A.; Valdivia, M. A.; Lopez, L. dietary fibre content and anti-oxidant activity of phenolic
compounds present in Mexican chia (Salvia hispanica L.) seeds. Food Chem. 2008, 107(2), 656–666.
[30] Kaur, S.; Bains, K. Nutri. Food Sci. 2019, 50(3), 463–479.
[31] Pachkore, G.; Dhale, D. Int. Sci. Innov. Discov. 2012, 2, 201–207.
[32] FoodandNutrition Board.Recommended Dietary Allowances and Adequate Intakes. Daily intake of Nutrients.
1997, 1, 21–33.
[33] Kulczynski, B.; Kobus-Cisowska, J.; Taczanowski, M.; Kmiecik, D.; Gramza-Michałowska, A. The Chemical
Composition and Nutritional Value of Chia Seeds—Current State of Knowledge. Nutrients. 2019, 11(6), 1242.
DOI: 10.3390/nu11061242.
[34] Olivos-Lugo, B. L.; Valdivia-Lopez, M. A.; Tecante, A. Thermal and physicochemical properties and nutritional
value of the protein fraction of Mexican chia seed (Salvia hispanica L.). Food Sci.Technol. Int. 2010, 16(1), 89–96.
[35] Bueno, M.; Di Sapio, O.; Barolo, M.; Busilacchi, H.; Quiroga, M.; Severin, C. Quality tests of Salvia hispania L.
(Lamiaceae) fruits marketed in the city of Rosario (Santa Fe province, Argentina). Boletin Latinoamericano yDel
Caribe de Plantas Medicinales y Aromaticas. 2010, 9(3), 221–227.
[36] Campos, M. R. S.; Guerrero, L. A.; Ruelas, C. A. F.; Ancona, B. D. A. Chia seeds (Salvia hispanica L.). Nutritional
and health benefits of edicinal plants. Springer: Boston, MA, 2016 .
[37] Paredes-Lopez, O.;.; Cervantes-Ceja, M. L.;.; Vigna-Pe´rez, M.;.; Hern´andez-P´erez, T. Pl Foods Human. Nutri.
2010, 65, 299–308.
[38] Shahinuzzaman, M.; Yaakob, Z.; Anuar, F. H.; Akhtar, P.; Kadir, N. H. A.; Hasan, A. K. M.; Sobayel, K.; Nour, M.;
Sindi, H.; Amin, N., et al. Sci. Rep. 2020, 10, 10852.
[39] Jadid, N.; Hidayati, D.; Hartanti, S. R.; Arraniry, B. A.; Rachman, R. Y.; Wikanta, W. Anti-oxidant activities of
different solvent extracts of Piper retrofractum Vahl. using DPPH assay. AIP Conference Proceedings, Indonesia.
2017, 1854.
[40] Scapin, G.; Schmidt, M. M.; Dornelles, P.; Rosa, R.; Claudia, N. Phenolics compounds, flavonoids and antioxidant
activity of chia seed extracts obtained by different extraction conditions. Food res. Int. 2016, 23(6), 2341–2346.
[41] Phongpaichit, S.; Nikom, J.; Rungjindamai, N.; Sakayaroj, J.; Hutadilok-Towatana, N.; Rukachaisirikul, V.;
Kirtikara, K. Biological activities of extracts from endophtic fungi isolated from garcinia plants. FEMS
Immunol. Med. Microbiol. 2007, 51(3), 517–525. DOI: 10.1111/j.1574-695X.2007.00331.x.
[42] Cruz, M. O.; Lopez, P. O. Phytochemical Profile and Nutraceutical Potential of Chia Seeds (Salvia Hispanica L.)
by Ultra High Performance Liquid Chromatography. J Chroma. A. 2014, 1346, 43–48. DOI: 10.1016/j.chroma.
2014.04.007.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES 13