Caractérisation et valorisation des huiles essentielles des graines de chia « Salvia hispanica » et leur effet stimulateur sur la viabilité de quelques ferments lactiques

Abstract

Salvia hispanica is an annual herbaceous plant in the Lamiaceae family, traditionally used to treat a variety of illnesses. It is endowed with bioactive components with antioxidant and anti-inflammatory activities. The first part of the study consists in extracting the essential oils, preparing the methanolic extract of chia seeds and determining quantitatively and qualitatively by phytochemical screening and dosage of polyphenols and flavonoids. The second part is based on the evaluation of the antioxidant activity of the methanolic extract of Salvia hispanica seeds, determined in vitro using the DPPH radical scavenging method. The anti-inflammatory activity of the methanolic extract of S.hispanica hispanica seeds is assessed using the egg albumin denaturation test. Finally, the last part of the study investigates the effect of S.hispanica methanolic seed extract on the growth stimulation of a number of lactic ferments. The results obtained revealed a total polyphenol content of 6.92 ± 0.23 μg EAG/gMS, followed by flavonoids at 3.12 ±0.07 μg EQ/gMS. Evaluation of antioxidant power by the DPPH assay revealed that the methanolic extract exhibited antioxidant properties. Evaluation of anti-inflammatory activity in vitro revealed that the extract also has remarkable anti-inflammatory power. The methanolic extract of S.hispanica seeds does not alter lactic ferments. In conclusion, Salvia hispanica seeds can be considered a functional nutrient that can prevent and slow the progression of chronic diseases.