ABSTRACT
Background:
Chia (Salvia hispanica L) is a plant that classified as a member of Lamiaceae family. From the nutritional perspective, it is a considerable source of carbohydrates, proteins, fats and dietary fiber with very high number of antioxidants.
Aim: The aim of this work is to evaluate the possible antioxidant activity of linoleic acid by alcoholic extract chia plant compared to synthetic antioxidant butylated hydroxytoluene (BHT), and tocopherol.
Methodology: Chia seeds were collected from local markets. After alcoholic extraction, chai extract was evaluated using several test including glycosides test, Keller-Kiliani test, sodium hydroxide test, alkaloids test, phenolic compounds test, tannins test, resins test, flavonoids test. It also involved the measurement of antioxidant activity, reducing power, scavenging of hydrogen peroxide and ferrous ion binding activity.
Results: The results showed that the antioxidant activity of linoleic acid for the alcoholic shea plant extract compared to the synthetic antioxidant butylated hydroxytoluene (BHT) and tocopherol. % at 100% concentration and showed significantly higher antioxidant activity (p<0.05) than the natural antioxidant tocopherol. The results also showed that the alcoholic extract of the chia plant has the ability to scavenge hydrogen peroxide, superior to the synthetic antioxidant butylated hydroxytoluene (BHT).
Conclusions: Our study showed satisfying antioxidant activity of linoleic acid for the alcoholic shea plant extract compared to the synthetic antioxidant butylated hydroxytoluene (BHT) and tocopherol. In addition, alcoholic extract of the chia plant showed significant ability to scavenge hydrogen peroxide, superior to the synthetic antioxidant butylated hydroxytoluene (BHT).