Antioxidant, and enzyme inhibition effects of chia (Salvia hispanica) seed oil: A comprehensive phytochemical screening using LC-HR/MS

Background: In this study, the antioxidant and anti-Alzheimer’s disease properties of Chia (Salvia hispanica) seed oil (CSO) were determined for the first time. Three different metal reduction and two different radical scavenging methods were used to determine the antioxidant properties of CSO. It exhibited higher antioxidant activity than vitamins E and C in the CUPRAC method. Results: CSO has shown excellent efficacy in the antioxidant methods used in this study. In the DPPH radical scavenging method, CSO exhibited higher radical scavenging potential than BHT, a standard and synthetic antioxidant. The anti-Alzheimer’s disease properties of CSO were determined by inhibition of acetylcholinesterase enzyme and its IC50 value (17.60 lg/mL) was found to be close to the IC50 value of tacrine (8.82 lg/mL), the standard inhibitor of the enzyme. Inhibition properties of a-glycosidase enzyme and human carbonic anhydrase II isoenzymes were also studied. It was understood that CSO inhibited both enzymes at a lower rate than standard inhibitors. Also, the total phenolic and flavonoid contents of CSO were determined as 784.44 lg gallic acid equivalent (GAE)/mL oil and quercetin 150.00 lg QE)/mL oil, respectively. In addition, LC-HRMS chromatography application was performed to understand the phenolic content of CSO. It was determined that isosakuranetin (29.07 mg/L oil) was the most abundant polyphenolic compound in CSA. Also, seven polyphenolics of the studied remained below the detectable amount. Conclusions: It was found that CSO had effective antioxidant activity, polyphenolic contents and potent enzyme inhibition properties, associated with some global disease.