Antioxidant potential of peptides derived from chia seeds (Salvia hispanica L.) as natural preservatives

Anaí León Madrazo; Maira Rubi Segura Campos

doi:10.1016/j.foodchem.2024.141968

Antioxidant potential of peptides derived from chia seeds (Salvia hispanica L.) as natural preservatives

Food Chem. 2024 Nov 8;465(Pt 1):141968. doi: 10.1016/j.foodchem.2024.141968. Online ahead of print.

Authors

Anaí León Madrazo¹, Maira Rubi Segura Campos²

Affiliations

¹ Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, Mexico.
² Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, Mexico. Electronic address: maira.segura@correo.uady.mx.

PMID: 39541687
DOI: 10.1016/j.foodchem.2024.141968

Abstract

The challenge of preserving food quality without relying on harmful antioxidants requires the exploration of natural alternatives, such as chia-derived peptides (YACLKVK, KLKKNL, KLLKKYL, and KKLLKI). The antioxidant properties and stability to processing were evaluated using DPPH and ABTS, iron-reducing, ORAC, and copper chelating assays. The effects of autoclaving, heat treatment with glucose, and ultrasound on the antioxidant activity of the top-performing peptide were examined. YACLKVK displayed the highest antioxidant response with 87.25 ± 2.47 %, 93.65 ± 0.79 %, 0.418 ± 0.018 abs, 44.06 ± 0.78 μM TE/mL, and 86.49 ± 0.12 % in the DPPH, ABTS, iron-reducing capacity, ORAC, and copper chelating assays at 800 μg/mL (DPPH) and 1000 μg/mL, respectively. Autoclaving, heat, and ultrasound treatments reduced YACLKVK's DPPH scavenging to 63.09 ± 0.44 % and 74.15 ± 0.27 % and its Cu chelating capacity to 58.98 ± 1.28 %. YACLKVK retained over 50 % of its antioxidant capacity post-processing. These findings suggest its application as a potent natural antioxidant in food systems, particularly in processed foods where oxidation affects shelf life and quality. Incorporating YACLKVK could enhance food preservation, aligning with consumer preferences for natural-origin ingredients. Studies on commercial scalability, safety, and regulatory compliance will be essential for its widespread adoption in the food industry.

Keywords: Antioxidant peptides; Chia; Food preservation; Processing stability; Salvia hispanica.