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

Figures & data

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

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

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
IC50 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

Figure 1. Pictures depicting a. chia seed having flat surface, oval shape and white to brownish colour and ellipsoidal black coloured b. basil seeds.

Figure 2. Comparative proportion of a. major polyphenols b. major flavonoids and c. major flavonoids in chia and basil seeds.