In vitro ANALYSIS OF ANTIOXIDANT CAPACITY OF THE AQUEOUS EXTRACT OF Salvia hispanica (chia) SEEDS.

ABSTRACT

Salvia hispanica L.(Chia) popularly known as chia seed is a small seed that comes from an annual herbaceous plant, Salvia hispanica L. Chia seeds have  shown to possess antimicrobial, antidiabetic, and antihypertensive potentials due to their high antioxidant properties and phytochemicals composition. This study evaluated the Antioxidant capacity of aqueous extract of Salvia hispanica L., (chia) seed.  This was done by assaying for  2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) 2,2-diphenyl-1-picrylhydrazyl (DPPH), and Total Antioxidant power (TAP) scavenging property. The result from this study, shows that Salvia hispanica has a percentage inhibition of 12.35% and an IC₅ₒ of 3680.008 g/ml on ABTS radical, also Salvia hispanica  has a percentage inhibition of 41.62% and an IC₅ₒ of 1042.467 g/ml on DPPH radical. Also  It was observed that at 500g/ml, the aqueous extract of Salvia hispanica had a total antioxidant power of 203.08±10.92 mgGAE/g. This Antioxidant Scavenging activity of this plant suggests that this plant Salvia hispanica L., has good antioxidant capacity and can help combat oxidative stress.