Senyawa Bioaktif dan Aktivitas Antioksidan Biji Chia (Salvia hispanica L.) Sebagai Pangan Fungsional
DOI:
https://doi.org/10.36312/v7zdrt36Keywords:
Salvia hispanica L., Senyawa Bioaktif, Aktivitas Antioksidan, Pangan FungsionalAbstract
Biji chia (Salvia hispanica L.) adalah sumber pangan dengan aktivitas antioksidan tinggi. Senyawa bioaktif biji chia yaitu senyawa fenolik, flavonoid, peptida bioaktif, asam omega-3 (ALA). Senyawa bioaktif ini mampu menangkap radikal bebas, meningkatkan daya reduksi, dan perlindungan terhadap peroksidasi lipid. Peningkatan prevalensi penyakit tidak menular seperti diabetes, hipertensi, dan gangguan kardiovaskular akibat pola makan modern menuntut inovasi dalam pengembangan pangan fungsional alami tinggi antioksidan. Data perdagangan internasional menunjukan Indonesia mengimpor sekitar 2,8 juta kg biji chia pada tahun 2023, menunjukan permintaan domestik yang tinggi dan peluang pengembangan komoditas lokal. Penelitian ini bertujuan untuk mengidentifikasi komponen bioaktif utama dalam biji chia dan mengevaluasi mekanisme aktivitas antioksidan berdasarkan hasil uji pra klinis sebagai pangan fungsional untuk meningkatkan antioksidan dalam tubuh. Metode yang digunakan adalah systematic literature review dengan pedoman PRISMA menggunakan basis data Scopus pada periode 2017–2025. Sebanyak 10 artikel yang memenuhi kriteria inklusi dianalisis secara deskriptif. Hasil menunjukkan bahwa biji chia mengandung senyawa fenolik total sekitar 1201.94 mg GAE/kg, flavonoid sekitar 233.98 mg CE/kg, ALA sekitar 60-70% dari total asam lemak, dan peptida bioaktif. Data kuantitatif menunjukan inhibisi radikal mencapai 70%-90% pada uji pra klinis, menunjukan aktivitas antioksidan yang tinggi. Kesimpulan, senyawa fenolik total sekitar 1201.94 mg GAE/kg, flavonoid sekitar 233.98 mg CE/kg menjadi kandidat utama antioksidan pada biji chia dengan senyawa bioaktif lainnya yang memiliki potensi kuat dalam pengembangan pangan fungsional.
Bioactif Compounds and Antioxidant Activity Chia Seeds (Salvia hispanicaL.) as Functional Food
Abstract
Chia seeds (Salvia hispanica L.) are a food source with high antioxidant activity. The bioactive compounds in chia seeds include phenolic compounds, flavonoids, bioactive peptides, and omega-3 fatty acid (ALA). These bioactive compounds are capable of scavenging free radicals, enhancing reducing power, and providing protection against lipid peroxidation. The increasing prevalence of non-communicable diseases such as diabetes, hypertension, and cardiovascular disorders due to modern dietary patterns demands innovation in the development of natural functional foods with high antioxidant content. International trade data shows that Indonesia imported approximately 2.8 million kg of chia seeds in 2023, indicating high domestic demand and opportunities for developing local commodities. This study aims to identify the main bioactive components in chia seeds and evaluate the mechanism of antioxidant activity based on preclinical test results as functional foods to increase antioxidants in the body. The method used is a systematic literature review following PRISMA guidelines using the Scopus database for the period 2017–2025. A total of 10 articles meeting the inclusion criteria were analyzed descriptively. The results show that chia seeds contain approximately 1201.94 mg GAE/kg of total phenolic compounds, 233.98 mg CE/kg of flavonoids, 60-70% ALA of total fatty acids, and bioactive peptides. Quantitative data shows radical inhibition reaching 70%-90% in preclinical tests, indicating high antioxidant activity. In conclusion, total phenolic compounds at approximately 1201.94 mg GAE/kg and flavonoids at approximately 233.98 mg CE/kg are the primary antioxidant candidates in chia seeds, along with other bioactive compounds that have strong potential in the development of functional foods.
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