Lipid phytonutrients of Salvia lavandulifolia Vahl. seeds from across the Iberian Peninsula

Polyunsaturated fatty acids (Pufas) are an essential component of a healthy diet and a growing number of studies show their positive effects as human health promoters, indicating the importance of their inclusion in modern Western diets. Among other attributes, omega-6 Pufas favorably contribute to lipid metabolism by decreasing cholesterol levels and enhance the regenerative capacity of the skin. Chia, flax, sesame, evening primrose, borage, and grape seeds have been extensively investigated, but few studies have explored the phytonutrient content of Spanish sage seeds (Salvia lavandulifolia). Such data are needed to confirm their value and then promote their use, through consumption of either the whole seed or the extracted oil, potentially opening up new fields of use and adding value to this crop. In this context, this study characterized the lipid fraction of Spanish sage seeds collected from different parts of the Iberian Peninsula (Tuixent, Vertavillo, and Moratalla). Specifically, the study determined the lipid yield, qualitative and quantitative fatty acid profile (by gas chromatography/mass spectrometry), vitamin E content (by high- performance liquid chromatography with diode-array or fluorescence detection), and radical scavenging activity (by 2,2-diphenyl-1-picrylhydrazyl assay).

The seeds had an average oil yield of 14 g/100 g dry weight and a fatty acid content of nearly 90%. The three populations studied had very similar fatty acid profiles, with few differences in fatty acid content by seed source. Linoleic acid (C18:2 ω-6) was the dominant fatty acid quantified (60%), contrasting with alpha- linolenic acid (C18:3 ω-3), which represented barely 1%, while oleic and palmitic acids comprised approximately 25 and 10% of the content, respectively. Further, the total tocochromanol content ranged between 0.07 and 0.1%; of this, 70-80% corresponded to γ and β tocopherol, and 8% to α-tocopherol and α-tocopherol quinone. The tocotrienol fraction represented 8%, γ being the most abundant form, accounting for a mean of 4% of the content. Additionally, the seed oils showed a potent antioxidant activity. The low intraspecific variability observed allows the seeds of Salvia lavandulifolia Vahl. to be considered a new source of omega-6 Pufas, and therefore, a nutraceutical and functional ingredient in various food matrices.

Audience Takeaway:

• The results indicate a potential use of aromatic and medicinal plant seeds (specifically, those of Salvia lavandulifolia) as a new source of oils rich in bioactive components, including omega-6 Pufas and vitamin E.
• Knowing the potential use of these seeds as a source of nutraceuticals or functional food ingredients, they could extrapolate this information to crops of interest in their areas of research.