Chia Sprouts (Salvia hispanica L.): Potential as a Source of Bioactive Compounds

Chia sprouts (CS) (Salvia hispanica L.) constitute an emerging source of bioactive compounds with potential applications in the development of functional foods. During germination, physiological changes occur that may increase the synthesis of photosynthetic pigments and secondary metabolites with antioxidant activity. The objective of this study was to characterize CS in terms of their bioactive compounds, carotenoid content, and moisture. Sprouts were obtained from germinated seeds of the commercial brand Genser (Argentina) and cultivated for 7 days under controlled conditions: an enclosed environment with indirect natural light, ambient temperature maintained at 25 ± 1 °C, and a substrate kept constantly moist through periodic irrigation. Photosynthetic pigments were determined by acetone extraction and spectrophotometric readings at 663.2, 646.8, and 470 nm. Total phenolic compounds were quantified using the Folin–Ciocalteu method (725 nm), and results were expressed as milligrams of gallic acid equivalents (GAEq)/g of fresh tissue. Antioxidant capacity was evaluated using the DPPH method (515 nm) and expressed as mg GAEq/g of fresh tissue. Moisture content in the sprouts was 96.98 ± 1.78%. CS showed an average carotenoid content of 18.07 µg/g of fresh tissue. Total phenolic content and antioxidant capacity ranged from 116.60 to 121.95 and from 3.13 to 3.76 mg GAEq/g of fresh tissue, respectively. The results demonstrate that 7-day-old CS are a source of bioactive compounds, including phenolics and antioxidant photosynthetic pigments. The combination of these metabolites suggests strong potential for CS as a natural functional ingredient. Furthermore, CS could be used for the production of bioactive extracts intended for application in food systems, such as spraying onto minimally processed vegetables, or incorporated as functional additives in matrices like flours or purées through dehydrated CS. These approaches contribute to the development of foods with enhanced nutraceutical value and functional properties.