Characterization of sweet potato flakes enriched with chia seeds: Nutritional profile, bioactive compounds, sensory attributes, and cardioprotective potential

Abstract

Novel therapeutic sweet potato (Ipomoea batatas L.) flakes enriched with chia seed (Salvia hispanica L.) were formulated in this study, offering notable nutritional and cardioprotective benefits. The flakes were analyzed for their nutritional profile, sensory attributes, phytochemical content, polyphenolic compounds, SEM morphology, and microbiological stability. Cardioprotective effects were assessed in a hyperlipidemic rat model induced by a high-fat diet. Thirty rats were divided into five groups (G1 to G5) and fed for 47 days as follows: G1 received a 100 % laboratory diet; G2 received 70 % laboratory diet and 30 % high-fat diet (HFD); G3 received 70 % control flakes and 30 % HFD; G4 received 70 % sweet potato flakes 1 (SPF1) and 30 % HFD; and G5 received 70 % sweet potato flakes 2 (SPF2) and 30 % HFD. The flakes enhanced protein, dietary fiber, and essential minerals (Fe, Zn, Mg, Ca, Na, K, Mn, Se) and contained bioactive compounds such as phenols, flavonoids, and glycosides. HPLC-DAD analysis identified catechin hydrate (27.43 ± 0.31 mg), rutin hydrate (23.50 ± 0.17 mg), and p-coumaric acid (6.40 ± 0.11 mg) per 100 g of dry extract. Sensory evaluation rated SPF2 with the highest acceptance score (8.65 ± 1.58), and SEM analysis revealed its superior porosity. Microbiological quality was stable for 12 months. In the rat model, G4 and G5 demonstrated improved lipid profiles, reduced liver enzyme levels, preserved heart tissue, and downregulated inflammatory genes (caspase-3 and TNF-α). These findings highlight the potential of the flakes as a novel therapeutic food for managing cardiovascular diseases and promoting heart health.