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The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanicaL.) and oils

Authors :
Ghafoor, Kashif
Al Juhaimi, Fahad
Özcan, Mehmet Musa
Uslu, Nurhan
Ahmed, Isam A. Mohamed
E Babiker, Elfadıl
Source :
International Journal of Gastronomy and Food Science; March 2022, Vol. 27 Issue: 1
Publication Year :
2022

Abstract

The protein amounts of chia seeds were determined between 27.56% (control) and 28.37% (boiled). Total phenolic and antioxidant activity values of chia seeds treated by several applications changed between 237.70 mgGAE/100g (germinated) and 535 mgGAE/100g (roasted) to 15.27 mmol/kg (roasted) and 15.50 mmol/kg (germinated), respectively. While (+)-catechin amounts of seeds are determined between 15.47 (control) and 60.95 mg/100g (roasted), rutintrihydrate contents of seed extracts were identified between 3.98 mg/100g (control) and 24.92 mg/100g(roasted). While linolenic acid values of oils vary between 62.89% (germinated) and 66.76% (rpasted), linoleic acid amounts of oil samples were identified between 18.55% (control) and 21.04% (roasted). While P contents of chia seeds change between 6103.58 mg/kg(boiled) and 7253.45 mg/kg (control), K amounts of seeds varied between 2534.48 mg/kg (germinated) and 5351.58 mg/kg(roasted). In general, it was observed that the mineral content of boiled chia seeds was low compared to the control and other treated seeds.

Details

Language :
English
ISSN :
1878450X
Volume :
27
Issue :
1
Database :
Supplemental Index
Journal :
International Journal of Gastronomy and Food Science
Publication Type :
Periodical
Accession number :
ejs58382165
Full Text :
https://doi.org/10.1016/j.ijgfs.2021.100447