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KMID : 1007520200290060751
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Food Science and Biotechnology
2020 Volume.29 No. 6 p.751 ~ p.757
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Changes in the nutritional composition and antioxidant capacity of chia seeds (Salvia hispanica L.) during germination process
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del Carmen Beltran-Orozco Maria
Martinez-Olguin Alfonso
del Carmen Robles-Ramirez Maria
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Abstract
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This study aimed to evaluate the influence of germination on the content of protein, lipids, fiber, ashes, tryptophan, vitamin C, total phenolic and total flavonoid compounds, as well as on the protein digestibility and antioxidant activity of chia seeds germinated for 1, 2, 3, and 4 days. The results showed that germination for 2 days augmented the protein content of chia seeds by 13% while fiber, tryptophan, total phenolic and flavonoid contents increased by 46%, 93%, 300%, and 197%, respectively, after 4 days of germination. Vitamin C was not detected in dry seeds but increased up to 2.33 mg/100 g at fourth day of germination. The antioxidant capacity increased approximately 100% but protein digestibility decreased by 14% at day 4 of germination. Germination can be a good method to increase the nutritional and nutraceutical potential of chia seed for its use in the design of functional foods.
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KEYWORD
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Chia seed germination, Phenolic compounds, Antioxidant activity, Vitamin C, Protein digestibility
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