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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(6): 751-757
Changes in the nutritional composition and antioxidant capacity of chia seeds (Salvia hispanica L.) during germination process
Marı´a del Carmen Beltra´n-Orozco1 • Alfonso Martı´nez-Olguı´n1 • Marı´a del Carmen Robles-Ramı´rez1
1Escuela Nacional de Ciencias Biolo´gicas, Instituto Polite´cnico Nacional, Calle Wilfrido Massieu esquina Cda, Manuel Stampa, C.P. 07738 Ciudad de Me´xico, Mexico
ABSTRACT
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.
KEYWORD
Chia seed germinationㆍPhenolic compoundsㆍAntioxidant activityㆍVitamin CㆍProtein digestibility
Food Science and Biotechnology 2020 ; 29(6): 751-757
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