Document Type : Research Article-en


1 Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

2 Department of Food Science & Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.


In this study, the effect of thermal treatments (roasting and autoclave) and non-thermal treatments (soaking and germination) on total phenolic content, total flavonoid content, antioxidant activity and bioavailability of minerals of chia seed was evaluated. Results showed thermal treatments increased the total phenolic content in samples such that the total phenolic content increased from 0.95± 0.1 mg (GAE/g) (control sample) to1.32± 0.12 mg (GAE/g) (roasted sample) and 1.11± 0.1 mg (GAE/g) (autoclaved sample). Soaking reduced the total phenolic content in samples while germination increased the amount of total phenolic content in the samples. Using the roasting treatment had no significant impact on the total flavonoid content of samples, while using the autoclave, soaking and germination treatments reduced the total flavonoid content of samples. Roasting and autoclaving increased the antioxidant activity of samples while soaking reduces the amount of antioxidant activity among the samples and germination had no considerable effect on the antioxidant activity of samples. Moreover, germination treatment increased the macro and micro elements of minerals in samples. Thermal treatment (roasting) had no significant impact on the amount of minerals and only increased the Fe2+ in samples. FTIR Spectra showed thermal treatment reduced the amount of polysaccharide (1740 -1750 cm-1) and protein /lipid (2800-3000 cm-1) in samples.


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