Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
Journal of Food Processing and Preservation · Ekim 2018
YÖKSİS Kayıtları
Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
Journal of Food Processing and Preservation · 2018 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
Journal of Food Processing and Preservation · 2018 SCI-Expanded
Doç. Dr. NURHAN USLU →
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Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
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The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
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Effect of some plant species on fatty acid composition and mineral contents of iFerulago, Prangos, Ferula,/i and iMarrubium/i seed and oils
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Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
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Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula and Marrubium seed and oils
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Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
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Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
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Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils
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The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
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Effect of location on some physico‐chemical properties ofprickly pear (Opuntia ficus‐indica L.) fruit and seeds
2019 ISSN: 0145-8892 SCI-Expanded
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Makale Bilgileri
ISSN01458892
Yayın TarihiEkim 2018
Cilt / Sayfa42
Scopus ID2-s2.0-85055739326
Özet
The raw and roasted chia seeds were evaluated for different quality characteristics and their oil contents were found as 35.83% and 37.7%, respectively. Total phenol contents of raw and roasted chia seeds were observed as 3.07 and 3.43 mg GAE/g, respectively. Antioxidant activity values of chia seed extracts were analyzed as 4.24 (raw) and 3.31 µmol trolox/g (roasted seed). The most abundant individual phenolic compound was caffeic acid which was 31.14 mg/kg in raw and 35.46 mg/kg in roasted chia seeds. Omega-3 or α-linolenic acid was the main fattyacid detected in both raw and roasted chia seed oils followed by linoleic and oleic acids. Omega-3 content of raw and roasted chia oils was observed as 60.22% and 60.36%. Among minerals, K contents of were 8903.7 and 8564.0 mg/kg and Ca contents were 7616.7 and 7582.0 mg/kg for raw and roasted chia seeds, respectively. The current study revealed that roasting had a significant (p < 0.05) effect on bioactive properties and mineral contents in chia seeds. Practical applications: Chia seed is an excellent source of dietary fat, protein, fiber, minerals, and polyphenols. Chia seed contains good oil quantity (25%–35%) and most of the fatty acids present in oil are polyunsaturated. Chia seeds contain significant amount of lipids, with omega-3-fatty acids accounting for about 60% of the total lipids. Roasting is one of the main operations usually applied to seeds and nuts and can cause various physicochemical changes. The current study explains the effects of roasting on various important quality attributes of chia seed and oil.
Yazarlar (7)
1
Kashif Ghafoor
2
Fahad AlJuhaimi
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Shahzad Hussain
6
Elfadıl E. Babiker
7
Gbemisola J. Fadimu
ORCID: 0000-0003-1240-5358
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Processing and Preservation
Q2
SJR Skoru0,549
H-Index79
YayıncıJohn Wiley and Sons Inc
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Chemistry (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
49
Atıf
7
Yazar