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

International Journal of Gastronomy and Food Science · Mart 2022

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YÖKSİS Kayıtları
The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils
International Journal of Gastronomy and Food Science · 2022 SCI-Expanded
Doç. Dr. NURHAN USLU →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 10 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils
2022 ISSN: 1878-450X SCI-Expanded Q3
Doç. Dr. NURHAN USLU →
Determination of quality parameters and gluten free macaron production from carob fruit and sorghum
2022 ISSN: 1878450X SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of ginger (Zingiber officinale) powders at different concentrations on bioactive compounds, antioxidant activity, phenolic constituents, nutrients and sensory characteristics of wheat bread
2022 ISSN: 1878-450X SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils
2022 ISSN: 1878-450X SCI-Expanded Q3
Prof. Dr. MEHMET MUSA ÖZCAN →
Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period
2022 ISSN: 1878-450X SCI-Expanded Q2
Doç. Dr. ALİ SAMET BABAOĞLU →
Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period
2022 ISSN: 1878-450X SCI Q3
Prof. Dr. MUSTAFA KARAKAYA →
The effects of deep-frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets
2023 ISSN: 1878-450X SCI-Expanded Q3
Doç. Dr. KÜBRA ÜNAL →
Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders
2021 ISSN: 1878-450X SCI-Expanded Q2
Dr. Öğr. Üyesi MİNE ASLAN →
Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of erişte, Turkish noodle
2022 ISSN: 1878-450X SCI
Dr. Öğr. Üyesi NEZAHAT OLCAY →
Could ultrasound-assisted extraction be an alternative to the traditional method in terms of bioactive properties and sensory qualities of cold brew?
2025 ISSN: 1878-450X SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →

Makale Bilgileri

Dergi International Journal of Gastronomy and Food Science
ISSN1878450X
Yayın TarihiMart 2022
Cilt / Sayfa27
DOI10.1016/j.ijgfs.2021.100447
Scopus ID2-s2.0-85120921682
Özet 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.

Yazarlar (6)

1
Kashif Ghafoor
2
Fahad A.L. Juhaimi
3
Mehmet Musa Özcan
4
Nurhan Uslu
5
Isam A.Mohamed Ahmed
6
Elfadıl E Babiker

Anahtar Kelimeler

Boiling Chia Fatty acids Germination Polyphenols Roasting

Kurumlar

King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
International Journal of Gastronomy and Food Science
Q1
SJR Skoru0,673
H-Index50
YayıncıElsevier B.V.
ÜlkeNetherlands
Cultural Studies (Q1)
Food Science (Q2)
Dergi sayfasına git

Metrikler

29
Atıf
6
Yazar
6
Anahtar Kelime

Sistemimizdeki Yazarlar

MÖ
MEHMET MUSA ÖZCAN
Prof. Dr.

Hızlı Erişim

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