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An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures

Food Chemistry · Aralık 2020

YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
Nutritional quality of protein in the leaves of eleven Asphodeline species Liliaceae from Turkey
2012 ISSN: 03088146 SCI 1 atıf
Prof. Dr. GÖKHAN ZENGİN →
Assessment of the antioxidant potential and fatty acid composition of four Centaurea L taxa from Turkey
2013 ISSN: 03088146 SCI 7 atıf
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Seasonal variations on total fatty acid composition of fillets of zander Sander lucioperca in Beysehir Lake Turkey
2007 ISSN: 03088146 SCI-Expanded 39 atıf
Prof. Dr. ATİLLA ARSLAN →
Adsorption behaviour of bulgur
2016 ISSN: 03088146 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
Assessment of the antioxidant potential and fatty acid composition of four Centaurea L taxa from Turkey
2013 ISSN: 03088146 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Nutritional quality of protein in the leaves of eleven Asphodeline species Liliaceae from Turkey
2012 ISSN: 03088146 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Estimation of minerals nitrate and nitrite contents of medicinal and aromatic plants used as spices condiments and herbal tea
2008 ISSN: 0308-8146 SCI-Expanded 94 atıf
Prof. Dr. MEHMET AKBULUT →
Seasonal changes in the total fatty acid composition of Vimba Vimba vimba tenella Nordmann 1840 in Eğirdir Lake Turkey
2009 ISSN: 03088146 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Determination of the seasonal changes on total fatty acid composition and 3 6 ratios of carp Cyprinus carpio L muscle lipids in Beysehir Lake Turkey
2008 ISSN: 03088146 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Seasonal variations on total fatty acid composition of fillets of zander Sander lucioperca in Beysehir Lake Turkey
2007 ISSN: 03088146 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
Mineral content of some herbs and herbal teas by infusion and decoction
2008 ISSN: 0308-8146 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Comparative essential oil composition of flowers leavesand stems of basil Ocimum basilicum L used as herb
2008 ISSN: 0308-8146 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of microwave roasting on bioactive compounds, antioxidantactivity and fatty acid composition of apricot kernel and oils
2018 ISSN: 0308-8146 SCI
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of different microwave power setting on quality of chia seed oilobtained in a cold press
2019 ISSN: 0308-8146 SCI
Prof. Dr. MEHMET MUSA ÖZCAN →
Antioxidant and anticholinesterase evaluation of selected Turkish Salvia species
2007 ISSN: 0308-8146 SCI-Expanded
Prof. Dr. YÜKSEL KAN →
Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread
2020 ISSN: 0308-8146 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures
2020 ISSN: 0308-8146 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of harvest times on bioactive properties and fatty acid compositions of prickly pear (Opuntia ficus-barbarica A. Berger) fruits
2020 ISSN: 0308-8146 SCI-Expanded
Doç. Dr. NURHAN USLU →
The functional potential of nine Allium species related to their untargeted phytochemical characterization, antioxidant capacity and enzyme inhibitory ability
2022 ISSN: 0308-8146 SCI-Expanded Q1
Prof. Dr. EVREN YILDIZTUGAY →
Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations
2021 ISSN: 0308-8146 SCI-Expanded Q1
Prof. Dr. MEHMET MUSA ÖZCAN →

Makale Bilgileri

Dergi Food Chemistry
ISSN03088146
Yayın TarihiAralık 2020
Cilt / Sayfa333
DOI10.1016/j.foodchem.2020.127531
Scopus ID2-s2.0-85087857307
Özet The effect of roasting of chia seed at different temperatures (90, 120, 150 and 180 °C) on bioactive constituents in extracts and on the quality of oil was evaluated. At higher temperatures, crude protein and ash contents increased, whereas total phenolic, flavonoid, carotenoid, and antioxidant activities decreased. The predominant phenolic constituents were myrcetin, and rosmarinic, 3, 4-dihydroxybenzoic, caffeic, and gallic acids, which all decreased with increasing temperatures. Notably, myrcetin content ranged from 75.59 mg/100 g (at 100 °C) to 85.49 mg/100 g (for control). Tocopherols (ɣ and α type) were predominant nutrients and their levels ranged from 654.86 mg/100 g (at 180 °C) to 698.32 mg/100 g (for control). Concentrations of linolenic (59.84%), linoleic (20.57%), and oleic (10.09%) acids from unroasted chia seeds were higher than those from roasted ones. This study revealed that chia seeds should be heated at temperatures below or equal to 90 °C in order to preserve their nutrient profile.

Yazarlar (6)

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

Anahtar Kelimeler

Chia seed roasting Fatty acids Phenolic compounds Phytochemicals Seed extract and oil quality Tocopherols

Kurumlar

King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Food Chemistry
Q1 OA
SJR Skoru1,952
H-Index348
YayıncıElsevier Ltd
ÜlkeUnited Kingdom
Analytical Chemistry (Q1)
Food Science (Q1)
Medicine (miscellaneous) (Q1)
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Metrikler

89
Atıf
6
Yazar
6
Anahtar Kelime

Sistemimizdeki Yazarlar

MÖ
MEHMET MUSA ÖZCAN
Prof. Dr.

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