Antioxidant properties, phenolic and mineral composition of germinated chia, golden flax, evening primrose, phacelia and fenugreek

Pająk, Paulina; Socha, Robert; Broniek, Joanna; Królikowska, Karolina; Fortuna, Teresa

doi:10.1016/j.foodchem.2018.09.081

Cited by 102 publications

(67 citation statements)

References 38 publications

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“…Focusing on the germination effect, chia sprouts resulted in more bioaccessible polyphenols than chia seeds. This finding is in accordance with the evidence that nutrients in sprouted products are more bioaccessible and bioavailable than the seeds they come from Pająk et al [22], but the milling process seems to be the most determinant in this regard.…”

Section: Discussionsupporting

confidence: 91%

“…To obtain chia sprouts, an electric seed germinator was used (Easygreen EGL55, Seed and Grain Technologies, Inc., Danbury, CT, USA), which includes a time-controlled nebulizer that enables water spraying and oxygenation settings according to the desired conditions for specific seeds sprouting. The germination process was carried out according to [22] with some amendments. Chia seeds were arranged on sterile trays and water sprayed with deionized water twice a day at 22 ± 2 • C. After 10 days of growing, sprouted seeds were harvested.…”

Section: Seeds Germination For Chia Sproutsmentioning

confidence: 99%

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Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Salvia hispanica) Seeds and Derivatives

Calvo-Lerma

Paz-Yépez

Asensio-Grau

et al. 2020

Foods

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Chia seeds present with an excellent nutrient profile, including polyunsaturated fat, protein, fibre and bioactive compounds, which make them a potential food or ingredient to bring beneficial health effects. However, their tough structure could mean that these seeds remain hardly disrupted during digestion, thus preventing the release and digestibility of nutrients. In the present study, different chia products (seeds, whole flour, partially defatted flour and sprouts) were assessed in terms of proteolysis, lipolysis, calcium and polyphenols bioaccessibility and antioxidant activity. In vitro digestions were performed supporting standard intestinal (pH 7, bile salts concentration 10 mM) and altered (pH 6, bile salts concentration 1 mM) conditions. The altered conditions significantly reduced lipolysis, but not proteolysis. Regarding the food matrix, compared to the chia seeds, whole and partially defatted flour increased the hydrolysis of lipids and protein, relating to reduced particle size. Sprouting had an enhancing effect on proteolysis but prevented lipolysis. Calcium bioaccessibility dropped in all the samples in the two intestinal conditions. The digestion process led to increased polyphenols bioaccessibility in all the structures, but reduced antioxidant activity except in the milled structures. In conclusion, milling should be applied to chia seeds prior to consumption in cases where enhancing the potential uptake of macro and micronutrients is targeted, and sprouting is suitable to enhance protein digestibility and reduce lipolysis.

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Section: Discussionsupporting

confidence: 91%

Section: Seeds Germination For Chia Sproutsmentioning

confidence: 99%

Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Salvia hispanica) Seeds and Derivatives

Calvo-Lerma

Paz-Yépez

Asensio-Grau

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…And Pająk et al . () observed that there were high and significant linear correlations between total polyphenols content and antioxidant activity evaluated using DPPH, ABTS and FRAP assays ( r = 0.978, 0.980 and 0.995, respectively), indicating that phenolic compounds are mainly responsible for the antioxidant activity of the analysed seeds and sprouts.…”

Section: Resultsmentioning

confidence: 91%

“…The total phenolic content from 156.29 ± 0.57 to 656.84 ± 2.02 mg GAE per 100 g DW (Brown flaxseed), from 111.56 ± 6.52 to 789.23 ± 47.17 mg GAE per 100 g DW (Golden flaxseed) after 5‐day germination, which increased of 4.2‐ and 7.1‐fold, respectively. Similar trends were also observed that germination increased the total phenolics of chia, golden flax, phacelia and fenugreek (Pająk et al ., ). According to Ghisoni et al .…”

Section: Resultsmentioning

confidence: 97%

“…(), the enhancement of intrinsic phenolic compounds was due to enzymatic synthesis and seeds modification occurs during the germination process. In addition, the phenolics may also be increased by the polymerisation and oxidation of phenolics (Pająk et al ., ). This result could be an attractive source of phenolics for use in foods with health benefits.…”

Section: Resultsmentioning

confidence: 97%

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Effects of germination on tocopherol, secoisolarlciresinol diglucoside, cyanogenic glycosides and antioxidant activities in flaxseed (Linum usitatissimum L.)

Dong

et al. 2019

Int J of Food Sci Tech

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Summary The changes in chemical composition and antioxidant activities of brown and golden flaxseeds (Linum usitatissimum L.) during 5‐day germination were investigated. Flaxseeds germinated in a dark and closed incubator at the temperature of 25 °C. With noticeable reduction in fat content, germinated flaxseeds were determined higher percentage of linolenic acid. The total phenolic content and antioxidant activities increased with germination time. The highest amount of secoisolarlciresinol diglucoside (SDG) was found in 2‐day germinated brown and golden flaxseeds, which increased 1.04‐fold and 1.09‐fold, respectively, and germinated flaxseed oil was found rich in SDG. Intriguingly, germination increased the α‐tocopherol content from 0 to 4.58 mg per 100 g and 0 to 7.83 mg per 100 g in brown and golden flaxseeds while γ‐tocopherol decreased. Germination process also reduced the total content of cyanogenic glucosides, the content of linustatin, neolinustatin and lotaustralin decreased significantly, but caused an increase in the content of linamarin. Therefore, germination can be utilised as an effective method to improve the nutritional value of flaxseed.

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Camelina sativaComposition, Attributes, and Applications: A Review

Mondor

Hernández‐Álvarez

2021

Euro J Lipid Sci & Tech

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Camelina sativa seeds are rich in oil (30-49%) and protein (24-31%). They contain 𝝎-3 acids, 𝝎-6 acids, tocopherols, phytosterols, and phenolic compounds, among others. From an agricultural perspective, growing of this crop is of interest due to its short growth cycle and low fertilizer and water input requirements. Camelina is also tolerant to cold and drought and is consequently well adapted to grow in semiarid regions. Camelina is mainly cultivated for its oil in Europe and North America. In this review, the processes applied for camelina oil extraction, composition, and attributes, as well as the food and nonfood applications of camelina oil are reviewed. Applications include animal feed, functional foods, materials, biofuels, and agrochemicals. Valorization of the camelina protein found in the meal after the oil extraction is also discussed. Practical Applications: The need to develop an integrated process consisting of a degumming step to extract the mucilage from the whole camelina seeds, followed by an oil extraction step, and finally by a protein extraction step is highlighted. There is also a need to develop food applications of camelina oil. More research works should also focus on the utilization of camelina oil in food applications and in specialty applications such as functional foods, nutraceuticals, cosmetics, and pharmaceutical applications.

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Antioxidant properties, phenolic and mineral composition of germinated chia, golden flax, evening primrose, phacelia and fenugreek

Cited by 102 publications

References 38 publications

Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Salvia hispanica) Seeds and Derivatives

Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Salvia hispanica) Seeds and Derivatives

Effects of germination on tocopherol, secoisolarlciresinol diglucoside, cyanogenic glycosides and antioxidant activities in flaxseed (Linum usitatissimum L.)

Camelina sativaComposition, Attributes, and Applications: A Review

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