Süper Besin: Chia Tohumu (Salvia Hispanica L.)

Özbek, Tuğba; Şahin‐Yeşilçubuk, Neşe

doi:10.33076/2018.bdd.292

Cited by 6 publications

(2 citation statements)

References 1 publication

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“…Chia seeds are a food source used commercially as a thickener, emulsifier and stabiliser due to the large amount of chia gum and mucilage they produce. It has been stated that gluten‐free bread made from chia seed flour does not pose any obstacle to the consumption of celiac patients and that both its nutrition and vitamin and mineral content are higher compared to other grains (Özbek & Yeşilçubuk, 2018). The main sources of chia seeds responsible for antioxidants are flavonoids and tocopherols (Akçay & Yılmaz, 2019).…”

Section: Introductionmentioning

confidence: 99%

The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds

Mohamed Ahmed,

AlJuhaimi,

Özcan

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, the effect of roasting on the oil quantities, bioactive properties, colour, fatty acids and polyphenols of seeds roasted in pan at roasting times was investigated. Total phenolic and flavonoid quantities of roasted seeds are assayed among 186.59 (control) and 429.29 mgGAE/100 g (20 min) to 810.00 (10 min) and 903.33 mg/100 g (5 min), respectively. The heat treatment increased the oil and total phenol quantities of the chia seeds compared to the control, depending on the increase in roasting time. In addition, the antioxidant effect of the seeds in the 5‐min roasting process was the same as in the control, but it showed differences with other roasting times. As the roasting time increased, a significant increase was observed in the L* values of the seeds and this reduced the brightness of the seeds. The 3,4‐dihydroxybenzoic acid and catechin quantities of the chia seeds roasted for 15 and 20 min were higher than the 3,4‐dihydroxybenzoic acid and catechin amounts of control and chia seeds roasted for 5 and 10 min. Linolenic acid was found to be the highest in chia oils, and its amount changed between 63.66 (20 min) and 66.88% (control).

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Section: Introductionmentioning

confidence: 99%

The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds

Mohamed Ahmed,

AlJuhaimi,

Özcan

et al. 2024

Int J of Food Sci Tech

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“…There isn't a detailed study on the usage of chia and quinoa flours in gluten-free boza production. It was predicted that chia flour, whose use in various foods are accepted in sensory tests (Özbek & Şahin Yeşilçubuk, 2018), and quinoa, which has attracted special attention in recent years due to the suitability of its unique flavor to the taste of Turkish people (Üçok et al, 2019), can be used in boza production. In addition, the quinoa + chia flour mixture is successfully used in various foods (Aktaş & Levent, 2018).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of physicochemical and sensorial properties of gluten‐free boza formulated with chia and quinoa flours

et al. 2023

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Background and objectivesBoza is a traditional cereal‐based (millet, corn, rice, etc.) and fermented beverage with sweet‐sour and bread‐like taste. It is a low‐alcohol and high‐viscosity beverage. In this study, it was aimed to develop a new gluten‐free boza formulation consisting of chia (100%), quinoa (100%) and chia + quinoa mixtures (50% + 50%) and determine its characteristics. For this purpose, physical, chemical, rheological, microbiological, and sensory properties of gluten‐free boza were researched.FindingsThe highest protein (6.44%), ash (0.89%), pH (3.24%), oil (0.84%), and mineral content were determined for the chia boza samples. The highest lightness (L*) and yellowness (+b*) values were determined in quinoa boza samples (p < .05). The highest soluble dietary fiber (1.22%) and insoluble dietary fiber (1.25%) contents were determined for chia boza samples. The dietary fiber content of quinoa and chia + quinoa boza were similar (p > .05). The highest lactic acid bacteria (9.03 lab log cfu/g) and yeast mould counts (6.72) were observed for quinoa boza samples. Rheological analyses results showed that all boza samples showed pseudoplastic behavior with a flow behavior index ranging from 0.66 to 0.98. The highest viscosity belonged to chia‐containing samples.ConclusionsConsidering sensory analyses, quinoa boza samples got the highest general acceptance in terms of color, sensory, flavor, and consistency according to panelists results.Significance and noveltyGluten‐free boza production with high nutritional value and acceptable taste can be achieved. For the first time, chia and quinoa were used as raw materials in the production of boza.

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Comprehensive phytochemical analysis of Salvia hispanica L. callus extracts using LC–MS/MS

Çelik,

Dervişoğlu,

İzol

et al. 2024

Biomedical Chromatography

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In this research, the study utilized the root, leaf, and petiole parts of in vitro grown Salvia hispanica plants as explants. Following UV‐C treatment applied to developing callus, methanol extracts were obtained and analyzed using liquid chromatography–mass spectrometry (LC/MS) to investigate their anticancer properties. First, the seeds of S. hispanica were soaked in commercial bleach for 6 min to ensure surface sterilization. The most effective antimicrobial activity on Gram‐negative bacteria, with a zone diameter (11 ± 0.82 mm), was noticed in callus extracts obtained from the petiole explant in the second protocol against Klebsiella pneumoniae EMCS bacteria. Anticancer activities on SH‐SY5Y human neuroblastoma cells were investigated by using 1000, 500, 250, 125, 62.5, 31.25, 15.62, and 78.12 μg/mL doses of the extracts, and the most effective cytotoxic activity was determined at the 1000 μg/mL dose of the extracts obtained from both protocols. The extracts were determined to inhibit hCAI, hCAII, AChE, and BChE enzymes. The content of 53 different phytochemical components of the extracts was analyzed by liquid chromatography with tandem mass spectrometry (LC–MS/MS). Rosmarinic acid, quinic acid, and caffeic acid were found in the highest concentration. The comprehensive LC–MS/MS analysis of S. hispanica extracts revealed a diverse array of phytochemical compounds, highlighting its potential for therapeutic applications.

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Süper Besin: Chia Tohumu (Salvia Hispanica L.)

Cited by 6 publications

References 1 publication

The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds

The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds

Evaluation of physicochemical and sensorial properties of gluten‐free boza formulated with chia and quinoa flours

Comprehensive phytochemical analysis of Salvia hispanica L. callus extracts using LC–MS/MS

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