The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds
Isam A. Mohamed Ahmed,
Fahad AlJuhaimi,
Mehmet Musa Özcan
et al.
Abstract: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 roasti… Show more
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