| dc.description.abstract | Chia sage (Salvia hispanica L.) belongs to Salvia genus which has the rich in oils, dietary fiber and is the good source of bioactive compounds especially, phenolic compounds. Germination is one of the most processes causing the important changes in nutritional composition and functional properties of seeds. This research was carried out to study on the changes in total phenolics as well as antioxidant activity and enzyme inhibition capacity of Japanese Chia seed extracts during germination for 0h, 6h, 12h, 24h, 36h, 48h and 72h at 30°C in dark medium with the solvent extraction of 75% ethanol and continuously shaking at ambient temperature for 20 min. In this study, total phenolic content and antioxidant activity had the highest amount at the 12h germination. However, total flavonoid content and total anthocyanin content in extracts continued increasing during 72h of germination. The enzyme inhibition capacity including alpha-amylase and alpha-glucosidase inhibition capacities had the highest percentage at the 36h germination. As a result, the synthesis and decomposition of bioactive compounds as well as the changes in their functional properties of Chia seeds indicated that germination process could improve level of bioactive compounds and support the new foundation to further develop germinated Chia seeds as functional food for human consumption.
Keywords: alpha-amylase inhibition, alpha-glucosidase inhibition, antioxidant activity, Chia seeds, germination, total anthocyanin content, total flavonoid content, total phenolic content. | en_US |
