Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil

Abstract

The raw and roasted chia seeds were evaluated for different quality characteristics and their oil contents were found as 35.83% and 37.7%, respectively. Total phenol contents of raw and roasted chia seeds were observed as 3.07 and 3.43 mg GAE/g, respectively. Antioxidant activity values of chia seed extracts were analyzed as 4.24 (raw) and 3.31 µmol trolox/g (roasted seed). The most abundant individual phenolic compound was caffeic acid which was 31.14 mg/kg in raw and 35.46 mg/kg in roasted chia seeds. Omega-3 or α-linolenic acid was the main fattyacid detected in both raw and roasted chia seed oils followed by linoleic and oleic acids. Omega-3 content of raw and roasted chia oils was observed as 60.22% and 60.36%. Among minerals, K contents of were 8903.7 and 8564.0 mg/kg and Ca contents were 7616.7 and 7582.0 mg/kg for raw and roasted chia seeds, respectively. The current study revealed that roasting had a significant (p < 0.05) effect on bioactive properties and mineral contents in chia seeds. Practical applications Chia seed is an excellent source of dietary fat, protein, fiber, minerals, and polyphenols. Chia seed contains good oil quantity (25%–35%) and most of the fatty acids present in oil are polyunsaturated. Chia seeds contain significant amount of lipids, with omega-3-fatty acids accounting for about 60% of the total lipids. Roasting is one of the main operations usually applied to seeds and nuts and can cause various physicochemical changes. The current study explains the effects of roasting on various important quality attributes of chia seed and oil.