Improvement of Chia Seeds with Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber by Controlled Germination Bioprocess.
Plant Foods Hum Nutr. 2017 Dec; 72(4):345-352.PF

Abstract

Chia (Salvia hispanica L.) plant is native from southern Mexico and northern Guatemala. Their seeds are a rich source of bioactive compounds which protect consumers against chronic diseases. Germination improves functionality of the seeds due to the increase in the bioactive compounds and associated antioxidant activity. The purpose of this study was to obtain functional flour from germinated chia seeds under optimized conditions with increased antioxidant activity, phenolic compounds, GABA, essential amino acids, and dietary fiber with respect to un-germinated chia seeds. The effect of germination temperature and time (GT = 20-35 °C, Gt = 10-300 h) on protein, lipid, and total phenolic contents (PC, LC, TPC, respectively), and antioxidant activity (AoxA) was analyzed by response surface methodology as optimization tool. Chia seeds were germinated inside plastic trays with absorbent paper moisturized with 50 mL of 100 ppm sodium hypochlorite dissolution. The sprouts were dried (50 °C/8 h) and ground to obtain germinated chia flours (GCF). The prediction models developed for PC, LC, TPC, and AoxA showed high coefficients of determination, demonstrating their adequacy to explain the variations in experimental data. The highest values of PC, LC, TPC, and AoxA were obtained at two different optimal conditions (GT = 21 °C/Gt = 157 h; GT = 33 °C/Gt = 126 h). Optimized germinated chia flours (OGCF) had higher PC, TPC, AoxA, GABA, essential amino acids, calculated protein efficiency ratio (C-PER), and total dietary fiber (TDF) than un-germinated chia seed flour. The OGCF could be utilized as a natural source of proteins, dietary fiber, GABA, and antioxidants in the development of new functional beverages and foods.

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Authors+Show Affiliations

Gómez-Favela MA

Gutiérrez-Dorado R

Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, A.P. 1354, CP 80000, Culiacán, Sinaloa, Mexico. Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Ciudad Universitaria, A.P. 1354, CP 80000, Culiacán, Sinaloa, Mexico.

Cuevas-Rodríguez EO

Canizalez-Román VA

Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, A.P. 1354, CP 80000, Culiacán, Sinaloa, Mexico. Departamento de posgrado, Facultad de Medicina, UAS, Ave. Cedros y Calle Sauces S/N, Fraccionamiento los Fresnos, CP 80019, Culiacán, Sinaloa, Mexico.

Del Rosario León-Sicairos C

Milán-Carrillo J

Reyes-Moreno C

Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria, A.P. 1354, CP 80000, Culiacán, Sinaloa, Mexico. creyes@uas.edu.mx. Programa de Posgrado en Ciencia y Tecnología de Alimentos, FCQB-UAS, Ciudad Universitaria, A.P. 1354, CP 80000, Culiacán, Sinaloa, Mexico. creyes@uas.edu.mx. , Calle Lichis Ote 1986, Col La Campiña, CP 80060, Culiacán, Sinaloa, Mexico. creyes@uas.edu.mx.

MeSH

Amino Acids, EssentialAntioxidantsDietary FiberFlourFood HandlingFood, FortifiedGerminationLipidsModels, TheoreticalNutritive ValuePlant ProteinsSalviaSeedsgamma-Aminobutyric Acid

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28900797

Citation

Gómez-Favela, Mario Armando, et al. "Improvement of Chia Seeds With Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber By Controlled Germination Bioprocess." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 72, no. 4, 2017, pp. 345-352.

Gómez-Favela MA, Gutiérrez-Dorado R, Cuevas-Rodríguez EO, et al. Improvement of Chia Seeds with Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber by Controlled Germination Bioprocess. Plant Foods Hum Nutr. 2017;72(4):345-352.

Gómez-Favela, M. A., Gutiérrez-Dorado, R., Cuevas-Rodríguez, E. O., Canizalez-Román, V. A., Del Rosario León-Sicairos, C., Milán-Carrillo, J., & Reyes-Moreno, C. (2017). Improvement of Chia Seeds with Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber by Controlled Germination Bioprocess. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 72(4), 345-352. https://doi.org/10.1007/s11130-017-0631-4

Gómez-Favela MA, et al. Improvement of Chia Seeds With Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber By Controlled Germination Bioprocess. Plant Foods Hum Nutr. 2017;72(4):345-352. PubMed PMID: 28900797.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Improvement of Chia Seeds with Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber by Controlled Germination Bioprocess. AU - Gómez-Favela,Mario Armando, AU - Gutiérrez-Dorado,Roberto, AU - Cuevas-Rodríguez,Edith Oliva, AU - Canizalez-Román,Vicente Adrián, AU - Del Rosario León-Sicairos,Claudia, AU - Milán-Carrillo,Jorge, AU - Reyes-Moreno,Cuauhtémoc, PY - 2017/9/14/pubmed PY - 2018/5/16/medline PY - 2017/9/14/entrez KW - Antioxidant activity KW - Chia KW - GABA KW - Germination KW - Optimization KW - Phenolic compounds SP - 345 EP - 352 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 72 IS - 4 N2 - Chia (Salvia hispanica L.) plant is native from southern Mexico and northern Guatemala. Their seeds are a rich source of bioactive compounds which protect consumers against chronic diseases. Germination improves functionality of the seeds due to the increase in the bioactive compounds and associated antioxidant activity. The purpose of this study was to obtain functional flour from germinated chia seeds under optimized conditions with increased antioxidant activity, phenolic compounds, GABA, essential amino acids, and dietary fiber with respect to un-germinated chia seeds. The effect of germination temperature and time (GT = 20-35 °C, Gt = 10-300 h) on protein, lipid, and total phenolic contents (PC, LC, TPC, respectively), and antioxidant activity (AoxA) was analyzed by response surface methodology as optimization tool. Chia seeds were germinated inside plastic trays with absorbent paper moisturized with 50 mL of 100 ppm sodium hypochlorite dissolution. The sprouts were dried (50 °C/8 h) and ground to obtain germinated chia flours (GCF). The prediction models developed for PC, LC, TPC, and AoxA showed high coefficients of determination, demonstrating their adequacy to explain the variations in experimental data. The highest values of PC, LC, TPC, and AoxA were obtained at two different optimal conditions (GT = 21 °C/Gt = 157 h; GT = 33 °C/Gt = 126 h). Optimized germinated chia flours (OGCF) had higher PC, TPC, AoxA, GABA, essential amino acids, calculated protein efficiency ratio (C-PER), and total dietary fiber (TDF) than un-germinated chia seed flour. The OGCF could be utilized as a natural source of proteins, dietary fiber, GABA, and antioxidants in the development of new functional beverages and foods. SN - 1573-9104 UR - https://www.unboundmedicine.com/medline/citation/28900797/Improvement_of_Chia_Seeds_with_Antioxidant_Activity_GABA_Essential_Amino_Acids_and_Dietary_Fiber_by_Controlled_Germination_Bioprocess_ DB - PRIME DP - Unbound Medicine ER -

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Improvement of Chia Seeds with Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber by Controlled Germination Bioprocess.Plant Foods Hum Nutr. 2017 Dec; 72(4):345-352.PF