Egyptian chia seeds (Salvia hispanica L.) during germination: Upgrading of phenolic profile, antioxidant, antibacterial properties and relevant enzymes activities

• Published in: Food science and biotechnology Vol. 30; no. 5; pp. 723 - 734
• Main Authors: Abdel-Aty, Azza M., Elsayed, Alshaimaa M., Salah, Hala A., Bassuiny, Roqaya I., Mohamed, Saleh A.
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01.05.2021; Springer Nature B.V; 한국식품과학회
• Subjects: Antibacterial activity; Antioxidants; Carbohydrates; Chemistry; Chemistry and Materials Science; Coliforms; Coumaric acid; E coli; Enzymes; Flavonoids; Food Science; Germination; High-performance liquid chromatography; Kaempferol; Liquid chromatography; Minimum inhibitory concentration; Nutrition; p-Coumaric acid; Phenols; Polyphenols; Pseudomonas aeruginosa; Research Article; Salmonella; Salvia columbariae; Seeds; 식품과학; Antibacterial activity; Phenolic content; Antioxidant enzyme; Antioxidant activity; Carbohydrate-cleaving enzyme
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-021-00902-2

Little studies on chia sprouts were not deeply address the polyphenols profiles and their functional properties during long period of germination. This study aims to evaluate the impact of germination process on the phenolic profile, antioxidant and antibacterial properties and relevant enzymes activities of Egyptian chia seeds. The total phenolic and flavonoid contents of chia sprouts increased several times during ten days of germination and maximized on 7-day sprouts (6.4 and 11.5 folds, respectively). In HPLC analysis, seventeen phenolic compounds were detected on 7-day sprouts compared to fifteen in dry seeds, where two new phenolic compounds ( p -coumaric acid and kaempferol) were detected. The concentrations of all the identified phenolic compounds increased several folds (1.8–27) on 7-day sprouts. The total antioxidant activity increased 10, 17, and 29 folds on 7-day sprouts using DPPH, ABTS and PMC antioxidant methods, respectively compared to the dry seeds. Both antioxidant and carbohydrate-cleaving enzymes increased in chia sprouts and correlated with their phenolic content and antioxidant activity. The phenolic content of 7-day sprouts showed a potent antibacterial activity against some human enteric pathogenic bacteria including Escherichia coli O157-H7, Salmonella typhi, Pseudomonas aeruginosa and Staphylococcus aureus with lower MIC values compared to the raw seeds.