Abstract:
In this work, the effect of three-day germination o
n proximate composition, total
phenolic compounds, fatty acid profile, vitamin C c
ontent, radical scavenging activity,
malondialdehyde content and reducing power of saffl
ower seed was investigated. Apart
from ash, other parameters including oil, protein a
nd crude fiber contents decreased
significantly during germination. Phenolics content
increased gradually from 4.72 to 9.51
mg g
-1
. Vitamin C sharply increased at the beginning of g
ermination (4.22 to 7.04 mg 100
g
-1
after 1-day germination) and after that no signifi
cant difference was observed.
Germination improved the quality of safflower oil b
y increasing the unsaturated and
decreasing the saturated fatty acids (about 5%). Re
sults indicated that germination could
be a suitable bioprocess to improve chemical compos
ition and nutritional value of
safflower seed.
Keywords
: Antioxidant activity, Germination, Malondialdehyd
e, Oil, Phenolic.
