Shirvani, A., Jafari, M., Goli, A., Soltani Tehrani, N., Rahimmalek, M. (2016). The Changes in Proximate Composition, Antioxidant Activity and Fatty Acid Profile of Germinating Safflower (Carthamus tinctorius) Seed. , 18(7), 1967-1974.
A. Shirvani; M. Jafari; A. Goli; N. Soltani Tehrani; M. Rahimmalek. "The Changes in Proximate Composition, Antioxidant Activity and Fatty Acid Profile of Germinating Safflower (Carthamus tinctorius) Seed". , 18, 7, 2016, 1967-1974.
Shirvani, A., Jafari, M., Goli, A., Soltani Tehrani, N., Rahimmalek, M. (2016). 'The Changes in Proximate Composition, Antioxidant Activity and Fatty Acid Profile of Germinating Safflower (Carthamus tinctorius) Seed', , 18(7), pp. 1967-1974.
Shirvani, A., Jafari, M., Goli, A., Soltani Tehrani, N., Rahimmalek, M. The Changes in Proximate Composition, Antioxidant Activity and Fatty Acid Profile of Germinating Safflower (Carthamus tinctorius) Seed. , 2016; 18(7): 1967-1974.

The Changes in Proximate Composition, Antioxidant Activity and Fatty Acid Profile of Germinating Safflower (Carthamus tinctorius) Seed

Journal of Agricultural Science and Technology
Article 21, Volume 18, Issue 7, 2016, Pages 1967-1974    PDF (256.8 K)
Authors
A. Shirvani1; M. Jafari2; A. Goli* 1; N. Soltani Tehrani3; M. Rahimmalek4
1Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Islamic Republic of Iran.
2Department of Food Science and Technology, College of Agriculture, Islamic Azad University, Shahrekord Branch, Shahrekord, Islamic Republic of Iran.
3Department of Food Science and Technology, College of Agriculture, University of Zabol, Zabol, Islamic Republic of Iran.
4Department of Plant Breeding, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Islamic Republic of Iran.
Abstract
In this work, the effect of three-day germination on proximate composition, total phenolic compounds, fatty acid profile, vitamin C content, radical scavenging activity, malondialdehyde content and reducing power of safflower seed was investigated. Apart from ash, other parameters including oil, protein and 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 germination (4.22 to 7.04 mg 100 g-1 after 1-day germination) and after that no significant difference was observed. Germination improved the quality of safflower oil by increasing the unsaturated and decreasing the saturated fatty acids (about 5%). Results indicated that germination could be a suitable bioprocess to improve chemical composition and nutritional value of safflower seed.
Keywords
Antioxidant activity; Germination; Malondialdehyde; Oil; Phenolic
References
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