Research Information System
XXIII European Conference on Food Chemistry, Bratislava, Slovakia, 11 - 13 June 2025, pp.80-81, (Summary Text)
In recent years, there has been a growing trend in the consumption of chia seeds. Chia seeds are
potential source of antioxidants due to their phenolic and flavonoid compounds. The rich composition
of chia makes it a unique seed and has an effect on reducing the risk for coronary heart disease, Diabetes
Mellitus type 2, and several types of cancer.
Infrared treatment has gained popularity in food industry due to its advantages over conventional
heating, such as improved energy efficiency, high heat transfer coefficient, and shorter processing time.
Utilization of infrared treatment in roasting, cooking, drying, extraction, and enzyme inactivation provide
some advantages.
To the best of our knowledge, in literature, there is no study about the effects of infrared treatment on
antioxidant activity, phenolic and flavonoid content of chia seed. Therefore, in this study, chia seeds
were infrared treated at different powers (700,900,1100W) and times (25,50 min). Effects of infrared
treatment on total phenolic and total flavonoid content, antioxidant activity (DPPH, CUPRAC) and
phenolic profile of chia samples were investigated. Slight changes were observed in the color values of
chia seeds. Infrared treatment caused an increase in total flavonoid content at 700W and 900W. Total
phenolic content and antioxidant activity gradually increased as the infrared power and time increased.
Chlorogenic acid, ferulic acid (except 1100W-50min), rutin and quercetin (only at 700W-50min, 900W25min) increased, while caffeic and p-coumaric acid decreased by infrared treatment.
Infrared treatment of chia seeds may enhance the extractability of bound polyphenols and flavonoids
due to thermal breakdown of cellular components, thereby increasing extractability. Infrared treatment
shows great potential for utilization of chia in value-added food products for increasing the
consumability of chia seeds with improved nutritional quality, taste and aroma.
Acknowledgments: The authors wish to thank Hacettepe University, Scientific Research Projects Coordination
Unit for financial support (Project No: FHD-2021-19644). Meltem Laçin would like to thank TÜBİTAK (2224-A)
for the financial support it provided for her participation in the conference.