Conclusions

The applied extraction type, temperature, and times had an effect on the oil content and bioactive properties of raw and roasted chia seeds. The results demonstrate that processing intensity critically governs the interplay between oil content and antioxidant constituents in chia seeds. The highest total phenol content was detected in roasted chia seeds extracted with ultrasonic and water bath systems. The phenolic compounds of roasted chia seeds were generally higher than those of raw chia seeds. In general, the predominant phenolic compounds identified in roasted chia seeds were similar to those in raw chia seeds, although there were some differences. The total phenol and flavonoid contents of roasted chia seeds were higher than those of unroasted chia seeds. Additionally, total phenol and flavonoid contents of chia seeds increased compared to the control group using both extraction systems (ultrasonic and water bath). As can be seen, the increase in phenolic compounds of raw and roasted chia seeds with both extractions was observed in the predominant phenolic compounds.