A. Shirvani, M. Jafari, S. A. H. Goli∗, N. Soltani Tehrani, and M. Rahimmalek

J. Agr. Sci. Tech. (2016) Vol. 18: 1967-1974
 

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.