Estudo sobre germinação de sementes de chia (Salvia hispânica L.): qualidade microbiológica, perfil lipídico, compostos fenólicos e atividade antioxidante

Abstract

Chia has gained popularity due to its nutritional and functional properties. The germination of chia seeds has been studied as a way to further enhance these properties. However, the consumption of raw sprouted seeds has been associated with outbreaks of foodborne illnesses. Therefore, in addition to evaluating the nutritional quality of germinated seeds, this study will also analyze their microbiological quality to identify possible pathogens that may be present. The proximate composition analyses were performed according to official methods. The fatty acid profile was determined by gas chromatography coupled with mass spectrometry. The total phenolic content was determined using the Folin-Ciocalteau method. The identification of phenolic compounds was done by HPLC. The antioxidant capacity was determined using the FRAP, ABTS, and DPPH methods. Microbiological analyses were performed for total coliforms, E. coli, mesophilic aerobes, Bacillus cereus, Salmonella spp., and Listeria monocytogenes. The results will be statistically evaluated by analysis of variance (ANOVA), and means were compared using the Tukey test (p≤0.05). During germination, chia sprouts showed a significant increase in mineral and protein concentration, while the total lipid content decreased without altering the omega-6:omega-3 ratio present. There was a significant decrease in the total phenolic content of chia sprouts as germination time increased, but there was a significant increase in the amount of rosmarinic acid. Additionally, chia sprouts exhibited a significant increase in antioxidant potential compared to raw chia seeds. No strains of Salmonella spp., E. coli, or Listeria monocytogenes in the analyzed samples were detected. However, there was a high microbial load of total coliforms and mesophilic aerobes in the sprouts even after the sanitization processes with sodium hypochlorite. Bacillus cereus was found in samples of chia sprouts. In conclusion, the results of this study demonstrate that the germination of chia seeds is a short-duration, economically accessible, and easily executable process that significantly improves the nutritional composition of the seeds. The microbial load remained high even after the sanitization process. It is crucial for competent authorities to develop and expand the dissemination of guidelines for safe sprout production in domestic settings in order to encourage its production in a microbiologically safe way.