Phytochemical Fingerprint of Chia Sprouts Grown Under Chemical Elicitation with Salicylic Acid and Hydrogen Peroxide

Chia seeds (CS) and sprouts are rich sources of phenolic compounds and polyunsaturated fatty acids (PUFA). We hypothesized that the application of chemical stressors, such as salicylic acid (SA) and hydrogen peroxide (H 2 O 2 ), would induce changes in the polyphenol and fatty acid profile of chia s...

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Veröffentlicht in:	Plant foods for human nutrition (Dordrecht) 2024-03, Vol.79 (1), p.127-136
Hauptverfasser:	Gómez-Velázquez, Haiku D. J., Aparicio-Fernández, Xochitl, Escobar-Ortiz, Alexandro, Feregrino-Pérez, Ana A., Reynoso-Camacho, Rosalía, Pérez-Ramírez, Iza F.
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity Antioxidants - analysis Chemistry Chemistry and Materials Science Chemistry/Food Science chemometrics dietary supplements Ecology fatty acid composition Fatty acids Fatty Acids - analysis Flavones Food production Food Science Functional foods & nutraceuticals Hydrogen peroxide Hydrogen Peroxide - pharmacology Isoflavones Linolenic acid Liquid chromatography Mass spectrometry Mass spectroscopy Nutrition Phenolic compounds Phenols Phytochemicals - analysis Plant Physiology Polyphenols Polyphenols - analysis Polyunsaturated fatty acids Rosmarinic acid Salicylic acid Salicylic Acid - analysis Salvia - chemistry Salvia columbariae Salvia hispanica seedling growth Seedlings Seeds Seeds - chemistry
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