The effect of roasting of chia seed at different temperatures (90, 120, 150 and 180 °C) on bioactive constituents in extracts and on the quality of oil was evaluated. At higher temperatures, crude protein and ash contents increased, whereas total phenolic, flavonoid, carotenoid, and antioxidant activities decreased. The predominant phenolic constituents were myrcetin, and rosmarinic, 3, 4-dihydroxybenzoic, caffeic, and gallic acids, which all decreased with increasing temperatures. Notably, myrcetin content ranged from 75.59 mg/100 g (at 100°C) to 85.49 mg/100 g (for control). Tocopherols (ɣ and α type) were predominant nutrients and their levels ranged from 654.86 mg/100 g (at 180°C) to 698.32 mg/100 g (for control). Concentrations of linolenic (59.84%), linoleic (20.57%), and oleic (10.09%) acids from unroasted chia seeds were higher than those from roasted ones. This study revealed that chia seeds should be heated at temperatures below or equal to 90°C in order to preserve their nutrient profile.

评估了在不同温度（90、120、150和180°C）下烘烤奇亚籽对提取物中生物活性成分和油质的影响。在较高的温度下，粗蛋白和灰分含量增加，而总酚，类黄酮，类胡萝卜素和抗氧化剂的活性下降。酚类的主要成分是肉豆蔻素和迷迭香酸，3、4-二羟基苯甲酸，咖啡酸和没食子酸，它们均随温度升高而降低。值得注意的是，肉豆蔻素含量的范围为75.59 mg / 100 g（在100°C下）至85.49 mg / 100 g（用于对照）。生育酚（ɣ和α型）是主要营养物质，其含量范围为654.86 mg / 100 g（在180°C下）至698.32 mg / 100 g（用于对照）。亚麻酸（59.84％），亚油酸（20.57％）和油酸（10。未焙炒的奇亚籽中的酸含量要比焙烤的高（09％）。这项研究表明，正大种子应在低于或等于90°C的温度下加热，以保持其营养成分。