Tarbiat Modares University Journal of Agricultural Science and Technology 1680-7073 18 7 2016 12 01 The Changes in Proximate Composition, Antioxidant Activity and Fatty Acid Profile of Germinating Safflower (Carthamus tinctorius) Seed 1967 1974 15989 EN A. Shirvani Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Islamic Republic of Iran. M. Jafari Department of Food Science and Technology, College of Agriculture, Islamic Azad University, Shahrekord Branch, Shahrekord, Islamic Republic of Iran. A. Goli Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Islamic Republic of Iran. N. Soltani Tehrani Department of Food Science and Technology, College of Agriculture, University of Zabol, Zabol, Islamic Republic of Iran. M. Rahimmalek Department of Plant Breeding, College of Agriculture, Isfahan University of Technology, Isfahan 84156 83111, Islamic Republic of Iran. Journal Article 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. https://jast.modares.ac.ir/article_15989_9070fb51f2c1dbd76e12b4229d24deaa.pdf