Comparison of the Content of Selected Bioactive Components and Antiradical Properties in Yoghurts Enriched with Chia Seeds (Salvia hispanica L.) and Chia Seeds Soaked in Apple Juice

Due to the fact that consumers are looking for new, health-promoting products, there is a growing interest in various ingredients with a high biological activity that could enrich conventional foods. As is known, chia seeds are a rich source of various health-promoting compounds. The objective of this study was to determine the content of selected biologically active compounds and their antioxidant properties by means of DPPH●, ABTS+●, and the ability to chelate Fe (II) ions in chia seeds and yoghurts with the addition of these seeds and seeds soaked in apple juice. It was found that chia seeds are a rich source of bioactive ingredients with beneficial effects on human health—especially polyphenols. All the extracts showed antioxidant properties against the radicals used. The addition of seeds to yoghurt contributed to the presence of polyphenols, while soaking in apple juice resulted in a higher content of polyphenols in yoghurts. The enriched yoghurt extracts showed antioxidant properties against DPPH radicals and the ability to chelate Fe (II) ions. The addition of seeds soaked in apple juice significantly influenced the antioxidant activity against ABTS radicals. The addition of seeds (plain and soaked) did not cause significant changes in the pH of the yoghurts.