کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
11263487 1701066 2019 21 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Changes in quality, bioactive compounds, fatty acids, tocopherols, and phenolic compositioninoven- and microwave-roastedpoppy seeds and oil
ترجمه فارسی عنوان
تغییرات در کیفیت، ترکیبات زیست فعال، اسید های چرب، توکوفرول ها و ترکیبات فنولیک دانه های مخلوط شده و مایکروویو و روغن نارگیل
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
The oil quality, fatty acid composition, tocopherol contents, and phenolic compounds of oven- and microwave-roasted seeds from three different poppyvarieties (blue, yellow, and white) were investigated. The quantity, acidity, unsaponifiable matter, peroxide, and saponification values of oilwere generally higherin roasted seeds compared to thoseinraw poppy seeds (control). Total phenolics, flavonoids, anthocyanin contents, and antioxidant activity of roasted seeds were less than those of the control. Roasting decreased fatty acid contents including linoleic acid in blue, yellow, and white seeds and its contents remained 57.91, 61.91, and 64.83% incontrol oil (oil from raw seeds)but decreased to57.23, 60.78, and 64.11% in oven-roasted and 56.97, 60.08, and 60.84% in microwave-roasted seedoil, respectively. The tocopherol (α, β, γ, and δ) contentsalsodecreasedafter roastingandβ and γ-types predominated. The major phenolic compoundswerevanillic, p-hydroxybenzoic, ferulic, p-coumaric,cinnamic, and protocatechuic acids. Thevanillic acid content rangedfrom 64.38-71.17 mg/100 g inraw seed, 41.86-49.76 mg/100 g inoven-roasted, and 43.66-56.71 mg/100 gin microwave-roastedseed. The current study revealed that poppy seeds and their oilhave excellent nutritional qualitiesthat are significantly reduced after roasting.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 99, January 2019, Pages 490-496
نویسندگان
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