کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4564512 1330940 2010 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Maximizing phenolics, antioxidants and sensory acceptance of UV and ultrasound-treated peanuts
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Maximizing phenolics, antioxidants and sensory acceptance of UV and ultrasound-treated peanuts
چکیده انگلیسی
The effects of varying doses of UV and ultrasound (US), and incubation times at 25 °C on total phenolics (TP), antioxidant capacity by two methods, trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) and sensory overall acceptance (OA) of treated peanuts were investigated. Optimum process parameters for UV and US were determined using response surface methodology. UV and US increased TP, TEAC and ORAC total antioxidant capacity (TAC) of most treated peanuts, whereas OA decreased in all treatments compared to controls. US was more effective than UV in increasing total antioxidants. Optimum US process parameters at 36 h incubation time will result in products with TAC ≥ 68 μM TE/g, TP ≥ 1.51 mg GAE/g, TEAC ≥ 2.76 μM TE/g, and OA ≥ 5 or neither like nor dislike.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 43, Issue 7, September 2010, Pages 1058-1066
نویسندگان
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