کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7620688 | 1494505 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Variability in the fermentation index, polyphenols and amino acids of seeds of rambutan (Nephelium lappaceum L.) during fermentation
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
GAECorilaginNephelium lappaceumNutrient retention - احتباس تغذیه ایAcetonitrile - استونیتریلAmino acids - اسید آمینه یا آمینو اسیدEllagic acid - الاجیک اسیدFood analysis - تجزیه و تحلیل مواد غذاییFood composition - ترکیب مواد غذاییtriethylamine - تری اتیلامینGeraniin - جرئینینFood processing - فرآوری مواد غذاییGallic acid equivalent - معادل اسید گالیکPolyphenols - پلیفنلهاGallic acid - گالیک اسید
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
The variability in the fermentation index, polyphenols, and amino acids of rambutan seeds was investigated during fermentation. Results revealed that fermentation index (FI) value â¥1 was achieved on the 4th day of fermentation. While fermentation significantly reduced the levels of total polyphenols (59%), tannin (60%), and saponins (33%), it seems to have a moderate effect on geraniin, corilagin, and a much stronger effect on ellagic, and gallic acids. During fermentation, variability in gallic acid, geraniin, corilagin, and ellagic acid did not show a consistent trend. In contrast, amino acids significantly decreased up to the second day of fermentation. Importantly, amino acids (phenylalanine, tyrosine and leucine) with characteristic bitter taste showed reductions of 20%, 30%, and 40%, respectively after 10 days of fermentation. Sucrose, which was the only sugar present in significant concentrations in unfermented seed, was significantly reduced by fermentation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 37, February 2015, Pages 128-135
Journal: Journal of Food Composition and Analysis - Volume 37, February 2015, Pages 128-135
نویسندگان
Shabnam Mehdizadeh, Ola Lasekan, Kharidah Muhammad, Badlishah Baharin,