Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil

IF 1.9 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of the American Oil Chemists Society Pub Date : 2023-11-27 DOI:10.1002/aocs.12793

Jianhua Huang, Yu Xu, Chuying Chen, Zhihua Song, Ming Chang, Xingguo Wang, Xiaosan Wang

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Abstract

The effects of different infrared roasting temperatures (120, 140, and 160°C) and time (0, 10, 15, and 20 min) on the oxidative stability and content of active components in perilla oil were investigated. Fatty acid is one of the active components in perilla oil. The findings demonstrated that infrared baking had little impact on the fatty acids in perilla seed oil. The oxidative stability of perilla oil increased with the rising temperature of the infrared heating process. Phenolic substances were used as main antioxidants of polar extracts from perilla seed oil. Oxidative stability of perilla seed oil was highest after 20 min of exposure to 140°C. Furthermore, the amount of phenolic compounds and the DPPH radical scavenging activity of perilla seed oil treated at 140°C for 20 min were significantly higher compared to other infrared treatments, while the amount of total tocopherol was significantly lower. These results indicated that the quality and characteristics of perilla seed oil could be effectively improved by pressing perilla seed after infrared pretreatment.

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紫苏籽红外焙烧对油中生物活性成分含量及抗氧化能力的影响

研究了紫苏油不同红外焙烧温度(120、140、160℃)和焙烧时间(0、10、15、20 min)对紫苏油氧化稳定性和活性成分含量的影响。脂肪酸是紫苏油的有效成分之一。结果表明，红外烘烤对紫苏籽油中脂肪酸含量影响不大。紫苏油的氧化稳定性随着红外加热温度的升高而提高。以紫苏籽油极性提取物中的酚类物质为主要抗氧化剂。紫苏籽油在140℃下氧化20 min后氧化稳定性最高。此外，紫苏籽油140℃处理20 min后，其酚类化合物含量和DPPH自由基清除能力显著高于其他红外处理，而总生育酚含量显著低于其他红外处理。结果表明，红外预处理后的紫苏籽压榨可有效改善紫苏籽油的品质和特性。

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来源期刊

Journal of the American Oil Chemists Society 工程技术-食品科技

CiteScore

4.10

自引率

5.00%

发文量

审稿时长

2.4 months

期刊介绍： The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.

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