Effect of microwave and oven roasting on chemical composition, bioactive properties, phenolic compounds and fatty acid compositions of sunflower seed and oils

IF 1.9 4区 农林科学 Q3 CHEMISTRY, APPLIED
Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu, Havvanur Yılmaz, Belal M. Mohammed, Zainab Albakry
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Abstract

In this study, the effects of microwave (540, 720 and 900 W) and oven (120, 150 and 230°C) roasting techniques on the total phenolics, flavonoids, antioxidant capacity, polyphenolic and fatty acid results of sunflower seed and oils were investigated. Total phenol (except oven 150°C), flavonoid (except oven 120°C) contents and antioxidant activity values of sunflower seeds and oils subjected to oven and microwave heat treatment decreased compared to the control. Total phenolic, total flavonoids and antioxidant activities were higher in MRS oil than ORS oil. Individual phenolic constituent in both seed and oil samples from ORS and MRS showed significant (p < 0.05) changes to the control (non-roasted seed and its oil). A general increase in the phenolic components of seeds and oils was observed with oven and microwave roasting compared to the control. Oleic acid values (%) of the oil extracted from seeds roasted in oven and microwave systems were recorded to be between 23.76 (120°C) and 29.41% (150°C) to 24.32 (540 W) and 26.10% (720 W), respectively. Linoleic acid values of the oils obtained from seeds roasted in oven and microwave systems varied to be between 57.01 (150°C) and 65.89% (120°C) to 60.70 (720 W) and 65.26% (540 W), respectively. As a result of the applied heat treatment, while the linoleic acid values of the oil samples decreased, an increase was observed in the palmitic, stearic and oleic acid values of the oil.

微波和烤箱焙烧对葵花籽和油的化学成分、生物活性特性、酚类化合物和脂肪酸组成的影响
本研究调查了微波(540、720 和 900 W)和烘箱(120、150 和 230°C)焙烧技术对葵花籽和油的总酚、类黄酮、抗氧化能力、多酚和脂肪酸结果的影响。与对照组相比,经烘箱和微波热处理的葵花籽和油的总酚(烘箱 150°C 除外)、类黄酮(烘箱 120°C 除外)含量和抗氧化活性值均有所下降。MRS 油的总酚、总黄酮和抗氧化活性高于 ORS 油。ORS 和 MRS 种子和油样品中的单个酚类成分与对照组(未烘烤的种子及其油)相比有显著变化(p < 0.05)。与对照组相比,种子和油中的酚类成分在烘箱和微波焙烧后普遍增加。从烘箱和微波系统焙烧的种子中提取的油的油酸值(%)分别为 23.76%(120°C)和 29.41%(150°C)到 24.32%(540 W)和 26.10%(720 W)。在烘箱和微波系统中焙烧的种子油的亚油酸值分别介于 57.01%(150°C)和 65.89%(120°C)到 60.70%(720 W)和 65.26%(540 W)之间。经过热处理后,油样的亚油酸值降低了,但棕榈酸、硬脂酸和油酸值却增加了。
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来源期刊
CiteScore
4.10
自引率
5.00%
发文量
95
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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