Impact of microwave treatment on polyphenols in safflower seeds and oil

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-29 DOI:10.1016/j.foodchem.2025.143116

Zhi Qin, Xu Fang, Jia-Lin Fei, Wei Fan, Zi-Meng Chen, Wen-Jie Liao, Ling-Biao Gu, Hua-Min Liu, Zhao Qin, Xin-Liang Zhu, Xue-De Wang

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Abstract

This study aimed to evaluate the effects of microwave (MW) treatment on polyphenol forms in safflower seeds and polyphenol compositions in safflower seed oil (SSO) extracted using pressing and subcritical dimethylether extraction (SDE) methods. Results revealed that polyphenols in safflower seeds were predominantly present in free forms (89.51 %), followed by insoluble- (6.19 %) and soluble-bound (4.30 %) forms. MW treatment resulted in a significant increase in the content of free-form phenolics and total phenolic content (TPC). In the untreated and MW-treated samples, 58 phenolics were identified, with45 polyphenols detected in both types of samples. After the MW treatment, N-(p-coumaroyl) serotonin content increased but N-feruloyl serotonin content decreased in safflower seeds. MW treatment significantly increased the acacetin content, TPC, and oxidative stability of SSO. Additionally, the combined effect of MW treatment and SDE significantly improved polyphenol content in SSO, addressing the issue of poor oxidative stability that limits its applications.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.