Effect of microwave heating on lipid composition, chemical properties and antioxidant activity of oils from Trichosanthes kirilowii seed

IF 8.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2022-09-01 Epub Date: 2022-07-09 DOI:10.1016/j.foodres.2022.111643

Lirong Xu , Chenfei Zhu , Taorong Liu , Emad Karrar , Yucheng Ouyang , Duo Li

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引用次数: 7

Abstract

Trichosanthes kirilowii Maxim seed is a primary source of edible vegetable oil and possesses a high nutritional value, making them extremely beneficial to humanity. To promote the extraction process of Trichosanthes kirilowii Maxim seed oil, the effect of microwave heating time (700 W for 0, 2, 4, and 6 min) on lipid composition, chemical properties, and antioxidant activity of oils was studied. The results showed that the oil yield of the seed increased with the microwave heating time. Besides, microwave heating time significantly affects (p < 0.05) DPPH and tocopherols, and the IC₅₀ value of DPPH was highest with microwave heating for 6 min, whatever the shells are reserved. The tocopherol content was highest with microwave heating for 2 min in the seed shell oil, which was 1930.60 mg/kg. The longer microwave heating time could improve the oil yield and antioxidant activity of Trichosanthes kirilowii Maxim seed oil. The seed shell also affects chemical properties, fatty acid composition, antioxidant activity, and tocopherol contents of the Trichosanthes kirilowii Maxim seed oil. The Trichosanthes kirilowii Maxim seed shell oil has higher DPPH and tocopherols contents than seed kernel oil, while seed kernel oils showed higher oil yield and acid value. Our finding is valuable for manufacturers to choose suitable means to produce Trichosanthes kirilowii Maxim seed oil of required qualities and chemical compositions for targeted use.

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微波加热对栝蚕籽油脂质组成、化学性质及抗氧化活性的影响

Trichosanthes kirilowii Maxim种子是食用植物油的主要来源，具有很高的营养价值，对人类非常有益。为促进栝蚕籽油的提取工艺，研究了微波加热时间(700 W、0、2、4、6 min)对其油脂组成、化学性质和抗氧化活性的影响。结果表明，随着微波加热时间的延长，豆籽的出油率增加。微波加热时间对(p <0.05) DPPH和生育酚，且无论保留何种壳，微波加热6 min后DPPH的IC50值最高。微波加热2 min时，种子壳油中生育酚含量最高，为1930.60 mg/kg。延长微波加热时间可以提高天花粉籽油的出油率和抗氧化活性。籽粒壳还会影响丝瓜籽油的化学性质、脂肪酸组成、抗氧化活性和生育酚含量。丝瓜籽壳油的DPPH和生育酚含量高于丝瓜籽仁油，丝瓜籽仁油的产油率和酸值高于丝瓜籽仁油。本研究结果对生产厂家选择合适的方法生产符合要求品质和化学成分的栝叶籽油具有一定的参考价值。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.