Isam A Mohamed Ahmed, Fahad Al Juhaimi, Mehmet Musa Özcan, Nurhan Uslu, Emad Karrar
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Roasting in the microwave oven at 720 W was decreased the L* values of samples, while L* value of sample roasted at 900 W was closed to control. Gallic and 3,4-dihydroxybenzoic acid values of plum kernel samples were assigned to be between 1.19 (720 W) and 2.01 mg/100 g (900 W) to 0.22 (control) and 7.09 mg/100 g (900 W), respectively. Also, catechin and rutin quantities of plum seeds were established between 0.20 (control) and 7.55 mg/100 g (900 W) to 1.42 (control) and 3.59 mg/100 g (900 W), respectively. In general, the amount of phenolic compounds of plum seeds dried at every two watts showed an increase (except quercetin) compared to the control. Only the amount of quercetin decreased partially in the dried samples. While oleic acid quantities of raw (control) and dried plum kernel oils are reported between 68.28% (720 W) and 71.60% (900 W), linoleic acid amounts of plum kernel oils were found between 20.77% (900 W) and 23.49% (720 W). 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引用次数: 0
摘要
研究了微波干燥对鲜(对照)李子仁和干李子仁油脂含量、生物活性物质、抗氧化活性、多酚类物质和脂肪酸谱的影响。干梅种子的油含量在27.40%(对照)~ 42.42% (900 W)之间,鲜梅种子和干梅种子的总酚和总黄酮含量分别在9.77(对照)~ 41.66 mg/100 g (900 W) ~ 6.90(对照)和23.67 mg/100 g (900 W)之间。900 W干燥李子种子的总酚和类黄酮含量略高于720 W干燥李子种子。李种子L*(亮度)值在55.97 ~ 59.62之间变化。在720 W的微波炉中焙烧降低了样品的L*值,而在900 W下焙烧样品的L*值接近控制。李子仁样品的没食子酸和3,4-二羟基苯甲酸值分别为1.19 (720 W)和2.01 mg/100 g (900 W) ~ 0.22(对照)和7.09 mg/100 g (900 W)。李子中儿茶素和芦丁含量分别为0.20和7.55 mg/100 g (900 W) ~ 1.42和3.59 mg/100 g (900 W)。总的来说,每2瓦干燥的李子种子中酚类化合物的含量比对照有所增加(槲皮素除外)。干燥样品中只有槲皮素的含量部分下降。生(对照)和干梅仁油的油酸含量在68.28% (720 W) ~ 71.60% (900 W)之间,亚油酸含量在20.77% (900 W) ~ 23.49% (720 W)之间,饱和脂肪酸含量低于不饱和脂肪酸含量。
Oil Composition and Phenolic Compounds of Plum Seeds Obtained from Fruit Processing By-products Treated by Heat.
In this study, the effect of microwave drying on oil content, bioactive compounds, antioxidant activity, polyphenols and fatty acid profiles of fresh (control) and dried plum kernels was investigated. The oil quantities of plum seeds dried were found between 27.40% (control) and 42.42% (900 W). Total phenolic and flavonoid values of fresh (control) and dried-plum seeds were assessed to be between 9.77 (control) and 41.66 mgGAE/100 g (900 w) to 6.90 (control) and 23.67 mg/100 g (900 W), respectively. Total phenol and flavonoid quantities of the plum seeds dried at 900 W were slightly higher than those of the plum seeds dried at 720 W. L* (brightness) values of plum seeds changed between 55.97 and 59.62. Roasting in the microwave oven at 720 W was decreased the L* values of samples, while L* value of sample roasted at 900 W was closed to control. Gallic and 3,4-dihydroxybenzoic acid values of plum kernel samples were assigned to be between 1.19 (720 W) and 2.01 mg/100 g (900 W) to 0.22 (control) and 7.09 mg/100 g (900 W), respectively. Also, catechin and rutin quantities of plum seeds were established between 0.20 (control) and 7.55 mg/100 g (900 W) to 1.42 (control) and 3.59 mg/100 g (900 W), respectively. In general, the amount of phenolic compounds of plum seeds dried at every two watts showed an increase (except quercetin) compared to the control. Only the amount of quercetin decreased partially in the dried samples. While oleic acid quantities of raw (control) and dried plum kernel oils are reported between 68.28% (720 W) and 71.60% (900 W), linoleic acid amounts of plum kernel oils were found between 20.77% (900 W) and 23.49% (720 W). The quantities of saturated fatty acids in plum kernel oils were found to be quite low compared to the content of unsaturated fatty acids.
期刊介绍:
The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils
such as related food products, detergents, natural products,
petroleum products, lipids and related proteins and sugars.
The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/
sensory/nutritional/toxicological evaluation related to agriculture and/or food.