The impact of roasting on oil and chlorophyll contents, bioactive components, antioxidant activity, phenolic and fatty acid component of rapeseeds

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Measurement and Characterization Pub Date : 2024-09-25 DOI:10.1007/s11694-024-02857-4

Isam A. Mohamed Ahmed, Fahad AlJuhaimi, Mehmet Musa Özcan, Nurhan Uslu, Zainab Albakry

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Abstract

Chlorophyll b quantities of raw (control) and roasted rapeseed samples were specified to be higher than chlorophyll a. Additionally, total phenol, total flavonoid quantities and antioxidant activity (DPPH and FRAP assays) values of roasted powdered and whole rapeseed samples were observed to increase compared to the control. K₂₃₂ and K₂₇₀ values of conventional oven roasted, ground and whole rapeseeds were slightly higher than the results in the microwave. The highest K₂₃₂ value was observed in oil provided from the sample that was powdered and heat treated in conventional oven. The phenolic constituents of ground and whole rapeseeds were partially higher than those of their oils. The dominant fatty acids of the oils extracted from unroasted and roasted rapeseeds were oleic, linoleic, linolenic and palmitic acids in decreasing order. Oleic acid quantities of the oil provided from powdered and whole rapeseeds roasted in microwave and oven were defined as 62.00 and 61.97% to 61.48 and 62.06%, respectively. The main variables of PC1 for rapeseed were dedected as catechin (0.912), coumaric acid (0.840) and ferulic acid (0.733).

Graphical Abstract

In this study, the role of oven and microwave roasting on the oil, chlorophyll, total phenol, flavonoid contents, antioxidant activities (DPPH and FRAP assays), specific absorbance (K232, K270) values, phenolic profile and fatty acid compositions of rapeseed was revealed

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焙烧对油菜籽油和叶绿素含量、生物活性成分、抗氧化活性、酚和脂肪酸成分的影响

此外，与对照组相比，还观察到烘焙过的粉状油菜籽和整个油菜籽样品的总酚、总类黄酮含量和抗氧化活性（DPPH 和 FRAP 试验）值都有所增加。传统烤箱烘焙、研磨和整粒油菜籽的 K232 和 K270 值略高于微波炉烘焙的结果。K232值最高的是在传统烤箱中经过粉末和热处理的油菜籽样品。磨碎的油菜籽和整个油菜籽的酚类成分部分高于其油的酚类成分。从未加工和加工过的油菜籽中提取的油的主要脂肪酸依次为油酸、亚油酸、亚麻酸和棕榈酸。用微波炉和烤箱焙烧的粉状油菜籽和完整油菜籽的油酸含量分别为 62.00% 和 61.97% 至 61.48% 和 62.06%。油菜籽 PC1 的主要变量分别为儿茶素（0.912）、香豆酸（0.840）和阿魏酸（0.733）。图解摘要本研究揭示了烘箱和微波焙烧对油菜籽的油、叶绿素、总酚、类黄酮含量、抗氧化活性（DPPH 和 FRAP 试验）、比吸光度（K232、K270）值、酚类概况和脂肪酸组成的影响。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.