Isam A. Mohamed Ahmed, Fahad AlJuhaimi, Mehmet Musa Özcan, Nurhan Uslu, Zainab Albakry
{"title":"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","authors":"Isam A. Mohamed Ahmed, Fahad AlJuhaimi, Mehmet Musa Özcan, Nurhan Uslu, Zainab Albakry","doi":"10.1007/s11694-024-02857-4","DOIUrl":null,"url":null,"abstract":"<div><p>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. K<sub>232</sub> and K<sub>270</sub> values of conventional oven roasted, ground and whole rapeseeds were slightly higher than the results in the microwave. The highest K<sub>232</sub> 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).</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div><div><p>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</p></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"9036 - 9047"},"PeriodicalIF":2.9000,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The impact of roasting on oil and chlorophyll contents, bioactive components, antioxidant activity, phenolic and fatty acid component of rapeseeds\",\"authors\":\"Isam A. Mohamed Ahmed, Fahad AlJuhaimi, Mehmet Musa Özcan, Nurhan Uslu, Zainab Albakry\",\"doi\":\"10.1007/s11694-024-02857-4\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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. K<sub>232</sub> and K<sub>270</sub> values of conventional oven roasted, ground and whole rapeseeds were slightly higher than the results in the microwave. The highest K<sub>232</sub> 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).</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div><div><p>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</p></div></div></figure></div></div>\",\"PeriodicalId\":631,\"journal\":{\"name\":\"Journal of Food Measurement and Characterization\",\"volume\":\"18 11\",\"pages\":\"9036 - 9047\"},\"PeriodicalIF\":2.9000,\"publicationDate\":\"2024-09-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Measurement and Characterization\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11694-024-02857-4\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-024-02857-4","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
The impact of roasting on oil and chlorophyll contents, bioactive components, antioxidant activity, phenolic and fatty acid component of rapeseeds
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
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.
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