Scopus
YÖKSİS Eşleşti
Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds
LWT · Mart 2021
YÖKSİS Kayıtları
Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds
LWT-FOOD SCIENCE AND TECHNOLOGY · 2021 SCI-Expanded
DOÇENT NURHAN USLU →
Makale Bilgileri
DergiLWT
Yayın TarihiMart 2021
Cilt / Sayfa139
Scopus ID2-s2.0-85096145336
Özet
This study was done to investigate the effect of roasting time (7, 14, and 21min) at 160 ᵒC on proximate composition, colour attributes, bioactive compounds, and fatty acids composition of hemp (Cannabis sativa L.) seeds. Roasting of the seeds for different periods significantly (P < 0.05) increased the protein, oil, total phenolic, total flavonoid, and DPPH scavenging. The lightness (L*) and yellowness (b*) of the samples were significantly (P < 0.05) decreased with roasting time but redness (a*) was increased. Moreover, phenolic acids, flavones, polyphenols, and glycosylated flavonoids were increased significantly with the roasting time. Roasting of the seed slightly affected fatty acid contents. The contents of P, Mg, B of hemp seeds was significantly decreased while those of Ca, Fe, Cu, Mn, and Zn were significantly (P < 0.05) increased with roasting time. The results showed that roasting for 14 min enhanced hemp seeds nutritional and oxidative properties by improving oil, protein, potassium, magnesium, total phenolic, and flavonoid contents. Therefore, roasting for 14 min could be considered as the most suitable duration to process hemp seeds based on the parameters measured.
Yazarlar (7)
1
Elfadıl E. Babiker
2
Nurhan Uslu
3
Fahad A.L. Juhaimi
4
Isam A. Mohamed Ahmed
5
Kashif Ghafoor
6
Mehmet Musa Özcan
7
Ibrahim A. Almusallam
Anahtar Kelimeler
Antioxidative properties
Fatty acids
Hemp seeds
Polyphenols
Roasting
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
58
Atıf
7
Yazar
5
Anahtar Kelime