Scopus
🔓 Açık Erişim
Influence of oven and microwave roasting on bioproperties, phenolic compounds, fatty acid composition, and mineral contents of nongerminated peanut and germinated peanut kernel and oils
Journal of Food Processing and Preservation · Şubat 2018
Makale Bilgileri
DergiJournal of Food Processing and Preservation
Yayın TarihiŞubat 2018
Cilt / Sayfa42
Scopus ID2-s2.0-85028946291
Erişim🔓 Açık Erişim
Özet
While antioxidant activity values of nongerminated peanut kernel extracts change between 46.58% (raw peanut) and 49.63% (oven), this values of germinated kernel extracts varied between 38.67 (oven) and 44.83 mgGAE/100 g (germinated). In addition, total phenolic contents of both nongerminated and germinated peanut kernels changed between 12.68 (oven) and 19.73 mgGAE/100 g (raw) and 23.81 (oven) and 41.62 mgGAE/100 g (germinated), respectively. p-Hydroxybenzoic, vanillic, ferulic, quercetin, and p-coumaric and cinnamic acids were the dominant compounds of both germinated and nongerminated peanut kernels. It was observed statistically differences in fatty acid composition of peanut oils (p <.05). The highest oleic acid contents (62.74%) were determined in nongerminated kernel oil roasted in oven. The contents of α-tocopherol in nongerminated peanut ranged from 16.58 mg/100 g (oven roasted) to 18.64 mg/100 g (raw),while α-tocopherol contents of germinated kernel oils change between 14.72 mg/100 g (microwave roasted) and 16.49 mg/100 g (germinated). Mineral contents of germinated peanut kernels decreased partially compared to nongerminated peanut kernels. Practical applications: Nut oils are receiving growing interest due to their high concentration of bioactive lipid components, which have shown various health benefits. Germination produced high phenolic content and antioxidant activities in lupin seeds. Phenolic compounds are generally secondary metabolite produced in plants, and they might be correlated to antioxidant activity, which has been shown to retain various biological benefits; microwave energy and conventional heating are currently being used for food processing operations, including cooking, drying, tempering, baking, pasteurization, and sterilization.
Yazarlar (2)
1
Fahad AlJuhaimi
2
Mehmet Musa Özcan
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
24
Atıf
2
Yazar