化学
扁桃
烘烤
美拉德反应
食品科学
作文(语言)
有机化学
植物
生物
栽培
语言学
哲学
物理化学
作者
Jer‐An Lin,Shih Chun Liu,Chao Chin Hu,Yung Shin Shyu,Chia Ying Hsu,Deng Jye Yang
出处
期刊:Food Chemistry
[Elsevier]
日期:2016-01-01
卷期号:190: 520-528
被引量:137
标识
DOI:10.1016/j.foodchem.2015.06.004
摘要
Roasting treatment increased levels of unsaturated fatty acids (linoleic, oleic and elaidic acids) as well as saturated fatty acids (palmitic and stearic acids) in almond (Prunus dulcis) kernel oils with temperature (150 or 180 °C) and duration (5, 10 or 20 min). Nonetheless, higher temperature (200 °C) and longer duration (10 or 20 min) roasting might result in breakdown of fatty acids especially for unsaturated fatty acids. Phenolic components (total phenols, flavonoids, condensed tannins and phenolic acids) of almond kernels substantially lost in the initial phase; afterward these components gradually increased with roasting temperature and duration. Similar results also observed for their antioxidant activities (scavenging DPPH and ABTS+ radicals and ferric reducing power). The changes of phenolic acid and flavonoid compositions were also determined by HPLC. Maillard reaction products (estimated with non-enzymatic browning index) also increased with roasting temperature and duration; they might also contribute to enhancing the antioxidant attributes.
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