Antioxidant potential, anti-nutritional factors, volatile compounds and phenolic composition of microwave heat-treated plum (Prunus domestica. L.) kernels: an analytical approach
Abstract:PurposeThe study was aimed to explore the potential impact of microwave heating (450 W for 2, 4, 6 and 8 min) on antioxidant activity, anti-nutritional factors, volatile and phenolic compounds of the plum kernels.Design/methodology/approachPlum kernels are rich in proteins, lipids and bioactive compounds that are mostly underused and undervalued.FindingsThe results showed that microwave heating at 450 W for 6 min significantly (p < 0.05) increased the antioxidant activity, total phenolic and flavonoid conte… Show more
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