Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond ( Prunus dulcis ) kernel

Lin, Jer‐An; Liu, Shih Chun; Hu, Chao Chin; Shyu, Yung Shin; Hsu, Chia Ying; Yang, Deng Jye

doi:10.1016/j.foodchem.2015.06.004

Cited by 161 publications

(115 citation statements)

References 37 publications

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“…Since Maillard products are consisted of carbohydrate-protein insoluble polymers, both components cannot be fermented to result gas production after they are linked together at high temperature. In other studies, heat treatment had been shown to increase Maillard reaction products (Wellner et al, 2011), and their concentrations were elevated at higher drying temperatures (Michalska et al, 2016) and period (Lin et al, 2016) as also observed in the present study. Although in vitro dry matter digestibility (DMD) of redbean was greater as compared to soybean (P<0.05), it was reversed in the case of crude protein digestibility (CPD).…”

Section: Resultssupporting

confidence: 90%

Protein Fractionation and Utilization of Soybean and Redbean as Affected by Different Drying Temperature

et al. 2017

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The objective of this study was to investigate the effect of drying temperatures on chemical composition, rumen fermentation, and digestibility of soybean and redbean (in vitro). Soybean and redbean were dried in an oven set at four different drying temperatures: 50, 60, 70, and 80 o C for 24 h in three replicates. The dried samples were then grilled and used further for chemical composition determination (proximate analysis, Van Soest analysis, and protein fraction) and in vitro rumen fermentation assay. Parameters measured in the in vitro assay were gas production, digestibility, pH, ammonia, and volatile fatty acids (VFA). Data obtained were analyzed by using analysis of variance and a posthoc test namely Duncan's multiple range test. Results showed that neutral detergent insoluble crude protein (NDICP) content was increased at higher drying temperature (70 or 80 o C) for both soybean and redbean (P<0.05). Similar to NDICP, higher temperature led to a greater acid detergent insoluble crude protein (ADICP) of soybean as well as those of redbean (P<0.05). Higher temperature decreased gas production rate (GPR) of both beans (P<0.05). Drying of soybean at 70 or 80 o C decreased crude protein digestibility (CPD) of soybean more than those of dried at 50 or 60 o C (P<0.05). Higher drying temperature resulted in a lower NH3 concentration of both beans (P<0.05). In conclusion, drying temperature at 50 or 60 o C was considered to be safe to maintain the nutritional quality of soybean and redbean.

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Section: Resultssupporting

confidence: 90%

Protein Fractionation and Utilization of Soybean and Redbean as Affected by Different Drying Temperature

et al. 2017

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“…Catechin has previously been reported as the major phenolic in Turkish and Serbian local and commercial almonds (Amarowicz, Troszyńska, & Shahidi, ; Čolić et al, ; Yildirim, San, Koyuncu, & Yıldırım, ; ). Kaempferol (Mazinani & Khaneghah, ), isorhamnetin‐3‐ O ‐rutinoside, isorhamnetin‐3‐O‐glucoside (Milbury et al, ), and chlorogenic acid (Lin et al, ) have also been reported as major phenolics in other almond cultivars. In the present study, chlorogenic acid was detected only in three cultivars, isorhamnetin‐3‐O‐glucoside was not detected in the foreign Ferragnès and Glorieta and isorhamnetin‐3‐O‐rutinoside was not detected in Amendoão.…”

Section: Resultsmentioning

confidence: 99%

Phenolic and fatty acid profiles, α‐tocopherol and sucrose contents, and antioxidant capacities of understudied Portuguese almond cultivars

Oliveira

Meyer²,

Afonso

et al. 2019

J Food Biochem

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Almonds have recognized health benefits, which are largely attributed to their chemical composition, including fatty acids, phenolics, vitamin E, and sucrose. This study was carried with the aim of providing information on the levels of the aforementioned bioactive compounds and antioxidant activities in six understudied Portuguese cultivars (Amendoão, Bonita, Casanova, Molar, Pegarinhos–Moncorvo, Pegarinhos–Murça and Refêgo), in comparison with two foreign cultivars (Ferragnès and Glorieta). A cultivar effect was observed for all the parameters evaluated, with some Portuguese cultivars comparing well and even favorably with the foreign ones. A multivariate analysis of the data allowed a clear discrimination of cultivars and that statistical tool could be used for authenticity purposes, especially for cultivars included in the Protected Designation of Origin “Amêndoa Douro.” Practical applications Almonds are among the most consumed nuts worldwide, with a considerable number of cultivars recorded around the world, although research has been neglecting the local cultivars. This work studies the chemical composition of several understudied cultivars and compares them to two widespread commercial ones. The results not only provide new information about these neglected cultivars, but also provide data for stakeholders to select more interesting cultivars with particular characteristics/or rich in compounds of interest.

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“…However, there are works reporting an increase in the total oil contents of perilla seeds and almonds after roasting (Zhao and others ; Lin and others ). These investigators explained that a heating process such as drying and roasting could lead to an extensive change in the structure of plant kernels, allowing lipids to be more easily extracted (Gutiérrez and others ; Zhao and others ; Lin and others ). It seems that roasting may either increase or decrease the total oil content of plant kernels, depending on the type of raw materials, and roasting conditions, especially the roasting temperature and duration.…”

Section: Resultsmentioning

confidence: 99%

Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice

Yodkaew

Chindapan

Devahastin

2016

Journal of Food Science

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The feasibility of using superheated steam roasting and wetting to control the water activity in an optimal range to mitigate oxidation of roasted rice was evaluated. Changes in the bed temperature as well as rice kernel moisture content, water activity, and color were monitored during fluidized bed roasting with superheated steam and hot air at 170, 190, and 210 °C. Air-roasted rice was rewetted to raise its water activity to 0.30 to 0.35. All the samples were analyzed for the total oil content, peroxide value (PV), thiobarbituric acid (TBA) value, and free fatty acids (FFA) content and compositions. Higher roasting temperatures, especially at 210 °C, led to a significant increase (P ≤ 0.05) in the total oil content of the roasted rice. Wetting led to a significant (P ≤ 0.05) decrease in the TBA value of the air-roasted rice, although the total FFA content significantly (P ≤ 0.05) increased. Rice roasted in superheated steam at 210 °C exhibited significantly (P ≤ 0.05) lower PV and TBA value; their total FFA content also tended to decrease, which is desirable for a longer shelf life.

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Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond ( Prunus dulcis ) kernel

Cited by 161 publications

References 37 publications

Protein Fractionation and Utilization of Soybean and Redbean as Affected by Different Drying Temperature

Protein Fractionation and Utilization of Soybean and Redbean as Affected by Different Drying Temperature

Phenolic and fatty acid profiles, α‐tocopherol and sucrose contents, and antioxidant capacities of understudied Portuguese almond cultivars

Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice

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