Effect of thermal processing on phenolic content, tocopherols and antioxidant activity of sacha inchi kernels
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F17%3A75533" target="_blank" >RIV/60460709:41340/17:75533 - isvavai.cz</a>
Alternative codes found
RIV/00027006:_____/17:00004242
Result on the web
<a href="http://dx.doi.org/10.1111/jfpp.12848" target="_blank" >http://dx.doi.org/10.1111/jfpp.12848</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/jfpp.12848" target="_blank" >10.1111/jfpp.12848</a>
Alternative languages
Result language
angličtina
Original language name
Effect of thermal processing on phenolic content, tocopherols and antioxidant activity of sacha inchi kernels
Original language description
Raw, honey coated and processed Sacha inchi kernels were investigated for effects of different thermal processes on the content of total phenolic content and radical scavenging capacity, the content of alfa tocopherol, beta and gama tocopherol, delta tocopherol. Sacha inchi kernels were subjected to open boiling, pressure boiling, sous vide, low temperature roasting, high temperature roasting and honey rosasting. The radical scavenging capacity of kernels was little affected by thermal processing, with the average loss of 8 percent. Roasting had a significant negative effect on tocopherol content but not on the total phenolic content. The appropriate thermal procedure and adequate time can significantly influence the quality of Sacha inchi kernels during food preparation. Especially roasting at 190 C for 35 min and honey roasting at 170 C for 30 min of Sacha inchi kernels have positive effect of increasing TPC.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
JOURNAL OF FOOD PROCESSING AND PRESERVATION
ISSN
0145-8892
e-ISSN
—
Volume of the periodical
41
Issue of the periodical within the volume
2
Country of publishing house
US - UNITED STATES
Number of pages
8
Pages from-to
0-0
UT code for WoS article
000399356500066
EID of the result in the Scopus database
2-s2.0-84994104378