Effect of thermal processing on phenolic content, tocopherols and antioxidant activity of sacha inchi kernels

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00027006:_____/17:00004242

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of thermal processing on phenolic content, tocopherols and antioxidant activity of sacha inchi kernels

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Effect of thermal processing on phenolic content, tocopherols and antioxidant activity of sacha inchi kernels

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

JOURNAL OF FOOD PROCESSING AND PRESERVATION

ISSN

0145-8892

e-ISSN

—

Svazek periodika

41

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

8

Strana od-do

0-0

Kód UT WoS článku

000399356500066

EID výsledku v databázi Scopus

2-s2.0-84994104378