Effect of roasting pretreatment on fatty acids, oxidative stability, tocopherols, and antioxidant activity of gurum seeds oil
Item
Title
Effect of roasting pretreatment on fatty acids, oxidative stability, tocopherols, and antioxidant activity of gurum seeds oil
Date
2020
Language
English
Abstract
The impact of roasting on the quality attributes and storability of gurum seeds oil is underestimated. Thus, it was investigated the influence of conventional oven roasting (COR) treatments (at 140, 160, and 180 °C) on the quality attributes and storage stability of gurum seeds oil. The acid value (AV), peroxide value (PV), fatty acids (FAs), vitamin E, total polyphenol, oxidative stability (OS), and antioxidant activity of gurum seeds oil prepared from roasted and unroasted seeds were evaluated. COR treatments significantly increased the oil yield (27–37%), PV (0.75–0.84 mequiv of O2/kg of oil), OS (4.02–8.56 h), total tocopherols (560.70–805.25 mg/100 g), and polyphenols (22.39–29.24 mg GAE/kg of oil). While COR treatments DPPH IC50% value significantly decreased from (23.88–14.87 mg/mL). COR produce a slight change in the FAs' contents of oils and also improved the storage stability during 15 days of accelerated storage at 60 °C. Generally, gurum seeds oil contains substantial amounts of nutrients which could be improved by COR treatments. Obtained results suggested that the COR of gurum seeds is a more suitable pre-processing method. These results can significantly contribute to furthermore study of seed oils and their characteristics.
Collection
Citation
“Effect of roasting pretreatment on fatty acids, oxidative stability, tocopherols, and antioxidant activity of gurum seeds oil,” CSIRSpace, accessed September 19, 2024, http://cspace.csirgh.com/items/show/954.