El Anany Ayman Mohammed
Special Food & Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
J Food Sci Technol. 2015 Apr;52(4):2175-83. doi: 10.1007/s13197-013-1242-1. Epub 2013 Dec 27.
The purpose of this study was to explore the influences of roasting process on the nutritional composition and nutritive value, antinutritional factors, bioactive compounds and antioxidant activity of guava seeds. Roasting process caused significant (P ≤ 0.05) decreases in moisture content, crude protein, crude fiber, ash and mineral contents, isoleucine, arginine, glutamic and total aromatic and sulfur amino acids, antinutritional factors (tannins and phytic acid) and flavonoids, while oil content increased. Subjecting guava seeds to 150 °C for 10, 15 and 20 min increased the total essential amino acids from 35.19 g/100 g protein in the raw sample to 36.96, 37.30 and 37.47 g/100 g protein in roasted samples, respectively. Protein efficiency ratio (PER) of guava seeds roasted at 150 °C for 10, 15 and 20 min were about 1.08, 1.14 and 1.18 times as high as that in unroasted seeds. Lysine was the first limiting amino acid, while leucine was the second limiting amino acid in raw and roasted guava seeds. Total phenolic contents was significantly (P ≤ 0.05) increased by roasting at 150 °C for 10 min. However, roasting at 150 °C for 15 and 20 min caused significant decrease in the phenolic content of guava seeds. Guava seeds subjected to roasting process showed higher DPPH radical scavenging and reducing power activities.
本研究的目的是探讨烘焙过程对番石榴籽营养成分、营养价值、抗营养因子、生物活性化合物及抗氧化活性的影响。烘焙过程导致水分含量、粗蛋白、粗纤维、灰分和矿物质含量、异亮氨酸、精氨酸、谷氨酸以及总芳香族和含硫氨基酸、抗营养因子（单宁和植酸）和黄酮类化合物显著（P≤0.05）降低，而油脂含量增加。将番石榴籽在150℃下烘焙10、15和20分钟，使总必需氨基酸含量分别从生样品中的35.19克/100克蛋白质增加到烘焙样品中的36.96、37.30和37.47克/100克蛋白质。在150℃下烘焙10、15和20分钟的番石榴籽的蛋白质效率比（PER）分别约为未烘焙种子的1.08、1.14和1.18倍。赖氨酸是生番石榴籽和烘焙番石榴籽中的第一限制氨基酸，而亮氨酸是第二限制氨基酸。在150℃下烘焙10分钟可使总酚含量显著（P≤0.05）增加。然而，在150℃下烘焙15和20分钟会导致番石榴籽的酚含量显著降低。经过烘焙的番石榴籽表现出更高的DPPH自由基清除能力和还原能力。
