煮沸和烘烤对喀麦隆远北地区商业化种植和食用的两个芝麻品种的近似成分、脂质氧化、脂肪酸谱和矿物质含量的影响。
Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon.
作者信息
Tenyang Noël, Ponka Roger, Tiencheu Bernard, Djikeng Fabrice T, Azmeera Thirupathi, Karuna Mallampalli S L, Prasad Rachapudi B N, Womeni Hilaire M
机构信息
University of Maroua, Faculty of Science, Department of Biological Sciences, P.O. Box 814, Maroua, Cameroon; University of Dschang, Faculty of Science, Department of Biochemistry, P.O. Box 67, Dschang, Cameroon.
University of Maroua, The Higher Institute of The Sahel, Department of Agriculture, Livestock and By-Products, P.O. Box 46, Maroua, Cameroon.
出版信息
Food Chem. 2017 Apr 15;221:1308-1316. doi: 10.1016/j.foodchem.2016.11.025. Epub 2016 Nov 8.
The aim of this study was to determine the effect of boiling and roasting on the proximate, lipid oxidation, fatty acid profile and mineral content of two sesame seeds varieties. The proximate composition was significantly affected (P<0.05) during treatments. The minerals of seeds roasting at 120°C for 10min were significantly decreased. The free fatty acids content of sesame oil after processing was significantly increased (P<0.05). Iodine and peroxide value were also affected by processing. Totox and p-Anisidine values were significantly increased during processing. The fatty acids composition a little modified during processing, and roasting at 180°C for 10min mostly affected the polyunsaturated fatty acids for all sesame varieties. C16:0, C18:0, C18:1 and C18:2 were quantitatively the most important fatty acids in sesame oil. Boiling appeared to be the best processing method for cooking the two sesame varieties concerning oxidative stability and fatty acid profile.
本研究的目的是确定煮沸和烘烤对两个芝麻品种的近似成分、脂质氧化、脂肪酸谱和矿物质含量的影响。在处理过程中，近似成分受到显著影响（P<0.05）。在120°C下烘烤10分钟的种子矿物质显著减少。加工后芝麻油的游离脂肪酸含量显著增加（P<0.05）。碘值和过氧化值也受加工影响。在加工过程中，总氧化值和对茴香胺值显著增加。加工过程中脂肪酸组成略有改变，对于所有芝麻品种，在180°C下烘烤10分钟对多不饱和脂肪酸影响最大。C16:0、C18:0、C18:1和C18:2在芝麻油中是数量上最重要的脂肪酸。就氧化稳定性和脂肪酸谱而言，煮沸似乎是烹饪这两个芝麻品种的最佳加工方法。
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