Li Khu S, Ali Abbas, Muhammad Ida I
Department of Bioprocess and Polymer Engineering, University of Technology, Malaysia, Johor, Malaysia.
Department of Chemistry, Rajshahi University of Engineering and Technology, Bangladesh.
Acta Sci Pol Technol Aliment. 2017 Jul-Sep;16(3):283-292. doi: 10.17306/J.AFS.0497.
Perah seed is one of the most underutilized oilseeds, containing high nutritional values and high percentage of α-linoleneic acid, which may have a high potential in food and pharmaceutical applica- tions. The main objective of this study was to evaluate the influence of microwave (MW) cooking on the proximate composition and antioxidant activity of perah seeds.
In this study, the proximate composition and amygdalin concentration of MW ir- radiated perah seeds were determined. The total phenolic content (TPC), Maillard reaction products (MRPs) and antioxidant activity of methanol (PME), 70% methanol in water (PMW), ethanol (PEE), 70% ethanol in water (PEW) extracts and methanol extract of oil (PMO) were evaluated during MW cooking. The anti- oxidant activity was evaluated using multiple assays, namely DPPH radical scavenging activity, β-Carotene bleaching assay, and reducing power.
Microwave cooking did not significantly increase crude lipid and carbohydrate content, and the amounts of other nutrients such as ash, crude protein and fibre remained almost unchanged. As evaluated by HPLC, the amygdalin concentration in the seeds was reduced by MW cooking. The TPC, MRP and anti- oxidant activity of the solvent extracts of perah seeds increased significantly with increasing roasting time. Of all the extracts, PMW at all MW cooking times displayed the highest antioxidant effectiveness. However, thermal treatment significantly reduced the antioxidant properties of PMO. The values for TPC, MRP and antioxidant effectiveness of the samples were ranked in the following order: PMW > PEW > PME > PEE > PMO, in both control and microwaved samples.
In determining the overall quality of the products, MW cooking time was found to be a critical factor. Solubilization of phenolic compounds and formation of MRPs during MW cooking could have caused the increase in antioxidant activity of the perah seeds.
巴拉种子是最未得到充分利用的油籽之一，含有高营养价值和高比例的α-亚麻酸，在食品和制药应用中可能具有很高的潜力。本研究的主要目的是评估微波（MW）烹饪对巴拉种子的近似成分和抗氧化活性的影响。
在本研究中，测定了MW辐照巴拉种子的近似成分和苦杏仁苷浓度。在MW烹饪过程中，评估了甲醇（PME）、70%甲醇水溶液（PMW）、乙醇（PEE）、70%乙醇水溶液（PEW）提取物以及油的甲醇提取物（PMO）的总酚含量（TPC）、美拉德反应产物（MRPs）和抗氧化活性。使用多种测定方法评估抗氧化活性，即DPPH自由基清除活性、β-胡萝卜素漂白测定和还原能力。
微波烹饪没有显著增加粗脂肪和碳水化合物含量，其他营养成分如灰分、粗蛋白和纤维的含量几乎保持不变。通过高效液相色谱法评估，MW烹饪使种子中的苦杏仁苷浓度降低。随着烘焙时间的增加，巴拉种子溶剂提取物的TPC、MRP和抗氧化活性显著增加。在所有MW烹饪时间下，PMW在所有提取物中表现出最高的抗氧化效果。然而，热处理显著降低了PMO的抗氧化性能。在对照样品和微波处理样品中，样品的TPC、MRP和抗氧化效果值的排序如下：PMW＞PEW＞PME＞PEE＞PMO。
在确定产品的整体质量时，发现MW烹饪时间是一个关键因素。MW烹饪过程中酚类化合物的溶解和美拉德反应产物的形成可能导致了巴拉种子抗氧化活性的增加。
