Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
Department of Food Engineering, Faculty of Agricultural, Selcuk University, 42079 Konya, Turkey.
Food Chem. 2018 Mar 15;243:414-419. doi: 10.1016/j.foodchem.2017.09.100. Epub 2017 Sep 20.
In this study, the effect of microwave (360W, 540W and 720W) oven roasting on oil yields, phenolic compounds, antioxidant activity, and fatty acid composition of some apricot kernel and oils was investigated. While total phenol contents of control group of apricot kernels change between 54.41mgGAE/100g (Soğancıoğlu) and 59.61mgGAE/100g (Hasanbey), total phenol contents of kernel samples roasted in 720W were determined between 27.41mgGAE/100g (Çataloğlu) and 34.52mgGAE/100g (Soğancıoğlu). Roasting process in microwave at 720W caused the reduction of some phenolic compounds of apricot kernels. The gallic acid contents of control apricot kernels ranged between 7.23mg/100g (Kabaaşı) and 11.23mg/100g (Çataloğlu) whereas the gallic acid contents of kernels roasted in 540W changed between 15.35mg/100g (Soğancıoğlu) and 21.17mg/100g (Çataloğlu). In addition, oleic acid contents of control group oils vary between 65.98% (Soğancıoğlu) and 71.86% (Hasanbey), the same fatty acid ranged from 63.48% (Soğancıoğlu) to 70.36% (Hasanbey).
本研究探讨了微波（360W、540W 和 720W）烤箱烘烤对一些杏仁核和油的产油量、酚类化合物、抗氧化活性和脂肪酸组成的影响。虽然对照组杏仁核的总酚含量在 54.41mgGAE/100g（Soğancıoğlu）和 59.61mgGAE/100g（Hasanbey）之间变化，但在 720W 下烘烤的杏仁核样品的总酚含量在 27.41mgGAE/100g（Çataloğlu）和 34.52mgGAE/100g（Soğancıoğlu）之间。微波 720W 烘烤过程导致杏仁核中一些酚类化合物的减少。对照组杏仁核中的没食子酸含量在 7.23mg/100g（Kabaaşı）和 11.23mg/100g（Çataloğlu）之间，而在 540W 下烘烤的杏仁核中的没食子酸含量在 15.35mg/100g（Soğancıoğlu）和 21.17mg/100g（Çataloğlu）之间变化。此外，对照组油的油酸含量在 65.98%（Soğancıoğlu）和 71.86%（Hasanbey）之间变化，相同的脂肪酸含量在 63.48%（Soğancıoğlu）到 70.36%（Hasanbey）之间变化。
