红外和干燥空气烘烤对黑孜然（Nigella sativa L.）籽油的氧化稳定性、脂肪酸组成、美拉德反应产物和其他化学性质的影响。
Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil.
机构信息
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
P.G. Department of Biotechnology, Khalsa College, Amritsar 143002, Punjab, India.
出版信息
Food Chem. 2019 Oct 15;295:537-547. doi: 10.1016/j.foodchem.2019.05.140. Epub 2019 May 21.
Black cumin seed (BCS) is a novel oil source with potential health benefits. This study investigates the influence of infrared (IR) and dry air (DA) roasting (140, 160 and 180 °C for 5 and 10 min) on BCS oil quality characteristics. Results revealed that the oxidative stability index (OSI), Maillard reaction products (MRPs), chlorophyll and carotenoid contents were increased while acid value (AV), peroxide value (PV) and color values were decreased in DA roasted (180°C for 10 min) BCS oil compared to other DA and IR treatments. DA and IR roasting slightly influenced the fatty acid composition (FAC) of BCS oils. FTIR spectra showed minor changes in peak intensities (at 2854, 2929 and 3008 cm) of DA and IR roasted BCS oils. DA roasting proved more effective than IR roasting. The oil from the DA roasted BCS at 180°C for 10 min had significantly higher oil quality and oxidative stability.
黑孜然籽（BCS）是一种新型油源，具有潜在的健康益处。本研究探讨了红外（IR）和干燥空气（DA）烘烤（140、160 和 180°C 分别烘烤 5 和 10 分钟）对 BCS 油品质特性的影响。结果表明，与其他 DA 和 IR 处理相比，DA 烘烤（180°C 烘烤 10 分钟）的 BCS 油的氧化稳定性指数（OSI）、美拉德反应产物（MRPs）、叶绿素和类胡萝卜素含量增加，而酸值（AV）、过氧化物值（PV）和颜色值降低。DA 和 IR 烘烤对 BCS 油的脂肪酸组成（FAC）影响较小。傅里叶变换红外（FTIR）光谱显示 DA 和 IR 烘烤的 BCS 油的峰强度（在 2854、2929 和 3008 cm 处）略有变化。DA 烘烤比 IR 烘烤更有效。在 180°C 下烘烤 10 分钟的 DA 处理的 BCS 油具有更高的油质和氧化稳定性。
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