Ajatta Mary A, Akinola Stephen A, Otolowo Dupe T, Awolu Olugbenga O, Omoba Olufumilayo S, Osundahunsi Oluwatooyin F
Department of Food Science and Technology, Federal University of Technology Akure, Ondo State 340001, Nigeria.
Department of Biological Sciences, North-West University Mafikeng Campus, Mmabatho 2735, South Africa.
Prev Nutr Food Sci. 2019 Dec;24(4):468-477. doi: 10.3746/pnf.2019.24.4.468. Epub 2019 Dec 31.
This study assessed the optimum roasting conditions on the phytochemical properties of three varieties of seeds using response surface methodology. Roasting conditions were varied using temperature (110°C200°C) and time (1040 min). Phytochemical components (phenolics, tannin, flavonoids, cardiac glycoside, and steroids) of the seeds were screened and estimated. The study showed that availability of phytochemical activities was heat-dependent. An increase in roasting temperature beyond 110°C for 10 min resulted in a decrease in total phenolic (TP) and flavonoid (TF) contents. However, prolonged durations of roasting favored increased amounts of TP and TF in dark and light varieties. Total sterol, tannin, and cardiac glycoside contents increased with increasing roasting temperature and time. The desirability of the models were 0.76, 0.74, and 0.72 for black, dark brown, and light brown, respectively. The coefficients of regression (R), ranged from 0.66 to 0.98 signifying accuracy of the model. The following models (cubic, quadratic, and 2 factor interaction) were significant (≤0.05). We found that roasting time influenced the phytochemical properties of to a greater extent than temperature. The optimum roasting temperature and time was found to beat 110°C, 35 min, 40 min, and 32 min in black, dark brown, and light brown varieties, respectively. Roasting conditions significantly affects the phytochemical contents of three varieties of seed flour (<0.05). Therefore, holds the potential to be used in development of functional foods and in therapeutic applications to promote health.
本研究采用响应面法评估了三种种子的最佳烘焙条件对其植物化学特性的影响。烘焙条件通过温度（110°C至200°C）和时间（10至40分钟）进行变化。对种子的植物化学成分（酚类、单宁、黄酮类、强心苷和甾体）进行了筛选和评估。研究表明，植物化学活性的可用性与热有关。在110°C以上烘焙10分钟后，烘焙温度的升高导致总酚（TP）和黄酮（TF）含量降低。然而，延长烘焙时间有利于深色和浅色品种中TP和TF含量的增加。总甾醇、单宁和强心苷含量随着烘焙温度和时间的增加而增加。黑色、深棕色和浅棕色模型的可取性分别为0.76、0.74和0.72。回归系数（R）范围为0.66至0.98，表明模型的准确性。以下模型（三次、二次和二因素交互作用）具有显著性（≤0.05）。我们发现烘焙时间对植物化学特性的影响比温度更大。在黑色、深棕色和浅棕色品种中，最佳烘焙温度和时间分别为110°C、35分钟、40分钟和32分钟。烘焙条件显著影响三种种子粉的植物化学成分（P<0.05）。因此，[种子名称未给出]有潜力用于功能性食品的开发和促进健康的治疗应用。
