University of Lodz, Department of General Biochemistry, Faculty of Biology and Environmental Protection, Pomorska 141/3, 90-236 Lodz, Poland.
Food Chem. 2024 Nov 15;458:140526. doi: 10.1016/j.foodchem.2024.140526. Epub 2024 Jul 19.
Thermal processing can alter the biological activity of seed phytochemicals in various ways, thus improving shelf life, bioavailability, oxidative stability, and oil yield; it can also decrease the content of antinutritional compounds, reduce cytotoxic activity and increase the total phenolic content of the seeds. However, this treatment can also inactivate beneficial compounds, including phenolics. This review describes the effect of different thermal processing methods on the content, activity, and bioavailability of chemical compounds from different edible seeds. The outcome is dependent on the method, temperature, time of processing, and type of seeds. Although thermal processing has many benefits, its precise effect on different species requires further clarification to determine how it influences their phytochemical content and biological activity, and identify the optimal conditions for processing.
热处理可以通过多种方式改变种子植物化学成分的生物活性，从而延长保质期、提高生物利用度、增强氧化稳定性和增加油产量；还可以降低抗营养化合物的含量、降低细胞毒性活性并增加种子中的总酚含量。然而，这种处理也会使有益化合物（包括酚类化合物）失活。本综述描述了不同热处理方法对不同食用种子中化合物含量、活性和生物利用度的影响。结果取决于方法、温度、处理时间和种子类型。尽管热处理有许多好处，但它对不同物种的确切影响需要进一步阐明，以确定它如何影响它们的植物化学成分含量和生物活性，并确定最佳的加工条件。
