Spychaj Radosław, Przybylska Dominika, Szachniewicz Małgorzata, Piórecki Narcyz, Kucharska Alicja Z
Department of Fermentation and Cereal Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland.
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland.
Molecules. 2025 Jul 8;30(14):2900. doi: 10.3390/molecules30142900.
The aim of the study was to assess the effect of time (20-50 min) and temperature (160-220 °C) of roasting on the physicochemical and antioxidant properties of cornelian cherry ( L.) stones and to select extraction solvents (water and 50% and 80% methanol) to obtain reliable results. To maintain the highest content of bioactive compounds with a high level of antioxidant properties, roasting at a temperature of 160-180 °C for 30-40 min should be considered optimal. Incorrect selection of roasting parameters (>40 min and >200 °C) causes a significant reduction in the bioactive properties of roasted stones. Regression analysis showed a different nature of changes in the determined features during the roasting process at 160 °C than at other temperatures. The use of methanol, especially at a high concentration (80%), to assess the content of bioactive compounds in roasted cornelian cherry stones provides more reliable results.
本研究的目的是评估烘焙时间（20 - 50分钟）和温度（160 - 220°C）对欧洲酸樱桃核理化性质和抗氧化性能的影响，并选择萃取溶剂（水、50%和80%甲醇）以获得可靠的结果。为保持具有高抗氧化性能的生物活性化合物的最高含量，应考虑在160 - 180°C的温度下烘焙30 - 40分钟为最佳。烘焙参数选择不当（>40分钟和>200°C）会导致烘焙后的果核生物活性显著降低。回归分析表明，在160°C烘焙过程中所测定特征的变化性质与在其他温度下不同。使用甲醇，尤其是高浓度（80%）的甲醇来评估烘焙后的欧洲酸樱桃核中生物活性化合物的含量，能提供更可靠的结果。
