Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting

Küçük Resim Yok

Tarih

2011

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Elsevier Sci Ltd

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

The effect of roasting on oxidative stability, antioxidant capacity and the content of antioxidant phytochemicals in Pistacia terebinthus oil was investigated. Oils were extracted from P. terebinthus fruits roasted at 180 degrees C for 0-40 min. Roasting was found to cause an increase in the passage of phenolic compounds to the oil whereas the level of tocopherols, lutein and beta-carotene was decreased. Antioxidant capacity and oxidative stability of P. terebinthus oil increased with roasting. As an indicator of the presence of Maillard reaction products in oil, hydroxymethylfurfural (HMF) level and colour intensity was measured and found to increase with increasing roasting time. Fatty acid composition was not affected significantly by roasting. (C) 2011 Elsevier Ltd. All rights reserved.

Açıklama

Anahtar Kelimeler

Pistacia terebinthus, Oil, Maillard reaction products, Roasting, Tocopherols, Carotenoids, Phenolic compounds

Kaynak

Food Chemistry

WoS Q Değeri

Q1

Scopus Q Değeri

N/A

Cilt

128

Sayı

2

Künye