Variability in Fat Properties, Polyphenols and Antinutrient Contents during Fermentation and Roasted Seed of Pulasan (Nephelium mutabile)
| Autor: | Hazrulrizawati Abd Hamid, Chua Pui See, Izzah Hayati Yahya |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
chemistry.chemical_classification
Materials science Mechanical Engineering 010401 analytical chemistry Saponin food and beverages 04 agricultural and veterinary sciences Condensed Matter Physics 040401 food science 01 natural sciences Nephelium mutabile 0104 chemical sciences 0404 agricultural biotechnology chemistry Mechanics of Materials Polyphenol General Materials Science Fermentation Food science Antinutrient Roasting |
| Zdroj: | Materials Science Forum. 1025:116-121 |
| ISSN: | 1662-9752 |
| DOI: | 10.4028/www.scientific.net/msf.1025.116 |
| Popis: | Edible pulasan seed contains of many bioactive compounds are usually discarded as waste. This study is conducted to evaluate the variability of fat properties, polyphenols and antinutrient contents during fermentation and roasted seed of pulasan, Nepheliummutabile. Pulasan seed undergone natural fermentation for day 0, day 1, day 3 and day 5 and followed by 2 days drying in oven at 60°C and this was labelled as fermented pulasan seed (FPS) sample. Half of the FPS sample was roasted at 130°C for 25min and generated as roasted and fermented pulasan seed (RFPS). Soxhlet extraction was conducted on seed powder to determine the crude fat content. Pulasan seed fat was subjected to GC-MS, UPLC-QTOF/MS and DSC for characterization and analysis of seed fat properties. By using a microplate reader, polyphenol content was determined with Folin–Ciocalteu method and saponin content was determined with Vanilin-Sulphuric acid assay. Result showed that crude fat content in FPS and RFPS reduced about 23.52% and 37.34% respectively after 5 days fermentation. The dominant fatty acid composition in pulasan seed were oleic acid (62.04%) and stearic acid (23.57%). The total UFA decreased and total SFA increased in day 5 of both FPS and RFPS. Triacylglycerol in FPS and RFPS decreased with fermentation. Total phenolic content and saponin content of FPS and RFPS decreased as the fermentation period increased due to the microbial activity and thermal degradation. Combination of fermentation and roasting treatment has more positive effect on reduction of the fat content, polyphenol and antinutrient content in pulasan seed which able to explore its potential like produce as healthy snack in food industry to resolve the agriculture waste issue. |
| Databáze: | OpenAIRE |
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