Impact of hydrothermal processing on squalene, α ‐tocopherol, and fatty acid content in Job's tears grain milled fractions: evaluation of their storage stability
| Autor: | Yoya Luithui, Yadahally N. Sreerama, Mohammad Hassan Kamani, M. S. Meera |
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| Rok vydání: | 2020 |
| Předmět: |
Squalene
chemistry.chemical_classification Hot Temperature Nutrition and Dietetics Bran Food Handling Fatty Acids alpha-Tocopherol food and beverages Fatty acid Fractionation Shelf life chemistry.chemical_compound Food Storage chemistry Unsaponifiable Coix Seeds Food science Tocopherol Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 101:2319-2327 |
| ISSN: | 1097-0010 0022-5142 |
| Popis: | Background Job's tears possess an exceptionally high amount of fat and the unsaponifiable fraction is a potential source of bioactive compounds. The aim of this study was to determine the effect of hydrothermal processing on squalene, α-tocopherol, and fatty acids in the whole-grain, milled fractions, and their storage stability. Results The highest level of squalene content was found in the bran fractions of native and processed Job's tears (11.54-12.75 mg 100 g-1 ). A remarkably high amount of α-tocopherol was also found in the bran (59.75 ± 0.47 mg 100 g-1 ) and germ (67.05 ± 0.94 mg 100 g-1 ) of the processed grain fractions. The storage stability evaluation of these bioactive compounds in the polished grains revealed no significant difference between 0 and 15 days of storage under elevated temprature of 37 °C and 92% relative humidity (accelarated storage conidition) and retained the bioactive compounds longer in the processed grains. Conclusion These results suggest that the processed Job's tears milled fractions with high bioactive compounds and improved shelf life can be used as food ingredients in product development. © 2020 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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