Effect of roasting on the chemical composition, functional characterisation and antioxidant activities of three varieties of marble vine (Dioclea reflexa): An underutilised plant
Autor: | Olufumilayo S. Omoba, Mary A. Ajatta, Stephen A. Akinola, Oluwatooyin F. Osundahunsi |
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Jazyk: | angličtina |
Rok vydání: | 2021 |
Předmět: |
0301 basic medicine
Antioxidant Science (General) DPPH medicine.medical_treatment Lipid peroxidation 03 medical and health sciences chemistry.chemical_compound Marble vine Q1-390 0302 clinical medicine medicine Food science Response surface methodology Fourier transform infrared spectroscopy Chemical composition Roasting H1-99 Multidisciplinary ABTS Chemistry food and beverages Social sciences (General) Proximate composition 030104 developmental biology FTIR 030217 neurology & neurosurgery |
Zdroj: | Heliyon, Vol 7, Iss 5, Pp e07107-(2021) |
ISSN: | 2405-8440 |
Popis: | Marble vine (Dioclea reflexa) seeds were roasted using the conditions in runs generated from Response Surface Methodology with temperature ranging from 110 to 200 °C and time (10–40 min). Proximate composition, antioxidant activities (DPPH, ABTS, FRAP, metal chelation OH and Lipid peroxidation) and Fourier Transform Infrared Spectroscopy (FTIR) were carried out on unroasted and roasted flours. Roasting increased the crude fibre content (2.74–5.08 %) of black variety compared to others. However, a slight denaturation of protein was observed when compared to unroasted samples. A significant increase in all the antioxidant activities compared to the control was also observed compared to unroasted flours. The FTIR showed functional groups such as ketones, aldehydes and carbonyl group upon roasting. Roasting temperature at (110 °C) had more effect than roasting time (10, 25 and 40 min). Hence, roasting at 110 °C could enable the release of food nutrients and improve the functionality of marble vine seed flour. |
Databáze: | OpenAIRE |
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