| Autor: |
Zhenshan Zhang, Xinyi Xie, Huijie Jia, Wu Le, Pengfei Xiang |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Food Chemistry: X, Vol 23, Iss , Pp 101733- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2590-1575 |
| DOI: |
10.1016/j.fochx.2024.101733 |
| Popis: |
To investigate the effect of freeze-thaw (FT) process on the yield and quality of tiger nut oil, tiger nuts were subjected to 0–12 cycles of FT treatment. Results indicated that FT treatment ruptured the cell structure of tiger nut, resulting in an increase in oil yield. Acid value (2.09–2.42 mg KOH/g) and peroxide value (0.40–0.42 mmol/kg) increased with the number of FT cycles, but the increments were small. Likewise, slight differences in fatty acid composition and thermal properties between control and FT-treated samples were observed. FT treatment remarkably increased the bioactive components (e.g., vitamin E, sterols, chlorophyll and carotenoids) in the oil and extended the oxidation induction time from 1.2 to 5.57 h. FT treatment altered the volatile composition of tiger nut oil, increasing the relative content of heterocycles and pyrazines such as 2-methoxy-4-vinylphenol, trimethylpyrazine and tetramethylpyrazine. It was suggested that FT treatment prior to oil extraction was beneficial to improve the oil yield and quality. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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