Effect of Roasting on the Chemical Composition and Oxidative Stability of Tomato (Solanum lycopersicum L.) Seed Oil

文献类型： 外文期刊

第一作者： Niu, Zhiya

作者： Niu, Zhiya;Zhu, Zhongyan;Zhou, Jing;Xu, Chengjian;Niu, Zhiya;Wei, Changqing;Liu, Wenyu;Wei, Changqing;Liu, Zhanxia;Wang, Ting;Xiao, Hang

作者机构：

关键词： tomato seed oil; roasting; chemical composition; oxidative stability index

期刊名称：FOODS （ 影响因子：4.7； 五年影响因子：5.1 ）

ISSN：

年卷期： 2024 年 13 卷 11 期

页码：

收录情况： SCI

摘要： In this study, tomato seed (TS) samples were subjected to different roasting conditions (90-170 degrees C and 10-30 min) to compare their effects on the chemical composition and oxidative stability of tomato seed oil (TSO). Unroasted TS was considered as a control sample. Our results revealed that moderate roasting (130 degrees C/20 min) can significantly increase the content of linoleic acid (54.01-54.89%), linolenic acid (2.17-2.41%), phytosterols (2789.56-3037.31 mg/kg), squalene (5.06-13.10 mg/kg), total phenols (22.37-22.67 mg GAE/100 g), and other functional components (p < 0.05) in TSO, while the antioxidant activity (via DPPH, ABTS, and FRAP assays) also increased. In addition, the tocopherol content decreased significantly (758.53-729.50 mg/kg). Accelerated oxidation experiments showed that roasting (170 degrees C/30 min) increased the oxidative stability index (OSI) of TSO from 5.35 to 7.07 h (p < 0.05). Furthermore, roasting gradually increased the content of 5-hydroxymethylfurfural (HMF) (0-1.74 mg/kg), which indicates that the oxidative stability and the degree of the Maillard reaction increased upon roasting. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that moderate roasting (130 degrees C/20 min) improved the chemical composition, antioxidant activity, and oxidative stability of TSO. Furthermore, this work provides a useful theoretical basis for the processing and wide application of TSO in the pharmaceutical and food industries.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序