Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting

文献类型： 外文期刊

第一作者： Wang, Zhi

作者： Wang, Zhi;Zheng, Chang;Huang, Fenghong;Liu, Changsheng;Huang, Ying;Wang, Weijun

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关键词： tree peony seed oil; heating pretreatment; microstructure; volatile compounds; bioactive compounds; oxidative stability

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

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年卷期： 2021 年 10 卷 12 期

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收录情况： SCI

摘要： In this study, we explored the technical parameters of tree peony seeds oil (TPSO) after their treatment with radio frequency (RF) at 0 degrees C-140 degrees C, and compared the results with microwave (MW) and roasted (RT) pretreatment in terms of their physicochemical properties, bioactivity (fatty acid tocopherols and phytosterols), volatile compounds and antioxidant activity of TPSO. RF (140 degrees C) pretreatment can effectively destroy the cell structure, substantially increasing oil yield by 15.23%. Tocopherols and phytosterols were enhanced in oil to 51.45 mg/kg and 341.35 mg/kg, respectively. In addition, antioxidant activities for 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) were significantly improved by 33.26 mu mol TE/100 g and 65.84 mu mol TE/100 g, respectively (p < 0.05). The induction period (IP) value increased by 4.04 times. These results are similar to those of the MW pretreatment. The contents of aromatic compounds were significantly increased, resulting in improved flavors and aromas (roasted, nutty), by RF, MW and RT pretreatments. The three pretreatments significantly enhanced the antioxidant capacities and oxidative stabilities (p < 0.05). The current findings reveal RF to be a potential pretreatment for application in the industrial production of TPSO.

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