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The influence of microwave cooking on the nutritional composition and antioxidant activity of the underutilized perah seed.
Acta Sci Pol Technol Aliment. 2017 Jul-Sep; 16(3):283-292.AS

Abstract

BACKGROUND

Perah seed is one of the most underutilized oilseeds, containing high nutritional values and high percentage of α-linoleneic acid, which may have a high potential in food and pharmaceutical applica- tions. The main objective of this study was to evaluate the influence of microwave (MW) cooking on the proximate composition and antioxidant activity of perah seeds.

METHODS

In this study, the proximate composition and amygdalin concentration of MW ir- radiated perah seeds were determined. The total phenolic content (TPC), Maillard reaction products (MRPs) and antioxidant activity of methanol (PME), 70% methanol in water (PMW), ethanol (PEE), 70% ethanol in water (PEW) extracts and methanol extract of oil (PMO) were evaluated during MW cooking. The anti- oxidant activity was evaluated using multiple assays, namely DPPH radical scavenging activity, β-Carotene bleaching assay, and reducing power.

RESULTS

Microwave cooking did not significantly increase crude lipid and carbohydrate content, and the amounts of other nutrients such as ash, crude protein and fibre remained almost unchanged. As evaluated by HPLC, the amygdalin concentration in the seeds was reduced by MW cooking. The TPC, MRP and anti- oxidant activity of the solvent extracts of perah seeds increased significantly with increasing roasting time. Of all the extracts, PMW at all MW cooking times displayed the highest antioxidant effectiveness. However, thermal treatment significantly reduced the antioxidant properties of PMO. The values for TPC, MRP and antioxidant effectiveness of the samples were ranked in the following order: PMW > PEW > PME > PEE > PMO, in both control and microwaved samples.

CONCLUSIONS

In determining the overall quality of the products, MW cooking time was found to be a critical factor. Solubilization of phenolic compounds and formation of MRPs during MW cooking could have caused the increase in antioxidant activity of the perah seeds.

Authors+Show Affiliations

Department of Bioprocess and Polymer Engineering, University of Technology, Malaysia, Johor, Malaysia.Department of Chemistry, Rajshahi University of Engineering and Technology, Bangladesh.Department of Bioprocess and Polymer Engineering, University of Technology, Malaysia, Johor, Malaysia.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29055976

Citation

Li, Khu S., et al. "The Influence of Microwave Cooking On the Nutritional Composition and Antioxidant Activity of the Underutilized Perah Seed." Acta Scientiarum Polonorum. Technologia Alimentaria, vol. 16, no. 3, 2017, pp. 283-292.
Li KS, Ali A, Muhammad II. The influence of microwave cooking on the nutritional composition and antioxidant activity of the underutilized perah seed. Acta Sci Pol Technol Aliment. 2017;16(3):283-292.
Li, K. S., Ali, A., & Muhammad, I. I. (2017). The influence of microwave cooking on the nutritional composition and antioxidant activity of the underutilized perah seed. Acta Scientiarum Polonorum. Technologia Alimentaria, 16(3), 283-292. https://doi.org/10.17306/J.AFS.0497
Li KS, Ali A, Muhammad II. The Influence of Microwave Cooking On the Nutritional Composition and Antioxidant Activity of the Underutilized Perah Seed. Acta Sci Pol Technol Aliment. 2017 Jul-Sep;16(3):283-292. PubMed PMID: 29055976.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The influence of microwave cooking on the nutritional composition and antioxidant activity of the underutilized perah seed. AU - Li,Khu S, AU - Ali,Abbas, AU - Muhammad,Ida I, PY - 2017/10/23/entrez PY - 2017/10/23/pubmed PY - 2018/2/7/medline KW - antioxidant activity KW - microwave cooking and perah seed KW - nutritional composition SP - 283 EP - 292 JF - Acta scientiarum polonorum. Technologia alimentaria JO - Acta Sci Pol Technol Aliment VL - 16 IS - 3 N2 - BACKGROUND: Perah seed is one of the most underutilized oilseeds, containing high nutritional values and high percentage of α-linoleneic acid, which may have a high potential in food and pharmaceutical applica- tions. The main objective of this study was to evaluate the influence of microwave (MW) cooking on the proximate composition and antioxidant activity of perah seeds. METHODS: In this study, the proximate composition and amygdalin concentration of MW ir- radiated perah seeds were determined. The total phenolic content (TPC), Maillard reaction products (MRPs) and antioxidant activity of methanol (PME), 70% methanol in water (PMW), ethanol (PEE), 70% ethanol in water (PEW) extracts and methanol extract of oil (PMO) were evaluated during MW cooking. The anti- oxidant activity was evaluated using multiple assays, namely DPPH radical scavenging activity, β-Carotene bleaching assay, and reducing power. RESULTS: Microwave cooking did not significantly increase crude lipid and carbohydrate content, and the amounts of other nutrients such as ash, crude protein and fibre remained almost unchanged. As evaluated by HPLC, the amygdalin concentration in the seeds was reduced by MW cooking. The TPC, MRP and anti- oxidant activity of the solvent extracts of perah seeds increased significantly with increasing roasting time. Of all the extracts, PMW at all MW cooking times displayed the highest antioxidant effectiveness. However, thermal treatment significantly reduced the antioxidant properties of PMO. The values for TPC, MRP and antioxidant effectiveness of the samples were ranked in the following order: PMW > PEW > PME > PEE > PMO, in both control and microwaved samples. CONCLUSIONS: In determining the overall quality of the products, MW cooking time was found to be a critical factor. Solubilization of phenolic compounds and formation of MRPs during MW cooking could have caused the increase in antioxidant activity of the perah seeds. SN - 1898-9594 UR - https://www.unboundmedicine.com/medline/citation/29055976/The_influence_of_microwave_cooking_on_the_nutritional_composition_and_antioxidant_activity_of_the_underutilized_perah_seed_ L2 - https://medlineplus.gov/antioxidants.html DB - PRIME DP - Unbound Medicine ER -