Journal
FOOD CHEMISTRY
Volume 128, Issue 2, Pages 410-414Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.03.044
Keywords
Pistacia terebinthus; Oil; Maillard reaction products; Roasting; Tocopherols; Carotenoids; Phenolic compounds
Funding
- TUBITAK (The Scientific and Technological Research Council of Turkey)
Ask authors/readers for more resources
The effect of roasting on oxidative stability, antioxidant capacity and the content of antioxidant phytochemicals in Pistacia terebinthus oil was investigated. Oils were extracted from P. terebinthus fruits roasted at 180 degrees C for 0-40 min. Roasting was found to cause an increase in the passage of phenolic compounds to the oil whereas the level of tocopherols, lutein and beta-carotene was decreased. Antioxidant capacity and oxidative stability of P. terebinthus oil increased with roasting. As an indicator of the presence of Maillard reaction products in oil, hydroxymethylfurfural (HMF) level and colour intensity was measured and found to increase with increasing roasting time. Fatty acid composition was not affected significantly by roasting. (C) 2011 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available