دورية أكاديمية
Effect of roasting on the chemical composition, functional characterisation and antioxidant activities of three varieties of marble vine (Dioclea reflexa): An underutilised plant
| العنوان: | Effect of roasting on the chemical composition, functional characterisation and antioxidant activities of three varieties of marble vine (Dioclea reflexa): An underutilised plant |
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| المؤلفون: | Mary A. Ajatta, Stephen A. Akinola, Oluwatooyin F. Osundahunsi, Olufumilayo S. Omoba |
| المصدر: | Heliyon, Vol 7, Iss 5, Pp e07107- (2021) |
| بيانات النشر: | Elsevier, 2021. |
| سنة النشر: | 2021 |
| المجموعة: | LCC:Science (General) LCC:Social sciences (General) |
| مصطلحات موضوعية: | Marble vine, Roasting, Proximate composition, Antioxidant, FTIR, Science (General), Q1-390, Social sciences (General), H1-99 |
| الوصف: | Marble vine (Dioclea reflexa) seeds were roasted using the conditions in runs generated from Response Surface Methodology with temperature ranging from 110 to 200 °C and time (10–40 min). Proximate composition, antioxidant activities (DPPH, ABTS, FRAP, metal chelation OH and Lipid peroxidation) and Fourier Transform Infrared Spectroscopy (FTIR) were carried out on unroasted and roasted flours. Roasting increased the crude fibre content (2.74–5.08 %) of black variety compared to others. However, a slight denaturation of protein was observed when compared to unroasted samples. A significant increase in all the antioxidant activities compared to the control was also observed compared to unroasted flours. The FTIR showed functional groups such as ketones, aldehydes and carbonyl group upon roasting. Roasting temperature at (110 °C) had more effect than roasting time (10, 25 and 40 min). Hence, roasting at 110 °C could enable the release of food nutrients and improve the functionality of marble vine seed flour. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2405-8440 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S240584402101210X; https://doaj.org/toc/2405-8440 |
| DOI: | 10.1016/j.heliyon.2021.e07107 |
| URL الوصول: | https://doaj.org/article/27ddb22487fb4bfbb338f2615dc22d19 |
| رقم الأكسشن: | edsdoj.27ddb22487fb4bfbb338f2615dc22d19 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 24058440 |
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| DOI: | 10.1016/j.heliyon.2021.e07107 |