Effect of enzymatic and hydrothermal treatments of rapeseeds on quality of the pressed rapeseed oils. Part I: Antioxidant capacity and antioxidant content.
作者： Aleksandra Szydłowska-Czerniak , György Karlovits , Gabriella Hellner , Csilla Dianoczki , Edward Szłyk
DOI: 10.1016/J.PROCBIO.2009.07.016
关键词: Enzyme assay 、 Food quality 、 Rapeseed 、 Organic chemistry 、 Food science 、 Moisture 、 Chemistry 、 Tocopherol 、 Antioxidant 、 Response surface methodology 、 Water content
摘要: Abstract Response surface methodology was used to evaluate the quantitative effects of three independent variables: rapeseed moisture content, concentration added enzymes and conditioning temperature, on antioxidant capacity total phenolic, tocopherol, phospholipid contents in enzyme-treated oils. The highest (1220.0, 964.8 μmol TE/100 g) phenolic (83.3, 74.0 mg SA/100 g) (12,532, 12,376 mg/kg) reveal two oils extruded from seeds contained 11% moisture, treated with cellulolytic pectolytic (0.05%), respectively, heated at 120 °C. However, content tocopherols determined pressed 7% after addition (0.05%) (0.1%) enzymes, 90 105 °C, respectively. Total correlated significantly ( p R 2 = 0.8710 0.6581, respectively). Experimental results capacity, tocopherol were close predicted values calculated polynomial response models equations = 0.9727, 0.9870, 0.8390 0.9706 for enzyme-assisted = 0.9148, 0.9489, 0.9426 0.9479 oils). optimum enzyme temperature 9.7%, 0.08% 0.1%, 120 °C,
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