The e&amp;#64256;ect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar

Alı, Abbas; Islam, Anowarul; Pal, Tarun Kumar

doi:10.17306/j.afs.2016.4.41

Cited by 10 publications

(9 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These reductions could be attributed to flavonoid breakdown during the heating process. These results are in good agreement with those indicated by Ali et al (2016), who reported that the flavonoid content decreased as a result of the roasting process.…”

Section: Total Flavonoid Contents (Tfc)supporting

confidence: 93%

“…The antioxidant capacity increased steadily with the increased time of treatment. A similar trend was reported by Ali et al (2016) for microwave roasted groundnut extracts. Several studies also reported that heat treatment is effective in increasing the total antioxidant capacity in different food materials such as fenugreek seeds (Pandey and Awasthi, 2015).…”

Section: Antioxidant Activity Assayssupporting

confidence: 89%

“…Jan et al (2019) reported that the antioxidant activity, total phenolic content and reducing power was enhanced by microwave roasting. Ali et al (2016) stated that antioxidant activity increased with increasing roasting time and extract concentration of groundnut seeds. To date, extensive studies have been conducted on the physico-chemical and antioxidant properties of black cumin seeds without applying any microwave radiation (Kadam et al, 2018;Saxena et al, 2017;Soleimanifar et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of microwave radiation on the antioxidant activity of black cumin seed [pdf]

Hossen¹,

Abolghasemi²

2019

Acta Sci Pol Technol Aliment

Self Cite

View full text Add to dashboard Cite

Background. Black cumin seed contains considerable amounts of bioactive phenolics that have physiological activity and antioxidant potency, which may be boosted by microwave radiation. The core objective of the study was to evaluate the influence of microwave radiation on the antioxidant activity of cumin seed as a function of pretreatment time and extract concentration. Material and methods. In this study, total flavonoid content (TFC) and antioxidant activity of methanol (CME), 70% methanol in water (CMW), ethanol (CEE) and 70% ethanol in water (CEW) extracts of microwaved radiated cumin seed were measured. The antioxidant activity was determined using a Folin-Ciocalteu assay, phosphomolybdenum assay, DPPH radical scavenging activity, H 2 O 2 scavenging activity, hydroxyl radical scavenging activity and reducing power. To predict antioxidant potency, FTIR spectra of extracts were also recorded. Results. Microwave pretreatment significantly reduced the TFC with the pretreatment time. Antioxidant activity increased with increasing pretreatment time and extract concentration in all extracts. Aqueous methanolic extract from radiated seeds appeared to display the highest effectiveness. The results from FT-IR of extracts indicating the existence of multiple functional groups were comparable to those obtained from multiple antioxidative assays. The antioxidant effectiveness of the samples was ranked: CMW > CEW > CME > CEE. Conclusions. Both treatment duration and extract concentration were found to be critical factors in determining the overall quality of the product. The present study revealed important information for using black cumin seed in developing food products with high antioxidant potency.

show abstract

Section: Total Flavonoid Contents (Tfc)supporting

confidence: 93%

Section: Antioxidant Activity Assayssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of microwave radiation on the antioxidant activity of black cumin seed [pdf]

Hossen¹,

Abolghasemi²

2019

Acta Sci Pol Technol Aliment

Self Cite

View full text Add to dashboard Cite

show abstract

“…After 3 min MW cooking, the samples showed a TPC of 4.52 mg TAE/g or more: PMW (8.94 mg TAE/g) > PEW (7.54 mg TAE/g) > PME (6.42 mg TAE/g) > PEE (5.70 mg TAE/g) > PMO (4.52 mg TAE/g). A similar trend was found by Ali et al (2016a) for microwaved groundnut, and by Win et al (2011) for oven-roasted peanut. The roasting process most likely increased the TPC through the following mechanisms: roasting might partially destroy the cell structure, resulting in the release of some bound phenolic compounds, which could then become more extractable in aqueous ethanol and acetone (Zou et al, 2015).…”

Section: Changes In Antioxidant Activitysupporting

confidence: 82%

“…Jogihalli et al (2017) concluded that a significant increase in total phenolic content and antioxidant activity was observed after roasting chickpea seeds. Ali et al (2016a) stated that antioxidant activity increased with increasing roasting time and extract concentration of groundnut seeds. Baba et al (2016) reported that microwave cooking significantly affected the antioxidant and anti-cancerous activities of barley.…”

mentioning

confidence: 99%

The influence of microwave cooking on the nutritional composition and antioxidant activity of the underutilized perah seed

Alı

Muhammad

2017

Acta Sci Pol Technol Aliment

Self Cite

View full text Add to dashboard Cite

Perah (Elateriospermum tapos) seed is a type of seed that can be easily grown and is found in abundance, especially on the east coast of Malaysia and in southern Thailand. The perah fruits are about 2-2.5 in long, oblong, buff in colour and suffused pink on the exposed side, hanging singly on a stalk 1-6 in long. ABSTRACTBackground. 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 applications. 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. Material and methods. In this study, the proximate composition and amygdalin concentration of MW irradiated 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 antioxidant 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 antioxidant 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.

show abstract

Effect of two postharvest technologies on the micronutrient profile of cashew kernels from Mozambique

Uaciquete

Ferreira

Lehnert

et al. 2021

Food Science & Nutrition

View full text Add to dashboard Cite

The economics involved in processing cashew nuts (Anacardium occidentale) might alter micronutrient profiles and concentrations. We analyzed and evaluated carotenoids, tocopherols, tocotrienols, minerals, fatty acids, and amino acids in (1) cashew kernels with testa recovered from nuts dried with and without the apple, and (2) testa‐free industrial grade baby butts, splits, and white whole kernels using HPLC, ICP‐OES, and GC‐MS techniques. The results indicated that drying cashews with the respective apple slightly decreased the concentration of some carotenoids and total fatty and amino acids, but increased the concentration of iron, magnesium, and total tocotrienols compared with the conventionally (sun‐) dried kernels. We also found high concentrations of carotenoids in the testa‐containing kernels. Among the industrially processed kernel, baby butt grade was associated with lower content of β‐carotene, total tocopherols, and tocotrienols, but with significantly higher concentrations in minerals, fatty acids, and amino acids than in white wholes and split grades. Conventional sun drying of cashew nuts revealed results similar to drying with apples regarding micronutrient concentrations. The high micronutrient content of industrial grade BB is reflected in widespread human consumption and better market value.

show abstract

The eﬀect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar

Cited by 10 publications

References 31 publications

Effect of microwave radiation on the antioxidant activity of black cumin seed [pdf]

Effect of microwave radiation on the antioxidant activity of black cumin seed [pdf]

The influence of microwave cooking on the nutritional composition and antioxidant activity of the underutilized perah seed

Effect of two postharvest technologies on the micronutrient profile of cashew kernels from Mozambique

Contact Info

Product

Resources

About