Turnip

Antioxidant potential, anti-nutritional factors, volatile compounds and phenolic composition of microwave heat-treated plum (Prunus domestica. L.) kernels: an analytical approach

“…These findings are close to the results reported by Juhaimi et al. (2018) who suggested that production of Maillard reaction products like melanoidins or 5-hydroxymethyl-2-furaldehyde during microwave roasting of apricot kernels showed strong antioxidant potential (Sheikh et al , 2020). It has additionally been recommended that higher antioxidant activity of microwave-roasted samples are probably due to the de-structuration of lignocellulosic structures and the subsequent release of pigments, polyphenols into the matrix during the heating process.…”

“…, 2013). The therapeutic privileges of amygdalin have been well acknowledged over the years, including anti-fibrosis, anti-inflammation analgesia, auxiliary anticancer, immune (Sheikh et al , 2020)regulation, anti-atherosclerosis and has potential to treat neurodegenerative disease (He et al. , 2020).…”

“…Amygdalin is a toxic cyanogenic glycoside, composed of glucose, benzaldehyde and cyanide, which upon hydrolysis releases hydrocyanic acid (Chaouali et al, 2013). The therapeutic privileges of amygdalin have been well acknowledged over the years, including anti-fibrosis, anti-inflammation analgesia, auxiliary anticancer, immune (Sheikh et al, 2020) regulation, anti-atherosclerosis and has potential to treat neurodegenerative disease (He et al, 2020). Li et al (2020) reported that plum kernel is a multipurpose crop of great industrial importance due to its high content in amygdalin and became a valuable source of medicine and food.…”