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Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting
In this study, we explored the technical parameters of tree peony seeds oil (TPSO) after their treatment with radio frequency (RF) at 0 °C–140 °C, and compared the results with microwave (MW) and roasted (RT) pretreatment in terms of their physicochemical properties, bioactivity (fatty acid tocopher...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700783/ https://www.ncbi.nlm.nih.gov/pubmed/34945613 http://dx.doi.org/10.3390/foods10123062 |
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author | Wang, Zhi Zheng, Chang Huang, Fenghong Liu, Changsheng Huang, Ying Wang, Weijun |
author_facet | Wang, Zhi Zheng, Chang Huang, Fenghong Liu, Changsheng Huang, Ying Wang, Weijun |
author_sort | Wang, Zhi |
collection | PubMed |
description | In this study, we explored the technical parameters of tree peony seeds oil (TPSO) after their treatment with radio frequency (RF) at 0 °C–140 °C, and compared the results with microwave (MW) and roasted (RT) pretreatment in terms of their physicochemical properties, bioactivity (fatty acid tocopherols and phytosterols), volatile compounds and antioxidant activity of TPSO. RF (140 °C) pretreatment can effectively destroy the cell structure, substantially increasing oil yield by 15.23%. Tocopherols and phytosterols were enhanced in oil to 51.45 mg/kg and 341.35 mg/kg, respectively. In addition, antioxidant activities for 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) were significantly improved by 33.26 μmol TE/100 g and 65.84 μmol TE/100 g, respectively (p < 0.05). The induction period (IP) value increased by 4.04 times. These results are similar to those of the MW pretreatment. The contents of aromatic compounds were significantly increased, resulting in improved flavors and aromas (roasted, nutty), by RF, MW and RT pretreatments. The three pretreatments significantly enhanced the antioxidant capacities and oxidative stabilities (p < 0.05). The current findings reveal RF to be a potential pretreatment for application in the industrial production of TPSO. |
format | Online Article Text |
id | pubmed-8700783 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-87007832021-12-24 Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting Wang, Zhi Zheng, Chang Huang, Fenghong Liu, Changsheng Huang, Ying Wang, Weijun Foods Article In this study, we explored the technical parameters of tree peony seeds oil (TPSO) after their treatment with radio frequency (RF) at 0 °C–140 °C, and compared the results with microwave (MW) and roasted (RT) pretreatment in terms of their physicochemical properties, bioactivity (fatty acid tocopherols and phytosterols), volatile compounds and antioxidant activity of TPSO. RF (140 °C) pretreatment can effectively destroy the cell structure, substantially increasing oil yield by 15.23%. Tocopherols and phytosterols were enhanced in oil to 51.45 mg/kg and 341.35 mg/kg, respectively. In addition, antioxidant activities for 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) were significantly improved by 33.26 μmol TE/100 g and 65.84 μmol TE/100 g, respectively (p < 0.05). The induction period (IP) value increased by 4.04 times. These results are similar to those of the MW pretreatment. The contents of aromatic compounds were significantly increased, resulting in improved flavors and aromas (roasted, nutty), by RF, MW and RT pretreatments. The three pretreatments significantly enhanced the antioxidant capacities and oxidative stabilities (p < 0.05). The current findings reveal RF to be a potential pretreatment for application in the industrial production of TPSO. MDPI 2021-12-09 /pmc/articles/PMC8700783/ /pubmed/34945613 http://dx.doi.org/10.3390/foods10123062 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Wang, Zhi Zheng, Chang Huang, Fenghong Liu, Changsheng Huang, Ying Wang, Weijun Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting |
title | Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting |
title_full | Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting |
title_fullStr | Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting |
title_full_unstemmed | Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting |
title_short | Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting |
title_sort | effects of radio frequency pretreatment on quality of tree peony seed oils: process optimization and comparison with microwave and roasting |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700783/ https://www.ncbi.nlm.nih.gov/pubmed/34945613 http://dx.doi.org/10.3390/foods10123062 |
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