Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (

In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and 10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and chlorophyll contents, total phenolic content (TPC), radical scavenging activity (RSA), oxidative stability index (OSI)...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Suri, Kanchan [verfasserIn] Singh, Balwinder [verfasserIn] Kaur, Amritpal [verfasserIn] Yadav, Madhav P. [verfasserIn] Singh, Narpinder [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Flaxseed oil Microwave roasting Oxidative stability Pigments MRPs FTIR

Übergeordnetes Werk:	Enthalten in: Food chemistry - New York, NY [u.a.] : Elsevier, 1976, 326
Übergeordnetes Werk:	volume:326

DOI / URN:	10.1016/j.foodchem.2020.126974

Katalog-ID:	ELV004186869

Internformat


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245	1	0	\|a Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (
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520			\|a In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and 10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and chlorophyll contents, total phenolic content (TPC), radical scavenging activity (RSA), oxidative stability index (OSI), fatty acid composition and Maillard reaction products (MRPs). MW roasting at 540 W for 10 min significantly increased the oil yield, TPC, OSI, RSA, a* value, browning index, carotenoid and chlorophyll contents while decreased the L* and b* values of flaxseed oil (FSO). MRPs were detected only in oil of flaxseeds roasted at 540 W for 10 min. The level of stearic, palmitic, oleic, linoleic and α-linolenic acids were slightly changed and FTIR spectra showed minor variation in peak intensities of oils from different MW roasted flaxseeds. MW roasting (540 W for 10 min) is recommended for improving quality and stability characteristics of FSO.
650		4	\|a Flaxseed oil
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700	1		\|a Singh, Balwinder \|e verfasserin \|4 aut
700	1		\|a Kaur, Amritpal \|e verfasserin \|0 (orcid)0000-0003-2976-9940 \|4 aut
700	1		\|a Yadav, Madhav P. \|e verfasserin \|4 aut
700	1		\|a Singh, Narpinder \|e verfasserin \|4 aut
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912			\|a GBV_ILN_224
912			\|a GBV_ILN_370
912			\|a GBV_ILN_602
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912			\|a GBV_ILN_2003
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912			\|a GBV_ILN_2034
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912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2056
912			\|a GBV_ILN_2059
912			\|a GBV_ILN_2061
912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2065
912			\|a GBV_ILN_2068
912			\|a GBV_ILN_2111
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2113
912			\|a GBV_ILN_2118
912			\|a GBV_ILN_2122
912			\|a GBV_ILN_2129
912			\|a GBV_ILN_2143
912			\|a GBV_ILN_2147
912			\|a GBV_ILN_2148
912			\|a GBV_ILN_2152
912			\|a GBV_ILN_2153
912			\|a GBV_ILN_2190
912			\|a GBV_ILN_2336
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_2522
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
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912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4313
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912			\|a GBV_ILN_4324
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912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4338
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936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
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Indexfelder

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publishDate	2020
allfields	10.1016/j.foodchem.2020.126974 doi (DE-627)ELV004186869 (ELSEVIER)S0308-8146(20)30836-0 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl Suri, Kanchan verfasserin aut Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed ( 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and 10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and chlorophyll contents, total phenolic content (TPC), radical scavenging activity (RSA), oxidative stability index (OSI), fatty acid composition and Maillard reaction products (MRPs). MW roasting at 540 W for 10 min significantly increased the oil yield, TPC, OSI, RSA, a* value, browning index, carotenoid and chlorophyll contents while decreased the L* and b* values of flaxseed oil (FSO). MRPs were detected only in oil of flaxseeds roasted at 540 W for 10 min. The level of stearic, palmitic, oleic, linoleic and α-linolenic acids were slightly changed and FTIR spectra showed minor variation in peak intensities of oils from different MW roasted flaxseeds. MW roasting (540 W for 10 min) is recommended for improving quality and stability characteristics of FSO. Flaxseed oil Microwave roasting Oxidative stability Pigments MRPs FTIR Singh, Balwinder verfasserin aut Kaur, Amritpal verfasserin (orcid)0000-0003-2976-9940 aut Yadav, Madhav P. verfasserin aut Singh, Narpinder verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 326 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:326 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 326
spelling	10.1016/j.foodchem.2020.126974 doi (DE-627)ELV004186869 (ELSEVIER)S0308-8146(20)30836-0 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl Suri, Kanchan verfasserin aut Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed ( 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and 10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and chlorophyll contents, total phenolic content (TPC), radical scavenging activity (RSA), oxidative stability index (OSI), fatty acid composition and Maillard reaction products (MRPs). MW roasting at 540 W for 10 min significantly increased the oil yield, TPC, OSI, RSA, a* value, browning index, carotenoid and chlorophyll contents while decreased the L* and b* values of flaxseed oil (FSO). MRPs were detected only in oil of flaxseeds roasted at 540 W for 10 min. The level of stearic, palmitic, oleic, linoleic and α-linolenic acids were slightly changed and FTIR spectra showed minor variation in peak intensities of oils from different MW roasted flaxseeds. MW roasting (540 W for 10 min) is recommended for improving quality and stability characteristics of FSO. Flaxseed oil Microwave roasting Oxidative stability Pigments MRPs FTIR Singh, Balwinder verfasserin aut Kaur, Amritpal verfasserin (orcid)0000-0003-2976-9940 aut Yadav, Madhav P. verfasserin aut Singh, Narpinder verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 326 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:326 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 326
allfields_unstemmed	10.1016/j.foodchem.2020.126974 doi (DE-627)ELV004186869 (ELSEVIER)S0308-8146(20)30836-0 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl Suri, Kanchan verfasserin aut Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed ( 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and 10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and chlorophyll contents, total phenolic content (TPC), radical scavenging activity (RSA), oxidative stability index (OSI), fatty acid composition and Maillard reaction products (MRPs). MW roasting at 540 W for 10 min significantly increased the oil yield, TPC, OSI, RSA, a* value, browning index, carotenoid and chlorophyll contents while decreased the L* and b* values of flaxseed oil (FSO). MRPs were detected only in oil of flaxseeds roasted at 540 W for 10 min. The level of stearic, palmitic, oleic, linoleic and α-linolenic acids were slightly changed and FTIR spectra showed minor variation in peak intensities of oils from different MW roasted flaxseeds. MW roasting (540 W for 10 min) is recommended for improving quality and stability characteristics of FSO. Flaxseed oil Microwave roasting Oxidative stability Pigments MRPs FTIR Singh, Balwinder verfasserin aut Kaur, Amritpal verfasserin (orcid)0000-0003-2976-9940 aut Yadav, Madhav P. verfasserin aut Singh, Narpinder verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 326 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:326 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 326
allfieldsGer	10.1016/j.foodchem.2020.126974 doi (DE-627)ELV004186869 (ELSEVIER)S0308-8146(20)30836-0 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl Suri, Kanchan verfasserin aut Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed ( 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and 10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and chlorophyll contents, total phenolic content (TPC), radical scavenging activity (RSA), oxidative stability index (OSI), fatty acid composition and Maillard reaction products (MRPs). MW roasting at 540 W for 10 min significantly increased the oil yield, TPC, OSI, RSA, a* value, browning index, carotenoid and chlorophyll contents while decreased the L* and b* values of flaxseed oil (FSO). MRPs were detected only in oil of flaxseeds roasted at 540 W for 10 min. The level of stearic, palmitic, oleic, linoleic and α-linolenic acids were slightly changed and FTIR spectra showed minor variation in peak intensities of oils from different MW roasted flaxseeds. MW roasting (540 W for 10 min) is recommended for improving quality and stability characteristics of FSO. Flaxseed oil Microwave roasting Oxidative stability Pigments MRPs FTIR Singh, Balwinder verfasserin aut Kaur, Amritpal verfasserin (orcid)0000-0003-2976-9940 aut Yadav, Madhav P. verfasserin aut Singh, Narpinder verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 326 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:326 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 326
allfieldsSound	10.1016/j.foodchem.2020.126974 doi (DE-627)ELV004186869 (ELSEVIER)S0308-8146(20)30836-0 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl Suri, Kanchan verfasserin aut Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed ( 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and 10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and chlorophyll contents, total phenolic content (TPC), radical scavenging activity (RSA), oxidative stability index (OSI), fatty acid composition and Maillard reaction products (MRPs). MW roasting at 540 W for 10 min significantly increased the oil yield, TPC, OSI, RSA, a* value, browning index, carotenoid and chlorophyll contents while decreased the L* and b* values of flaxseed oil (FSO). MRPs were detected only in oil of flaxseeds roasted at 540 W for 10 min. The level of stearic, palmitic, oleic, linoleic and α-linolenic acids were slightly changed and FTIR spectra showed minor variation in peak intensities of oils from different MW roasted flaxseeds. MW roasting (540 W for 10 min) is recommended for improving quality and stability characteristics of FSO. Flaxseed oil Microwave roasting Oxidative stability Pigments MRPs FTIR Singh, Balwinder verfasserin aut Kaur, Amritpal verfasserin (orcid)0000-0003-2976-9940 aut Yadav, Madhav P. verfasserin aut Singh, Narpinder verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 326 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:326 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 326
language	English
source	Enthalten in Food chemistry 326 volume:326
sourceStr	Enthalten in Food chemistry 326 volume:326
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Flaxseed oil Microwave roasting Oxidative stability Pigments MRPs FTIR
dewey-raw	540
isfreeaccess_bool	false
container_title	Food chemistry
authorswithroles_txt_mv	Suri, Kanchan @@aut@@ Singh, Balwinder @@aut@@ Kaur, Amritpal @@aut@@ Yadav, Madhav P. @@aut@@ Singh, Narpinder @@aut@@
publishDateDaySort_date	2020-01-01T00:00:00Z
hierarchy_top_id	300898509
dewey-sort	3540
id	ELV004186869
language_de	englisch
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author	Suri, Kanchan
spellingShingle	Suri, Kanchan ddc 540 bkl 58.34 misc Flaxseed oil misc Microwave roasting misc Oxidative stability misc Pigments misc MRPs misc FTIR Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (
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topic_title	540 660 DE-600 58.34 bkl Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed ( Flaxseed oil Microwave roasting Oxidative stability Pigments MRPs FTIR
topic	ddc 540 bkl 58.34 misc Flaxseed oil misc Microwave roasting misc Oxidative stability misc Pigments misc MRPs misc FTIR
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title	Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (
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title_full	Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (
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title_sort	influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (
title_auth	Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (
abstract	In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and 10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and chlorophyll contents, total phenolic content (TPC), radical scavenging activity (RSA), oxidative stability index (OSI), fatty acid composition and Maillard reaction products (MRPs). MW roasting at 540 W for 10 min significantly increased the oil yield, TPC, OSI, RSA, a* value, browning index, carotenoid and chlorophyll contents while decreased the L* and b* values of flaxseed oil (FSO). MRPs were detected only in oil of flaxseeds roasted at 540 W for 10 min. The level of stearic, palmitic, oleic, linoleic and α-linolenic acids were slightly changed and FTIR spectra showed minor variation in peak intensities of oils from different MW roasted flaxseeds. MW roasting (540 W for 10 min) is recommended for improving quality and stability characteristics of FSO.
abstractGer	In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and 10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and chlorophyll contents, total phenolic content (TPC), radical scavenging activity (RSA), oxidative stability index (OSI), fatty acid composition and Maillard reaction products (MRPs). MW roasting at 540 W for 10 min significantly increased the oil yield, TPC, OSI, RSA, a* value, browning index, carotenoid and chlorophyll contents while decreased the L* and b* values of flaxseed oil (FSO). MRPs were detected only in oil of flaxseeds roasted at 540 W for 10 min. The level of stearic, palmitic, oleic, linoleic and α-linolenic acids were slightly changed and FTIR spectra showed minor variation in peak intensities of oils from different MW roasted flaxseeds. MW roasting (540 W for 10 min) is recommended for improving quality and stability characteristics of FSO.
abstract_unstemmed	In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and 10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and chlorophyll contents, total phenolic content (TPC), radical scavenging activity (RSA), oxidative stability index (OSI), fatty acid composition and Maillard reaction products (MRPs). MW roasting at 540 W for 10 min significantly increased the oil yield, TPC, OSI, RSA, a* value, browning index, carotenoid and chlorophyll contents while decreased the L* and b* values of flaxseed oil (FSO). MRPs were detected only in oil of flaxseeds roasted at 540 W for 10 min. The level of stearic, palmitic, oleic, linoleic and α-linolenic acids were slightly changed and FTIR spectra showed minor variation in peak intensities of oils from different MW roasted flaxseeds. MW roasting (540 W for 10 min) is recommended for improving quality and stability characteristics of FSO.
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title_short	Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (
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author2	Singh, Balwinder Kaur, Amritpal Yadav, Madhav P. Singh, Narpinder
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Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (

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