Effects of roasting on hazelnut lipids
Effects of roasting on hazelnut lipids
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DOI：
10.1021/jf052287v
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发表时间：
2006-02-22
影响因子：
6.1
通讯作者：
Oliveira, BPP
中科院分区：
文献类型：
--
作者：
Amaral, JS;Casal, S;Oliveira, BPP
研究了烘烤对榛子果肉部分营养特性的影响。榛子（Cotylus avellana L.）进行几种不同的热处理，包括不同的温度（125-200摄氏度）和暴露时间（5，15和30分钟），并分析其水分和粗脂肪。生的和烤榛子也分析了其组成的植物甾醇和脂肪酸（包括反式异构体）的GC-FID，三酰基甘油的HPLC-ELSD，和生育酚和生育三烯酚的HPLC-DAD/荧光光谱。脂肪酸和三酰甘油组成发生了微小变化。随着温度和烘烤时间的增加，一般来说，油酸和饱和脂肪酸的适度增加和亚油酸的减少，表示为相对百分比，发生。类似地，在烘焙样品中发现含有油酸部分的三酰甘油增加，含有亚油酸部分的三酰甘油减少。烘烤导致有益的植物甾醇（最大14.4%）和维生素E同系物（最大10.0%）的适度减少，反式脂肪酸的增加可以忽略不计。
The effect of roasting on some nutritional characteristics of hazelnut lipidic fraction was investigated. Hazelnuts (Cotylus avellana L.) were submitted to several different thermal treatments, comprising different temperatures (125-200 degrees C) and times of exposure (5, 15, and 30 min) and analyzed for their moisture and crude fat. Raw and roasted hazelnuts were also analyzed for their compositions in phytosterols and fatty acids (including trans isomers) by GC-FID, triacylglycerols by HPLC-ELSD, and tocopherols and tocotrienols by HPLC-DAD/fluorescence spectroscopy. Minor changes occurred in the fatty acid and triacylglycerol compositions. As temperatures and roasting periods increased, generally, a modest increase of oleic and saturated fatty acids and a decrease of linoleic acid, expressed as relative percentages, occurred. Similarly, an increase of triacylglycerols containing oleic acid moieties and a decrease of those containing linoleic acid moieties were found in the roasted samples. Roasting caused a modest decrease of the beneficial phytosterols (maximum 14.4%) and vitamin E homologues (maximum 10.0%) and a negligible increase of the trans fatty acids.