Characterization of oil extracted from whole grain flour treated with ozone gas

被引：15

作者：

Obadi, Mohammed ^{[1
,2
]}

Zhu, Ke-Xue ^{[1
,2
]}

Peng, Wei ^{[1
,2
]}

Noman, Anwar ^{[1
,2
,3
]}

Mohammed, Khalid ^{[1
,2
]}

Zhou, Hui-Ming ^{[1
,2
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Peoples R China

[2] Jiangnan Univ, Sch Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Peoples R China

[3] Sanaa Univ, Fac Agr, Dept Agr Engn, Sanaa, Yemen

来源：

JOURNAL OF CEREAL SCIENCE | 2018年 / 79卷

关键词：

Ozone gas; Whole grain flour; Oxidation; ANTIOXIDANT ACTIVITY; CHEMICAL-PROPERTIES; VOLATILE COMPOUNDS; WHEAT-FLOUR; PRODUCTS; QUALITY; STARCH; OZONATION; STORAGE; LIPIDS;

D O I：

10.1016/j.jcs.2017.12.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

We treated whole grain flour (WGF) with ozone gas applied at 5 g/h over intervals of 0, 5, 15, 35, and 45 min. We extracted oil from whole grain flour treated and untreated with ozone gas to investigate how the ozone affected the fatty acid composition. The fatty acid value decreased in the treated flour, whereas the peroxide and p-inisidine values increased with ozone gas treatment. The lipase activity was lower in oil extracted from the flour that had been ozonated for more than 35 min compared to the control sample. We also observed levels of oxidation in the volatile compounds heptanal, hexanal, tetradecane, decanal, 1-hexanol, and nonanal after ozone treatment. The oils extracted from the ozone-treated flour showed higher phenolic content and antioxidant activity. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：527 / 533

页数：7

共 44 条

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