焙烤对核桃仁多酚及抗氧化的影响

Effect of Roasting on Polyphenols and Antioxidation of Walnut Kernel

核桃仁中富含多酚类活性成分,由于核桃仁风味物质少,常需通过焙烤增加其香气,然而目前关于焙烤对核桃仁多酚及抗氧化影响的研究较少。因此,以核桃仁为研究对象,开展焙烤对核桃仁多酚及抗氧化活性的影响,以期为核桃仁加工提供理论参考。结果表明,焙烤温度和时间均会显著降低核桃仁中总酚、总黄酮及抗氧化活性(p<0.05)。在试验温度范围内,160℃焙烤后的核桃仁总酚损失率最小,抗氧化活性下降较小;在160℃下焙烤10 min对核桃仁多酚及抗氧化的影响较小,核桃仁中总酚和总黄酮的分别下降7.8%和21.03%,DPPH自由基清除率和ABTS自由基清除率分别下降9.16%和10.37%。

Walnut kernels are rich in polyphenolic active ingredients,but due to the low content of flavor substances in walnut kernels,it is often necessary to increase their aroma through roasting.However,there is currently little research on the effects of roasting on polyphenols and antioxidant activity in walnut kernels.Therefore,this study focused on the effects of roasting on polyphenols and antioxidant activity in walnut kernels,providing theoretical reference for the processing of walnut kernels.The experimental results showed that both roasting temperature and time significantly reduced total phenols,total flavonoids,and antioxidant activity in walnut kernels(p<0.05).Within the experimental temperature range,the total phenol loss rate in roasted walnut kernels was the smallest at 160℃,and the decrease in antioxidant activity was relatively small.Roasting at 160℃for 10 minutes had a relatively small effect on polyphenols and antioxidant activity in walnut kernels,with a respective decrease of 7.8%and 21.03%in total phenols and total flavonoids,and a decrease of 9.16%and 10.37%in DPPH free radical scavenging rate and ABTS scavenging rate.