Antioxidant properties of roasted apricot (Prunus armeniaca L.) kernel

Durmaz G., ALPASLAN M.

FOOD CHEMISTRY, cilt.100, sa.3, ss.1177-1181, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 100 Sayı: 3
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.foodchem.2005.10.067
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1177-1181
  • Anahtar Kelimeler: apricot kernel, roasting, antioxidant activity, Maillard reactions, MAILLARD REACTION-PRODUCTS, HEAT-TREATMENT
  • İnönü Üniversitesi Adresli: Evet

Özet

The antioxidant properties of peeled, defatted and roasted apricot kernel flours were evaluated by determining radical scavenging power (RSP), anti-lipid peroxidative activity (ALPA), reducing power (RP), total phenolic content (TPC), assessed by DPPH test, beta-carotene bleaching method, iron (III to II) reducing test and Folin method, respectively. Browning degree of the samples was also measured and found to increase almost linearly with the roasting time. Contrary to browning degree, RSP, RP and TPC did not increase linearly but showed a maximum for 10 min of roasting. Roasting reduced the ALPA values, thus unroasted sample showed the highest ALPA value. RSP, RP and TPC measurements of all samples, were in high correlation (at least, r = 0.92). (c) 2005 Elsevier Ltd. All rights reserved.