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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.23 No.3
- 발행연도
- 2018.9
- 수록면
- 235 - 244 (10page)
- DOI
- 10.3746/pnf.2018.23.3.235
이용수
초록· 키워드
오류제보하기
Proximate, minerals, and anti-nutrient content of raw Monodora myristica seed and Monodora myristica seeds boiled and roasted for 10, 20, and 30 min, respectively were assessed. In addition, the effects of boiling and roasting for 10, 20, and 30 min on the antioxidant properties of Monodora myristica seed extract were evaluated. Results showed that moisture, ash, fat, and crude protein were significantly reduced by boiling and roasting. Acid and neutral detergent fibres were significantly increased by roasting and boiling, with boiling causing a more significant increase than roasting. Processing resulted in significant decrease in magnesium, potassium, phosphorus, zinc, copper, manganese, and iron while calcium levels were unchanged. Total phenolics levels of raw seeds [(21.94 mg/100 g gallic acid equivalent (GAE)] showed a remarkable decrease (18.64 mg/100 g GAE) when the boiling time was increased to 30 min. Free fraction phenolics increased with thermal processing whereas bound phenolics decreased. Boiling was more effective in reducing anti-nutrients than roasting. Extracts of Monodora myristica seeds possess significant 1,1-diphenyl-2-picrylhydrazyl and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) free radical scavenging properties in a concentration-dependent manner, and this was significantly reduced after thermal processing. Monodora myristica seed extracts could be pharmaceutically exploited for antioxidant properties, and roasting may be preferred to retain the nutrient composition and antioxidant properties of Monodora myristica seeds.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
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