期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 56, 期 22, 页码 10675-10678出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf801729m
关键词
Amaranth; squalene; L-ORAC; antioxidant
资金
- Commission on Science and Technology (NJCST)
- Center for Advanced Food Technology (CAFT)
The processing stability of squalene in amaranth and the antioxidant capacity of the oil-rich fraction of amaranth were studied. The processes investigated were continuous puffing and roasting. Puffing was carried out using a single screw extruder, while roasting was carried out in a convection oven. High-performance liquid chromatography was used to quantify squalene content before and after processing. The L-ORAC method was used to study the antioxidant activity of pure squalene and lipophilic amaranth extract containing squalene. It was found that squalene was stable during all of the processing operations with a maximum loss of 12% during roasting (150 degrees C, 20 min) and no loss during puffing. The L-ORAC test showed pure squalene to be a weak antioxidant, whereas the lipophilic extract of amaranth showed higher antioxidant activity as compared to pure squalene at the same concentration, suggesting that tocotrienols and other minor ingredients also played a role as antioxidants.
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