Combined effect of microwave and hydrothermal treatment on anti-nutritional factors,antioxidant potential and bioactive compounds of plum(Prunus domestica L.)kernels  

作　　者：Mohd Aaqib Sheikh Charanjiv Singh Saini 

机构地区：[1]Department of Food Engineering and Technology,Sant Longowal Institute of Engineering and Technology,Longowal,148106,Sangrur,Punjab,India

出　　处：《Food Bioscience》2022年第2期300-307,共8页食品生物科学（英文）

基　　金：This research was funded by the Indian Council of Medical Research(ICMR),Ministry of Health and Family Welfare,Government of India under the project(IRIS No.2019-5058).The authors express their profound gratitude and sincere appreciation to the ICMR for financial support to this study.

摘　　要：The effect of microwave heating(450 W for 6 min),hydrothermal treatment(45℃ for 6,9,12 h)and their combination on antioxidant potential,anti-nutritional factors,and phenolic compounds of plum kernels were studied.Amygdalin and hydrocyanic acid content were reduced to undetectable amounts,while the phytic acid and tannins were reduced to 89.50 and 84.71%,respectively,when combined effects of microwave and hydrothermal(45℃ for 12 h)treatments were employed.Antioxidant activity and phenolic content were higher in microwave treated samples than hydrothermal and combined treatments.HPLC results revealed that combined treated samples have considerable amounts of phenolic compounds,particularly gallic acid,chlorogenic acid,(+)-catechin,syringic acid,rutin,3,4-dihydroxy benzoic acid,tannic acid,and quercetin.

关 键 词：MICROWAVE Plum kernels AMYGDALIN Hydrocyanic acid Bioactive compounds 

分 类 号：O62[理学—有机化学]