More articles from Volume 5, Issue 2, 2016
Assessment of nutritional composition in elephant foot yam (Amorphophallus paeoniifolius Dennst- Nicolson) cultivars
Solubility of Stevioside and Rebaudioside A in water, ethanol and their binary mixtures
Reproducibility and correlation between meat shear force measurements by Warner-Bratzler machine and a texturometer
Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching
Natural antioxidants isolated from Schinus areira leaves by ultrasound-assisted extraction
Citations
1
Mulugeta Legesse Akele, Yabibal Nega, Nibret Belay, Shashe Kassaw, Selam Derso, Efrata Adugna, Abebe Desalew, Tassew Arega, Hailemichael Tegenu, Bewketu Mehari
(2024)
Effect of roasting on the total polyphenol content and antioxidant activity of sesame (Sesamum indicum L.) seeds grown in Ethiopia
Journal of Agriculture and Food Research, 16()
10.1016/j.jafr.2024.101163Effect of roasting regime on phytochemical properties of Senna occidentalis seeds
Department of Food Technology, University of Ibadan , Ibadan , Nigeria
Department of Food Technology, University of Ibadan , Ibadan , Nigeria
Published: 18.10.2016.
Volume 5, Issue 2 (2016)
pp. 203-211;
Abstract
Senna occidentalis seeds were roasted at varying temperatures of 190, 210 and 230 °C each for 10, 15 and 20 min. Phytochemicals of the roasted seeds were determined using standard methods. The phytochemicals analysed were tannins, saponins, flavonoids, alkaloids, glycosides, oxalate and phenolics. Phytochemicals are compounds hypothesized for much of the disease-protection provided by diets high in fruits, vegetables, legumes, cereals and plant-based beverages. This study has clearly shown that roasting time and temperature have significant effects on the seed parameters analyzed. There was an increase in tannin, alkaloid, saponin and phenolic contents and a decrease in the contents of flavonoids and oxalates.
Keywords
References
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
