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Impact of hydrothermal processing on squalene, alpha-tocopherol, and fatty acid content in Job's tears grain milled fractions: evaluation of their storage stability.

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Relation http://ir.cftri.com/14743/
http://dx.doi.org/10.1002/jsfa.10853
 
Title Impact of hydrothermal processing on
squalene, alpha-tocopherol, and fatty acid content
in Job's tears grain milled fractions: evaluation
of their storage stability.
 
Creator Luithui, Yoya
Kamani, Mohammad Hassan
Sreerama, Y. N.
Meera, M. S.
 
Subject 05 Ragi (Finger Millet)
05 Processing and Engineering
 
Description BACKGROUND: Job's tears possess an exceptionally high amount of fat and the unsaponifiable fraction is a potential source of
bioactive compounds. The aim of this study was to determine the effect of hydrothermal processing on squalene, ⊍-tocopherol,
and fatty acids in the whole-grain, milled fractions, and their storage stability.
RESULTS: The highest level of squalene content was found in the bran fractions of native and processed Job's tears
(11.54–12.75 mg 100 g−1
). A remarkably high amount of ⊍-tocopherol was also found in the bran (59.75 ± 0.47 mg 100 g−1
)
and germ (67.05 ± 0.94 mg 100 g−1
) of the processed grain fractions. The storage stability evaluation of these bioactive compounds in the polished grains revealed no significant difference between 0 and 15 days of storage under elevated temprature
of 37 °C and 92% relative humidity (accelarated storage conidition) and retained the bioactive compounds longer in the processed grains.
CONCLUSION: These results suggest that the processed Job's tears milled fractions with high bioactive compounds and
improved shelf life can be used as food ingredients in product development.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14743/1/J%20Sci%20Food%20Agric%202020.pdf
Luithui, Yoya and Kamani, Mohammad Hassan and Sreerama, Y. N. and Meera, M. S. (2020) Impact of hydrothermal processing on squalene, alpha-tocopherol, and fatty acid content in Job's tears grain milled fractions: evaluation of their storage stability. Journal of the Science of Food and Agriculture. ISSN 0022-5142