| Title: | "Effect of roasting temperature and time on volatile compounds, total polyphenols, total flavonoids, and lignan of omija (Schisandra chinensis Baillon) fruit extract" |
| Address: | "Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820, Republic of Korea. Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820, Republic of Korea. Electronic address: kwglee@dongguk.edu" |
| DOI: | 10.1016/j.foodchem.2020.127836 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "In this study, roasting was applied to enhance the volatile compound content and antioxidant activity of hot-air dried omija (Schisandra chinensis Baillon) fruit. The major volatile compounds were furfural, 1,8-cineole and terpinen-4-ol. Total volatile compound concentration in omija roasted at 150 ?SG for 15 min was approximately 4 times higher than that in hot-air dried omija. Contents of monoterpenes and sesquiterpenes in roasted omija were significantly increased, compared to that of the hot-air dried omija (P < 0.05). The contents of schizandrin in extracts of hot-air dried omija and omija roasted at 150 ?SG for 10 min were determined to be 28.9 and 106.5 mg/100 g extract, respectively. The content of gomisin A from roasted omija was about 5 times higher than that of hot-air dried omija. Through this study, it is believed that the usability of omija will be expanded" |
| Keywords: | Cooking Cyclooctanes/analysis Dioxoles/analysis Flavonoids/*analysis Fruit/chemistry Lignans/*analysis Plant Extracts/chemistry Polycyclic Compounds/analysis Polyphenols/*analysis Schisandra/*chemistry Temperature Volatile Organic Compounds/*analysis Lign; |
| Notes: | "MedlinePark, Minsun Lee, Kwang-Geun eng England 2020/08/23 Food Chem. 2021 Feb 15; 338:127836. doi: 10.1016/j.foodchem.2020.127836. Epub 2020 Aug 13" |
