核桃 (Juglans regia L.) 颗粒的物理和化学特征与不同的皮肤轻度不同
Zatil A Athaillah1, Selina C Wang1
1Department of Food Science and Technology, University of California Davis, Davis, California, USA.
Journal of food science
|March 27, 2024
概括
核桃皮肤的轻度会影响质量. 较深色的核桃的重量和脂肪较低,但氧化稳定性更高,这表明像甲酸枯竭这样的抗氧化机制有助于颜色变化.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
背景情况:
- 核桃分类通常使用皮肤的轻度,更轻的皮肤价格更高.
- 根据皮肤轻度,关于核桃的质量和物理化学特性存在有限的数据.
研究的目的:
- 为了研究不同皮肤轻度的核桃核的质量和物理化学特性.
- 分析三种加利福尼亚种植品种的差异:钱德勒,霍华德和图拉雷.
主要方法:
- 核子的尺寸,重量,脂肪含量,自由脂肪酸,过氧化物值,氧化稳定性,挥发性物质,多科菲醇,脂肪酸概况和化合物被评估.
- 进行了浅色和深色皮肤核之间的比较分析.
主要成果:
- 与浅色核相比,深色核的重量和脂肪含量明显较低.
- 黑色核显示出更高的氧化稳定性和更高的挥发性含量.
- 类成分的概况有所不同,黑色的核中含有较高的某些类成分,但含有较低的素B1和没有甲酸.
结论:
- 特定的化合物,特别是甲酸,似乎参与了核桃的抗氧化机制和颜色发育.
- 氧化和甲酸耗尽可能是导致核桃皮肤颜色变黑的因素.
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