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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.
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