Effects Of Different Processing On The Roasted Quality And Lipid Oxidation In Torreya Grandis Seeds

Torreya grandis(T.grandis)‘Merrillii',belongs to the genus Torreya family Taxaceae,and is a large,evergreen and ornamental coniferous which is rare species unique to China.T.grandis seeds have become increasingly popular because of its abundant unsaturated fatty acids and nutrients are essential for health,is.Lipid oxidation during the roasting process is the most critical reason for quality deterioration and shelf life decrease in T.grandis seeds.Therefore,analyzing the roasting on the quality,shelf life and exploring mechanism of oxidative rancidity of unsaturated fatty acid is helpful for improving roasted quality of T.grandis seeds.The main contents of this paper were listed as followed:(1)Compared with the traditional frying processing,the oxidation rate of Torreya grandis seeds in roasting process was markedly slower.(2)The peroxide value and acid value increased with the increasing in the roasting temperatureand retention time,the medium temperature treatment(first roasting 250±5?;second roasting is 120±5?)contributed to the roasted quality and improved antioxidant capacity..(3)Seeds quality was significantly affected by changes in sodium chloride(Na Cl)concentration(5% and 26% Na Cl,w/v)in soaking media for 0,5,10 and 20 min.The results showed thatapplication of saturated Na Cl solution for 10 min was optimal for alleviation of lipid oxidation and improvement of antioxidant capacity a.It was evidenced by the lowest peroxide values,acidity and inhibitory activity of lipid oxidation,as well as the highest levels of total phenolic contents and DPPH scavenging activity.(4)The application of tertbutyl hydroquinone(TBHQ)and ascorbic acid(Vc)on lipid oxidation and antioxidant activity in T.grandis seeds during the roasting process and following shelf-life of 60 days at room temperature.Furthermore,the addition of TBHQ in Na Cl solution contributed to decrease peroxide and acidity levels,increasing DPPH scavenging activityand contents of total phenolic and tocopherol,and the maintain the quality of T.grandis seeds during the following shelf life at room temperature This result indicated that TBHQ was an effective antioxidant for alleviating lipid oxidation and improving the antioxidant capacity of T.grandis seeds during the roasting process and the shelf life.