Effect of roasting temperature and time on volatile compounds, total polyphenols, total flavonoids, and lignan of omija (Schisandra chinensis Baillon) fruit extract

Minsun Park, Kwang Geun Lee

Research output: Contribution to journalArticlepeer-review

25 Scopus citations

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 ℃ 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 ℃ 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.

Original languageEnglish
Article number127836
JournalFood Chemistry
Volume338
DOIs
StatePublished - 15 Feb 2021

Keywords

  • Lignans
  • Roasting omija
  • Total flavonoids
  • Total polyphenols
  • Volatile compounds

Fingerprint

Dive into the research topics of 'Effect of roasting temperature and time on volatile compounds, total polyphenols, total flavonoids, and lignan of omija (Schisandra chinensis Baillon) fruit extract'. Together they form a unique fingerprint.

Cite this