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 language | English |
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Article number | 127836 |
Journal | Food Chemistry |
Volume | 338 |
DOIs | |
State | Published - 15 Feb 2021 |
Keywords
- Lignans
- Roasting omija
- Total flavonoids
- Total polyphenols
- Volatile compounds