Research Article
Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present in Plukenetia huayllabambana Seed
Table 3
Tocopherol content1,2 of P. huayllabambana seed (mg/100 g of seed, DM) submitted to different roasting conditions.
| | Tocopherol |
Control | Roasting conditions | | 100°C | 120°C | 140°C | 160°C | | 10 min | 20 min | 30 min | 10 min | 20 min | 30 min | 10 min | 20 min | 30 min | 10 min | 20 min | 30 min |
| | -Tocopherol | 0.090 ± 0.01 | 0.083 ± 0.0 | 0.075 ± 0.0 | 0.068 ± 0.02 | 0.114 ± 0.03 | 0.079 ± 0.01 | 0.072 ± 0.01 | 0.084 ± 0.02 | 0.072 ± 0.01 | 0.075 ± 0.02 | 0.080 ± 0.00 | 0.095 ± 0.01 | 0.089 ± 0.01 | | -Tocopherol | 0.005 ± 0.00 | 0.005 ± 0.00 | 0.005 ± 0.00 | 0.005 ± 0.00 | 0.008 ± 0.00 | 0.005 ± 0.00 | 0.005 ± 0.00 | 0.006 ± 0.00 | 0.005 ± 0.00 | 0.025 ± 0.00 | 0.021 ± 0.00 | 0.027 ± 0.01 | 0.029 ± 0.01 | | -Tocopherol | 32.52 ± 3.40 | 40.12 ± 3.91 | 36.25 ± 4.50 | 32.92 ± 2.64 | 41.16 ± 4.80 | 35.10 ± 2.19 | 28.76 ± 0.80 | 33.25 ± 1.74 | 34.46 ± 0.33 | 32.35 ± 4.94 | 23.63 ± 1.94 | 24.21 ± 0.32 | 28.29 ± 1.45 | | -Tocopherol | 14.96 ± 0.96 | 17.57 ± 1.57 | 16.03 ± 2.11 | 14.51 ± 0.84 | 17.42 ± 1.09 | 15.46 ± 0.81 | 12.43 ± 0.35 | 13.70 ± 0.30 | 15.07 ± 0.39 | 14.01 ± 1.65 | 4.64 ± 1.13 | 5.22 ± 0.78 | 5.94 ± 0.35 | | Total tocopherols | 47.58 ± 2.46 | 57.79 ± 5.48 | 52.36 ± 6.62 | 47.51 ± 3.48 | 58.70 ± 5.76 | 50.65 ± 3.01 | 41.26 ± 1.16 | 47.05 ± 1.82 | 49.62 ± 0.70 | 46.46 ± 6.60 | 28.37 ± 3.07 | 29.55 ± 0.52 | 36.33 ± 3.87 |
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Average ± SD of three replicates.
2Values within a row followed by different letters stand for significant differences ().
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