Research Article
Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present in Plukenetia huayllabambana Seed
Table 4
Phytosterols (mg/100 g, DM) and total phenolic contents (mg GAE/100 g, DM)1,2 of P. huayllabambana seed submitted to different roasting conditions.
| | Compound | 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 |
| | | | Phytosterols | | Campesterol | 5.5 ± 0.6 | 5.7 ± 0.3 | 5.2 ± 0.8 | 5.5 ± 0.2 | 4.7 ± 0.2 | 6.0 ± 0.7 | 4.8 ± 0.2 | 4.4 ± 0.4 | 4.5 ± 0.5 | 4.8 ± 0.4 | 3.9 ± 0.2 | 4.6 ± 0.4 | 4.8 ± 0.7 | | Stigmasterol | 24.8 ± 1.8 | 31.8 ± 1.0 | 33.1 ± 2.0 | 34.9 ± 1.0 | 33.2 ± 0.2 | 33.5 ± 0.7 | 32.0 ± 1.4 | 29.1 ± 4.8 | 29.2 ± 4.9 | 30.2 ± 0.8 | 28.4 ± 0.6 | 29.6 ± 2.3 | 30.2 ± 1.3 | | β-Sitosterol | 60.5 ± 5.1 | 70.1 ± 6.2 | 63.7 ± 2.9 | 66.3 ± 4.0 | 61.0 ± 0.2 | 73.0 ± 4.9 | 61.5 ± 3.1 | 56.0 ± 5.0 | 55.0 ± 8.5 | 60.3 ± 4.2 | 51.9 ± 1.4 | 57.2 ± 5.6 | 61.0 ± 3.6 | | Sum of evaluated phytosterols | 90.8 ± 7.2 | 107.6 ± 6.4 | 102.0 ± 3.0 | 106.3 ± 4.8 | 98.9 ± 0.2 | 112.5 ± 6.3 | 98.3 ± 4.4 | 89.6 ± 9.5 | 88.7 ± 13.9 | 95.4 ± 5.3 | 84.3 ± 1.7 | 91.5 ± 6.0 | 96.0 ± 3.1 |
| | | | Total phenolics | | Total phenolic content | 91.5 ± 4.5 | 104.7 ± 9.4 | 100.6 ± 6.5 | 99.9 ± 6.9 | 92.1 ± 3.2 | 96.9 ± 6.2 | 94.5 ± 4.6 | 95.9 ± 6.5 | 90.0 ± 3.4 | 97.9 ± 5.3 | 90.8 ± 1.8 | 83.7 ± 2.4 | 89.7 ± 0.5 |
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Average ± SD of three replicates.
2Values within a row with different letters stand for significant differences ().
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