FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W4366418908> ?p ?o ?g. }

• W4366418908 endingPage "16" @default.
• W4366418908 startingPage "1" @default.
• W4366418908 abstract "Roasting is widely applied in oil processing to improve the extraction yield and desired sensory characteristics. The current study is aimed at optimizing roasting conditions (time and temperature) of hemp (Cannabis sativa L.) seeds prior to seed pressing to improve the oil yield and antioxidant capacity, using response surface methodology based on central composite design (CCD). Hemp seeds were roasted at five temperatures (132, 140, 160, 180, and 188°C) and for five duration times (9, 15, 30, 45, and 51 min). Mathematical models have shown that roasting conditions significantly affected response variables ( <math xmlns=http://www.w3.org/1998/Math/MathML id=M1> <mi>p</mi> <mo><</mo> <mn>0.05</mn> </math> ), including oil yield, total phenolic content (TPC), radical scavenging activity, and oxidative stability index (OSI). The CCD led to the following optimum roasting conditions: 163°C for 15 min, which improved the extraction yield by 45% and oxidative stability by 80%. Thus, the oil produced under these conditions showed a yield of 23.09%, TPC of 121.21 mg GAE kg-1, and OSI of 21.37 hours. In addition, roasting hemp seeds under optimal conditions did not negatively influence the oil quality. Only chlorophylls, tocopherols, and palmitic acid slightly decreased ( <math xmlns=http://www.w3.org/1998/Math/MathML id=M2> <mi>p</mi> <mo><</mo> <mn>0.05</mn> </math> ) after roasting (from 39.10 to 36.54 mg kg-1, 483.06 to 469.77 mg kg-1, and 7.65 to 7.29%, respectively). Furthermore, the concentrations of most volatile compounds identified in unroasted hemp seeds decreased after roasting under optimal conditions, with the formation of new compounds sought for their positive attributes, such as pyrazines and aldehydes derived from the Strecker degradation, responsible for the roasted, nutty, and almond odors. The main volatile compounds in raw and roasted hemp seeds were β-myrcene (3170.30 and 1177.69 ng g-1, respectively) and D-limonene (1347.25 and 470.35 ng g-1, respectively). The results obtained in this study could provide valuable information for the food industry to produce hemp seed oil with high nutritional quality that meets consumer demands." @default.
• W4366418908 created "2023-04-21" @default.
• W4366418908 creator A5008886392 @default.
• W4366418908 creator A5010183217 @default.
• W4366418908 creator A5016230067 @default.
• W4366418908 creator A5016368527 @default.
• W4366418908 creator A5020341680 @default.
• W4366418908 creator A5022382905 @default.
• W4366418908 creator A5040159520 @default.
• W4366418908 creator A5044731763 @default.
• W4366418908 creator A5047656729 @default.
• W4366418908 creator A5048377783 @default.
• W4366418908 creator A5088404370 @default.
• W4366418908 date "2023-03-29" @default.
• W4366418908 modified "2023-10-14" @default.
• W4366418908 title "Laboratory-Scale Optimization of Hemp Seed Roasting Temperature and Time for Producing a High-Quality Pressed Oil" @default.
• W4366418908 cites W1966438233 @default.
• W4366418908 cites W1967928332 @default.
• W4366418908 cites W1971746644 @default.
• W4366418908 cites W1975266525 @default.
• W4366418908 cites W1982719165 @default.
• W4366418908 cites W1990115680 @default.
• W4366418908 cites W1994404022 @default.
• W4366418908 cites W2002590602 @default.
• W4366418908 cites W2016212997 @default.
• W4366418908 cites W2039228349 @default.
• W4366418908 cites W2042662038 @default.
• W4366418908 cites W2055030632 @default.
• W4366418908 cites W2057193554 @default.
• W4366418908 cites W2057594198 @default.
• W4366418908 cites W2074527248 @default.
• W4366418908 cites W2084926082 @default.
• W4366418908 cites W2097272718 @default.
• W4366418908 cites W2098287800 @default.
• W4366418908 cites W2099670941 @default.
• W4366418908 cites W2116251209 @default.
• W4366418908 cites W2120125317 @default.
• W4366418908 cites W2147603974 @default.
• W4366418908 cites W2195592234 @default.
• W4366418908 cites W2231806323 @default.
• W4366418908 cites W2330539683 @default.
• W4366418908 cites W2515810337 @default.
• W4366418908 cites W2605822455 @default.
• W4366418908 cites W2611520107 @default.
• W4366418908 cites W2782608435 @default.
• W4366418908 cites W2803115894 @default.
• W4366418908 cites W2889988539 @default.
• W4366418908 cites W2897016290 @default.
• W4366418908 cites W2898912667 @default.
• W4366418908 cites W2899774839 @default.
• W4366418908 cites W2902192420 @default.
• W4366418908 cites W2910621702 @default.
• W4366418908 cites W2912299432 @default.
• W4366418908 cites W2914909618 @default.
• W4366418908 cites W2945236468 @default.
• W4366418908 cites W2946133724 @default.
• W4366418908 cites W2965802303 @default.
• W4366418908 cites W2980732628 @default.
• W4366418908 cites W2987321498 @default.
• W4366418908 cites W2992432245 @default.
• W4366418908 cites W2999042395 @default.
• W4366418908 cites W3006445401 @default.
• W4366418908 cites W3013468211 @default.
• W4366418908 cites W3015623008 @default.
• W4366418908 cites W3022266111 @default.
• W4366418908 cites W3034238586 @default.
• W4366418908 cites W3091632814 @default.
• W4366418908 cites W3101235555 @default.
• W4366418908 cites W3112916144 @default.
• W4366418908 cites W3124025275 @default.
• W4366418908 cites W3154450120 @default.
• W4366418908 cites W3160832282 @default.
• W4366418908 cites W3185733349 @default.
• W4366418908 cites W3209277638 @default.
• W4366418908 cites W4244751421 @default.
• W4366418908 cites W4295254501 @default.
• W4366418908 cites W4313888537 @default.
• W4366418908 doi "https://doi.org/10.1155/2023/8261279" @default.
• W4366418908 hasPublicationYear "2023" @default.
• W4366418908 type Work @default.
• W4366418908 citedByCount "0" @default.
• W4366418908 crossrefType "journal-article" @default.
• W4366418908 hasAuthorship W4366418908A5008886392 @default.
• W4366418908 hasAuthorship W4366418908A5010183217 @default.
• W4366418908 hasAuthorship W4366418908A5016230067 @default.
• W4366418908 hasAuthorship W4366418908A5016368527 @default.
• W4366418908 hasAuthorship W4366418908A5020341680 @default.
• W4366418908 hasAuthorship W4366418908A5022382905 @default.
• W4366418908 hasAuthorship W4366418908A5040159520 @default.
• W4366418908 hasAuthorship W4366418908A5044731763 @default.
• W4366418908 hasAuthorship W4366418908A5047656729 @default.
• W4366418908 hasAuthorship W4366418908A5048377783 @default.
• W4366418908 hasAuthorship W4366418908A5088404370 @default.
• W4366418908 hasBestOaLocation W43664189081 @default.
• W4366418908 hasConcept C134121241 @default.
• W4366418908 hasConcept C140327455 @default.
• W4366418908 hasConcept C147789679 @default.
• W4366418908 hasConcept C150077022 @default.

• next