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| Effect of infrared roasting pretreatment on quality characteristics of Akebia trifoliata seed oil |
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Received:May 30, 2025 Revised:February 08, 2026 Accepted:July 04, 2025
Published：July 20, 2026
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250268 |
| KeyWord:Akebia trifoliata seed oil infrared roasting pretreatment functional component antioxidant activity |
| FundProject:湖南省自然科学基金项目（2024JJ7192）；湖南省教育厅科学研究项目（24C0472）；永州市指导性科技计划项目（2023YZ022） |
| Author Name | Affiliation | | SUN Xinyu1, YANG Shuman1, NIU Yangyu1, JIANG Liyan1, JIANG Hongyu1,2 | 1.College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou
425199, Hunan, China
2.Hunan Province Engineering Research Center for Plant Resources
Development in South Mountain Area, Yongzhou 425199,Hunan, China |
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| Abstract: |
| To explore the application potential of infrared roasting pretreatment in Akebia trifoliata seed oil production, the influences of infrared roasting temperature (140, 160, 180 ℃) and roasting time (10, 20, 30 min) on the oil yield of Akebia trifoliata seed and basic physicochemical properties, functional component content, and antioxidant activity of the oil were studied. The correlation between functional component content and antioxidant activity was also analyzed. The results indicated that infrared roasting pretreatment effectively enhanced the oil yield of Akebia trifoliata seed, but had little effect on the fatty acid composition and content of the oil. The acid value and peroxide value of Akebia trifoliata seed oil increased after infrared roasting pretreatment, yet both remained within national standard requirements. Infrared roasting pretreatment significantly enhanced the functional component content and antioxidant activity of Akebia trifoliata seed oil. Specifically: total phenols content peaked at 088 mg/g after 30 min roasting at 140 ℃, carotenoid content reached 11.09 mg/kg after 30 min roasting at 180 ℃, total flavonoids ranged from 0.44 mg/g to 052 mg/g, while total sterols ranged from 1.23 mg/g to 2.28 mg/g. Being roasted at 160 ℃ for 30 min, the oil exhibited the highest scavenging rates for DPPH radical, ABTS+ radical, and hydroxyl radical. Correlation analysis revealed that DPPH radical and hydroxyl radical scavenging capacities showed a significant positive correlation with both total flavonoids and total sterols contents. ABTS+ radical scavenging capacity exhibited a significant positive correlation with total flavonoids content. In summary, infrared roasting pretreatment effectively enhances the quality characteristics of Akebia trifoliata seed oil. |
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