Effects of different roasting temperatures on the biochemical compositions (protein, amino acids, and total sugar), as well as on the antioxidant capacities of Chlorella were discussed in this study. The results showed that the contents of protein, sugar, and total fatty acids in Chlorella before roasting were 31.37, 10.06, and 11.55 g/100 g, respectively. When the roasting temperature was lower than 100 ℃, it had little effect on the contents of protein, sugar and total fatty acids in Chlorella. However, the sugar content in Chlorella decreased remarkably when the roasting temperature was 150 ℃. The contents of protein and total fatty acids in Chlorella also decreased after roasting at 200 ℃. After roasting the Chlorella at different temperatures, both the ratio of essential amino acids to total amino acids (EAA/TAA) and the ratio of essential amino acids to non-essential amino acids (EAA/NEAA) were close to the reference values proposed by Food and Agriculture Organization and World Health Organization (WHO/FAO). This indicated that roasting did not alter the amino acids’ nutritional values of Chlorella. The hydroxyl scavenging activities of hot water extracts from Chlorella decreased dramatically when the roasting temperature was over 150 ℃, which indicated that the antioxidant activities of Chlorella extracts extracted by hot water were sensitive to the roasting temperature.
WANG Baobei
,
LI Liting
,
LIU Lei
,
SUN Hui
,
CAI Shulin
,
DAI Congjie
. Effects of roasting treatment on nutrient composition and antioxidant activities of Chlorella[J]. Food and Fermentation Industries, 2019
, 45(4)
: 147
-151
.
DOI: 10.13995/j.cnki.11-1802/ts.017379
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