Abstract
Whole sunflower seeds were exposed to microwave roasting for 6, 12, 20 or 30 min at a frequency of 2450 MHz. The kernels were then separated from the sunflower seeds, and the lipid components and the positional distribution of fatty acids in triacylglycerols (TAGs) and phospholipids (PLs) were investigated. Major lipid components were TAGs and PLs, while steryl esters, free fatty acids and diacylglycerols were also present in minor proportions. The greatest PL losses (p < 0.05) were observed in phosphatidyl ethanolamine, followed by phosphatidyl choline or phosphatidyl inositol. Significant differences (p < 0.05) in fatty acid distributions occurred (with few exceptions) when sunflower seeds were microwaved for 20 min or more. Nevertheless, the principal characteristics for the positional distribution of fatty acids still remained after 20 min of microwave roasting; unsaturated fatty acids, especially linoleic, were predominantly concentrated in the sn-2-position and saturated fatty acids, especially stearic and palmitic acids, primarily occupied the sn-1- or sn-3-position. These results indicate that no significant changes in fatty acid distribution of TAGs and PLs would occur within 12 min of microwave roasting, ensuring that a good-quality product would be attained.
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Claims 7
Claim · model-written summary
Triacylglycerols and phospholipids were the major seed lipids.
- Taxon
- sunflower
Helianthus annuust0 - Outcome
- Major lipid components were TAGs and PLse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Major lipid components were TAGs and PLs”
t0“sunflower seeds”
Claim · model-written summary
Steryl esters, free fatty acids and diacylglycerols occurred in minor proportions.
- Taxon
- sunflowerHelianthus annuust0
- Outcome
- steryl esters, free fatty acids and diacylglycerols were also present in minor proportionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“steryl esters, free fatty acids and diacylglycerols were also present in minor proportions”
t0“sunflower seeds”
Claim · model-written summary
Roasting caused the greatest phospholipid loss in phosphatidyl ethanolamine.
- Taxon
- sunflowerHelianthus annuuse1
- Treatment
- microwave roastinge1
- Outcome
- PL lossese0
- Direction
- greateste0
- Qualifier
- phosphatidyl ethanolaminee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The greatest PL losses (p < 0.05) were observed in phosphatidyl ethanolamine”
e1“Whole sunflower seeds were exposed to microwave roasting”
Claim · model-written summary
Roasting for 20 minutes or more changed fatty acid distributions significantly.
- Taxon
- sunflowerHelianthus annuuse0
- Treatment
- microwaved for 20 min or moree0
- Outcome
- fatty acid distributionse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significant differences (p < 0.05) in fatty acid distributions occurred (with few exceptions) when sunflower seeds were microwaved for 20 min or more”
Claim · model-written summary
Unsaturated fatty acids, especially linoleic, remained predominantly at sn-2 after 20 minutes.
- Taxon
- sunflowerHelianthus annuust0
- Outcome
- unsaturated fatty acids, especially linoleic, were predominantly concentrated in the sn-2-positione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“unsaturated fatty acids, especially linoleic, were predominantly concentrated in the sn-2-position”
t0“sunflower seeds”
Claim · model-written summary
Saturated fatty acids, especially stearic and palmitic, remained primarily at sn-1 or sn-3.
- Taxon
- sunflowerHelianthus annuust0
- Outcome
- saturated fatty acids, especially stearic and palmitic acids, primarily occupied the sn-1- or sn-3-positione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“saturated fatty acids, especially stearic and palmitic acids, primarily occupied the sn-1- or sn-3-position”
t0“sunflower seeds”
Claim · model-written summary
Within 12 minutes roasting did not significantly change fatty acid distribution of TAGs and PLs.
- Taxon
- sunflowerHelianthus annuust0
- Treatment
- microwave roastinge0
- Outcome
- fatty acid distribution of TAGs and PLse0
- Direction
- no significant changese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“no significant changes in fatty acid distribution of TAGs and PLs would occur within 12 min of microwave roasting”
t0“sunflower seeds”
The same questions in other papers
processing · quality: oil · Helianthus annuus (common sunflower)Positive and negative results
1 in the opposite direction
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.