EFFECT OF FOOD PROCESSING ON MELATONIN CONTENT IN SOME FOOD PRODUCTS

Document Type : original papers

Authors

1 Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.

2 Research Head. in special foods and nutrition dep. Food research and Technology Institute Agricultural Research center., Giza.

3 Lecturer of Food Science and Technology, Fac. of Agric., Menoufia Univ.

Abstract

This study was aimed to evaluate the effects of germination process on radical length of broad bean, lupine seeds, chickpea seeds, black lentil seeds, fenugreek seeds and common beans as well as melatonin content, total phenols, total flavonoids and antioxidant activities of legume fractions. Sage, thyme, chamomile, peppermint and turmeric were extracted with 100% methanol, 50% methanol and water. Antioxidant stability of these extracts was evaluated by incubating at 30-80˚C for 30 and 60 min, at pH 4-8.5 for 30 min and storage in light and dark at room temperature (~25˚C) for 4 weeks. The effects of soaking in hot water (60-95oC) for different time on the melatonin content, total phenols, total flavonoids and antioxidant activities of herbal and turmeric teas were also evaluated.

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