{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,1]],"date-time":"2026-03-01T05:18:24Z","timestamp":1772342304741,"version":"3.50.1"},"reference-count":29,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2021,8,9]],"date-time":"2021-08-09T00:00:00Z","timestamp":1628467200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2021,9]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Although ginkgo nuts are very nutritious and loaded with numerous bioactive compounds, the nuts contain significant levels of unwanted compounds (ginkolic acids) which are toxic to consumption. To reduce or eliminate these toxic compounds without impacting the nutritional value and the bioactivity of the final product, an appropriate processing technology is needed. Thus, the effect of preheating (90 and 120\u00b0C) prior to drying (freeze drying: FD, hot air drying: HAD, and HAD in tandem with FD: HAD\u2010FD) was evaluated on ginkgolic acids, pyridoxine analogues, phenolic compounds, and antioxidant properties of ginkgo nuts. Our results pointed out a significant decrease (below 50%) of ginkgolic acids in ginkgo nuts samples processed at 90\u00b0C\u00a0compared to the control. The major compounds found after treatments were respectively, kaempferol (36.66\u2010354.38\u00a0\u00b5g\/g), quercetin (9.04\u2010183.71\u00a0\u00b5g\/g), and caffeic acid (19.66\u2010106.88\u00a0\u00b5g\/g). Principal component analysis (PCA) revealed that preheating at 90\u00b0C prior to HAD\u2010FD would be a proper and reasonable approach for preserving the bioactive compounds and antioxidant capacity of ginkgo nuts (EC\n                      <jats:sub>50<\/jats:sub>\n                      ranged from 2.25 to 4.60\u00a0mg\/mL) while significantly reducing their content in toxic compounds.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15864","type":"journal-article","created":{"date-parts":[[2021,8,9]],"date-time":"2021-08-09T14:25:16Z","timestamp":1628519116000},"page":"4197-4208","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Effects of preheating and drying methods on pyridoxine, phenolic compounds, ginkgolic acids, and antioxidant capacity of\n                    <i>Ginkgo biloba<\/i>\n                    nuts"],"prefix":"10.1111","volume":"86","author":[{"given":"Abdou Madjid Olatounde","family":"Amoussa","sequence":"first","affiliation":[{"name":"Research Institute of Agricultural Product Processing Jiangsu Academy of Agricultural Sciences  Nanjing Jiangsu P. R. China"},{"name":"Laboratory of Biochemistry and Bioactive Natural Substances, Faculty of Science and Technology University of Abomey\u2010Calavi  Cotonou Benin"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lixia","family":"Zhang","sequence":"additional","affiliation":[{"name":"Research Institute of Agricultural Product Processing Jiangsu Academy of Agricultural Sciences  Nanjing Jiangsu P. R. China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Camel","family":"Lagnika","sequence":"additional","affiliation":[{"name":"Research Institute of Agricultural Product Processing Jiangsu Academy of Agricultural Sciences  Nanjing Jiangsu P. R. China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Asad","family":"Riaz","sequence":"additional","affiliation":[{"name":"Research Institute of Agricultural Product Processing Jiangsu Academy of Agricultural Sciences  Nanjing Jiangsu P. R. China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Liuquan","family":"Zhang","sequence":"additional","affiliation":[{"name":"Research Institute of Agricultural Product Safety and Nutrition Jiangsu Academy of Agricultural Sciences  Nanjing Jiangsu P. R. China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xianjin","family":"Liu","sequence":"additional","affiliation":[{"name":"Research Institute of Agricultural Product Safety and Nutrition Jiangsu Academy of Agricultural Sciences  Nanjing Jiangsu P. R. China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Trust","family":"Beta","sequence":"additional","affiliation":[{"name":"Department of Food &amp; Human Nutritional Sciences University of Manitoba  Winnipeg Manitoba Canada"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2021,8,9]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.4103\/pm.pm_157_17"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jsps.2012.05.002"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-012-0790-0"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2016.04.049"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.06.061"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.15835\/nbha4118928"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.3920\/QAS2015.0833"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.yclnex.2019.01.001"},{"issue":"1","key":"e_1_2_8_10_1","article-title":"A comprehensive study on the effect of roasting and frying on fatty acids profiles and antioxidant capacity of almonds, pine, cashew, and pistachio","volume":"2017","author":"Ghazzawi H. 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