Characterisation of phenolic components present in raw and roasted wattle (Acacia victoriae Bentham) seeds

Kah Ee, Samson Agboola, Ata-Ur Rehman, J. Zhao

Research output: Contribution to journalArticlepeer-review

40 Citations (Scopus)


The effect of roasting on the phenolic components of Australian wattle (Acacia victoriae Bentham) seed was investigated. Wattle seeds were roasted at 200 °C for 5'30 min and ground to flour, which were then extracted with 70% acetone. The total phenolic and flavonoid contents of the extracts were determined, and the phenolic components were analysed by reverse phase-high performance liquid chromatography (RP-HPLC) coupled with an on-line post-column reaction system to determine the active antioxidant peaks. The major peaks were then purified by preparative HPLC and identified by gas chromatography'mass spectrometry (GC'MS) analysis. Roasting of wattle seeds resulted in significant increases in its soluble phenolic content. The concentration of total phenolics and flavonoids in the seeds roasted for 30 min was more than nine and four times higher, respectively, than that in the raw seeds. The major phenolic acids present in wattle seeds were found to be succinic and gallic acids, the concentration of which increased by up to 10-fold as a result of roasting.
Original languageEnglish
Pages (from-to)816-821
Number of pages6
JournalFood Chemistry
Issue number3
Publication statusPublished - May 2011


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