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Yuan S, Wu F, Yang X, Min W, He Z, Wu C, Liu X, Wang P. Explosion-puffing pretreatment effect on the microstructure of Camellia oleifera Abel. seed and the quality of its oil. Food Chem 2024; 461:140888. [PMID: 39173263 DOI: 10.1016/j.foodchem.2024.140888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 07/15/2024] [Accepted: 08/13/2024] [Indexed: 08/24/2024]
Abstract
To improve the extraction process and quality of Camellia oleifera Abel. oil (COO). This study examined the influence of explosion-puffing (EP) pretreatment on the physicochemical properties, characteristic compounds and sensory quality of the COO. The results revealed that the seeds after EP pretreatment had cavities surface, which facilitated the extraction of the COO and the dissolution of bioactive compounds. Compared to the untreated group, the oil yield of the 6-7%/20 min was increased from 71.41 to 88.94%, as well as higher levels of squalene, phytosterol, α-tocopherol, and phenolic acids, leading to an increase in the antioxidant abilities. Moreover, the fatty acid composition in the COO was not significantly affected (P > 0.05). W1C, W5S, W3C, W5C, and W1W were the main sensors to distinguish the flavor profile of the COO. In summary, EP pretreatment may be a promising method for enhancing oil yield and quality of the COO.
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Affiliation(s)
- Suikang Yuan
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, PR China
| | - Fenghua Wu
- Key Laboratory for Quality Improvement of Agriculture Products of Zhejiang Province, Zhejiang A&F University, Hangzhou 311300, PR China
| | - Xuan Yang
- Lishui Institute of Agriculture and Forestry Sciences, Lishui 323400, PR China
| | - Weihong Min
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, PR China
| | - Zhehua He
- Hangzhou Qiandao Lake Yaoji lndustrial Co., Ltd., Hangzhou 311700, PR China
| | - Changling Wu
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, PR China
| | - Xingquan Liu
- Key Laboratory for Quality Improvement of Agriculture Products of Zhejiang Province, Zhejiang A&F University, Hangzhou 311300, PR China.
| | - Peng Wang
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, PR China.
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2
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Huo J, Peng W, Ouyang H, Liu X, Wang P, Yu X, Xie T, Li S. Exploration of markers in oxidized rancidity walnut kernels based on lipidomics and volatolomics. Food Res Int 2024; 182:114141. [PMID: 38519173 DOI: 10.1016/j.foodres.2024.114141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 02/15/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
Walnut kernels are prone to oxidation and rancidity due to their rich lipid composition, but the existing evaluation indicators are not sensitive enough to promote their industrial development. This study aims to investigate the potential markers in oxidative rancidity walnut kernels using lipidomics and volatolomics. The results showed that the antioxidant capacity of walnut kernels significantly decreased after oxidation, with the decreasing of total phenolic content from 36276.34 mg GAE/kg to 31281.53 mg GAE/kg, the DPPH and ABTS free radical scavenging activity from 89.25% to 73.54%, and 61.69% to 43.73%, respectively. The activities of lipoxygenase (LOX) and lipase (LPS) increased by 6.08-fold and 0.33-fold, respectively. By combining volatolomics and chemometrics methods, it was found that significant differences existed in the content of hexanal, caproic acid, 1-pentanol, (E)-2-octenal, and 2-heptanenal before and after walnut kernel oxidation (VIP > 1). Based on the results of lipidomics, it can be concluded that the above five compounds can serve as characteristic markers for walnut kernel oxidative rancidity, mainly produced through glycerol phospholipid (GPL), glyceride, linoleic acid (LA), and α-linolenic acid (ALA) metabolism pathways. Possible mechanisms of lipid degradation in oxidized walnut kernels were also proposed, providing technical support for the storage, preservation, and high-value utilization of walnut kernels.
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Affiliation(s)
- Jiaying Huo
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Wu Peng
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Hui Ouyang
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Xiaolong Liu
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Ping Wang
- Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Tarim University, Alar 843300, China
| | - Xiongwei Yu
- Wuhan Xudong Food Co., Ltd., Wuhan 430000, China
| | | | - Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
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Milhem F, Hamilton LM, Skates E, Wilson M, Johanningsmeier SD, Komarnytsky S. Biomarkers of Metabolic Adaptation to High Dietary Fats in a Mouse Model of Obesity Resistance. Metabolites 2024; 14:69. [PMID: 38276304 PMCID: PMC10819356 DOI: 10.3390/metabo14010069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/12/2024] [Accepted: 01/16/2024] [Indexed: 01/27/2024] Open
Abstract
Obesity-resistant (non-responder, NR) phenotypes that exhibit reduced susceptibility to developing obesity despite being exposed to high dietary fat are crucial in exploring the metabolic responses that protect against obesity. Although several efforts have been made to study them in mice and humans, the individual protective mechanisms are poorly understood. In this exploratory study, we used a polygenic C57BL/6J mouse model of diet-induced obesity to show that NR mice developed healthier fat/lean body mass ratios (0.43 ± 0.05) versus the obesity-prone (super-responder, SR) phenotypes (0.69 ± 0.07, p < 0.0001) by upregulating gene expression networks that promote the accumulation of type 2a, fast-twitch, oxidative muscle tissues. This was achieved in part by a metabolic adaptation in the form of blood glucose sparing, thus aggravating glucose tolerance. Resistance to obesity in NR mice was associated with 4.9-fold upregulated mitoferrin 1 (Slc25a37), an essential mitochondrial iron importer. SR mice also showed fecal volatile metabolite signatures of enhanced short-chain fatty acid metabolism, including increases in detrimental methyl formate and ethyl propionate, and these effects were reversed in NR mice. Continued research into obesity-resistant phenotypes can offer valuable insights into the underlying mechanisms of obesity and metabolic health, potentially leading to more personalized and effective approaches for managing weight and related health issues.
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Affiliation(s)
- Fadia Milhem
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USA; (F.M.); (E.S.); (M.W.)
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Raleigh, NC 27695, USA;
- Department of Nutrition, University of Petra, 317 Airport Road, Amman 11196, Jordan
| | - Leah M. Hamilton
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Raleigh, NC 27695, USA;
- College of Agriculture, Virginia State University, 1 Hayden Drive, Petersburg, VA 23806, USA
| | - Emily Skates
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USA; (F.M.); (E.S.); (M.W.)
| | - Mickey Wilson
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USA; (F.M.); (E.S.); (M.W.)
| | - Suzanne D. Johanningsmeier
- United States Department of Agriculture-Agricultural Research Service, Southeast Area, Food Science and Market Quality & Handling Research Unit, North Carolina State University, 322 Schaub Hall, Box 7624, Raleigh, NC 27695, USA;
| | - Slavko Komarnytsky
- Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USA; (F.M.); (E.S.); (M.W.)
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Raleigh, NC 27695, USA;
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Qu L, Zhao Y, Xu X, Li Y, Lv H. Untargeted Lipidomics Reveal Quality Changes in High-Moisture Japonica Brown Rice at Different Storage Temperatures. Foods 2023; 12:4218. [PMID: 38231596 DOI: 10.3390/foods12234218] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 11/17/2023] [Accepted: 11/21/2023] [Indexed: 01/19/2024] Open
Abstract
Low temperatures are an effective way of delaying grain rancidity and deterioration. However, little is known about the difference in quality changes in high-moisture japonica brown rice at different storage temperatures. In this study, the storage quality changes in japonica brown rice with a 15.50% moisture content stored at 15 °C, 20 °C, and 25 °C were investigated. In addition, an untargeted lipidomics analysis coupled with gas chromatography and mass spectrometry (GC-MS) was applied to analyze the volatile compounds and metabolite changes in the high-moisture japonica brown rice. The results showed that storage at 15 °C could well maintain the color and aroma stability of the brown rice and delay the increase in fatty acid value (FAV). The lipidomics results showed that storage at 15 °C delayed glycerolipid and sphingolipid metabolism and reduced glycerophospholipid catabolism in the brown rice. The low-temperature environment regulated these three metabolic pathways to maintain higher contents of triglycerides (TG), phosphatidylserine (PS), abd phosphatidylethanolamine (PE), and lower contents of diglycerides (DG), OAcyl-(gamma-hydroxy) FA (OAHFA), ceramides (Cer), and glycosylceramides (Hex1Cer) in the high-moisture japonica brown rice, which maintained the storage stability of the brown rice. Our results proposed the cryoprotection mechanism of postharvest brown rice from the perspective of volatile compounds and metabolite changes, providing a foothold for the further exploration of low-temperature storage as a safe and efficient cryoprotectant in the grain storage field.
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Affiliation(s)
- Lingyu Qu
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Yan Zhao
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Xiangdong Xu
- Yihai Kerry (Wuhan) Oils & Grains Industries Co., Ltd., Wuhan 430040, China
| | - Yanfei Li
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Haoxin Lv
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
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Li H, Guan H, Zhang X, Xing S, Liu W, Kim IC, Gong H. The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage. Molecules 2023; 28:6539. [PMID: 37764317 PMCID: PMC10535354 DOI: 10.3390/molecules28186539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/01/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
Chinese spicy cabbage (CSC) is a common traditional fermented vegetable mainly made of Chinese cabbage. In addition to eating raw, boiling and stir-frying are the most common cooking methods for CSC. To identify the impacts of boiling or stir-frying on the quality of CSC, the physicochemical properties, flavor compounds, and sensory properties of CSC were analyzed. A total of 47 volatile flavor compounds (VFCs) were detected by gas chromatography-mass spectrometry. Sulfide was determined as the main flavor compound of CSC, mainly contributed by cabbage, garlic, and onion odors. The content of sulfide decreased significantly after cooking. Nonanal, geranyl acetate, and linalool were newly generated after boiling with odor activity value (OAV) > 1, and contributed fatty, sweet, fruity, and floral odors to BL-CSC. 1-Octen-3-one, 1-octen-3-ol, octanal, nonanal, and (E)-2-nonenal were newly generated after stir-frying with OAV > 1, and contributed mushroom, fatty, and green odors to SF-CSC. Diallyl trisulfide, nonanal, (E)-β-ionone, β-sesquiphellandrene, and (E)-2-decenal were considered as the potential key aroma compounds (KACs) to distinguish the CSCs after different heat treatment. After cooking, the total titratable acidity of CSC increased and the sensory properties changed significantly. This study provides valuable information and guidance on the sensory and flavor changes of thermal processing fermented vegetables.
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Affiliation(s)
- Huamin Li
- School of Food Engineering, Ludong University, Yantai 264025, China
- Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Ludong University, Yantai 264025, China
- Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, China
| | - Hui Guan
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Xiru Zhang
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Shaohua Xing
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Wenli Liu
- School of Food Engineering, Ludong University, Yantai 264025, China
- Department of Food Engineering, Mokpo National University, Jeonnam 534729, Republic of Korea
| | - In-Cheol Kim
- Department of Food Engineering, Mokpo National University, Jeonnam 534729, Republic of Korea
| | - Hansheng Gong
- School of Food Engineering, Ludong University, Yantai 264025, China
- Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Ludong University, Yantai 264025, China
- Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, China
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Folahan JT, Olorundare OE, Ajayi AM, Oyewopo AO, Soyemi SS, Adeneye AA, Okoye II, Afolabi SO, Njan AA. Oxidized dietary lipids induce vascular inflammation and atherogenesis in post-menopausal rats: estradiol and selected antihyperlipidemic drugs restore vascular health in vivo. Lipids Health Dis 2023; 22:107. [PMID: 37495992 PMCID: PMC10369757 DOI: 10.1186/s12944-023-01818-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Accepted: 04/21/2023] [Indexed: 07/28/2023] Open
Abstract
BACKGROUND Thermoxidation of edible oil through deep fat frying results in the generation of several oxidized products that promote lipid peroxidation and ROS production when eaten. Consumption of thermoxidized oil in post-menopausal conditions where the estrogen level is low contributes to cardiovascular disease. This study evaluates the role of estradiol and antihyperlipidemic agents (AHD) in restoring the vascular health of ovariectomized (OVX) rats fed with thermoxidized palm oil (TPO) and thermoxidized soya oil (TSO) diets. METHOD A total of 10 groups of rats (n = 6) were set up for the experiment. Group I (normal control) rats were sham handled while other groups were OVX to bring about estrogen deficient post-menopausal state. Group II (OVX only) was not treated and received normal rat chow. Groups III-X were fed with either TPO or TSO diet for 12 weeks and treated with estradiol (ETD) 0.2 mg/kg/day, atorvastatin (ATV) 10 mg/kg/day, and a fixed-dose combination of ezetimibe and ATV (EZE 3 mg/kg/day + ATV 10 mg/kg/day). RESULTS Pro-atherogenic lipids levels were significantly elevated in untreated TSO and TPO groups compared to OVX and sham, resulting in increased atherogenic and Coronary-risk indices. Treatment with Estradiol and AHDs significantly reduced the total cholesterol, triglycerides, low-density lipoprotein cholesterol as well as AI and CRI compared to untreated TSO and TPO groups, whereas TSO and TPO groups showed significant elevation in these parameters compared to Group I values. Moreover, aortic TNF-α levels were extremely elevated in the untreated TSO and TPO compared to Group I. TNF-α levels were significantly reduced in rats treated with AHDs and ETD. Localized oxidative stress was indicated in the aortic tissues of TSO and TPO-fed OVX rats by increased malondialdehyde and decreased glutathione, catalase, and superoxide dismutase levels. This contributed to a depletion in aortic nitric oxide. AHDs and ETD replenished the nitric oxide levels significantly. Histological evaluation of the aorta of TSO and TPO rats revealed increased peri-adventitia fat, aortic medial hypertrophy, and aortic recanalization. These pathologic changes were less seen in AHDs and ETD rats. CONCLUSION This study suggests that ETD and AHDs profoundly attenuate oxidized lipid-induced vascular inflammation and atherogenesis through oxidative-stress reduction and inhibition of TNF-α signaling.
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Affiliation(s)
- Joy Temiloluwa Folahan
- School of Basic Pharmaceutical and Toxicological Sciences, College of Pharmacy, University of Louisiana Monroe, Monroe, LA, 71209, USA
- Department of Pharmacology and Therapeutics, Faculty of Basic Clinical Sciences, University of Ilorin, Ilorin, Kwara-State, Nigeria
| | - Olufunke Esan Olorundare
- Department of Pharmacology and Therapeutics, Faculty of Basic Clinical Sciences, University of Ilorin, Ilorin, Kwara-State, Nigeria.
| | - Abayomi Mayowa Ajayi
- Department of Pharmacology and Therapeutics, Faculty of Basic Medical Sciences, University of Ibadan, Ibadan, Oyo-State, Nigeria
| | - Adeoye Oyetunji Oyewopo
- Department of Anatomy, Faculty of Basic Medical Sciences, University of Ilorin, Ilorin, Kwara- State, Nigeria
| | - Sunday Sokunle Soyemi
- Department of Pathology and Forensic Medicine, Faculty of Basic Clinical Sciences, Lagos State University College of Medicine, Ikeja, Nigeria
| | - Adejuwon Adewale Adeneye
- Department of Pharmacology, Therapeutics and Toxicology, Faculty of Basic Clinical Sciences, Lagos State University College of Medicine, Ikeja, Nigeria
| | - Ikechukwu Innocent Okoye
- Department of Oral Pathology and Medicine, Faculty of Dentistry, Lagos State University College of Medicine, Ikeja, Nigeria
| | - Saheed Olanrewaju Afolabi
- Department of Pharmacology and Therapeutics, Faculty of Basic Clinical Sciences, University of Ilorin, Ilorin, Kwara-State, Nigeria
| | - Anoka Ayembe Njan
- Department of Pharmacology and Therapeutics, Faculty of Basic Clinical Sciences, University of Ilorin, Ilorin, Kwara-State, Nigeria
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Zhang Y, Wang X, Zeng Q, Deng Y, Xie P, Zhang C, Huang L. A new insight into synergistic effects between endogenous phenolic compounds additive and α-tocopherol for the stability of olive oil. Food Chem 2023; 427:136667. [PMID: 37364319 DOI: 10.1016/j.foodchem.2023.136667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 05/21/2023] [Accepted: 06/16/2023] [Indexed: 06/28/2023]
Abstract
Investigation of edible oil stability involves interactions between additive polyphenols and the inherent tocopherols. The work aimed to identify endogenous polyphenols to produce the synergistic effect with α-tocopherol in olive oil and to find the right action ratio. Caffeic acid and quercetin were selected from the 15 main endogenous phenolic compounds in olive oil. Quercetin had the strongest synergistic effect with α-tocopherol at 2:1 in the olive oil model. The rate of 2:1 also was the turning point of the change of synergism. Furthermore, the addition of quercetin and α-tocopherol at 2:1 to olive oil resulted in lower POV, K232, K270, and secondary oxidation products such as (E, E)-2,4-decadienal and 2-pentylfuran than the olive oil model with a single antioxidant in three months of accelerated oxidation. The dynamic changes of antioxidants during oxidation in olive oil indicated that their synergistic effect was the repair and regeneration of α-tocopherol by quercetin.
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Affiliation(s)
- Yang Zhang
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering, SFA, Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Xiang Wang
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering, SFA, Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Qingyue Zeng
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering, SFA, Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Yejun Deng
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering, SFA, Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Pujun Xie
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering, SFA, Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Caihong Zhang
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering, SFA, Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Lixin Huang
- Institute of Chemical Industry of Forest Products, CAF, National Engineering Laboratory for Biomass Chemical Utilization, Key and Open Laboratory on Forest Chemical Engineering, SFA, Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
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Hu Q, Zhang J, He L, Xing R, Yu N, Chen Y. New insight into the evolution of volatile profiles in four vegetable oils with different saturations during thermal processing by integrated volatolomics and lipidomics analysis. Food Chem 2023; 403:134342. [DOI: 10.1016/j.foodchem.2022.134342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 09/05/2022] [Accepted: 09/16/2022] [Indexed: 10/14/2022]
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Identification of aroma active compounds in walnut oil by monolithic material adsorption extraction of RSC18 combined with gas chromatography-olfactory-mass spectrometry. Food Chem 2023; 402:134303. [DOI: 10.1016/j.foodchem.2022.134303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 09/13/2022] [Accepted: 09/14/2022] [Indexed: 11/22/2022]
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10
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Moufakkir C, Kharbach Y, Tanghort M, Dassouli A, Remmal A. Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:5984636. [PMID: 37007843 PMCID: PMC10065861 DOI: 10.1155/2023/5984636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 02/25/2023] [Accepted: 03/11/2023] [Indexed: 04/04/2023]
Abstract
Fried foods and frying oil are subjects that warrant the attention of researchers because of their high consumption. Indeed, frying conditions make these oils very sensitive to lipid oxidation which deteriorates the quality and nutritional properties of the food. In this study, we examined the effect of rosemary extract (ROE), known for its high antioxidant activity, in soybean oil used to fry breaded butterfly shrimp, by measuring the induction period with OXIPRES, total polar material (TPM), peroxide index (PI), and free fatty acids (FFA). This evaluation was performed in comparison with control oils without antioxidants. The results showed a significant difference between the oils according to the analyzed parameters, especially in the final hours of frying. The treatment of the oil with rosemary extract effectively delayed its oxidation, having lower levels in all the oxidation markers that were analyzed. It was also found that rosemary extract is able to reduce oil consumption by fried foods. Therefore, ROE ensures soybean oil a high stability against oxidation and a longer shelf life, making it a good natural alternative to synthetic antioxidants.
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Affiliation(s)
- Chaimae Moufakkir
- Biotechnology Laboratory, Faculty of Science Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, P.O. Box 1796, Fez 30050, Morocco
| | - Yassine Kharbach
- Laboratory of Applied Chemistry, Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, P.O. Box 2202, Fez M-30050, Morocco
| | - Mariam Tanghort
- Biotechnology Laboratory, Faculty of Science Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, P.O. Box 1796, Fez 30050, Morocco
| | - Abdelilah Dassouli
- Biotechnology Laboratory, Faculty of Science Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, P.O. Box 1796, Fez 30050, Morocco
| | - Adnane Remmal
- Biotechnology Laboratory, Faculty of Science Dhar El Mahraz, Sidi Mohamed Ben Abdellah University, P.O. Box 1796, Fez 30050, Morocco
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11
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Quality Change in Camellia Oil during Intermittent Frying. Foods 2022; 11:foods11244047. [PMID: 36553789 PMCID: PMC9777539 DOI: 10.3390/foods11244047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/01/2022] [Accepted: 12/13/2022] [Indexed: 12/16/2022] Open
Abstract
Camellia oil with a high oleic acid content is widely used for frying. To comprehensively describe the quality change in camellia oil during frying, the changes in composition, deterioration indicators, and volatile profiles were investigated. The results showed that tocopherols mainly degraded in the early stage of frying, followed by unsaturated fatty acids (UFA). This caused the carbonyl value and total polar compounds level to significantly increase. Moreover, frying promoted the accumulation of volatile compounds in terms of type and abundance, especially aldehydes, which are related to the degradation of UFA. Principal component analysis showed that the frying of camellia oil was divided into three stages. First, the camellia oil with a heating time of 2.5-7.5 h showed excellent quality, where tocopherol played a major role in preventing the loss of UFA and was in the degradation acceleration stage. Subsequently, as tocopherol entered the degradation deceleration stage, the quality of camellia oil heated for 10.0-15.0 h presented a transition from good to deteriorated. Finally, tocopherol entered the degradation stagnation stage, and the quality of camellia oil heated for 17.5-25.0 h gradually deteriorated, accompanied by a high level of volatile compounds and deterioration indicators. Overall, this work comprehensively determined the deterioration of camellia oil during intermittent frying and offered valuable insights for its quality evaluation.
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12
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Elaine E, Fong EL, Pui LP, Goh KM, Nyam KL. The frying stability comparison of refined palm oil, canola oil, corn oil, groundnut oil, and sunflower oil during intermittent frying of french fries. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01646-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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An Evaluation Model for the Quality of Frying Oil Using Key Aldehyde Detected by HS-GC/MS. Foods 2022; 11:foods11162413. [PMID: 36010412 PMCID: PMC9407462 DOI: 10.3390/foods11162413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 07/27/2022] [Accepted: 08/09/2022] [Indexed: 11/17/2022] Open
Abstract
To establish a practical model for evaluating the oxidation of frying oil using aldehydes, the aldehydes of 10 commercial oils during frying at 180 °C were identified using headspace-gas chromatography/mass spectrometry, and the changes of common aldehydes and their correlation with carbonyl values (CV) were analyzed. The results showed that the total peak area of aldehydes increased significantly with heating time, which was related to the fatty acid and tocopherol contents of the oils. There were four common aldehydes with different trends during frying, namely, pentanal, hexanal, (E)-hept-2-enal, and nonanal. Moreover, pentanal with a high correlation with CV was selected as the quality evaluating index of frying oil due to its stable accumulation over time. Based on the linear fitting relationships between CV and pentanal, as well as the initial content ratio of linoleic acid to palmitic acid and total tocopherols in oils, a predictive model was established for evaluating the quality of frying oils with high precision and non-reagent by using mass spectrometry. In summary, this work provides theoretical support for using aldehyde as the quality evaluation index of frying oil and provides a new idea for evaluating oil deterioration from the perspective of volatile compounds.
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Yang J, Qin L, Zhu Y, He C. The regularity of heat-induced free radicals generation and transition of camellia oil. Food Res Int 2022; 157:111295. [DOI: 10.1016/j.foodres.2022.111295] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 04/20/2022] [Accepted: 04/21/2022] [Indexed: 11/30/2022]
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Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test. Antioxidants (Basel) 2022; 11:antiox11030490. [PMID: 35326140 PMCID: PMC8944499 DOI: 10.3390/antiox11030490] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 02/25/2022] [Accepted: 02/25/2022] [Indexed: 02/04/2023] Open
Abstract
The interest in hemp seed oil has recently increased, due to the latest regulations which allow its use as food. Hemp seed oil is characterized by a high content of polyunsaturated fatty acids, which are highly prone to oxidation. Accelerated thermal oxidation (60 °C, 18 days) has been applied to nine types of cold-pressed hemp seed oils to monitor the evolution of the samples during oxidative deterioration. The results showed that the only determinations of primary (peroxide value) and secondary (TBARs) oxidation products did not allow a sufficient or correct evaluation of the oxidative changes of hemp seed oils during storage. In fact, samples at the end of the test were primarily characterized by a high presence of oxidation volatile compounds and a significant decrease of antioxidants. Several volatiles identified before the accelerated storage, such as the predominant α-pinene and β-pinene, gradually decreased during the accelerated storage period. On the other hand, aldehydes (hexanal, (E)-2-hexenal, heptanal, (E,E)-2,4-hexadienal, (E)-2-heptenal, (E,E)-2,4-heptadienal, (E,Z)-2,4-heptadienal, 2-octenal, nonanal, nonenal, 2,4-nonadienal, (E,E)- 2,4-decadienal and 2,4-decadienal), ketones (1-octen-3-one, 3-octen-2-one, (E,E)-3,5-octadien-2- one and 3,5-octadien-2-one), acids (propionic acid, pentanoic acid, hexanoic acid and heptanoic acid) and 2-pentyl-furan increased during the accelerated storage, as principal markers of oxidation.
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The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030652. [PMID: 35163917 PMCID: PMC8838188 DOI: 10.3390/molecules27030652] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 01/12/2022] [Accepted: 01/15/2022] [Indexed: 12/17/2022]
Abstract
The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages with reduced nitrites. Five different sausage formulations were prepared: control sample; samples with 1% and 2% addition of chia seed; samples with 1% and 2% addition of black cumin seed. The sausages were subjected to analysis including proximate chemical composition, volatile compound determination, and sensory analysis. The sausages with chia seed in the amounts of 1% and 2% as well as the sample with 1% addition of black cumin seed were characterized by positive sensory features, and their overall quality was rated above 7 c.u. on a 10-point scale, similar to the control sausage. Sausage samples with the addition of cumin seed were characterized by the highest herbal odor and flavor. The addition of Salvia hispanica and Nigella sativa seed significantly affected the amount of volatile compounds in fermented sausages. Sausages with black cumin presented the greatest amount of total volatile compounds, mainly contributed by terpenes.
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17
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Liu Y, Ma X, Li J, Fan L, Huang S. Study on the antioxidative mechanism of tocopherol loaded ethyl cellulose particles in thermal-oxidized soybean oil. Carbohydr Polym 2022; 276:118734. [PMID: 34823770 DOI: 10.1016/j.carbpol.2021.118734] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2021] [Revised: 09/07/2021] [Accepted: 10/02/2021] [Indexed: 12/15/2022]
Abstract
Our previous study proposed preparation method of tocopherol (Toc) loaded ethyl cellulose (EC) particles as antioxidant due to instability of Toc under high temperature. The present study aimed to explore the antioxidant mechanism of loaded particles. Results showed that loaded particles prepared by EC of different viscosities (EC9, EC70, EC200) had antioxidative effect, and the antioxidant activity increased with EC viscosity. Fourier transform infrared analysis demonstrated that the interaction between EC and tocopherol was mainly hydrogen bond. Loaded particles retained effectively the thermal degradation of Toc and thus enhanced the antioxidant activity. Further investigation into thermal oxidation of EC inferred the possible antioxidative mechanism included two aspects. One was that Toc was fixed in the network structure of loaded particles formed by EC to provide a barrier for avoiding degradation. Another was that EC and Toc acted on different stages of lipid oxidation, playing the antioxidative effect together.
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Affiliation(s)
- Ying Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Xin Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
| | - Shengquan Huang
- Nuspower Greatsun (Guangdong) Biotechnology Co., Ltd., Guangzhou, Guangdong Province, 510931, China.
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Liu G, Zhu W, Li S, Zhou W, Zhang H, Wang J, Liu X, Zhang J, Liang L, Xu X. Antioxidant capacity and interaction of endogenous phenolic compounds from tea seed oil. Food Chem 2021; 376:131940. [PMID: 34968910 DOI: 10.1016/j.foodchem.2021.131940] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 12/18/2021] [Accepted: 12/20/2021] [Indexed: 11/04/2022]
Abstract
Endogenous phenols play a significant role in delaying oil rancidity. In this study, the profile of 22 endogenous phenols was determined from tea seed oil by UPLC-MS/MS, of which 15 phenols were identified for the first time. Then seven phenols with high content and strong antioxidant capacity were selected to investigate interaction using the DPPH· and Rancimat. It was found that the interaction of combinations was inconsistent in different media. Combined quercetin + esculetin, caffeoyl tartaric acid + esculetin, caffeoyl tartaric acid + gentisic acid and esculetin + gentisic acid showed synergistic antioxidant effects in oil and ethanol systems. Moreover, through the evaluation of the lipid oxidation process, combined esculetin + gentisic acid exhibited the greatest synergistic antioxidant effect. Notably, combined quercetin + esculetin had an inhibitory effect on the formation of volatile compounds. These findings may provide a basis for explaining the oxidation stability of tea seed oil.
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Affiliation(s)
- Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Wenqi Zhu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Sitong Li
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Wanli Zhou
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Huijuan Zhang
- Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xiaofang Liu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Li Liang
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China.
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China.
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Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage. Molecules 2021; 26:molecules26247647. [PMID: 34946729 PMCID: PMC8704002 DOI: 10.3390/molecules26247647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/10/2021] [Accepted: 12/14/2021] [Indexed: 12/04/2022] Open
Abstract
To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2,4,5-tetrathiane was detected for the first time in scallion food. Application of aroma extract dilution analysis to extracts showed maltol, methyl propyl disulfide, dipropyl disulfide and 2-pentylfuran had the highest flavor dilution (FD) factor of 4096. Twenty-three odorants with FD factors ≥ 8 were quantitated, and their odor active values (OAVs) were calculated. Ten compounds with OAVs ≥ 1 were determined as the key odorants; a recombinate model prepared from the key odorants, including (E,E)-2,4-decadienal, dimethyl trisulfide, methyl propyl disulfide, hexanal, dipropyl trisulfide, maltol, acetoin, 2-methylnaphthalene, 2-pentylfuran and 2(5H)-furanone, successfully simulated the overall aroma profile of SP. The changes in odorants during storage were investigated further. With increasing concentrations and OAVs during storage, hexanal became an off-flavor compound.
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Gulkirpik E, Toc M, Atuna RA, Amagloh FK, Andrade Laborde JE. Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods. Foods 2021; 10:foods10092192. [PMID: 34574302 PMCID: PMC8472710 DOI: 10.3390/foods10092192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 09/10/2021] [Accepted: 09/13/2021] [Indexed: 11/17/2022] Open
Abstract
The oxidative stability of pretreated full-fat soybean flour (FFSF) was evaluated under commercial (Experiment I) and accelerated conditions (Experiment II). In Experiment I, soybeans were pretreated using germination, soaking (24 h), or roasting (110–120 °C), and the dried, milled FFSF was stored for 120 days under commercial storage conditions in two cities in Ghana. Acid value (AV) and peroxide value (PV) were determined. The proximate and sensory quality of Tuo Zaafi, a maize-only dish in northern Ghana enriched with 10–30% of the pretreated FFSF, was assessed. Before storage, all samples had similar PV (1.907–4.305 mEq/kg oil); however, the AV of the germinated sample was higher than that of the unprocessed samples (10.83 vs. 3.13 mgKOH/g oil; p < 0.001). After storage, although AV fluctuated, the PV was similar (2.39–3.74 mEq/kg oil; p = 1.00). Storage location showed no significant differences in terms of AV (4.96–4.97 mgKOH/g oil; p = 0.994), unlike PV (2.07–3.55 mEq/kg oil; p < 0.001). Increasing the levels of the pretreated FFSF in Tuo Zaafi resulted in lower consumer preference scores for all sensory attributes. In Experiment II, FFSF samples (dehulled and nondehulled) prepared from germination, soaking (18 h and 24 h) and roasting were evaluated under accelerated conditions (AC) of controlled temperature (45 ± 0.1 °C) and relative humidity (81 ± 1%) for AV, PV, p-anisidine value (pAV), lipoxygenase activity (LOX), color, and moisture. Pretreatment, condition, time, and their interaction affected the oxidative stability of all FFSF samples (p < 0.001). Roasted samples showed the highest increase in AV and pAV in both storage conditions (p < 0.05). Under room temperature conditions (RTC), the roasted and germinated samples had lower LOX activity (p < 0.05) at the end of storage time compared to that of the controls. In conclusion, germination and soaking reduced oxidation of FFSF, while roasting promotes it, despite its common use.
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Affiliation(s)
- Ece Gulkirpik
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign County, IL 61801, USA; (E.G.); (M.T.)
| | - Marco Toc
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Champaign County, IL 61801, USA; (E.G.); (M.T.)
| | - Richard A. Atuna
- Department of Food Science and Technology, Nyankpala Campus, University for Development Studies, Tamale P.O. Box TL 1882, Ghana; (R.A.A.); (F.K.A.)
| | - Francis K. Amagloh
- Department of Food Science and Technology, Nyankpala Campus, University for Development Studies, Tamale P.O. Box TL 1882, Ghana; (R.A.A.); (F.K.A.)
| | - Juan E. Andrade Laborde
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA
- Correspondence:
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