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Sundar S, Singh B, Kaur A. Optimizing niger seed (Guizotia abyssinica) oil quality: A comprehensive analysis of infrared-heat induced changes in bioactive profile, physiochemical attributes, and oxidative stability. J Food Sci 2024; 89:3523-3539. [PMID: 38685875 DOI: 10.1111/1750-3841.17085] [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: 01/30/2024] [Revised: 03/11/2024] [Accepted: 04/06/2024] [Indexed: 05/02/2024]
Abstract
Infrared heating (IRH) at 140, 160, and 180°C for varying durations (5, 10, and 15 min) was employed for improving the niger (Guizotia abyssinica) seed oil (NSO) quality for diverse food applications. The study explored changes in phenolic profile, oxidative stability index (OSI), tocopherols, phytosterols, fatty acid profiles, and physicochemical attributes of NSO. Upon IRH at 180°C for 10 min, the oil yield, total phenolic, and flavonoid contents increased from 33.09% to 40.56%, 6.67 to 173.62 mg GAE/kg, and 24.76 to 120.64 mg QE/kg, respectively. The viscosity, chlorophylls, carotenoids, radical scavenging activity, OSI, caffeic, protocatechuic, vanillic, and syringic acids were highest upon IRH at 180°C for 15 min. The tocopherols and phytosterols initially augmented while decremented upon raising IRH conditions. The infrared spectra indicated no adverse impact of IRH on NSO quality. The appropriate IRH conditions can be considered for improving NSO quality and making it valuable for various edible products.
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Affiliation(s)
- Shyam Sundar
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Balwinder Singh
- Department of Botany, Khalsa College, Amritsar, Punjab, India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India
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Niu Z, Zhu Z, Zhou J, Xu C, Wei C, Liu W, Liu Z, Wang T, Xiao H. Effect of Roasting on the Chemical Composition and Oxidative Stability of Tomato ( Solanum lycopersicum L.) Seed Oil. Foods 2024; 13:1682. [PMID: 38890911 PMCID: PMC11171918 DOI: 10.3390/foods13111682] [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: 04/24/2024] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
In this study, tomato seed (TS) samples were subjected to different roasting conditions (90-170 °C and 10-30 min) to compare their effects on the chemical composition and oxidative stability of tomato seed oil (TSO). Unroasted TS was considered as a control sample. Our results revealed that moderate roasting (130 °C/20 min) can significantly increase the content of linoleic acid (54.01-54.89%), linolenic acid (2.17-2.41%), phytosterols (2789.56-3037.31 mg/kg), squalene (5.06-13.10 mg/kg), total phenols (22.37-22.67 mg GAE/100 g), and other functional components (p < 0.05) in TSO, while the antioxidant activity (via DPPH, ABTS, and FRAP assays) also increased. In addition, the tocopherol content decreased significantly (758.53-729.50 mg/kg). Accelerated oxidation experiments showed that roasting (170 °C/30 min) increased the oxidative stability index (OSI) of TSO from 5.35 to 7.07 h (p < 0.05). Furthermore, roasting gradually increased the content of 5-hydroxymethylfurfural (HMF) (0-1.74 mg/kg), which indicates that the oxidative stability and the degree of the Maillard reaction increased upon roasting. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that moderate roasting (130 °C/20 min) improved the chemical composition, antioxidant activity, and oxidative stability of TSO. Furthermore, this work provides a useful theoretical basis for the processing and wide application of TSO in the pharmaceutical and food industries.
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Affiliation(s)
- Zhiya Niu
- Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China; (Z.N.); (Z.Z.)
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Zhongyan Zhu
- Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China; (Z.N.); (Z.Z.)
| | - Jing Zhou
- Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China; (Z.N.); (Z.Z.)
| | - Chengjian Xu
- Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China; (Z.N.); (Z.Z.)
| | - Changqing Wei
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China
| | - Wenyu Liu
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Zhanxia Liu
- Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China
| | - Ting Wang
- Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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Ji J, Zhang Y, Wang Y, Wang D, Jie H. Influence of seed-roasting degree on quality attributes of sunflower oil. J Food Sci 2023; 88:4028-4045. [PMID: 37589301 DOI: 10.1111/1750-3841.16735] [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: 01/11/2023] [Revised: 07/07/2023] [Accepted: 07/26/2023] [Indexed: 08/18/2023]
Abstract
To facilitate the typical flavor of sunflower oil, seed roasting is widely applied. In this study, the effects of seed-roasting degree (160, 180, 200°C for 0-25 min) on the quality attributes of sunflower oil were assessed, particularly tocopherols, sterols, total phenolics, fatty acids, and triglycerides composition as essential compounds for the nutritional value of the sunflower oil. Roasting seeds at a high temperature can significantly raise oxidative stability by 1.5-1.8 times, the content of carotenoids by 2.0-5.5 times, chlorophyll by 7.5-17.0 times, as well as increase the browning index by 4.0-10.0 times and deepen the color of the sunflower oil. However, the fatty acid and triglyceride profiles of sunflower oils have little change under distinct seed-roasting degrees. Synthetically considering the various indicators measured in the current study. It is recommended that the seed roasts at 160-180°C for about 20 min to ameliorate the oxidative stability and quality. Practical Application: A well-defined roasting process is very important for the food industry to be able to produce sunflower oil with desirable nutrition, unique flavor produced by the Maillard reaction and chemical properties of sunflower oil, which changes during the roasting. Considering the flavor, peroxide values, oxidation stability, and other quality attributes of oil obtained from the roasted seed, we found that sunflower seed oil better quality is obtained when roasted at 160- -180°C for about 20 min (e.g., 160°C for 20-25 min or 180°C for 15-20 min).
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Affiliation(s)
- Junmin Ji
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
| | - Yan Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
| | - Yan Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
| | - Dan Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
| | - Hou Jie
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
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Ribeiro SR, Dos Santos ID, Klein B, Thewes FR, Pinton MB, Campagnol PCB, Brackmann A, Both V, Wagner R. Higher CO 2 during controlled atmosphere storage of unshelled 'Barton' pecans or carnauba wax coating: Effect on the quality after long-term storage at two temperatures. Food Res Int 2023; 169:112854. [PMID: 37254428 DOI: 10.1016/j.foodres.2023.112854] [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: 12/01/2022] [Revised: 04/14/2023] [Accepted: 04/16/2023] [Indexed: 06/01/2023]
Abstract
Pecan nuts, a healthy food, have shown an increased demand for consumption. Therefore, there must be a certain level of care to avoid quality losses, which are primarily influenced by storage conditions and time. This study evaluates the effects of long-term controlled atmosphere (CA) storage with low O2 partial pressure (pO2 - 2 kPa), combined or not with high CO2 (pCO2 - 40 or 80 kPa), carnauba wax coating (CW), and ambient atmosphere (AMB; control) at 10 and 20 °C, on unshelled 'Barton' pecan nut quality. Color, water activity (Aw), moisture content (MC), and oxidation markers, such as peroxide value (PV), acidity value (AV), TBARS, and volatile compounds (VC) were evaluated. Storage up to twelve months at 10 °C and with CA (regardless of the temperature) ensured higher luminosity and color parameter b* ("golden") and a lower a* parameter ("reddish"). The MC ranged from 2.8 to 3.6%, irrespective of storage conditions, for up to twelve months, which is suitable. The AMB at 10 °C ensured lower AV, TBARS, and PV compared to the CW treatment. Furthermore, CA with low pO2 and high pCO2, even at 20 °C, guaranteed lower AV, TBARS, and PV. Storage at 20 °C increased characteristic VCs of lipid oxidation (aldehydes, acids, alcohols, ketones, lactones, and esters, especially with CW coating). However, all conditions at 10 °C and with pCO2 (even associated at 20 °C) reduced the presence of these VCs. The CW used as a coating on the pecans did not show satisfactory results and should not be recommended for pecan storage at these applied conditions. Our findings showed that low pO2 and high pCO2 maintain better pecan quality than O2 ambient (20 kPa), even at temperatures above refrigeration (20 °C). Nevertheless, there were no significant differences between 40 and 80 kPa CO2.
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Affiliation(s)
- Stephanie Reis Ribeiro
- Department of Food Technology and Science, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Ingrid Duarte Dos Santos
- Department of Food Technology and Science, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Bruna Klein
- Department of Food Technology and Science, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Flavio Roberto Thewes
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Mariana Basso Pinton
- Department of Food Technology and Science, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Paulo Cezar Bastianello Campagnol
- Department of Food Technology and Science, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Auri Brackmann
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Vanderlei Both
- Department of Plant Science, Postharvest Research Center, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil
| | - Roger Wagner
- Department of Food Technology and Science, Federal University of Santa Maria, Roraima Avenue 1000, Camobi, Santa Maria 97105-900, RS, Brazil.
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5
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Microwave and Roasting Impact on Pumpkin Seed Oil and Its Application in Full-Fat Mayonnaise Formula. Foods 2022; 11:foods11182732. [PMID: 36140861 PMCID: PMC9498099 DOI: 10.3390/foods11182732] [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: 08/12/2022] [Revised: 09/01/2022] [Accepted: 09/01/2022] [Indexed: 11/23/2022] Open
Abstract
In this study, ‘Béjaoui’ Cucurbita maxima seeds variety were exposed to both microwave and roasting prior to oil cold press extraction. In addition, full-fat mayonnaise formula from untreated and treated pumpkin seed oils was prepared and assessed for their physical stabilities and bioactive properties in 28-day storage at 25 ± 1 °C. A mayonnaise sample prepared with unrefined sunflower seed oil served as a control. The results showed that the microwave pretreatment of seeds greatly enhanced the oxidative stability of the pumpkin seed oil, which increased from 3 h 46 min ± 10 min in the untreated sample to 4 h 32 min ± 14 min in the microwave cold press pumpkin seed oil. The sterol content increased from 4735 ± 236.75 mg/kg oil in the untreated cold press pumpkin seed oil to 5989 ± 299.45 mg/kg oil and 7156 ± 357.8 mg/kg in the microwave cold press pumpkin seed oil and the roasted cold press pumpkin seed oil, respectively. The mayonnaise prepared with microwave cold press pumpkin seed oil exhibited the lowest creaming index and was more stable to droplet growth when compared to the other mayonnaise samples. All mayonnaise samples prepared with pumpkin seed oils exhibited higher total phenolic contents and antioxidant activities during storage when compared to the mayonnaise sample prepared with unrefined sunflower seed oil. Among pumpkin seed oil mayonnaise samples, the highest values were, however, observed in the one prepared with microwave cold press pumpkin seed oil. Thanks to its high nutraceuticals, the latter could be confidently regarded as a natural fat substitute for commercial stable vegetable oils mayonnaise type emulsions.
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6
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Ribeiro SR, Klein B, Santos IDD, Thewes FR, Brackmann A, Both V, Wagner R. Effects of controlled atmosphere and storage temperature on the quality of shelled ‘Barton’ pecan nuts during long-term storage. Food Res Int 2022; 158:111498. [DOI: 10.1016/j.foodres.2022.111498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 05/28/2022] [Accepted: 06/09/2022] [Indexed: 11/04/2022]
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Zhang L, Chen J, Zhao X, Chen W, Du S, Yu X. Key volatile compound formation of rapeseed oil induced via the Maillard reaction during seed roasting. Food Chem 2022; 388:132992. [PMID: 35489174 DOI: 10.1016/j.foodchem.2022.132992] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 04/01/2022] [Accepted: 04/13/2022] [Indexed: 11/29/2022]
Abstract
This study was designed to investigate the influence of roasting (150 °C for 0-60 min) on key volatile compounds, sensory evaluation, free amino acids, sugars, and Maillard reaction products (MRPs) of five rapeseed varieties and their oils. During the roasting process, key volatile MRPs of fragrant rapeseed oils (FROs) that increased obviously in concentration were mainly pyrazines. After 60 min of roasting, the stronger nutty-like odor in oil from QH was possibly caused by the high levels of 2,5-dimethylpyrazine (21.72 mg/kg) and 3-ethyl-2,5-dimethylpyrazine (5.06 mg/kg). The 5-hydroxymethylfurfural contents and browning indices increased significantly, whereas reducing sugar and free amino acid contents decreased significantly (p < 0.05). This suggested the extent of the Maillard reaction increased with roasting time. Furthermore, the results of Maillard reaction model system demonstrated glycine, lysine, and histidine could react with glucose to generate 2,5-dimethylpyrazine. Hence, 2,5-dimethylpyrazine is identified as one of the important aroma-active MRPs for FRO.
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Affiliation(s)
- Lingyan Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jia Chen
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xingzhong Zhao
- Hybrid Rapeseed Research Center of Shaanxi Province, 6 West Gaogangqu Road, Yangling 712100, Shaanxi, PR China
| | - Wenjie Chen
- Hybrid Rapeseed Research Center of Shaanxi Province, 6 West Gaogangqu Road, Yangling 712100, Shaanxi, PR China
| | - Shuangkui Du
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiuzhu Yu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
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8
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Influence of roasting on the physicochemical properties, chemical composition and antioxidant activities of peanut oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112613] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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9
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Li Y, Zhang J, Lv M, Bai Y, Weng X, You C, Liu Z. Voltammetric Determination of 5-Hydroxymethyl-2-furfural in Processed Cheese Using an Easy-Made and Economic Integrated 3D Graphene-like Electrode. SENSORS (BASEL, SWITZERLAND) 2021; 22:s22010064. [PMID: 35009607 PMCID: PMC8747197 DOI: 10.3390/s22010064] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 12/15/2021] [Accepted: 12/19/2021] [Indexed: 05/04/2023]
Abstract
The concentration of 5-hydroxymethyl-2-furfural (HMF) is an important quality-related index in milk and milk products. Fast, cost-effective and environmentally friendly determination of HMF is of great significance in milk products control. In this study, a three-dimensional (3D) graphene-like surface (3DGrls) was successfully prepared within 5 min by an electrochemical amperometric pretreatment on a pencil graphite electrode (PGE). The fast-obtained 3D graphene-like surface increased the electrode surface area and enhanced the electron transfer capability without the addition of any harmful chemicals. The morphology and chemical composition of the obtained electrode were characterized by scanning electron microscope (SEM), X-ray photoelectron spectroscopy (XPS), Raman spectroscopy and electrochemical impedance spectroscopy (EIS). The results found that the electrochemical response to HMF at the prepared 3DGrls/PGE was 34 times higher than that at PGE. The modified electrode showed a good linear response to HMF in a concentration range of 0.35~116 μM with a low limit of detection (LOD) of 0.099 μM. The integrated electrode also exhibited excellent stability and wonderful antifouling property. Furthermore, the 3DGrls/PGE was successfully applied for the determination of HMF in three processed cheese samples with satisfactory results.
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Affiliation(s)
- Yuzhen Li
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy-Shanghai Jiao Tong University, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China; (Y.L.); (Z.L.)
| | - Juanhua Zhang
- Key Laboratory of the Ministry of Education for Advanced Catalysis Materials, College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua 321004, China; (J.Z.); (M.L.); (Y.B.); (X.W.)
| | - Mengxiao Lv
- Key Laboratory of the Ministry of Education for Advanced Catalysis Materials, College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua 321004, China; (J.Z.); (M.L.); (Y.B.); (X.W.)
| | - Yihui Bai
- Key Laboratory of the Ministry of Education for Advanced Catalysis Materials, College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua 321004, China; (J.Z.); (M.L.); (Y.B.); (X.W.)
| | - Xuexiang Weng
- Key Laboratory of the Ministry of Education for Advanced Catalysis Materials, College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua 321004, China; (J.Z.); (M.L.); (Y.B.); (X.W.)
| | - Chunping You
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy-Shanghai Jiao Tong University, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China; (Y.L.); (Z.L.)
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
- Correspondence:
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy-Shanghai Jiao Tong University, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China; (Y.L.); (Z.L.)
- Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
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Zhang D, Li X, Duan X, Sun H, Cao Y. Lipidomics reveals the changes in lipid profile of flaxseed oil affected by roasting. Food Chem 2021; 364:130431. [PMID: 34175620 DOI: 10.1016/j.foodchem.2021.130431] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 06/18/2021] [Accepted: 06/18/2021] [Indexed: 11/29/2022]
Abstract
Roasting before oil extraction improves the oxidative stability and odor of flaxseed oil; however, the effect of roasting on lipid profile is still unclear. Herein, the changes in lipid profile in flaxseed oil during roasting were investigated based on lipidomic approach. 238 lipids including fatty acid (45 species), phospholipid (37 species), triacylglycerol (125 species), and oxidized fatty acid (21 species) were determined in unroasted and roasted flaxseed oils. After roasting, unsaturated fatty acids including oleic, linoleic, and lenolenic acid decreased. Triacylglycerols such as TAG(18:3/18:3/18:3) and TAG(18:2/18:3/18:3) had the same change trends with unsaturated fatty acids. However, phosphatidylcholines, phosphatidylethanolamines, phosphatidylglycerols, phosphatidylinositols, lysophosphatidylcholines, lysophosphatidylethanolamines, and oxidized fatty acids firstly increased and then decreased during roasting. Cyclic phosphadic acids identified for the first time in flaxseed oils increased rapidly at high-temperature roasting. 23 lipids were determined as potential biomarkers to differentiate the light and dark roasted flaxseed oils. Our finding could provide useful information for flaxseed oil processing and lipidomics.
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Affiliation(s)
- Dong Zhang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Xiujuan Li
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Xiaoliang Duan
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Hui Sun
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Yanping Cao
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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Prata R, Petrarca MH, Filho JT, Godoy HT. Simultaneous determination of furfural, 5-hydroxymethylfurfural and 4-hydroxy-2,5-dimethyl-3(2H)-furanone in baby foods available in the Brazilian market. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103874] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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12
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Dou P, Feng X, Cheng X, Guan Q, Wang J, Qian S, Xu X, Zhou G, Ullah N, Zhu B, Chen L. Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111198] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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13
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Tekin‐Cakmak ZH, Karasu S, Kayacan‐Cakmakoglu S, Akman PK. Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15388] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | - Salih Karasu
- Department of Food Engineering Yildiz Technical University Istanbul Turkey
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Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil. Food Chem 2019; 295:537-547. [DOI: 10.1016/j.foodchem.2019.05.140] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 04/30/2019] [Accepted: 05/21/2019] [Indexed: 11/17/2022]
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15
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Oliveira I, Malheiro R, Meyer AS, Pereira JA, Gonçalves B. Application of chemometric tools for the comparison of volatile profile from raw and roasted regional and foreign almond cultivars ( Prunus dulcis). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3764-3776. [PMID: 31413403 PMCID: PMC6675829 DOI: 10.1007/s13197-019-03847-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/18/2019] [Accepted: 05/22/2019] [Indexed: 11/27/2022]
Abstract
In almonds, volatile compounds are major contributors to flavour, being scarce the current knowledge about their volatile profile. Hence, this work intended to characterize the volatile profile, using headspace solid-phase microextraction and gas chromatography-mass spectrometry, in raw and roasted almond cultivars (regional cvs. Amendoão, Bonita, Casanova, Molar and Pegarinhos and foreign cvs. Ferragnès and Glorieta). Overall, 35 compounds were identified, with major chemical classes being alcohols and aldehydes. In raw fruits, benzaldehyde and 3-methyl-1-butanol were key compounds, with roasting changing volatile profiles, increasing release of compounds, with predominance of hexanal and benzaldehyde. Cultivars Glorieta and Molar didn't show significant increase in aldehyde content after roasting, which may indicate higher resistance to heat-caused oxidation. The use of linear discriminant analysis and principal components analysis permitted the recognition of patterns in the volatile profiles, that can be useful for cultivars identification. This work allowed the characterization and monitoring changes caused by roasting of volatile components of less studied almond cultivars, identifying some that can withstand roasting procedures with reduced formation of compounds associated with off-flavours.
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Affiliation(s)
- Ivo Oliveira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences - CITAB, Universidade de Trás-os-Montes e Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Ricardo Malheiro
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Anne S. Meyer
- DTU Bioengineering, Department of Biotechnology and Biomedicine, Technical University of Denmark, DTU Building 221, 2800 Kgs, Lyngby, Denmark
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Berta Gonçalves
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences - CITAB, Universidade de Trás-os-Montes e Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal
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16
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Determination of 5-Hydroxymethyl-2-Furaldehyde in Cooked Japonica Rice Using a Modified QuEChERS Method Combined with Dispersive Liquid-Liquid Microextraction Followed by UPLC-ESI-MS/MS. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01533-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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Suri K, Singh B, Kaur A, Singh N. Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2436-2445. [PMID: 31168126 PMCID: PMC6525673 DOI: 10.1007/s13197-019-03719-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/06/2019] [Accepted: 03/08/2019] [Indexed: 10/27/2022]
Abstract
This study was designed to investigate the influence of dry air roasting (140, 160 and 180 °C for 5 and 10 min) and extraction methods (solvent and mechanical) on peanut oil quality characteristics. Oil yield, oxidative stability index (OSI), radical scavenging activity (RSA), and Maillard reaction products were increased while peroxide value (PV) and conjugated dienes were decreased in oil of peanuts roasted at 180 °C for 10 min. Oils extracted mechanically from roasted peanuts had lower PV while higher OSI and RSA than the solvent-extracted oils. The fatty acid composition of oils from roasted peanuts (at 160 and 180 °C for 10 min) changed slightly compared to unroasted peanuts. The level of 5-hydroxymethylfurfural and non-enzymatic browning index was significantly increased in oil from peanuts roasted at 180 °C for 10 min. FTIR spectra showed a slight change in peak intensities with no observed peak shift in oils extracted from peanuts roasted at 180 °C for 10 min. Based on the results obtained, mechanically extracted oil from peanuts roasted at 180 °C for 10 min improves oil quality characteristics and enhances oxidative stability.
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Affiliation(s)
- Kanchan Suri
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Balwinder Singh
- P.G. Department of Biotechnology, Khalsa College, Amritsar, Punjab 143002 India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
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18
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Li H, Wu CJ, Tang XY, Yu SJ. Determination of Four Bitter Compounds in Caramel Colors and Beverages Using Modified QuEChERS Coupled with Liquid Chromatography-Diode Array Detector-Mass Spectrometry. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01500-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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19
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Rodríguez-Solana R, Salgado JM, Pérez-Santín E, Romano A. Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2697-2707. [PMID: 30350333 DOI: 10.1002/jsfa.9437] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2018] [Revised: 10/16/2018] [Accepted: 10/16/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The production of the traditional carob liquor from Algarve (Portugal) depends on numerous factors such as carob processing, variety and maceration conditions. An experimental design with 36 runs was created to evaluate the effect of the roasting temperature, particle size, variety of carob and time of maceration on several parameters of carob liquors as gallic acid and total phenolic content, the furanic composition (furfural and 5-(hydroxymethyl)furfural), browning index and in vitro antioxidant capacity. RESULTS The results revealed that carob variety was the independent variable with the greatest effect on antioxidant capacity, total phenolic and gallic acid content. In particular, AIDA liquors presented the highest results, mainly those prepared with unroasted carob. Meanwhile, Galhosa and Mulata liquors showed the greatest concentrations when the carob pulp was roasted at 150 °C. The furanic composition and browning index were greatly influenced by the carob roasting degree. CONCLUSION The levels of the main toxic furanics present in carob liquors, furfural and 5-(hydroxymethyl)furfural, suggest a safe consumption of these beverages even in samples of carobs with the maximum roasting degree. The smallest carob particle size favoured the highest phenolic extraction, while the longest maceration periods decreased the concentration of the toxic furanic compounds studied. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Raquel Rodríguez-Solana
- Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Faro, Portugal
- Centro para os Recursos Biológicos e Alimentos Mediterrânicos (MeditBio), Universidade do Algarve, Faro, Portugal
| | - José M Salgado
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal
| | - Efrén Pérez-Santín
- Graduate school of Engineering and Technology, International University of La Rioja (UNIR), Logroño, Spain
| | - Anabela Romano
- Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Faro, Portugal
- Centro para os Recursos Biológicos e Alimentos Mediterrânicos (MeditBio), Universidade do Algarve, Faro, Portugal
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Gunel Z, Tontul İ, Dincer C, Topuz A, Sahin-Nadeem H. Influence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powders. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:2332-2339. [DOI: 10.1080/19440049.2018.1544720] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Zehra Gunel
- Department of Food Engineering, Akdeniz University, Antalya, Turkey
| | - İsmail Tontul
- Department of Food Engineering, Necmettin Erbakan University, Konya, Turkey
| | - Cuneyt Dincer
- Finike Vocational School, Department of Food Processing, Akdeniz University, Antalya, Turkey
- Food Safety and Agricultural Research Center, Akdeniz University, Antalya, Turkey
| | - Ayhan Topuz
- Department of Food Engineering, Akdeniz University, Antalya, Turkey
| | - Hilal Sahin-Nadeem
- Faculty of Engineering, Department of Food Engineering, Adnan Menderes University, Aydın, Turkey
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21
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Dean LL. Targeted and Non-Targeted Analyses of Secondary Metabolites in Nut and Seed Processing. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700479] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Lisa L. Dean
- Market Quality and Handling Research Unit; United States Department of Agriculture; Agricultural Research Service; Raleigh P.O. Box 7624 Raleigh, NC 27695-7624 USA
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22
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Effect of roasting on physico-chemical properties, antioxidant capacity, and oxidative stability of wheat germ oil. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.038] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Comparative Researches of Semen Arecae and Charred Semen Arecae on Gastrointestinal Motility, Motilin, Substance P, and CCK in Chronically Stressed Rats. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2018; 2017:1273561. [PMID: 29375638 PMCID: PMC5742499 DOI: 10.1155/2017/1273561] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Accepted: 06/13/2017] [Indexed: 12/11/2022]
Abstract
Aims To compare the effects of Semen Arecae (SA) and Charred Semen Arecae (CSA) on gastrointestinal motility, motilin, substance P (SP), and cholecystokinin (CCK) in chronically stressed rats. Methods Rats were randomly divided into control group and stress group. Rats in stress group were randomly exposed to a variety of unpredictable stimulations for 21 days. Then, the rats were treated orally with distilled water, SA, CSA, and mosapride for 7 days. Gastric residue rate and intestinal propulsion rate were evaluated. Serum levels of motilin and SP were measured by enzyme-linked immunosorbent assay (ELISA). CCK mRNA was quantified by using quantitative real-time PCR (qRT-PCR). Results Both SA and CSA improved the intestinal propulsion and reduced the gastric residue in chronically stressed rats. Furthermore, the serum levels of motilin and SP were significantly higher and the CCK mRNA expressions in intestine and hypothalamus were downregulated in SA and CSA groups. Furthermore, it was found that CSA is more effective. Conclusion Both SA and CSA enhanced gastrointestinal motility and increased serum levels of motilin and SP in chronically stressed rats via downregulating CCK mRNA expressions in intestine and hypothalamus. Importantly, CSA possessed more effective promoting effects.
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Salvatierra Virgen S, Ceballos-Magaña SG, Salvatierra-Stamp VDC, Sumaya-Martínez MT, Martínez-Martínez FJ, Muñiz-Valencia R. HPLC-DAD method development and validation for the quantification of hydroxymethylfurfural in corn chips by means of response surface optimisation. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:2101-2110. [PMID: 28914589 DOI: 10.1080/19440049.2017.1380316] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
In recent years, there has been an increased concern about the presence of toxic compounds derived from the Maillard reaction produced during food cooking at high temperatures. The main toxic compounds derived from this reaction are acrylamide and hydroxymethylfurfural (HMF). The majority of analytical methods require sample treatments using solvents which are highly polluting for the environment. The difficulty of quantifying HMF in complex fried food matrices encourages the development of new analytical methods. This paper provides a rapid, sensitive and environmentally-friendly analytical method for the quantification of HMF in corn chips using HPLC-DAD. Chromatographic separation resulted in a baseline separation for HMF in 3.7 min. Sample treatment for corn chip samples first involved a leaching process using water and afterwards a solid-phase extraction (SPE) using HLB-Oasis polymeric cartridges. Sample treatment optimisation was carried out by means of Box-Behnken fractional factorial design and Response Surface Methodolog y to examine the effects of four variables (sample weight, pH, sonication time and elution volume) on HMF extraction from corn chips. The SPE-HPLC-DAD method was validated. The limits of detection and quantification were 0.82 and 2.20 mg kg-1, respectively. Method precision was evaluated in terms of repeatability and reproducibility as relative standard deviations (RSDs) using three concentration levels. For repeatability, RSD values were 6.9, 3.6 and 2.0%; and for reproducibility 18.8, 7.9 and 2.9%. For a ruggedness study the Yuden test was applied and the result demonstrated the method as robust. The method was successfully applied to different corn chip samples.
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Affiliation(s)
- Sara Salvatierra Virgen
- a Facultad de Ciencias Químicas , Universidad de Colima , Carretera Colima-Coquimatlán km 9, 28400 , Coquimatlán , Colima , México
| | | | | | - Maria Teresa Sumaya-Martínez
- c Unidad de Biotecnología y Productos Funcionales , Universidad Autónoma de Nayarit , Ciudad de la Cultura Amado Nervo, 63155 , Tepic , México
| | | | - Roberto Muñiz-Valencia
- a Facultad de Ciencias Químicas , Universidad de Colima , Carretera Colima-Coquimatlán km 9, 28400 , Coquimatlán , Colima , México
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Rękas A, Siger A, Wroniak M, Ścibisz I, Derewiaka D, Anders A. Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil. Journal of Food Science and Technology 2017; 54:627-638. [PMID: 28298676 DOI: 10.1007/s13197-017-2486-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/28/2016] [Accepted: 01/02/2017] [Indexed: 11/26/2022]
Abstract
The effect of microwave heating (800 W) of whole and dehulled rapeseeds for 2 to 8 min was investigated in order to evaluate the impact of dehulling in conjunction with microwaving on the nutritional value, antioxidant activity and physicochemical properties of virgin rapeseed oil. Control oil produced from dehulled seeds (DRO) had higher amounts of bioactive compounds, such as tocochromanols and phytosterols, lower content of pigments, and higher content of primary and secondary oxidation products compared to oil pressed from whole seeds (WRO). Oils pressed from seeds that had previously undergone thermal treatment demonstrated gradual increase of oxidative stability, radical scavenging activity, moreover microwave treatment to caused darkening of oil, assessed in terms of changes in L*a*b* coordinates as well as browning index. Thermally-induced compositional changes were seen mainly in canolol, phytosterols, and carotenoids content, while only slight increase of tocopherols and phenolics was observed. The most pronounced effect of microwave pretreatment was noted for canolol formation-for 8-min MV exposure canolol quantity was approximately 7- and 23-fold higher, in comparison with control WRO and DRO samples, respectively (increase from 61.39 to 456.04 µg/g, and from 13.39 to 320.44 µg/g).
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Affiliation(s)
- Agnieszka Rękas
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Faculty of Food Sciences and Nutrition, Poznań University of Life Sciences, Wojska Polskiego St. 28, 60-637 Poznań, Poland
| | - Małgorzata Wroniak
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Iwona Ścibisz
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Dorota Derewiaka
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Andrzej Anders
- Department of Machines and Research Methodology, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, M. Oczapowskiego St. 11, 10-736 Olsztyn, Poland
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26
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Rękas A, Siger A, Wroniak M, Ścibisz I, Derewiaka D, Anders A. Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil. GRASAS Y ACEITES 2017. [DOI: 10.3989/gya.0806162] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The effect of roasting time on the contents of bioactive compounds (tocopherols, phytosterols, phenolic compounds), antioxidant capacity and physicochemical properties of rapeseed oil pressed from de-hulled seeds was investigated. The de-hulled seeds were roasted at a temperature of 165 °C for 20, 40, 60, 80, and 100 min. The results of this study show that a roasting pre-treatment led to a gradual increase in canolol content (from 1.34 to 117.33 mg/100 g), total phytosterols (from 573.51 to 609.86 mg/100 g) and total carotenoids (0.82 to 2.41 mg/100 g), while only slight changes in the contents of tocopherols were noted. With the increase in roasting time a gradual increase in oxidative stability (from 4.27 to 6.85 h), and antioxidant capacity, seen mainly in the hydrophilic fraction of oil (from 0.32 to 2.30 mmol TEAC/l) was found. Although roasting resulted in the formation of primary and secondary oxidation products, the quality parameters of oils were within Codex Alimentarius limits.
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27
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Rękas A, Wroniak M, Ścibisz I. Microwave radiation and conventional roasting in conjunction with hulling on the oxidative state and physicochemical properties of rapeseed oil. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600501] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Agnieszka Rękas
- Faculty of Food Sciences, Department of Food Technology; Warsaw University of Life Sciences; Warsaw Poland
| | - Małgorzata Wroniak
- Faculty of Food Sciences, Department of Food Technology; Warsaw University of Life Sciences; Warsaw Poland
| | - Iwona Ścibisz
- Faculty of Food Sciences, Department of Food Technology; Warsaw University of Life Sciences; Warsaw Poland
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28
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Gaworski M, Jabłoński S, Pawlaczyk-Graja I, Ziewiecki R, Rutkowski P, Wieczyńska A, Gancarz R, Łukaszewicz M. Enhancing biogas plant production using pig manure and corn silage by adding wheat straw processed with liquid hot water and steam explosion. BIOTECHNOLOGY FOR BIOFUELS 2017; 10:259. [PMID: 29151888 PMCID: PMC5679381 DOI: 10.1186/s13068-017-0922-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2017] [Accepted: 10/03/2017] [Indexed: 05/03/2023]
Abstract
BACKGROUND Pig manure utilization and valorization is an important topic with tightening regulations focused on ecological and safety issues. By itself pig manure is a poor substrate for biogas production because of its excessive nitrogen content relative to available organic carbon. Such substrate is alkaline, and methanogenesis can be suppressed, and so additional substrates with high organic carbon must be added. The most promising is straw, which is available from adjacent biogas plant cultures. However, the abundant lignocellulosic biomass of wheat straw undergoes slow decomposition, and only a fraction of the chemical energy can be converted into biogas; thus economical methods for pretreatment increasing bioavailability are sought. RESULTS A method was investigated to increase the methane yield in a full-scale plant for co-fermenting pig manure with corn silage, which was the default substrate in the original source reactors. Increased lignocellulosic bioavailability of wheat straw was achieved by combining liquid hot water (LHW) and steam explosion (SE). According to FT-IR analysis, the treatment resulted in hemicellulose hydrolysis, partial cellulose depolymerization, and lignin bond destruction. Low-mass polysaccharides (0.6 × 103 g mol-1) had significantly higher concentration in the leachate of LHW-SE wheat straw than raw wheat straw. The methanogenic potential was evaluated using inoculum from two different biogas plants to study the influence of microorganism consortia. The yield was 24-34% higher after the pretreatment process. In a full-scale biogas plant, the optimal conditions were ~ 165 °C, ~ 2.33 MPa, and 10 min in LHW and ~ 65 °C and ~ 0.1 MPa for SE. The processes did not generate detectable inhibitors according to GC-MS analysis, such as furfural and 5-hydroxymethylfurfural. CONCLUSIONS The LHW-SE combined pretreatment process increases the bioavailability of carbohydrates from wheat straw. The LHW-SE treated wheat straw gave similar biogas yields to corn silage, thus enables at least partial replacement of corn silage and is good for diversification of substrates. Surprisingly, microorganisms consortia from other biogas plant fed with other substrates may have higher efficiency in utilization of tested substrate. Thus, methanogenic consortia may be considered in the process of optimization at industrial scale. The efficiency was calculated, and the LHW-SE may be profitable at full industrial scale and further optimization is proposed.
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Affiliation(s)
- Michał Gaworski
- Department of Biotransformation, Faculty of Biotechnology, University of Wrocław, Fryderyka Joliot-Curie 14a, 50-383 Wrocław, Poland
| | - Sławomir Jabłoński
- Department of Biotransformation, Faculty of Biotechnology, University of Wrocław, Fryderyka Joliot-Curie 14a, 50-383 Wrocław, Poland
| | - Izabela Pawlaczyk-Graja
- Department of Organic and Pharmaceutical Technology, Faculty of Chemistry, Wrocław University of Science and Technology, Wybrzeże Wyspiańskiego 27, 50-370 Wrocław, Poland
| | - Rafał Ziewiecki
- Department of Organic and Pharmaceutical Technology, Faculty of Chemistry, Wrocław University of Science and Technology, Wybrzeże Wyspiańskiego 27, 50-370 Wrocław, Poland
| | - Piotr Rutkowski
- Department of Polymer and Carbonaceous Materials, Faculty of Chemistry, Wrocław University of Science and Technology, Gdańska 7/9, 50-344 Wrocław, Poland
| | - Anna Wieczyńska
- Department of Organic and Pharmaceutical Technology, Faculty of Chemistry, Wrocław University of Science and Technology, Wybrzeże Wyspiańskiego 27, 50-370 Wrocław, Poland
| | - Roman Gancarz
- Department of Organic and Pharmaceutical Technology, Faculty of Chemistry, Wrocław University of Science and Technology, Wybrzeże Wyspiańskiego 27, 50-370 Wrocław, Poland
| | - Marcin Łukaszewicz
- Department of Biotransformation, Faculty of Biotechnology, University of Wrocław, Fryderyka Joliot-Curie 14a, 50-383 Wrocław, Poland
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Xu M, Yang SL, Peng W, Liu YJ, Xie DS, Li XY, Wu CJ. A Novel Method for the Discrimination of Semen Arecae and Its Processed Products by Using Computer Vision, Electronic Nose, and Electronic Tongue. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2015; 2015:753942. [PMID: 26366185 PMCID: PMC4558443 DOI: 10.1155/2015/753942] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/07/2015] [Revised: 07/01/2015] [Accepted: 07/02/2015] [Indexed: 11/17/2022]
Abstract
Areca nut, commonly known locally as Semen Arecae (SA) in China, has been used as an important Chinese herbal medicine for thousands of years. The raw SA (RAW) is commonly processed by stir-baking to yellow (SBY), stir-baking to dark brown (SBD), and stir-baking to carbon dark (SBC) for different clinical uses. In our present investigation, intelligent sensory technologies consisting of computer vision (CV), electronic nose (E-nose), and electronic tongue (E-tongue) were employed in order to develop a novel and accurate method for discrimination of SA and its processed products. Firstly, the color parameters and electronic sensory responses of E-nose and E-tongue of the samples were determined, respectively. Then, indicative components including 5-hydroxymethyl furfural (5-HMF) and arecoline (ARE) were determined by HPLC. Finally, principal component analysis (PCA) and discriminant factor analysis (DFA) were performed. The results demonstrated that these three instruments can effectively discriminate SA and its processed products. 5-HMF and ARE can reflect the stir-baking degree of SA. Interestingly, the two components showed close correlations to the color parameters and sensory responses of E-nose and E-tongue. In conclusion, this novel method based on CV, E-nose, and E-tongue can be successfully used to discriminate SA and its processed products.
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Affiliation(s)
- Min Xu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No. 1166, Liutai Road, Wenjiang District, Chengdu 611137, China
| | - Shi-Long Yang
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No. 1166, Liutai Road, Wenjiang District, Chengdu 611137, China
| | - Wei Peng
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No. 1166, Liutai Road, Wenjiang District, Chengdu 611137, China
| | - Yu-Jie Liu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No. 1166, Liutai Road, Wenjiang District, Chengdu 611137, China
| | - Da-Shuai Xie
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No. 1166, Liutai Road, Wenjiang District, Chengdu 611137, China
| | - Xin-Yi Li
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No. 1166, Liutai Road, Wenjiang District, Chengdu 611137, China
| | - Chun-Jie Wu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No. 1166, Liutai Road, Wenjiang District, Chengdu 611137, China
- The Key Laboratory of Technology of Chinese Medicine Processing, State Administration of Traditional Chinese Medicine, No. 1166, Liutai Road, Wenjiang District, Chengdu 611137, China
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31
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Şimşek E, Özcan M, Arslan D, Ünver A, Kanbur G. Changes in chemical composition of some oils extracted from seeds roasted at different temperatures. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2014.0509] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- E. Şimşek
- Selçuk University, Faculty of Agriculture, Department of Food Engineering, 42030 Konya, Turkey
| | - M.M. Özcan
- Selçuk University, Faculty of Agriculture, Department of Food Engineering, 42030 Konya, Turkey
| | - D. Arslan
- Necmettin Erbakan University, Faculty of Engineering and Architecture, Department of Food Engineering, Division of Food Sciences, 42060 Konya, Turkey
| | - A. Ünver
- Necmettin Erbakan University, Faculty of Engineering and Architecture, Department of Food Engineering, Division of Food Sciences, 42060 Konya, Turkey
| | - G. Kanbur
- Selçuk University, Faculty of Agriculture, Department of Food Engineering, 42030 Konya, Turkey
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Kamalabadi M, Ghaemi E, Mohammadi A, Alizadeh N. Determination of furfural and hydroxymethylfurfural from baby formula using headspace solid phase microextraction based on nanostructured polypyrrole fiber coupled with ion mobility spectrometry. Food Chem 2015; 181:72-7. [DOI: 10.1016/j.foodchem.2015.02.069] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2014] [Revised: 02/11/2015] [Accepted: 02/14/2015] [Indexed: 11/25/2022]
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33
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Valdés A, Beltrán A, Karabagias I, Badeka A, Kontominas MG, Garrigós MC. Monitoring the oxidative stability and volatiles in blanched, roasted and fried almonds under normal and accelerated storage conditions by DSC, thermogravimetric analysis and ATR-FTIR. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400384] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Arantzazu Valdés
- Analytical Chemistry; Nutrition & Food Sciences Department; University of Alicante; Alicante Spain
| | - Ana Beltrán
- Analytical Chemistry; Nutrition & Food Sciences Department; University of Alicante; Alicante Spain
| | - Ioannis Karabagias
- Laboratory of Food Chemistry and Technology; Department of Chemistry; University of Ioannina; Ioannina Greece
| | - Anastasia Badeka
- Laboratory of Food Chemistry and Technology; Department of Chemistry; University of Ioannina; Ioannina Greece
| | - Michael G. Kontominas
- Laboratory of Food Chemistry and Technology; Department of Chemistry; University of Ioannina; Ioannina Greece
| | - María Carmen Garrigós
- Analytical Chemistry; Nutrition & Food Sciences Department; University of Alicante; Alicante Spain
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Vortex-assisted liquid–liquid microextraction coupled with high performance liquid chromatography for the determination of furfurals and patulin in fruit juices. Talanta 2014; 120:47-54. [DOI: 10.1016/j.talanta.2013.11.081] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2013] [Revised: 11/26/2013] [Accepted: 11/27/2013] [Indexed: 12/13/2022]
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Petisca C, Henriques A, Pérez-Palacios T, Pinho O, Ferreira I. Assessment of hydroxymethylfurfural and furfural in commercial bakery products. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2013.10.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Ariffin AA, Ghazali HM, Kavousi P. Validation of a HPLC method for determination of hydroxymethylfurfural in crude palm oil. Food Chem 2014; 154:102-7. [PMID: 24518321 DOI: 10.1016/j.foodchem.2013.12.082] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2012] [Revised: 12/13/2013] [Accepted: 12/23/2013] [Indexed: 10/25/2022]
Abstract
For the first time 5-hydroxymethyl-2-furaldehyde (HMF) was separated from crude palm oil (CPO), and its authenticity was determined using an RP-HPLC method. Separation was accomplished with isocratic elution of a mobile phase comprising water and methanol (92:8 v/v) on a Purospher Star RP-18e column (250mm×4.6mm, 5.0μm). The flow rate was adjusted to 1ml/min and detection was performed at 284nm. The method was validated, and results obtained exhibit a good recovery (95.58% to 98.39%). Assessment of precision showed that the relative standard deviations (RSD%) of retention times and peak areas of spiked samples were less than 0.59% and 2.66%, respectively. Further, the limit of detection (LOD) and LOQ were 0.02, 0.05mg/kg, respectively, and the response was linear across the applied ranges. The crude palm oil samples analysed exhibited HMF content less than 2.27mg/kg.
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Affiliation(s)
- Abdul Azis Ariffin
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - H M Ghazali
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Parviz Kavousi
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Techno Azma, Accredited Laboratory in Fats and Oils, Tehran, Iran
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Petisca C, Henriques AR, Pérez-Palacios T, Pinho O, Ferreira IMPLVO. Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method. Food Chem 2013; 141:3349-56. [PMID: 23993492 DOI: 10.1016/j.foodchem.2013.05.128] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2013] [Revised: 05/26/2013] [Accepted: 05/29/2013] [Indexed: 11/30/2022]
Abstract
A procedure for extraction of hydroxymethylfurfural (HMF) and furfural from cakes was validated. Higher yield was achieved by multiple step extraction with water/methanol (70/30) and clarification with Carrez I and II reagents. Oven type and baking time strongly influenced HMF, moisture and volatile profile of model cakes, whereas furfural content was not significantly affected. No correlation was found between these parameters. Baking time influenced moisture and HMF formation in cakes from traditional and microwave ovens but not in steam oven cakes. Significant moisture decrease and HMF increase (3.63, 9.32, and 41.9 mg kg(-1)dw at 20, 40 and 60 min, respectively) were observed during traditional baking. Cakes baked by microwave also presented a significant increase of HMF (up to 16.84 mg kg(-1)dw at 2.5 min). Steam oven cakes possessed the highest moisture content and no significant differences in HMF and furfural. This oven is likely to form low HMF and furfural, maintaining cake moisture and aroma compounds.
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Affiliation(s)
- Catarina Petisca
- REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge de Viterbo Ferreira, 4050-313 Porto, Portugal.
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Cai L, Cao A, Aisikaer G, Ying T. Influence of kernel roasting on bioactive components and oxidative stability of pine nut oil. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200337] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Luyun Cai
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou; P. R. China
| | - Ailing Cao
- Xiaoshan Entry-Exit Inspection and Quarantine Bureau; Hangzhou; P. R. China
| | - Guzanuer Aisikaer
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou; P. R. China
| | - Tiejin Ying
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou; P. R. China
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Foo Wong Y, Makahleh A, Al Azzam KM, Yahaya N, Saad B, Sulaiman SA. Micellar electrokinetic chromatography method for the simultaneous determination of furanic compounds in honey and vegetable oils. Talanta 2012; 97:23-31. [PMID: 22841043 DOI: 10.1016/j.talanta.2012.03.056] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2012] [Revised: 03/15/2012] [Accepted: 03/21/2012] [Indexed: 11/24/2022]
Abstract
A simple micellar electrokinetic chromatography (MEKC) method for the simultaneous determination of 2-furfural (2-F), 3-furfural (3-F), 5-methylfurfural (5-MF), 5-hydroxymethylfurfural (5-HMF), 2-furoic acid (2-FA) and 3-furoic acid (3-FA) in honey and vegetable oils is described. Parameters affecting the separation such as pH, buffer and surfactant concentrations, applied voltage, capillary temperature, injection time and capillary length were studied and optimized. The separation was carried out in normal polarity mode at 20 °C, 22 kV and using hydrodynamic injection (17 s). The separation was achieved in a bare fused-silica capillary (46 cm × 50 μm i.d.) with a background electrolyte of 75 mM phosphoric acid (pH 7.3), containing 200 mM of sodium dodecyl sulphate (SDS). The detection wavelengths were at 200 nm (2-FA and 3-FA) and 280 nm (2-F, 3-F, 5-MF, 5-HMF). The furfurals were well separated in less than 20 min. The method was validated in terms of linearity, limit of detection and quantitation, precision and recoveries. Calibration curves of the six furfurals were well correlated (r(2)>0.991) within the range 1-25 μg mL(-1). Relative standard deviations of intra- and inter-day migration times and corrected peak areas ≤9.96% were achieved. The limit of detection (signal:noise, 3) was 0.33-0.70 μg mL(-1) whereas the limit of quantitation (signal:noise, 10) was 1.00-2.12 μg mL(-1). The method was applied to the determination of furanic compounds in honeys and vegetable oils (palm, walnut, grape seed and rapeseed). The effects of thermal treatment and gamma irradiation on the formation of the furanic compounds in honey were also investigated.
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Affiliation(s)
- Yong Foo Wong
- School of Chemical Sciences, Universiti Sains Malaysia, 11800 Penang, Malaysia
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40
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Pérez-Palacios T, Petisca C, Melo A, Ferreira IMPLVO. Quantification of 5-Hydroxymethylfurfural in Coated Deep-Fried Products: Optimization of the Extraction Procedure by Using Statistical Design. FOOD ANAL METHOD 2012. [DOI: 10.1007/s12161-012-9404-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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41
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Akpınar K, Karakaş B, Akça H, Certel M. Determination of HMF in roasted flour/oil mixtures and effect of solvent used in the extraction procedure. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.03.060] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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42
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Durmaz G, Gökmen V. Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting. Food Chem 2011; 128:410-4. [PMID: 25212149 DOI: 10.1016/j.foodchem.2011.03.044] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2010] [Revised: 01/17/2011] [Accepted: 03/08/2011] [Indexed: 11/25/2022]
Abstract
The effect of roasting on oxidative stability, antioxidant capacity and the content of antioxidant phytochemicals in Pistacia terebinthus oil was investigated. Oils were extracted from P. terebinthus fruits roasted at 180°C for 0-40min. Roasting was found to cause an increase in the passage of phenolic compounds to the oil whereas the level of tocopherols, lutein and β-carotene was decreased. Antioxidant capacity and oxidative stability of P. terebinthus oil increased with roasting. As an indicator of the presence of Maillard reaction products in oil, hydroxymethylfurfural (HMF) level and colour intensity was measured and found to increase with increasing roasting time. Fatty acid composition was not affected significantly by roasting.
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Affiliation(s)
- Gökhan Durmaz
- Department of Food Engineering, Inonu University, 44280 Malatya, Turkey
| | - Vural Gökmen
- Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
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