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Oladunjoye AO, Olaoluwa GO. Effect of microwave-assisted treatment on proximate, techno-functional, thermal, structural, and storage properties of TGN (Cyperus esculentus L.) flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6494-6505. [PMID: 38507299 DOI: 10.1002/jsfa.13473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 03/10/2024] [Accepted: 03/20/2024] [Indexed: 03/22/2024]
Abstract
BACKGROUND The use of the emerging technique of microwave-assisted roasting on TGN (TGN) flour was investigated. Tiger nuts were subjected to microwave irradiation at 450, 600, and 900 W each at 5, 10, and 15 min, and milled to flour. The flours were analyzed for proximate, bioactive, techno-functional, morphological, thermal, and storage effects on their composition. An untreated sample was the control. RESULTS The results revealed that microwave treatment significantly (P < 0.05) elicited various modifications in the proximate composition and techno-functional properties. The treatment improved the bioactive composition of phenolic content together with the antioxidant activity of the flour. Progressive microwave treatment of TGNs resulted in flours with darker colors and reduced pasting parameters. Structural modification of starch granules, protein denaturation, and starch-protein complexes occasioned by microwave treatment were evidenced in the functional group analysis, including morphological agglomeration, increased particle size, and thermal properties. Treatment also enhanced the microbiological qualities of flour after 8 weeks of storage. CONCLUSION This study shows that microwave treatment produces excellent physical modifications that lead to improvements in the nutritional, functional, sensory, and color properties, and safety attributes of TGN flour for food application. This is a development that could present opportunities for novel food formulation by the food industry and related industries. © 2024 Society of Chemical Industry.
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2
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Feng N, Hu J, Liang S, Yang X, Zhu X, Feng Y, Zhao X, Tang F, Yang J, Wu Q. Physical and oxidative stability of flaxseed oil-in-water emulsions prepared by natural lignin-carbohydrate complex. Int J Biol Macromol 2024; 270:132154. [PMID: 38734331 DOI: 10.1016/j.ijbiomac.2024.132154] [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: 01/25/2024] [Revised: 04/13/2024] [Accepted: 05/05/2024] [Indexed: 05/13/2024]
Abstract
Flaxseed oil, rich in α-linolenic acid, plays a crucial role in various physiological processes. However, its stability presents certain challenges. In this study, the natural lignin-carbohydrate complex (LCC) was used to prepare the physical and oxidative stability of flaxseed oil-in-water emulsions. The LCC was characterized by HPLC, GPC, and FT-IR. The stability of emulsions was evaluated by viscosity, modulus, and micro-morphology changes. Then, the oxidation products were monitored by UV-vis spectrophotometer and HPLC. The results revealed that the high internal phase emulsion (HIPE) was successfully prepared with 2.5 wt% LCC at an oil/water ratio of 75/25 (v/v). Small droplet size (13.361 μm) and high viscosity (36,500 mPa·s) were found even after 30-day storage. Steric interactions of the LCC play a crucial role in ensuring stability, intricately linked to the interfacial properties of the emulsion. Meanwhile, the oxidative stability of α-linolenic acid in the encapsulated flaxseed oil was significantly higher than that in the bulk flaxseed oil. The results revealed that the LCC as a suitable emulsifier opens a new window for the storage of functional lipids rich in polyunsaturated fatty acids.
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Affiliation(s)
- Nianjie Feng
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jiaxin Hu
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Shuang Liang
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Xu Yang
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Xiaotian Zhu
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yingjie Feng
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450000, China
| | - Xiangdong Zhao
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Fei Tang
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jinchu Yang
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou 450000, China.
| | - Qian Wu
- School of Material Science & Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China.
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3
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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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4
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Yuenyong J, Bennett C, Jiamyangyuen S, Mahatheeranont S, Sookwong P. Development of a Simultaneous Normal-Phase HPLC Analysis of Lignans, Tocopherols, Phytosterols, and Squalene in Sesame Oil Samples. Foods 2024; 13:1368. [PMID: 38731739 PMCID: PMC11083186 DOI: 10.3390/foods13091368] [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: 04/02/2024] [Revised: 04/24/2024] [Accepted: 04/25/2024] [Indexed: 05/13/2024] Open
Abstract
The objective of this study was to develop a simultaneous analytical method for the determination of lignans, tocols, phytosterols, and squalene using high-performance liquid chromatography coupled with a diode array and fluorescence detector (HPLC-DAD-FLD). The method employed a VertisepTM UPS silica HPLC column (4.6 × 250 mm, 5 µm) with a mobile phase mixture of n-hexane/tetrahydrofuran/2-propanol. This approach enabled the simultaneous analysis of ten compounds within 22 min. The linear correlation (R2) exceeded 0.9901. The limit of detection (LOD) and limit of quantitation (LOQ) were up to 0.43 µg mL-1 for lignans and tocopherols and up to 326.23 µg mL-1 for phytosterol and squalene. The precision and accuracy of the intra-day and inter-day variation were less than 1.09 and 3.32% relative standard deviations (RSDs). Furthermore, the developed method was applied for the analysis of targeted compounds in twenty-eight sesame oil samples (1775-8965 µg g-1 total lignans, 29.7-687.9 µg g-1 total tocopherols, 2640-9500 µg g-1 phytosterol, and 245-4030 µg g-1 squalene). The HPLC method that has been developed was proven to be a reliable and effective tool for the determination of those functional compounds among sesame oil samples.
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Affiliation(s)
- Jitkunya Yuenyong
- Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (J.Y.); (C.B.); (S.M.)
- The Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Chonlada Bennett
- Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (J.Y.); (C.B.); (S.M.)
- Material Science Research Center, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sudarat Jiamyangyuen
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Sugunya Mahatheeranont
- Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (J.Y.); (C.B.); (S.M.)
- Material Science Research Center, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- Center of Excellence for Innovation in Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- The Functional Food Research Center for Well-Being, Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Phumon Sookwong
- Rice and Cereal Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (J.Y.); (C.B.); (S.M.)
- Material Science Research Center, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
- The Functional Food Research Center for Well-Being, Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand
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5
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Chukwuma IF, Ossai EC, Nworah FN, Apeh VO, Abiaziem EO, Iheagwam FN, Skendrović H, Juchniewicz S, Leicht K, Okpala COR, Korzeniowska M. Changes in nutritional, health benefits, and pharmaceutical potential of raw and roasted tropical almond (Terminalia catappa Linn.) nuts from Nigeria. PLoS One 2024; 19:e0287840. [PMID: 38165984 PMCID: PMC10760739 DOI: 10.1371/journal.pone.0287840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Accepted: 06/14/2023] [Indexed: 01/04/2024] Open
Abstract
Tropical almond (Terminalia catappa Linn.) is highly distributed within the tropics, but appears rather underutilized in developing countries like Nigeria. Specifically, relevant information regards the nutritional, health benefits, and pharmaceutical potential of roasted T. catappa nuts remains scanty. Comparing both raw and roasted T. catappa nuts should provide additional information especially from product development and potential commercial prospect standpoints. The changes in nutritional, health benefits, and pharmaceutical potentials of raw and roasted T. catappa nuts were, therefore, investigated. Whereas the raw T. catappa nuts obtained significantly (p < 0.05) higher protein, ash, moisture, crude fiber, as well as vitamins C, and B1-3 compared to the roasted ones, some contents like carbohydrates, energy, vitamin A, calcium, manganese, zinc, hydrogen cyanide, as well as oxalate would noticeably change (p < 0.05) after the roasting process. Twenty phytochemicals were identified in both raw and roasted samples with the concentrations of quinine, ribalinidine, sapogenin, flavan-3-ol and tannin significantly reduced, while catechin seemed enhanced upon roasting. Promising drug-likeness, pharmacokinetic properties, and safety profiles could be predicted among the phytochemicals. Overall, roasting T. catappa nuts should enhance the nutritional contents, which could aid both absorption and palatability.
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Affiliation(s)
- Ifeoma Felicia Chukwuma
- Faculty of Biological Sciences, Department of Biochemistry, University of Nigeria, Nsukka, Enugu State, Nigeria
| | - Emmanuel Chekwube Ossai
- Faculty of Biological Sciences, Department of Biochemistry, University of Nigeria, Nsukka, Enugu State, Nigeria
| | - Florence Nkechi Nworah
- Faculty of Biological Sciences, Department of Biochemistry, University of Nigeria, Nsukka, Enugu State, Nigeria
| | - Victor Onukwube Apeh
- Department of Applied Sciences, Federal College of Dental Technology and Therapy, Enugu State, Nigeria
| | - Emmanuel Osinachi Abiaziem
- Faculty of Biological Sciences, Department of Biochemistry, University of Nigeria, Nsukka, Enugu State, Nigeria
| | - Franklyn Nonso Iheagwam
- Department of Biochemistry, Covenant University, Ota, Ogun State, Nigeria
- Covenant University Public Health and Wellbeing Research Cluster (CUPHWERC), Covenant University, Ota, Ogun State, Nigeria
| | - Hanna Skendrović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Szymon Juchniewicz
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Katarzyna Leicht
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
- UGA Cooperative Extension, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA, United States of America
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
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6
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Neme K, Tola YB, Mohammed A, Tadesse E, Shaheen F, Ahmed S, Jahan H, Qaiser S, Müller F. Effect of seed processing treatments on oil quality of Ethiopian sesame varieties. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2022.2154394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Kumera Neme
- Department of Food Science & Nutrition, Faculty of Agriculture, Wollega University, Shambu, Ethiopia
| | - Yetenayet B. Tola
- Department of Postharvest Management, College of Agriculture & Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Ali Mohammed
- Department of Postharvest Management, College of Agriculture & Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Eneyew Tadesse
- Biotechnology & Bioprocess Center of Excellence, Addis Ababa Science & Technology University, Addis Ababa, Ethiopia
| | - Farzana Shaheen
- Third World Center for Science and Technology, H.E.J. Research Institute of Chemistry, University of Karachi, Karachi, Pakistan
| | - Shakil Ahmed
- Third World Center for Science and Technology, H.E.J. Research Institute of Chemistry, University of Karachi, Karachi, Pakistan
| | - Humera Jahan
- Dr. Panjwani Center for Molecular Medicine and Drug Research, International Center for Chemical and Biological Sciences, Karachi, Pakistan
| | - Shama Qaiser
- Dr. Panjwani Center for Molecular Medicine and Drug Research, International Center for Chemical and Biological Sciences, Karachi, Pakistan
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7
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Chu Y, Mei J, Xie J. Exploring the effects of lipid oxidation and free fatty acids on the development of volatile compounds in grouper during cold storage based on multivariate analysis. Food Chem X 2023; 20:100968. [PMID: 38144829 PMCID: PMC10740102 DOI: 10.1016/j.fochx.2023.100968] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 10/12/2023] [Accepted: 10/25/2023] [Indexed: 12/26/2023] Open
Abstract
To investigate the relationship between lipid oxidation and the development of volatile compounds (VOCs) in grouper lipid during cold storage, lipids were extracted from grouper as a single-factor study to avoid the complex interactions between microorganisms and proteins. Lipid oxidation during storage and the content of 12 long-chain fatty acids (FAs) in grouper lipids were evaluated. The HS-SPME-GC-MS technique was used to analyze the VOCs in grouper lipids, and a total of 13 key VOCs, primarily comprising alcohols and aldehydes, were screened. Pearson correlation analysis showed a strong acorrelation between these 13 key VOCs, which influenced the overall flavor of grouper lipids, and lipid oxidation, mainly involving secondary oxidation of lipids and the oxidation of long-chain polyunsaturated fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Possible solutions for grouper lipid deterioration were proposed, providing a reference for maintaining the overall quality of grouper and regulating flavor formation.
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Affiliation(s)
- Yuanming Chu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China
- Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China
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8
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Laemont J, Barringer S. Effect of pH, Reducing Sugars, and Protein on Roasted Sunflower Seed Aroma Volatiles. Foods 2023; 12:4155. [PMID: 38002212 PMCID: PMC10670587 DOI: 10.3390/foods12224155] [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: 09/12/2023] [Revised: 11/14/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
Sunflower seeds are a popular snack in many countries, such as the United States, China, and Spain. Sunflower seeds are typically roasted to create desirable aromas before being eaten. The desirable aromas are created by the Maillard and lipid oxidation reactions. Increasing the volatiles created by these reactions can create a more desirable product, increasing consumer acceptance of sunflower seeds. Seeds were soaked in solutions at pH 4, 7, and 9 and with added glucose, fructose, whey protein isolate, or whey protein concentrate before roasting. The resulting seeds were evaluated by selected-ion flow tube mass spectrometry to determine the volatile concentrations and by an untrained panel of consumers to determine acceptability. Increasing the pH increased the pyrazines but did not affect other volatiles. Adding reducing sugars or whey protein increased most volatiles. The fructose increased dimethylpyrazines, 2-methylpyrazine, and trimethylpyrazine concentrations more than glucose. However, the glucose increased furfural concentration more than fructose. The whey protein concentrate increased volatile levels more than any other treatment. The total Maillard volatiles and Browning index were increased by the same treatments. Sensory indicated that fructose increased desirable aroma the most, followed by whey protein treatments, and both were liked more than the pH 7 control. Optimizing roasting conditions by increasing the pH and reducing sugar and protein content can favor the Maillard reaction conditions, increasing the positive aromas associated with roasted sunflower seeds.
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Affiliation(s)
| | - Sheryl Barringer
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, USA;
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9
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Harivaindaran KV, Hữu Tiến N, Nguyễn Song Đinh T, Samsudin H, Ariffin F, Mohammadi Nafchi A. The effects of superheated steam roasting on proximate analysis, antioxidant activity, and oil quality of black seed ( Nigella sativa). Food Sci Nutr 2023; 11:7296-7310. [PMID: 37970392 PMCID: PMC10630797 DOI: 10.1002/fsn3.3655] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 07/07/2023] [Accepted: 08/14/2023] [Indexed: 11/17/2023] Open
Abstract
Nigella sativa, commonly known as the black seed, is a culinary spice therapeutic against many ailments. Common preparation practice of roasting or heating the seeds often deteriorates bioactive compounds, which can be remedied with superheated steam (SHS). With roasting temperatures of 150, 200, and 250°C and roasting times of 10, 15, and 20 min, convection and SHS roasting media were tested, and their effects on proximate analysis, antioxidant assays, and oil quality were evaluated. For proximate content, moisture significantly decreased from 9.08% in unroasted seeds to 4.18%-1.04% in roasted seeds, while fat increased to as high as 44.76% from 32.87% in unroasted seeds. Roasting only slightly increased ash content and had no significant impact on protein and carbohydrate content. SHS roasted black seeds had better DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging capacity (RSC) than convection roasted seeds. DPPH RSC decreased with elevated roasting time and temperature, conversely related to total phenolic content, which increased with increased roasting time and temperature. Oil of roasted seeds developed an increasingly intense brown color from an initial light, yellow, unroasted oil with better extraction efficiency in SHS roasting. For oil quality analysis, free fatty acid values were significantly lower in both roasted samples. Peroxide value was initially recorded at 84 in convection and 48 (meq O2/kg of oil) in SHS roasted samples. In contrast, p-anisidine values were initially recorded at 28.36 in convection roasted samples compared to 23.73 in SHS roasted samples. Based on all quality analyses, SHS showed better potential in black seed quality preservation.
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Affiliation(s)
- K. V. Harivaindaran
- Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Nguyễn Hữu Tiến
- Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Toàn Nguyễn Song Đinh
- Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Hayati Samsudin
- Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Fazilah Ariffin
- Food Technology Division, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Abdorreza Mohammadi Nafchi
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan BranchIslamic Azad UniversityDamghanIran
- Green Biopolymer, Coatings & Packaging Cluster, School of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
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10
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Park YJ, Kim YJ, Park SU, Kim HY, Yang JY, Song SY, Lee MJ, Seo WD, Kim JK. Lipids and volatile organic compounds in sesame seeds and their relationships with environmental temperature-induced stress. Food Res Int 2023; 169:112831. [PMID: 37254406 DOI: 10.1016/j.foodres.2023.112831] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 04/09/2023] [Accepted: 04/12/2023] [Indexed: 06/01/2023]
Abstract
Sesame seeds contain several lipids and fragrances that offer health benefits. However, no studies have reported a relationship between the lipids or flavor compounds of sesame seeds and environmental factors. In this study, we aimed to identify this relationship by analyzing the contents of lipidic and flavor compounds in fifteen genotypes of sesame seeds grown in two cultivation regions (Jeonju and Miryang) and years (2018 and 2019). Herein, 17 lipids and 62 flavor compounds were detected. Multivariate statistical analyses revealed that the cultivation year had a larger influence on the contents of lipidic and flavor compounds than the cultivation region and genotype. Furthermore, heat stress due to high cultivation temperature in 2018 caused the accumulation of sugar and secondary metabolites, increased flavor-related substances, and inhibited the degradation of fatty acids. Our study is the first to demonstrate the metabolic changes in lipids and flavor components of sesame in response to environmental temperature changes affected by different cultivation years. Therefore, this study provides guidance for the cultivation of commercially advantageous sesame seeds in improving the quality of sesame seeds and their products.
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Affiliation(s)
- Young Jin Park
- Division of Life Sciences, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Republic of Korea
| | - Ye Jin Kim
- Division of Life Sciences, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Republic of Korea
| | - Sang Un Park
- Department of Crop Science, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Republic of Korea
| | - Hyun Young Kim
- Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration, Wanju, Jeonbuk 55365, Republic of Korea
| | - Ji Yeong Yang
- Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration, Wanju, Jeonbuk 55365, Republic of Korea
| | - Seung-Yeob Song
- Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration, Wanju, Jeonbuk 55365, Republic of Korea
| | - Mi Ja Lee
- Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration, Wanju, Jeonbuk 55365, Republic of Korea
| | - Woo Duck Seo
- Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration, Wanju, Jeonbuk 55365, Republic of Korea.
| | - Jae Kwang Kim
- Division of Life Sciences, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Republic of Korea; Convergence Research Center for Insect Vectors, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Republic of Korea.
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11
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Aruwajoye NN, Buthelezi NMD, Mditshwa A, Tesfay SZ, Magwaza LS. Assessing the Impact of Roasting Temperatures on Biochemical and Sensory Quality of Macadamia Nuts ( Macadamia integrifolia). Foods 2023; 12:foods12112116. [PMID: 37297359 DOI: 10.3390/foods12112116] [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: 05/04/2023] [Revised: 05/19/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
Depending on the temperature regime used during roasting, the biochemical and sensory characteristics of macadamia nuts can change. 'A4' and 'Beaumont' were used as model cultivars to examine how roasting temperatures affected the chemical and sensory quality of macadamia nuts. Using a hot air oven dryer, macadamia kernels were roasted at 50, 75, 100, 125, and 150 °C for 15 min. The quantity of phenols, flavonoids, and antioxidants in kernels roasted at 50, 75, and 100 °C was significant (p < 0.001); however, these kernels also had high levels of moisture content, oxidation-sensitive unsaturated fatty acids (UFAs), and peroxide value (PV), and poor sensory quality. Low moisture content, flavonoids, phenols, antioxidants, fatty acid (FA) compositions, high PV, and poor sensory quality-i.e., excessive browning, an exceptionally crunchy texture, and a bitter flavor-were all characteristics of kernels roasted at 150 °C. With a perfect crispy texture, a rich brown color, and a strong nutty flavor, kernels roasted at 125 °C had lower PV; higher oxidation-resistant UFA compositions; considerable concentrations of flavonoids, phenols, and antioxidants; and good sensory quality. Therefore, 'A4' and 'Beaumont' kernels could be roasted at 125 °C for use in the industry to improve kernel quality and palatability.
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Affiliation(s)
- Noluthando Noxolo Aruwajoye
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
| | - Nana Millicent Duduzile Buthelezi
- Department of Biology and Environmental Sciences, Sefako Makgatho Health Sciences University, P.O. Box 235, Medunsa, Ga-Rankuwa 0204, South Africa
| | - Asanda Mditshwa
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
| | - Samson Zeray Tesfay
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
| | - Lembe Samukelo Magwaza
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville, Pietermaritzburg 3209, South Africa
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12
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Influence of different thermal treatment methods on the processing qualities of sesame seeds and cold-pressed oil. Food Chem 2023; 404:134683. [DOI: 10.1016/j.foodchem.2022.134683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 10/11/2022] [Accepted: 10/16/2022] [Indexed: 11/05/2022]
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13
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Mukhametov A, Kazak A, Serikkyzy M. Optimal Hydrothermal Treatment of Sesame Seeds to Retain Most of the Nutrients. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:207-212. [PMID: 36633781 DOI: 10.1007/s11130-022-01042-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 12/29/2022] [Indexed: 06/17/2023]
Abstract
Sesame oil is an important source of nutrients. Thus, there is a need to develop new technologies, which preserve the integrity of these substances in processed oil. The aim of the study was to outline the optimal hydrothermal treatment of sesame seeds, which would enable preserving its therapeutic properties. White sesame seeds were used as raw materials. They were treated with infrared radiation (900 watts per 1 m2), followed by hydrothermal treatment. Infrared treatment decreased the seed moisture content of 10-16% by 1.5-2.0 times. A range of important compounds was preserved after treatment, such as fatty acids (ranging from 5 to 45%, depending on the type of compound). The following fatty acids were found in the oil composition: linoleic (40-43%), palmitic (7%), stearic (5%), and oleic (43-45%). In addition, vitamin E was found (130 mg per 100 g). The oil can be stored for long periods as it contains trace amounts of water and dissolved oxygen.
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Affiliation(s)
- Almas Mukhametov
- Kazakh National Agrarian Research University, Abai Avenue, 8, 050010, Almaty, Kazakhstan.
| | - Anastasia Kazak
- Federal State Budgetary Educational Institution of Higher Education Northern Trans-Ural State Agricultural University, Tyumen, Russian Federation
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14
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Liu W, Luo X, Huang Y, Zhao M, Liu T, Wang J, Feng F. Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation. Food Res Int 2023; 167:112685. [PMID: 37087258 DOI: 10.1016/j.foodres.2023.112685] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 02/27/2023] [Accepted: 03/09/2023] [Indexed: 03/16/2023]
Abstract
Foods undergo various physical and chemical reactions during cooking. Boiling, steaming, baking, smoking and frying are common traditional cooking techniques. At present, new cooking technologies including ultrasonic-assisted cooking, vacuum low-temperature cooking, vacuum frying, microwave heating, infrared heating, ohmic heating and air frying are widely studied and used. In cooking, lipid oxidation is the main reason for the change in lipid quality. Oxidative decomposition, triglyceride monomer oxidation, hydrolysis, isomerization, cyclization reaction and polymerization occurred in lipid oxidation affect lipids' quality, flavor, digestibility and safety. Meanwhile, lipid oxidation in cooking might cause the decline of lipid digestibility and increase of health risks. Compared with the traditional cooking technology, the new cooking technology that is milder, more uniform and faster can reduce the loss of lipid nutrition and produce a better flavor. In the future, the combination of various cooking technologies is an effective strategy for families to obtain healthier food.
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Affiliation(s)
- Wangxin Liu
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Xianliang Luo
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Ying Huang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Minjie Zhao
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Tao Liu
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Jing Wang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China
| | - Fengqin Feng
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agricultural Product Processing, Zhejiang University, Hangzhou 310058, China; College of Biosystems Engineering and Food Science & ZhongYuan Institute, Zhejiang University, Hangzhou 310058, China.
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15
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Optimization of the mixture of groundnut, palm, stearin, and sesame oils subjected to heat treatment and evaluation of their lipid quality. Heliyon 2023; 9:e12813. [PMID: 36820168 PMCID: PMC9938409 DOI: 10.1016/j.heliyon.2023.e12813] [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: 09/26/2022] [Revised: 12/28/2022] [Accepted: 01/03/2023] [Indexed: 01/07/2023] Open
Abstract
The mixing of edible oils makes it possible to prevent lipid oxidation and preserve the nutritional and organoleptic quality of food. This study was conducted to determine the optimized blend ratio of groundnut (Arachis hypogea), olein, stearin, and sesame (Sesamum indicum L.) oils, to limit thermal oxidation of their lipids. The augmented simplex lattice design was used to study the effect of the edible oils (peanut, palm olein, palm stearin, and sesame oils) on the responses; peroxide value, thiobarbituric acid value, p-Anisidine value, iodine value, free fatty acid content, and total oxidation. The optimized blending oil proportions of peanut, olein, sesame, and stearin oils, were: 33.23%, 23.23%, 15.85%, and 27% respectively. Under this optimum condition, the following quality parameters were obtained: 1.75% oleic acid for the free fatty acid; 6.15 meq/kg for the peroxide value; 1.16 meq MDA/Kg for the thiobarbituric acid value; 55.39 g I2/100 g for the iodine value, 4.45 for the p-Anisidine value, and 19.85 for the total oxidation value. The resulting desirability was equal to 1. Thus, our results for the optimization indicate that the combination of oil makes it possible to best preserve the chemical quality of the lipids during heat treatments.
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16
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Sneak-peek into iron deficiency anemia in India: The need for food-based interventions and enhancing iron bioavailability. Food Res Int 2022; 162:111927. [DOI: 10.1016/j.foodres.2022.111927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 09/02/2022] [Accepted: 09/08/2022] [Indexed: 11/22/2022]
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17
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Chen Y, Fu Y, Li P, Xi H, Zhao W, Wang D, Mao J, Zhang S, Sun S, Xie J. Characterization of Traditional Chinese Sesame Oil by Using Headspace Solid-Phase Microextraction/Gas Chromatography-Mass Spectrometry, Electronic Nose, Sensory Evaluation, and RapidOxy. Foods 2022; 11:foods11223555. [PMID: 36429147 PMCID: PMC9689288 DOI: 10.3390/foods11223555] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/18/2022] [Accepted: 11/02/2022] [Indexed: 11/11/2022] Open
Abstract
Xiao Mo Xiang You (XMXY) is a traditional Chinese sesame oil variety that is obtained through a hot water flotation process. This unique process gives the oil a unique aroma, health benefits, and excellent product stability. Although XMXY is always the most expensive among all the sesame oil varieties, it is usually used as a flavoring in many traditional Chinese daily food products and is increasingly popular. In order to reveal the characteristics of the oil, the volatile components, sensory evaluation, and oxidation stability of five XMXY samples were, respectively, analyzed by using headspace solid-phase microextraction/gas chromatography−mass spectrometry, an electronic nose, sensory evaluation, and RapidOxy. Comparisons and multidimensional statistical analysis were also carried out to distinguish XMXY from roasted sesame oil (RSO) and cold-pressed sesame oil (CSO) samples. In total, 69 volatiles were identified from XMXY, RSO, and CSO samples. Some compounds possessed high odor activity value (OAV > 1) in XMXY, including heterocyclic compounds, phenols, and sulfur-containing compounds. Additionally, they were also the main volatile components that distinguish XMXY from RSO and CSO. Roasted and nutty aromas were the dominant aroma attributes of XMXY. XMXY had better flavor intensity and oxidation stability than the other two sesame oil samples. These results are very valuable for the quality control and product identification of traditional Chinese sesame oil.
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Affiliation(s)
- Yan Chen
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
| | - Yingjie Fu
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Peng Li
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Hui Xi
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Wuduo Zhao
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
- Center of Advanced Analysis and Gene Sequencing, Zhengzhou University, Zhengzhou 450001, China
| | - Dingzhong Wang
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Jian Mao
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Shusheng Zhang
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
- Center of Advanced Analysis and Gene Sequencing, Zhengzhou University, Zhengzhou 450001, China
| | - Shihao Sun
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
- Correspondence: ; Tel.: +86-371-67672531
| | - Jianping Xie
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
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18
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Authenticity Assessment from Sesame Seeds to Oil and Sesame Products of Various Origin by Differential Scanning Calorimetry. Molecules 2022; 27:molecules27217496. [PMID: 36364323 PMCID: PMC9656069 DOI: 10.3390/molecules27217496] [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: 10/11/2022] [Revised: 10/28/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022] Open
Abstract
The aim of this study was to conduct thermal characterization of sesame seeds and oils from various geographical origins (Ethiopia, India, Nigeria, Sudan, Turkey), different method of extraction (hexane and cold-pressing), and different types of derived products (halva and tahini). Thermal characterization was investigated using differential scanning calorimetry (DSC), which showed that origin of the seeds has no influence on the melting profile of sesame oil (peak temperature and enthalpy). Method of extraction (hexane and cold-pressing) influenced the peak temperatures of the resulting oils (p ≤ 0.05). The addition of 20% of palm olein to pure sesame oil influenced the significant changes in thermodynamic parameters such as peak temperature (Tm2), which was lowered from −5.89 °C to −4.99 °C, peak half width (T1/2), elevated from 3.01 °C to 4.52 °C, and the percentage of first peak area (% peak 1) lowered from 87.9 to 73.2% (p ≤ 0.05). The PCA method enabled to distinguish authentic and adulterated sesame oils of various origins. There were no significant differences in thermal properties among the products (halva, tahini) and the authentic sesame oil (p > 0.05). The obtained results showed DSC feasibility to characterize sesame oil and sesame products in terms of authenticity.
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Zhang Y, Xiao H, Lv X, Wang D, Chen H, Wei F. Comprehensive review of composition distribution and advances in profiling of phenolic compounds in oilseeds. Front Nutr 2022; 9:1044871. [PMID: 36386934 PMCID: PMC9650096 DOI: 10.3389/fnut.2022.1044871] [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: 09/15/2022] [Accepted: 10/12/2022] [Indexed: 11/30/2022] Open
Abstract
A wide range of phenolic compounds participate in oilseed growth, regulate oxidative stability of corresponding vegetable oil, and serve as important minor food components with health-promoting effects. Composition distribution of phenolic compounds varied in oilseeds. Isoflavones, sinapic acid derivatives, catechin and epicatechin, phenolic alcohols, chlorogenic acid, and lignans were the main phenolic compounds in soybean, rapeseed, peanut skin, olive, sunflower seed, sesame and flaxseed, respectively. Among which, the total isoflavones content in soybean seeds reached from 1,431 to 2,130 mg/100 g; the main phenolic compound in rapeseed was sinapine, representing 70–90%; chlorogenic acid as the predominant phenolic compound in sunflower kernels, represented around 77% of the total phenolic content. With the rapid development of analytical techniques, it is becoming possible for the comprehensive profiling of these phenolic compounds from oilseeds. This review aims to provide recently developments about the composition distribution of phenolic compounds in common oilseeds, advanced technologies for profiling of phenolic compounds by the metabolomics approaches based on mass spectrometry. As there is still limited research focused on the comprehensive extraction and determination of phenolics with different bound-forms, future efforts should take into account the non-targeted, pseudo-targeted, and spatial metabolomic profiling of phenolic compounds, and the construction of phenolic compound database for identifying and quantifying new types of phenolic compounds in oilseeds and their derived products.
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20
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Tenyang N, Mawamba LA, Ponka R, Mamat A, Tiencheu B, Womeni HM. Effect of cooking and smoking methods on proximate composition, lipid oxidation and mineral contents of Polypterus bichir bichir fish from far-north region of Cameroon. Heliyon 2022; 8:e10921. [PMID: 36247127 PMCID: PMC9562443 DOI: 10.1016/j.heliyon.2022.e10921] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 02/03/2022] [Accepted: 09/28/2022] [Indexed: 11/06/2022] Open
Abstract
The objective of this study was to evaluate the effect of different cooking and smoking treatments on proximate composition, lipid quality and mineral content of Polypterus bichir bichir, a fish consumed in Far-North Region of Cameroon. Results revealed that the proximate composition was significantly (P < 0.05) affected by treatments: except boiling, all the others treatment reduced significantly (P < 0.05) moisture content of fish while lipid and protein were significantly increased. After processing, the free fatty acids, peroxide and thiobarbituric acid reactive substances values (TBARS) were increased. Iodine value of all treated samples was significantly (P < 0.05) decreased. The combined treatments (frying + boiling and smoking + boiling) negatively affected the lipid quality of fish. Boiling caused significant losses in the mineral contents of fish while smoking treatment led to an important increase of its mineral contents. Steaming appeared to be the best processing method for cooking fish concerning the lipid stability.
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Affiliation(s)
- Noel Tenyang
- University of Maroua, Faculty of Science, Department of Biological Science, P. O. Box 814, Maroua, Cameroon,Corresponding author.
| | - Ludovine Ateufack Mawamba
- University of Maroua, Faculty of Science, Department of Biological Science, P. O. Box 814, Maroua, Cameroon
| | - Roger Ponka
- University of Maroua, National Advanced School of Engineering, Department of Agriculture, Livestock and By-Products, P. O. Box 45, Maroua, Cameroon
| | - Abazidi Mamat
- University of Maroua, Faculty of Science, Department of Biological Science, P. O. Box 814, Maroua, Cameroon
| | - Bernard Tiencheu
- University of Buea, Faculty of Science, Department of Biochemistry, P. O. Box 63, Buea, Cameroon
| | - Hilaire Macaire Womeni
- University of Dschang, Faculty of Science, Department of Biochemistry, P. O. Box 67, Dschang, Cameroon
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Yu Q, Cai XS, Leveneur S, Wang XD, Liu HM, Zhang CX, Ma YX. Kinetic modeling of the sesamin conversion into asarinin in the presence of citric acid loading on Hβ. Front Nutr 2022; 9:983843. [PMID: 36034908 PMCID: PMC9399800 DOI: 10.3389/fnut.2022.983843] [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: 07/01/2022] [Accepted: 07/25/2022] [Indexed: 11/13/2022] Open
Abstract
In the present work, effects of reaction temperature, reactant concentration, catalyst loading, and rotation speed on the kinetics of sesamin conversion in a sesame oil system were studied by using citric acid loading on Hβ zeolite (CA/Hβ) as a catalyst. A kinetic model was built for sesamin conversion. The kinetic model fits correctly the experimental concentration of sesamin and asarinin (RSesamin2 = 0.93 and RAsarinin2 = 0.97). The sesamin conversion is an endothermic reaction (△HrIso = 3 4.578kJ/mol). The CA/Hβ catalyst could be easily regenerated by calcination, and there was no obvious loss of catalytic activity when reused. Knowledge of the sesamin conversion is of great significance for guiding production and improving the value and nutrition of sesame oil. In a word, this study lays the foundation for the scale-up of the production of asarinin from sesame oil using CA/Hβ as the catalyst.
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Affiliation(s)
- Qiong Yu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | - Xiao-Shuang Cai
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | | | - Xue-de Wang
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | - Hua-Min Liu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | - Chen-Xia Zhang
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | - Yu-Xiang Ma
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
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22
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Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods. Foods 2022; 11:foods11152261. [PMID: 35954028 PMCID: PMC9368678 DOI: 10.3390/foods11152261] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 07/18/2022] [Accepted: 07/25/2022] [Indexed: 11/30/2022] Open
Abstract
Roasting is an important step in sesame (Sesamum indicum L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, and physicochemical characteristics of oil recovered from sesame roasted by different methods (cooker oven, stovetop pan, microwave, and electric frying pan). Roasting sesame seeds changed their oil content according to the roasting method used, with content ranging from 49.83% in control to 59.85% in the roasting by microwave. In oils recovered from raw or roasted seeds, seven fatty acids were obtained through gas chromatography. Changes in the fatty acid profiles occurred in all the treatments, and the total unsaturated fatty acid content was higher than that of saturated fatty acids. The obtained peroxide number of sesame oils was inside the rate of 3.90 meq/kg oil for microwave treatment versus 1.59 meq/kg oil for unroasted. The highest acid value was with the stovetop pan treatment at 3.78 mg/g, followed by the microwave treatment at 3.24 mg/g; the oven treatment gave the lowest value at 1.66 mg/g. The lowest iodine value was observed with the electric frying pan treatment (102.30/100 g oil), and phytosterols were most abundant with the microwave treatment. Moreover, the phenolic and flavonoid contents and antioxidant activity were the highest with the microwave roasting. The FTIR spectrum illustrated slight differences in peaks intensity (1738, 1454, 1151, 710 cm−1) between the roasting methods used. The finding of the current investigation of roasting methods was that the fatty acid profiles were across methods. As is clear from the obtained results, the microwave roasting treatment is the favoured roasting method for the healthiest sesame seed oil contents. Sesame seeds are considered a significant and abundant resource with numerous beneficial nutrients that positively affect human health.
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Mi S, Wang Y, Zhang X, Sang Y, Wang X. Authentication of the geographical origin of sesame seeds based on proximate composition, multi-element and volatile fingerprinting combined with chemometrics. Food Chem 2022; 397:133779. [PMID: 35914458 DOI: 10.1016/j.foodchem.2022.133779] [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: 04/09/2022] [Revised: 06/28/2022] [Accepted: 07/22/2022] [Indexed: 11/19/2022]
Abstract
The current study was designed to discriminate and authenticate sesame seeds cultivated in China, Togo, Sudan, Mozambique and Ethiopia. Fingerprinting analysis combined with chemometrics was applied to clarify the differences present in the chemical elements and volatiles of sesame seeds. Clear separations were observed among different groups of sesame seeds. Discrimination models were established with 100 % correction rate for the authentication of investigated sesame seeds. A panel of 14 chemical elements and 12 volatile compounds with p value < 0.05 and VIP score > 1 was suggested as important contributors for the discrimination of sesame seeds from China, Togo, Sudan, Mozambique and Ethiopia. In conclusion, our data demonstrate that chemical analysis together with chemometrics is of great applicability to authenticate the geographical origins of sesame seeds.
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Affiliation(s)
- Si Mi
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Yuhang Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Xiangnan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
| | - Xianghong Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
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Mi S, Wang Y, Zhang X, Sang Y, Wang X. Discrimination of Black and White Sesame Seeds Based on Targeted and Non-Targeted Platforms with Chemometrics: From Profiling towards Identification of Chemical Markers. Foods 2022; 11:foods11142042. [PMID: 35885285 PMCID: PMC9315883 DOI: 10.3390/foods11142042] [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: 06/14/2022] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 02/05/2023] Open
Abstract
The present study was conducted to clarify the differences in the multi-element, volatile organic compound, fatty acid, and metabolite fingerprints between black and white sesame seeds. A total of 53 chemical elements, 32 volatile flavor compounds, 40 fatty acids, and 283 metabolites were identified and evaluated in the two groups of sesame seeds. Univariate and multivariate statistics indicated a distinct separation between the two groups of sesame seeds. A panel of 16 chemical elements, 3 volatile compounds, 8 individual fatty acids, and 54 metabolites with p value < 0.05 and variable importance in projection score > 1 were selected as the most important discriminants for the two types of sesame seeds. Overall, these data reveal the influence of genotype on the chemical composition of sesame seeds. Our findings also demonstrate that the hybrid model of instrumental analysis and chemometrics is feasible for the discrimination of black and white sesame seeds.
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25
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Jin L, Guo Q, Zhang M, Xu YT, Liu HM, Ma YX, Wang XD, Hou LX. Effects of non-lipid components in roasted sesame seed on physicochemical properties of sesame paste. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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26
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Guo Q, Jin L, Li ZA, Huang GW, Liu HM, Qin Z, Wang XD, Ma YX. Sequential extraction, preliminary characterization and functional properties of sesame (Sesamum indicum L.) hull polysaccharides. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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27
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Liu XY, Yu HY, Liu YZ, Qin Z, Liu HM, Ma YX, Wang XD. Isolation and structural characterization of cell wall polysaccharides from sesame kernel. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113574] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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28
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Yu Q, Wang XD, Liu HM, Ma YX. Preparation and Characterization of Solid Acid Catalysts for the Conversion of Sesamin into Asarinin in Sesame Oil. Foods 2022; 11:foods11091225. [PMID: 35563949 PMCID: PMC9102778 DOI: 10.3390/foods11091225] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 04/22/2022] [Accepted: 04/22/2022] [Indexed: 12/10/2022] Open
Abstract
Asarinin, an isomer of sesamin, has attracted attention because it has stronger biological properties than sesamin. The research on the conversion of sesamin into asarinin is limited. In this study, solid acid catalysts were screened and applied to promote the conversion of sesamin into asarinin in sesame oil. The results showed that citric acid loaded on zeolite beta (CTAH) was the optimal catalyst for asarinin production among the prepared catalysts. Characterization showed that CTAH had the greatest pore volume, largest surface area and strongest acid content. Response surface methodology (RSM) was applied to optimize the reaction conditions for asarinin yield using CTAH. The optimal reaction conditions were as follows: temperature, 85 °C; time, 2.7 h; catalyst amount, 1.6%. The predicted and experimental values of asarinin yield were 50.79 and 51.80 mg/100 g, respectively. The peroxide value and color in sesame oil samples treated with CTAH were clearly improved. In short, CTAH is a solid acid catalyst with potential application in the industrial conversion of sesamin into asarinin and in the improvement of sesame oil.
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Affiliation(s)
| | - Xue-De Wang
- Correspondence: or ; Tel.: +86-037-167-758-025
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Koonyosying P, Kusirisin W, Kusirisin P, Kasempitakpong B, Sermpanich N, Tinpovong B, Salee N, Pattanapanyasat K, Srichairatanakool S, Paradee N. Perilla Fruit Oil-Fortified Soybean Milk Intake Alters Levels of Serum Triglycerides and Antioxidant Status, and Influences Phagocytotic Activity among Healthy Subjects: A Randomized Placebo-Controlled Trial. Nutrients 2022; 14:1721. [PMID: 35565689 PMCID: PMC9103900 DOI: 10.3390/nu14091721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/15/2022] [Accepted: 04/19/2022] [Indexed: 02/07/2023] Open
Abstract
This study aimed to develop perilla fruit oil (PFO)-fortified soybean milk (PFO-SM), identify its sensory acceptability, and evaluate its health outcomes. Our PFO-SM product was pasteurized, analyzed for its nutritional value, and had its acceptability assessed by an experienced and trained descriptive panel (n = 100) based on a relevant set of sensory attributes. A randomized clinical trial was conducted involving healthy subjects who were assigned to consume deionized water (DI), SM, PFO-SM, or black sesame-soybean milk (BS-SM) (n = 48 each, 180 mL/serving) daily for 30 d. Accordingly, health indices and analyzed blood biomarkers were recorded. Consequently, 1% PFO-SM (1.26 mg ALA rich) was generally associated with very high scores for overall acceptance, color, flavor, odor, taste, texture, and sweetness. We observed that PFO-SM lowered levels of serum triglycerides and erythrocyte reactive oxygen species, but increased phagocytosis and serum antioxidant activity (p < 0.05) when compared to SM and BS-SM. These findings indicate that PFO supplementation in soybean milk could enhance radical-scavenging and phagocytotic abilities in the blood of healthy persons. In this regard, it was determined to be more efficient than black sesame supplementation. We are now better positioned to recommend the consumption of PFO-SM drink for the reduction of many chronic diseases. Randomized clinical trial registration (Reference number 41389) by IRSCTN Registry.
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Affiliation(s)
- Pimpisid Koonyosying
- Oxidative Stress Cluster, Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Winthana Kusirisin
- Department of Family Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (W.K.); (B.K.); (N.S.)
| | - Prit Kusirisin
- Division of Nephrology, Department of Internal Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Boonsong Kasempitakpong
- Department of Family Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (W.K.); (B.K.); (N.S.)
| | - Nipon Sermpanich
- Department of Family Medicine, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (W.K.); (B.K.); (N.S.)
| | - Bow Tinpovong
- Program of Food Production and Innovation, Faculty of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand; (B.T.); (N.S.)
| | - Nuttinee Salee
- Program of Food Production and Innovation, Faculty of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand; (B.T.); (N.S.)
| | - Kovit Pattanapanyasat
- Office of Research and Development, Faculty of Medicine and Siriraj Hospital, Mahidol University, Bangkok 10700, Thailand;
| | - Somdet Srichairatanakool
- Oxidative Stress Cluster, Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Narisara Paradee
- Oxidative Stress Cluster, Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
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Liu C, Ni H, Chang Y, Wang Z, Wan N, Cao L, Liu Z, Fu Y. Effects of ultrasonic‐microwave assisted extraction with green solvent on the chemical constituents, antioxidant and hypolipidemic activities of Manchurian walnut oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Chang Liu
- Key Laboratory of Forest Plant Ecology, Ministry of Education Northeast Forestry University Harbin PR China
- Engineering Research Center of Forest Bio‐preparation, Ministry of Education Northeast Forestry University Harbin China
- College of Chemistry Chemical Engineering and Resource Utilization, Northeast Forestry University Harbin PR China
| | - Hai‐Yan Ni
- Key Laboratory of Forest Plant Ecology, Ministry of Education Northeast Forestry University Harbin PR China
- Engineering Research Center of Forest Bio‐preparation, Ministry of Education Northeast Forestry University Harbin China
- College of Chemistry Chemical Engineering and Resource Utilization, Northeast Forestry University Harbin PR China
| | - Yuan‐Hang Chang
- Key Laboratory of Forest Plant Ecology, Ministry of Education Northeast Forestry University Harbin PR China
- Engineering Research Center of Forest Bio‐preparation, Ministry of Education Northeast Forestry University Harbin China
- College of Chemistry Chemical Engineering and Resource Utilization, Northeast Forestry University Harbin PR China
| | - Ze‐Lin Wang
- Key Laboratory of Forest Plant Ecology, Ministry of Education Northeast Forestry University Harbin PR China
- Engineering Research Center of Forest Bio‐preparation, Ministry of Education Northeast Forestry University Harbin China
- College of Chemistry Chemical Engineering and Resource Utilization, Northeast Forestry University Harbin PR China
| | - Ning Wan
- Key Laboratory of Forest Plant Ecology, Ministry of Education Northeast Forestry University Harbin PR China
- Engineering Research Center of Forest Bio‐preparation, Ministry of Education Northeast Forestry University Harbin China
- College of Chemistry Chemical Engineering and Resource Utilization, Northeast Forestry University Harbin PR China
| | - Liu Cao
- Key Laboratory of Forest Plant Ecology, Ministry of Education Northeast Forestry University Harbin PR China
- Engineering Research Center of Forest Bio‐preparation, Ministry of Education Northeast Forestry University Harbin China
- College of Chemistry Chemical Engineering and Resource Utilization, Northeast Forestry University Harbin PR China
| | - Zhi‐Guo Liu
- Key Laboratory of Forest Plant Ecology, Ministry of Education Northeast Forestry University Harbin PR China
- Engineering Research Center of Forest Bio‐preparation, Ministry of Education Northeast Forestry University Harbin China
- College of Chemistry Chemical Engineering and Resource Utilization, Northeast Forestry University Harbin PR China
| | - Yu‐Jie Fu
- Key Laboratory of Forest Plant Ecology, Ministry of Education Northeast Forestry University Harbin PR China
- Engineering Research Center of Forest Bio‐preparation, Ministry of Education Northeast Forestry University Harbin China
- College of Chemistry Chemical Engineering and Resource Utilization, Northeast Forestry University Harbin PR China
- The College of Forestry Beijing Forestry University Beijing PR China
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Sun L, Wang F, Weng Z, Xu Z, Xiong L, Song H, Fang Y, Tang X, Zhao T, Shen X. Establishment of a predictive model to identify suitable soybean genotypes for oil processing. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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32
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Dutta T, Steklý T, Kučera L, Lemr K. Dual-polarity MALDI mass spectrometry and imaging of oil binders and fatty acids in artworks using cyanographene as a single matrix. Talanta 2022; 242:123291. [DOI: 10.1016/j.talanta.2022.123291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 02/03/2022] [Accepted: 02/04/2022] [Indexed: 10/19/2022]
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33
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Tenyang N, Ponka R, Tiencheu B, Tonfack Djikeng F, Womeni HM. Effect of boiling and oven roasting on some physicochemical properties of sunflower seeds produced in Far North, Cameroon. Food Sci Nutr 2022; 10:402-411. [PMID: 35154677 PMCID: PMC8825742 DOI: 10.1002/fsn3.2637] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 09/18/2021] [Accepted: 10/08/2021] [Indexed: 11/29/2022] Open
Abstract
The effects of different processing methods on proximate composition, total phenolic content, antioxidant activity, lipid oxidation, and mineral contents of sunflower seeds produced in Far North Region of Cameroon were evaluated. Mean moisture, ash, lipid, protein, fiber, and carbohydrate contents of raw sunflower seeds were 6.60%, 2.55%, 44.65%, 20.17%, 4.08%, and 21.25%, respectively. The changes in moisture, ash (excepted in boiled samples), lipid, protein, fiber, and carbohydrate (excepted in roasted samples) were found to be significant for all cooking methods. Ash and lipid contents of samples roasted at 120°C were found to be significant when compared with other cooking methods. Antioxidant activity increased with treatment. After processing, the acid, peroxide, and thiobarbituric acid values increased significantly, whereas iodine value decreased. The roasting process improved the induction time, and samples roasted at 120°C were found to have the highest induction time (2.29 ± 0.09 hr). Raw sunflower seeds were good sources of potassium (K), magnesium (Mg), calcium (Ca), iron (Fe), zinc (Zn), and manganese (Mn). Increase in contents of Ca, Mg, Zn, Cu, and Fe was observed during processing. Roasting compared with boiling appeared to be the best cooking method of sunflower seeds concerning nutrient content, antioxidant stability, and lipid stability.
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Affiliation(s)
- Noel Tenyang
- Department of Biological ScienceFaculty of ScienceUniversity of MarouaMarouaCameroon
| | - Roger Ponka
- Department of AgricultureLivestock and By‐ProductsNational Advanced School of EngineeringUniversity of MarouaMarouaCameroon
| | - Bernard Tiencheu
- Department of BiochemistryFaculty of ScienceUniversity of BueaBueaCameroon
| | - Fabrice Tonfack Djikeng
- School of Agriculture and Natural ResourcesCatholic University Institute of BueaBueaCameroon
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Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves. Food Chem 2022; 369:130936. [PMID: 34474285 DOI: 10.1016/j.foodchem.2021.130936] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 07/29/2021] [Accepted: 08/20/2021] [Indexed: 11/23/2022]
Abstract
This study aimed to investigate the effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop, and the deterrent effect of natural antioxidants extracted from bamboo leaves (AOB). Results showed that roasting process significantly increased the peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), p-Anisidine value (p-AV), and total oxidation (TOTOX) in scallop lipids. Besides, 16 different aldehydes in scallop lipids were detected using an HPLC-ESI-MS/MS method. Among them, the content of hexanal, pentanal, nonanal, trans, trans-2,4-octadienal, and 4-hydroxy-2-hexenal increased in a time- and temperature-dependent manner during the roasting process. After roasting at 210 °C for 40 min, their content increased by 1.23, 0.81, 1.44, 0.59, and 2.12 folds compared with the unroasted group, respectively. However, pretreatment with AOB effectively prevented aldehyde formation in roasted scallops by reducing the oxidation of polyunsaturated fatty acids and scavenging free radicals.
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35
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Xu Z, Liu S, Shen M, Xie J, Yang J. Evaluation of trans fatty acids, carbonyl compounds and bioactive minor components in commercial linseed oils. Food Chem 2022; 369:130930. [PMID: 34469834 DOI: 10.1016/j.foodchem.2021.130930] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 08/03/2021] [Accepted: 08/19/2021] [Indexed: 01/10/2023]
Abstract
Trans fatty acids (TFAs), associated with the risks of coronary heart disease and diabetes, are formed by isomerization of unsaturated fatty acids during refining of linseed oils. In this study, TFAs and the chemical characteristics (acid value, peroxide value, carbonyl compounds, bioactive minor components and fatty acids) in 32 commercial linseed oils were investigated, and the correlation among them were further analyzed. Results showed that C18:3 TFAs were predominant TFAs in linseed oils and about 9% of the samples had TFA contents above 2 g/100 g fat, as well as the average level of TFA in the refined samples was higher than that in the unrefined oils. The correlation analyses suggested C18:3 TFAs exhibited significant negative correlations with acid value, levels of acetone, trans-2-nonenal, campesterol and α-linolenic acid. These results provided a comprehensive insight of TFAs in linseed oil and had important implications for consumers and linseed oil industry.
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Affiliation(s)
- Zihan Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Shanshan Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Department of Entomology and Nematology, University of California, Davis, CA 95616, USA.
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jun Yang
- Department of Entomology and Nematology, University of California, Davis, CA 95616, USA.
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36
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Liaquat M, Pasha I, Ahsin M, Salik A. Roasted fox nuts (Euryale Ferox L.) contain higher concentration of phenolics, flavonoids, minerals and antioxidants, and exhibit lower Glycemic Index (GI) in human subjects. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-021-00081-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
AbstractFox nut (Euryale ferox) is categorized among superior quality foods because of its highly nutritious profile. It also serves as a good protein source for vegetarian diets. However, it is not widely consumed, due to soggy texture and bland flavor as compared to other nuts. In this study, we used roasting and seasoning to enhance its consumer acceptance. Furthermore, we have also compared biochemical, nutritional and physical properties of the roasted and unroasted fox nuts; and their Glycemic Index (GI) in human subjects. Results showed that roasting significantly (P ≤ 0.05) improved the minerals content (from 0.58 to 0.66%), protein content (from 11.40 to 14.57%), total phenolics (from 346.02 to 470.62 mg GAE/100 g), flavonoids (from 4.15 to 4.43 mg CE/g), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (from 48.54 to 79.13% inhibition) and Ferric Reducing Antioxidant Power (from 662.46 to 957.14 μmol FeSO4/g). Consumer acceptance was evaluated with and without seasoning; both salt and spice seasoned roasted nuts had greater overall acceptability as compared to plain roasted and unroasted nuts. Fox nuts also reported low GI (37%) in human subjects (ethical approval #1772/01-06-2020). Thus, roasted fox nuts can be consumed as nutrient rich and low GI snack; not only as a component of healthy diet but can also be served to patients with metabolic disorders like obesity and diabetes.
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37
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Vega-Gálvez A, Uribe E, Pastén A, Vega M, Poblete J, Bilbao-Sainz C, Chiou BS. Low-temperature vacuum drying as novel process to improve papaya (Vasconcellea pubescens) nutritional-functional properties. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100117] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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38
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Hou L, Chen L, Song P, Zhang Y, Wang X. Comparative assessment of the effect of pretreatment with microwave and roast heating on the quality of black sesame pastes. J Food Sci 2021; 86:5353-5374. [PMID: 34888858 DOI: 10.1111/1750-3841.15976] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 10/12/2021] [Accepted: 10/19/2021] [Indexed: 01/13/2023]
Abstract
Heating is a key procedure in producing sesame paste. The effects of microwave heating and conventional roasting on the physicochemical features, protein profiles, and volatile compounds of black sesame pastes made of black sesame seeds from Burma and China were evaluated in this study. All heating treatments decreased the moisture contents of black sesame pastes, and roasting yielded lower moisture levels, although with similar chroma (p < 0.05). The samples subjected to microwave heating had remarkably lower peroxide values than those heated with roasting (p < 0.05). Chinese microwave-heated samples had a higher nitrogen solubility index than roasting (p < 0.05). Both microwave and roasting increased the contents of the volatiles notably. SDS-PAGE showed that the intensity of the 2-15 kDa band decreased markedly after heating and nearly diminished for roasting samples, suggesting that roasting was more remarkable for the promotion to the protein aggregation. The results indicated that the quality traits of black sesame paste not only depend on the heating methods, but also the heating power/temperature and duration, and the source of the materials.
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Affiliation(s)
- Lixia Hou
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Liyan Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Pinqing Song
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yujin Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xuede Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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39
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Suri K, Singh B, Kaur A. Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil. Food Chem 2021; 368:130777. [PMID: 34392118 DOI: 10.1016/j.foodchem.2021.130777] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 08/03/2021] [Accepted: 08/04/2021] [Indexed: 11/29/2022]
Abstract
In this study, oils extracted from nigella seeds (NS) subjected to microwave roasting at 180, 360, 540 and 720 W for 5 and 10 min were evaluated for quality and stability characteristics. The impact of microwave powers on oil yield, pigment content, Maillard reaction products (MRPs), radical scavenging activity (RSA), color, viscosity, total phenolic content (TPC), oxidative stability index (OSI) and fatty acid composition (FAC) of oil was studied. TPC, RSA, OSI, MRPs, viscosity, chlorophyll and carotenoid contents were higher in oil of NS heated at 720 W for 10 min while maximum oil yield and low acid value was observed for NS heated at 540 W for 10 min. FAC was slightly influenced by microwave roasting and FTIR spectra exhibited a minor difference in intensities of peaks at 3009, 2925, 2854, 1745 and 1161 cm-1. The results of the study indicated that microwave roasting improves NS oil quality characteristics.
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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.
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40
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Tiencheu B, Claudia Egbe A, Achidi AU, Ngongang EFT, Tenyang N, Tonfack Djikeng F, Tatsinkou Fossi B. Effect of oven and sun drying on the chemical properties, lipid profile of soursop ( Annona muricata) seed oil, and the functional properties of the defatted flour. Food Sci Nutr 2021; 9:4156-4168. [PMID: 34401067 PMCID: PMC8358340 DOI: 10.1002/fsn3.2380] [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: 01/16/2021] [Revised: 05/03/2021] [Accepted: 05/16/2021] [Indexed: 11/21/2022] Open
Abstract
Soursop seeds present a potential source of edible oil production. This work was aimed at determining the effect of oven and sun drying on the chemical properties and lipid profile of soursop seed oil as well as the functional properties of the defatted seed flour. The chemical properties, lipid profiles, and functional properties of soursop seeds dried for 0, 6, 12, 18, 24, and 30 hr, and 0, 1, 3, and 5 days, respectively, in the oven and on the sun using time T0 as the control sample were determined using oil quality indices, gas phase chromatography, and functionality tests for flours, respectively, with a view of highlighting the potentials of the defatted seed. The result of the study revealed that the chemical properties of oils for oven-dried and sun-dried seeds changed with drying technique and time, with iodine value being the more affected parameter, and peroxide value (PV) being the least. The control exhibited the highest free fatty acids (FFAs), peroxide value (PV), thiobarbituric acid (TBA) value, and saponification value compared with dried samples. The fatty acid profiling showed that the predominant fatty acids were C18:1n-9, C18:2n-6, and C16:0 and that unsaturated fatty acids (UFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), and omega-fats were not significantly affected by the oven drying time. The mean PUFA content ranged from 31.72% with sundried seeds to 30.92% after 30 hr of oven-drying and was not significantly affected by the drying technique. The oils contained more n-6 (30.60%) fatty acids than n-3 (1.12%). The PUFA/SFA ratios [1.14-1.37] as well as the Atherogenic index (AI) [0.25-0.27] were acceptable because of the recommended range of FAO/WHO. PUFA/SFA, n-6/n-3, and Atherogenic index (AI) did not change much with the sun-drying technique compared with oven-drying. Flours from sun-dried seeds had better functional properties than oven-dried and more than 3 different types of proteins (based on isoelectric points of proteins). It can be concluded that soursop seed contains good quality oil, which can be exploited to improve nutrition. Manufacturers of animal feeds should explore the agro-industrial use of its oil and defatted seed flour.
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Affiliation(s)
- Bernard Tiencheu
- Department of Biochemistry and Molecular BiologyFaculty of ScienceUniversity of BueaBueaCameroon
| | - Agbor Claudia Egbe
- Department of Biochemistry and Molecular BiologyFaculty of ScienceUniversity of BueaBueaCameroon
| | - Aduni Ufuan Achidi
- Department of Biochemistry and Molecular BiologyFaculty of ScienceUniversity of BueaBueaCameroon
| | | | - Noel Tenyang
- Department of Biological scienceFaculty of ScienceUniversity of MarouaMarouaCameroon
| | - Fabrice Tonfack Djikeng
- School of Agriculture and Natural ResourcesCatholic University Institute of BueaBueaCameroon
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Kheirati Rounizi S, Akrami Mohajeri F, Moshtaghi Broujeni H, Pourramezani F, Jambarsang S, Kiani H, Khalili Sadrabad E. The chemical composition and heavy metal content of sesame oil produced by different methods: A risk assessment study. Food Sci Nutr 2021; 9:2886-2893. [PMID: 34136156 PMCID: PMC8194752 DOI: 10.1002/fsn3.2245] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 02/06/2021] [Accepted: 02/17/2021] [Indexed: 12/04/2022] Open
Abstract
The oil was extracted from sesame seed with two extraction methods. Traditional (Ardeh oil) and industrial method (cold pressing method: virgin and refined sesame oil) oil extraction was studied to compare the quality and heavy metal content of extracted oils. The chemical properties (fatty acid composition, peroxide, anisidine, acid values, and TOTOX) and heavy metal contents were investigated. The Hazard Quotient (HQ) and Hazard Index (HI) of heavy metal intakes were calculated. The results demonstrated that the predominant fatty acid in oil samples was oleic, linoleic, palmitic, and stearic acids. It was indicated the peroxide, anisidine, acid values, and TOTOX of oil samples were as the order of Ardeh oil > virgin sesame oil > refined sesame oil. The reduction pattern of Pb > Zn >Cu > Cd >As was reported in sesame seed. Although the oil refining had been greatly reduced the Pb of oil sample, but it had yet been much higher than the permissible levels set by Codex Alimentarius. The HQ and HI of all heavy metals were less than one, but they were higher in Ardeh oil compared to others. It is necessary to monitor the presence of heavy metal contaminants and the quality of imported sesame seeds prior to oil preparation.
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Affiliation(s)
- Somayeh Kheirati Rounizi
- Zoonotic Diseases Research CenterDepartment of Food Hygiene and SafetySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Fateme Akrami Mohajeri
- Zoonotic Diseases Research CenterDepartment of Food Hygiene and SafetySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | | | - Fatemeh Pourramezani
- Food Health Research CenterHormozgan University of Medical sciencesBandar AbbasIran
| | - Sara Jambarsang
- Research Center of Prevention and Epidemiology of Non‐Communicable DiseaseDepartment of Biostatistics and EpidemiologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Hossein Kiani
- Bioprocessing and Biodetection LabDepartment of Food science and TechnologyUniversity of TehranKarajIran
| | - Elham Khalili Sadrabad
- Zoonotic Diseases Research CenterDepartment of Food Hygiene and SafetySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
- Nutrition and Food Security Research CenterShahid Sadoughi University of Medical SciencesYazdIran
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42
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Ahmed IAM, Uslu N, Al Juhaimi F, Özcan MM, Osman MA, Alqah HAS, Babiker EE, Ghafoor K. Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains. Cereal Chem 2021. [DOI: 10.1002/cche.10442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Isam A. Mohamed Ahmed
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Nurhan Uslu
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya Turkey
| | - Fahad Al Juhaimi
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya Turkey
| | - Magdi A. Osman
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Hesham A. S. Alqah
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Elfadıl E. Babiker
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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43
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Characterization of freeze-dried, oven-dried and blanched house crickets (Acheta domesticus) and Jamaican field crickets (Gryllus assimilis) by means of their physicochemical properties and volatile compounds. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03709-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Cai JS, Zhu YY, Ma RH, Thakur K, Zhang JG, Wei ZJ. Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC-MS. Food Chem 2021; 340:127880. [PMID: 32877847 DOI: 10.1016/j.foodchem.2020.127880] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 06/09/2020] [Accepted: 08/16/2020] [Indexed: 12/31/2022]
Abstract
We applied oven-roasting on soybean in order to investigate their physicochemical, sensory, and volatile profiles using electronic nose and HS-SPME-GC-MS. Results revealed a temperature dependent kinetic on the physicochemical index except fat content. Roasting at 200 °C for 20 min decreased the protein dispersibility index about 38%; while, lipoxygenase and peroxidase were entirely inactivated. The primary heat sensitive amino acids were methionine, arginine, and cysteine. Electronic nose showed certain capacity to discriminate varying roasted soybeans. Out of 41 volatile compounds identified in soybean headspace, 2,5-dimethylpyrazine showed the highest abundance of 411.18 μg/Kg. Regression model suggested the association of hexanal and aliphatic alcohols with beany flavor, while pyrazines, heterocycles, and furanoids showed a positive correlation with roasted flavor. The selected flavor markers can be used to predict the development of flavor in roasted soybeans. Our study emphasized the effect of roasting level on nutritive value and flavor profiles of soybeans.
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Affiliation(s)
- Jia-Shen Cai
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Yun-Yang Zhu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Run-Hui Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
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Khatun H, Mitra M, Das K, Chattopadhyay A, Nandi DK. Reduction of oxidative stress and apoptosis in hyperlipidemic rats by composite oil (CO) of Sesamum indicum L. and Vicia faba L. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2021. [DOI: 10.3233/mnm-200500] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
BACKGROUND: Hyperlipidemia associated with cardiovascular diseases (CVDs) is a global health issue that can be alleviated by functional foods. OBJECTIVES: The present study aimed to investigate the effect of composite oil (CO) of sesame seed oil (SSiO) and Vicia faba seed oil (SVfO) on inflammatory factors, ROS generation level, and cell apoptosis level on high lipid diet (HLD) induced hyperlipidemic rat model. METHODS: Hyperlipidemic rat model was developed by feeding HLD to the experimental rats for eight weeks. Male albino rats weighing around 200–210 g were randomly divided into three equal groups: group I: control, received a normal diet; group II: received HLD for eight weeks, and group III: received the HLD with CO orally. After 60 days of treatment, the levels of C-reactive protein (CRP), interleukin (IL)-10; tumor necrosis factor (TNF)-α, IL-18, reactive oxygen species (ROS), and cell apoptosis were serially assessed. RESULTS: After eight weeks of CO treatment, TNF- α, IL-18, CRP, and oxidative ROS generation significantly decreased in CO treated group (group III) compared to group II. On the other hand, IL-10 levels significantly increased in CO treated group compared to group II animals. It was also observed that the percentage of the late apoptotic cell reduced considerably in the CO treated group (group III) compared to HLD-fed animals (group II). CONCLUSION: The results indicate that the CO could prevent CVDs via suppressing oxidative stress, and ameliorating inflammation and apoptosis in hyperlipidemic rats.
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Affiliation(s)
- Holima Khatun
- Department of Nutrition, Raja Narendra Lal Khan Women’s College (Autonomous), India
| | - Mousumi Mitra
- Department of Physiology, Raja Narendra Lal Khan Women’s College (Autonomous), India
| | - Koushik Das
- Department of Nutrition, Belda College, India
| | | | - Dilip Kumar Nandi
- Department of Physiology, Raja Narendra Lal Khan Women’s College (Autonomous), India
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Salamatullah AM, Alkaltham MS, Uslu N, Özcan MM, Hayat K. The effects of different roasting temperatures and times on some physicochemical properties and phenolic compounds in sesame seeds. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15222] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ahmad Mohammed Salamatullah
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mohammed Saeed Alkaltham
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Nurhan Uslu
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Khizar Hayat
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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Sruthi NU, Premjit Y, Pandiselvam R, Kothakota A, Ramesh SV. An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures. Food Chem 2021; 348:129088. [PMID: 33515948 DOI: 10.1016/j.foodchem.2021.129088] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/10/2021] [Accepted: 01/10/2021] [Indexed: 11/26/2022]
Abstract
Roasting is a food processingtechnique that employs the principle of heating to cook the product evenly and enhance the digestibility, palatability and sensory aspects of foods with desirable structural modifications of the food matrix. With the burgeoning demand for fortified roasted products along with the concern for food hygiene and the effects of harmful compounds, novel roasting techniques, and equipment to overcome the limitations of conventional operations are indispensable. Roasting techniques employing microwave, infrared hot-air, superheated steam, Revtech roaster, and Forced Convection Continuous Tumble (FCCT) roasting have been figuratively emerging to prominence for effectively roasting different foods without compromising the nutritional quality. The present review critically appraises various conventional and emerging roasting techniques, their advantages and limitations, and their effect on different food matrix components, functional properties, structural attributes, and sensory aspects for a wide range of products. It was seen that thermal processing at high temperatures for increased durations affected both the physicochemical and structural properties of food. Nevertheless, novel techniques caused minimum destructive impacts as compared to the traditional processes. However, further studies applying novel roasting techniques with a wide range of operating conditions on different types of products are crucial to establish the potential of these techniques in obtaining safe, quality foods.
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Affiliation(s)
- N U Sruthi
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - Yashaswini Premjit
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671124, India.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
| | - S V Ramesh
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671124, India
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Hudson da Silva Souza I, Nogueira JP, Rajan M, Santos Leite Neta MT, Narain N. Babassu Oil (
Orbynia phalerata
), an Artisanal Product: Process Optimization of Seed Roasting on Yield, Phenolic Compounds, and Antioxidant Capacity. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000163] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Iago Hudson da Silva Souza
- Laboratory of Flavor and Chromatographic Analysis PROCTA Federal University of Sergipe São Cristóvão SE 49100‐000 Brazil
| | - Juliete Pedreira Nogueira
- Laboratory of Flavor and Chromatographic Analysis PROCTA Federal University of Sergipe São Cristóvão SE 49100‐000 Brazil
| | - Murugan Rajan
- Laboratory of Flavor and Chromatographic Analysis PROCTA Federal University of Sergipe São Cristóvão SE 49100‐000 Brazil
| | | | - Narendra Narain
- Laboratory of Flavor and Chromatographic Analysis PROCTA Federal University of Sergipe São Cristóvão SE 49100‐000 Brazil
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Cheng R, Liao X, Addou AM, Qian J, Wang S, Cheng Z, Wang L, Huang J. Effects of "nine steaming nine sun-drying" on proximate composition, oil properties and volatile compounds of black sesame seeds. Food Chem 2020; 344:128577. [PMID: 33223293 DOI: 10.1016/j.foodchem.2020.128577] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 10/10/2020] [Accepted: 11/03/2020] [Indexed: 12/18/2022]
Abstract
Black sesame seeds (BSS) were processed by nine cycles of steaming and sun-drying, and the chemistry of their resulting products studied. That is, the shell color and structure, proximate composition, oil properties and volatile compounds of raw BSS were determined and compared with processed BSS. Various levels of shell color change and structure damage were observed. The proximate composition also differed, whereas the relative proportion of fatty acids and oil properties were unchanged. SPME-GCMS analysis revealed that aldehydes, hydrocarbons and alcohols were the main volatile compounds. And compared with raw BSS, four volatile substances were newly detected in the processed BSS. Principal component analysis (PCA) displayed the overall difference between samples and showed that repeated steaming and sun-drying process had a significant impact on the chemical composition of BSS.
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Affiliation(s)
- Runqing Cheng
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China
| | - Xianyan Liao
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China
| | - Amira Mama Addou
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China; School of Environmental and Chemical Engineering, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China
| | - Jiana Qian
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China
| | - Shanshan Wang
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China
| | - Zhuo Cheng
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China
| | - Lufeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, No. 1 Shizishan Street, Wuhan 430070, China.
| | - Junyi Huang
- School of Life Sciences, Shanghai University, No. 381 Nanchen Road, Shanghai 200444, China.
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