1
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Yi X, Pei Z, Xia G, Liu Z, Shi H, Shen X. Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive characteristics. Int J Biol Macromol 2023; 253:126731. [PMID: 37678675 DOI: 10.1016/j.ijbiomac.2023.126731] [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: 04/19/2023] [Revised: 09/02/2023] [Accepted: 09/03/2023] [Indexed: 09/09/2023]
Abstract
This study investigated the effects of the interaction between liposomes and myofibrillar protein (MP) on tilapia surimi. The strong interaction between liposomes and MP was primarily mediated through hydrogen bonding and hydrophobic interaction. Liposomes caused the unfolding of MP structure, resulting in the decrease of α-helix content and transformation of spatial structure. Notably, the appropriate ratio of liposomes improved the gel properties of tilapia surimi. The water distribution, microstructure, and texture characteristics further confirmed that liposomes strengthened the structure of surimi gel through non-covalent bonds. However, excessive liposomes (1.0 %) weakened gel characteristics and texture. Moreover, the proper ratio of liposomes enhanced the stability of surimi gels during digestion, reducing protein digestibility from 66.0 % to 54.8 %. Curcumin-loaded liposomes in gel matrix notably delayed digestion and improved bioavailability. This delay in digestion was attributed to the ability of liposomes to decrease the interaction between MP and digestive enzymes. This study provides new insight into the application of liposomes in protein-rich food matrixes.
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Affiliation(s)
- Xiangzhou Yi
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Zhisheng Pei
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China
| | - Guanghua Xia
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Zhongyuan Liu
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Haohao Shi
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China
| | - Xuanri Shen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Hainan University, Haikou 570228, China; School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya 572022, China.
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2
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Huang X, Wang P, Xue W, Cheng J, Yang F, Yu D, Shi Y. Preparation of meaty flavor additive from soybean meal through the Maillard reaction. Food Chem X 2023; 19:100780. [PMID: 37780247 PMCID: PMC10534126 DOI: 10.1016/j.fochx.2023.100780] [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: 12/27/2022] [Revised: 05/25/2023] [Accepted: 07/02/2023] [Indexed: 10/03/2023] Open
Abstract
Meaty flavor additive was prepared from soybean meal hydrolysate and xylose in the method of Maillard reaction. Under the conditions of reaction temperature 120 ℃, time 120 min and cysteine addition 10%, the Maillard products had strong flavor of meat. The content of free amino acids was 4.941 μ mol/mL in the products. There were 50 volatile flavor substances in Maillard reaction products according to GC-MS analysis. 4 mercaptans, 4 sulfur substituted furans, 3 thiophenes, 7 furans, 6 pyrazine, 3 pyrrole, 1 pyrimidine, 7 aldehydes, 4 ketones, 7 esters, 2 alcohols and 2 acids were included. The Maillard reaction products also have strong antioxidant activity. The scavenging ability of FRAP, DPPH radical, hydroxyl radical and ABTS+ radical was 1.82%, 69.8%, 68.7% and 71.6% respectively. The products of Mailard reaction have potential to be used in food additives.
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Affiliation(s)
- Xianhui Huang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Peng Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Wenlin Xue
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jie Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Fuming Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Dianyu Yu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yongge Shi
- Jiusan Grains and Oils Industrial Group Co., Ltd, Harbin 150090, China
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3
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Yu J, Hu N, Hou L, Hang F, Li K, Xie C. Effect of deacetylation of chitosan on the physicochemical, antioxidant and antibacterial properties activities of chitosan-mannose derivatives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6394-6405. [PMID: 37205788 DOI: 10.1002/jsfa.12715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 03/30/2023] [Accepted: 05/16/2023] [Indexed: 05/21/2023]
Abstract
BACKGROUND The present study investigates the physical, chemical, and antibacterial properties of water-soluble chitosan derivatives. Preparation of the water-soluble chitosan derivatives was performed by the Maillard reaction (MR) between chitosan [with the degree of deacetylation (DD) being 50%, 70%, and 90%] and mannose. No organic reagent was used in the process. Systematic evaluations of the effects of chitosan DD on the reaction extent, the structure, the composition, as well as the physicochemical properties, antioxidant properties, and bacterial inhibitory properties of the finished chitosan-mannose MR products (Mc-mrps), were carried out. RESULTS Based on the experimental data obtained from Fourier transform infrared spectroscopy, thermogravimetric analysis, X-ray diffraction, Pyrolysis-gas chromatography-mass spectrometry analysis, and 1 H-NMR, the Mc-mrps formed from chitosan with different DDs had different structures and components. An increase in the DD of chitosan led to a significant increase in the degree of reaction, color difference (△E), and solubility (P < 0.05). The zeta potential and particle size of the Mc-mrps were also influenced by the DD of chitosan. Additionally, the antimicrobial action against Gram-positive (Staphylococcus aureus and Bacillus subtilis) and Gram-negative bacteria (Escherichia coli and Salmonella typhimurium), as well as antioxidant activity, were enhanced by the incorporation of mannose. This was also achieved by the increase of the DD of chitosan. CONCLUSION The results of the present study suggest that chitosan was derived with mannose to yield a novel, water-soluble polysaccharide with better antioxidant and antimicrobial activities. The DD of chitosan had a significant effect on the properties of the Mc-mrp, which can serve as a reference point for the subsequent preparation and application of such derivatives. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Junzhe Yu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Na Hu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Liran Hou
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Fangxue Hang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Collaborative Innovation Center of Guangxi Sugarcane Industry, Guangxi University, Nanning, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning, China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Collaborative Innovation Center of Guangxi Sugarcane Industry, Guangxi University, Nanning, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning, China
| | - Caifeng Xie
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Collaborative Innovation Center of Guangxi Sugarcane Industry, Guangxi University, Nanning, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning, China
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4
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Ji J, Zhang Y, Wang Y, Wang D, Jie H. Influence of seed-roasting degree on quality attributes of sunflower oil. J Food Sci 2023; 88:4028-4045. [PMID: 37589301 DOI: 10.1111/1750-3841.16735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 07/07/2023] [Accepted: 07/26/2023] [Indexed: 08/18/2023]
Abstract
To facilitate the typical flavor of sunflower oil, seed roasting is widely applied. In this study, the effects of seed-roasting degree (160, 180, 200°C for 0-25 min) on the quality attributes of sunflower oil were assessed, particularly tocopherols, sterols, total phenolics, fatty acids, and triglycerides composition as essential compounds for the nutritional value of the sunflower oil. Roasting seeds at a high temperature can significantly raise oxidative stability by 1.5-1.8 times, the content of carotenoids by 2.0-5.5 times, chlorophyll by 7.5-17.0 times, as well as increase the browning index by 4.0-10.0 times and deepen the color of the sunflower oil. However, the fatty acid and triglyceride profiles of sunflower oils have little change under distinct seed-roasting degrees. Synthetically considering the various indicators measured in the current study. It is recommended that the seed roasts at 160-180°C for about 20 min to ameliorate the oxidative stability and quality. Practical Application: A well-defined roasting process is very important for the food industry to be able to produce sunflower oil with desirable nutrition, unique flavor produced by the Maillard reaction and chemical properties of sunflower oil, which changes during the roasting. Considering the flavor, peroxide values, oxidation stability, and other quality attributes of oil obtained from the roasted seed, we found that sunflower seed oil better quality is obtained when roasted at 160- -180°C for about 20 min (e.g., 160°C for 20-25 min or 180°C for 15-20 min).
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Affiliation(s)
- Junmin Ji
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
| | - Yan Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
| | - Yan Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
| | - Dan Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
| | - Hou Jie
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
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Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying. Foods 2023; 12:foods12040827. [PMID: 36832902 PMCID: PMC9957321 DOI: 10.3390/foods12040827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 02/03/2023] [Accepted: 02/12/2023] [Indexed: 02/17/2023] Open
Abstract
Fragrant rapeseed oil (FRO) is a frying oil widely loved by consumers, but its quality deteriorates with increasing frying time. In this study, the effect of high-canolol phenolic extracts (HCP) on the physicochemical properties and flavor of FRO during frying was investigated. During frying, HCP significantly inhibited the increase in peroxide, acid, p-anisidine, and carbonyl values, as well as total polar compounds and degradation of unsaturated fatty acids. A total of 16 volatile flavor compounds that significantly contributed to the overall flavor of FRO were identified. HCP was effective in reducing the generation of off-flavors (hexanoic acid, nonanoic acid, etc.) and increased the level of pleasant deep-fried flavors (such as (E,E)-2,4-decadienal). Therefore, the application of HCP has a positive effect on protecting the quality and prolonging the usability of FRO.
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6
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Górnaś P, Baškirovs G, Siger A. Free and Esterified Tocopherols, Tocotrienols and Other Extractable and Non-Extractable Tocochromanol-Related Molecules: Compendium of Knowledge, Future Perspectives and Recommendations for Chromatographic Techniques, Tools, and Approaches Used for Tocochromanol Determination. Molecules 2022; 27:6560. [PMID: 36235100 PMCID: PMC9573122 DOI: 10.3390/molecules27196560] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/22/2022] [Accepted: 09/23/2022] [Indexed: 11/07/2022] Open
Abstract
Free and esterified (bound) tocopherols, tocotrienols and other tocochromanol-related compounds, often referred to "tocols", are lipophilic antioxidants of great importance for health. For instance, α-tocopherol is the only tocochromanol with vitamin E activity, while tocotrienols have a positive impact on health and are proposed in the prevention and therapy of so-called modern diseases. Tocopherols, tocotrienols and plastochromanol-8 are the most well-known tocochromanols; in turn, knowledge about tocodienols, tocomonoenols, and other rare tocochromanol-related compounds is limited due to several challenges in analytical chemistry and/or low concentration in plant material. The presence of free, esterified, and non-extractable tocochromanols in plant material as well as their biological function, which may be of great scientific, agricultural and medicinal importance, is also poorly studied. Due to the lack of modern protocols as well as equipment and tools, for instance, techniques suitable for the efficient and simultaneous chromatographical separation of major and minor tocochromanols, the topic requires attention and new solutions, and/or standardization, and proper terminology. This review discusses the advantages and disadvantages of different chromatographic techniques, tools and approaches used for the separation and detection of different tocochromanols in plant material and foodstuffs. Sources of tocochromanols and procedures for obtaining different tocochromanol analytical standards are also described. Finally, future challenges are discussed and perspective green techniques for tocochromanol determination are proposed along with best practice recommendations. The present manuscript aims to present key aspects and protocols related to tocochromanol determination, correct identification, and the interpretation of obtained results.
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Affiliation(s)
- Paweł Górnaś
- Institute of Horticulture, Graudu 1, LV-3701 Dobele, Latvia
| | | | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Poznan University of Life Sciences, Wojska Polskiego 48, 60-637 Poznan, Poland
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Zhang Y, Li X, Lu X, Sun H, Wang F. Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review. Food Res Int 2021; 150:110791. [PMID: 34865806 DOI: 10.1016/j.foodres.2021.110791] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 10/19/2021] [Accepted: 10/24/2021] [Indexed: 11/28/2022]
Abstract
Roasting is widely applied in oil processing and employs high temperatures (90-260 °C) to heat oilseeds evenly. Roasting improves the extraction yield of oil by the generation of pores in the oilseed cell walls, which facilitates the movement of oil from oilseed during subsequent extraction. It also affects the nutritional value and palatability of the prepared oil, which has attracted consumers' attention. An appropriate roasting process contributes to better extraction of bioactive compounds, particularly increasing the total polyphenol content in the oil. Correspondingly, extracted oil exhibits higher antioxidant capacity and oxidative stability after roasting the oilseeds due to better extraction of endogenous antioxidants and the generation of Maillard reaction products. Furthermore, roasting process is critical for the formation of aroma-active volatiles and the improvement of desired sensory characteristics, so it is indispensable for the production of fragrant oil. However, some harmful components are inevitably generated during roasting, including oxidation products, polycyclic aromatic hydrocarbons, and acrylamide. Monitoring and controlling the concentrations of harmful compounds in the oil during the roasting process is important. Therefore, this review updates how roasting affect the quality and safety of oils and provides useful insight into regulation of the roasting process based on bioactive compounds, sensory characteristics, and safety of oils. Further research is required to assess the nutritional value and safety of roasted oils in vivo and to develop a customized roasting process for various oilseeds to produce good-quality oils.
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Affiliation(s)
- Yu Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xiaolong Li
- COFCO Nutrition & Health Research Institute, No.4 Road, Future Science and Technology Park South, Beiqijia, Changping, Beijing 102209, PR China
| | - Xinzhu Lu
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Hao Sun
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Fengjun Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China.
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8
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Physicochemical properties and antioxidant activity of Maillard reaction products derived from Dioscorea opposita polysaccharides. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111833] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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9
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Fadairo O, Nandasiri R, Alashi AM, Eskin NAM, Thiyam-Höllander U. Air frying pretreatment and the recovery of lipophilic sinapates from the oil fraction of mustard samples. J Food Sci 2021; 86:3810-3823. [PMID: 34342008 DOI: 10.1111/1750-3841.15861] [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: 05/10/2021] [Revised: 06/28/2021] [Accepted: 07/01/2021] [Indexed: 11/27/2022]
Abstract
Roasting of mustard seeds prior to oil extraction is a well-documented unit operation essential to produce canolol and other lipophilic sinapates. This study investigated the effectiveness of air frying as a seed roasting treatment operation for enhancing the recovery of lipophilic sinapates from various mustard samples and fractions/products. Air frying of seeds, powder, cake, bran, and flour from different mustard varieties was carried out at temperature-time combinations of 160, 170, and 180°C for 5, 10, 15, and 20 min, respectively. Oil was extracted using the Soxtec method. Lipophilic sinapates were extracted from the oil using equal volumes of hexane to methanol 70% (v/v) and quantified by high performance liquid chromatography-diode array detection (HPLC-DAD). The total phenolic content (TPC) and antioxidant activity of the oils were also evaluated. The results showed a time-temperature dependency for the recovery of major oil-soluble sinapates in all mustard samples and fractions. The optimum air frying condition 180°C for 15 min produced the maximum yield of canolol as well as other unidentified oil-soluble sinapates (retention time (RT)-7.7, RT-11.50, RT-14.95, and RT-16.24 min). The oil from lower grade yellow mustard seeds (LGYMS) roasted at 180°C for 20 mins specifically had the highest TPC (3402.22 ± 58.79 mg GAE/g oil), while LGYMS oils generally showed better antioxidant activities (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric ion reducing antioxidant power (FRAP), and inhibition of linoleic acid oxidation) but were lower in metal ion chelating capacity. This information would be beneficial to the oil industry because air frying generated valuable canolol and other antioxidant lipophilic sinapates from mustard varieties and their fractions. PRACTICAL APPLICATION: A major limitation in the application of natural extracts in vegetable oils is the poor lipophilic nature of phenolic compounds. This study employed a new thermal treatment (air frying) in the recovery of canolol and other lipophilic antioxidants. Such treatments can enrich mustard-based ingredients with canolol and other lipophilic antioxidants for domestic and industrial applications.
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Affiliation(s)
- Olamide Fadairo
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.,Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Ruchira Nandasiri
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.,Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Adeola M Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - N A Michael Eskin
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Usha Thiyam-Höllander
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.,Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba, Canada
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10
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Karrar E, Mohamed Ahmed IA, Manzoor MF, AL-Farga A, Wei W, Albakry Z, Sarpong F, Wang X. Effect of roasting pretreatment on fatty acids, oxidative stability, tocopherols, and antioxidant activity of gurum seeds oil. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Karrar E, Sheth S, Wei W, Wang X. Effect of microwave heating on lipid composition, oxidative stability, color value, chemical properties, and antioxidant activity of gurum (Citrulluslanatus var. Colocynthoide) seed oil. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101504] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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12
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Zhou Q, Jia X, Deng Q, Chen H, Tang H, Huang F. Quality evaluation of rapeseed oil in Chinese traditional stir-frying. Food Sci Nutr 2019; 7:3731-3741. [PMID: 31763022 PMCID: PMC6848836 DOI: 10.1002/fsn3.1232] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 08/09/2019] [Accepted: 08/12/2019] [Indexed: 01/24/2023] Open
Abstract
Canolol is a potential antioxidation ingredient in rapeseed oil. Rapeseed oil with two levels of canolol (528.9 vs. 250.5 mg/kg) was used for stir-frying different foods (potatoes, tofu, and vegetables). Comprehensive evaluations indicated that the canolol content in high canolol rapeseed oil (HCR) and low canolol rapeseed oil (LCR) after stir-frying were in the range of 187.8-237.7 and 45.6-96.4 mg/kg, respectively. The degradation rate of total phenol was 58.4% and 80.3% in HCR and LCR, respectively. The loss rates of α- and γ-tocopherol were 24.5% and 47.6%, respectively. Phytosterol concentration decreased by 20% and trans-fatty acid was not detected in either rapeseed oil. In addition, the peroxide value, anisidine value, and malondialdehyde content in HCR were lower than those in LCR. The oxidative stability index in HCR was longer, showing lower extent of deterioration. Rapeseed oil with high canolol content displayed good oxidation resistance due to significant positive correlation with oxidation induction time (p < .01).
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Affiliation(s)
- Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Xiao Jia
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Hong Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Hu Tang
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
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Different Processing Practices and the Frying Life of Refined Canola Oil. Foods 2019; 8:foods8110527. [PMID: 31652948 PMCID: PMC6915514 DOI: 10.3390/foods8110527] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 10/19/2019] [Accepted: 10/21/2019] [Indexed: 11/16/2022] Open
Abstract
Refined expeller-pressed (RCanO-I and RCanO-II) and expeller-pressed and solvent-extracted blended (RCanO-III and RCanO-IV) canola oils were compared to determine the effect of processing (extraction) practice on the frying life of canola oil. Samples were from the 2016/2017 and 2017/2018 production seasons and were used to fry potato chips for 36 to 48 cycles. Frying life was assessed by the total polar compounds, retention of tocopherols, antioxidant activity, and other quality indices. RCanO-II exhibited significantly, the longest frying life as compared with the other three oils and this correlated with tocopherol retention and antioxidant activity (p < 0.05). The extraction practice influenced the frying life of canola oil, but this was dependent on other processing practices employed by the individual processors. Variations in initial oil quality dictated the rates of chemical reactions occurring in the oils during frying and influenced oil stability.
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14
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Profiling and quantification of lipids in cold-pressed rapeseed oils based on direct infusion electrospray ionization tandem mass spectrometry. Food Chem 2019; 285:194-203. [DOI: 10.1016/j.foodchem.2019.01.146] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2018] [Revised: 01/22/2019] [Accepted: 01/23/2019] [Indexed: 11/23/2022]
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15
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16
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Suri K, Singh B, Kaur A, Singh N. Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2436-2445. [PMID: 31168126 PMCID: PMC6525673 DOI: 10.1007/s13197-019-03719-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/06/2019] [Accepted: 03/08/2019] [Indexed: 10/27/2022]
Abstract
This study was designed to investigate the influence of dry air roasting (140, 160 and 180 °C for 5 and 10 min) and extraction methods (solvent and mechanical) on peanut oil quality characteristics. Oil yield, oxidative stability index (OSI), radical scavenging activity (RSA), and Maillard reaction products were increased while peroxide value (PV) and conjugated dienes were decreased in oil of peanuts roasted at 180 °C for 10 min. Oils extracted mechanically from roasted peanuts had lower PV while higher OSI and RSA than the solvent-extracted oils. The fatty acid composition of oils from roasted peanuts (at 160 and 180 °C for 10 min) changed slightly compared to unroasted peanuts. The level of 5-hydroxymethylfurfural and non-enzymatic browning index was significantly increased in oil from peanuts roasted at 180 °C for 10 min. FTIR spectra showed a slight change in peak intensities with no observed peak shift in oils extracted from peanuts roasted at 180 °C for 10 min. Based on the results obtained, mechanically extracted oil from peanuts roasted at 180 °C for 10 min improves oil quality characteristics and enhances oxidative stability.
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Affiliation(s)
- Kanchan Suri
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Balwinder Singh
- P.G. Department of Biotechnology, Khalsa College, Amritsar, Punjab 143002 India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
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Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2018; 2018:7683041. [PMID: 29977905 PMCID: PMC6011059 DOI: 10.1155/2018/7683041] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Revised: 04/25/2018] [Accepted: 05/14/2018] [Indexed: 11/18/2022]
Abstract
This work aimed at assessing the effects of roasting temperature and duration on chemical composition of argan oil. Thus, argan oils extracted from almonds roasted at different temperatures (75-175°C) and times (10-30 min) were analyzed and compared to a control. The physicochemical parameters (acidity, peroxide value, and absorbance at 232, 270 nm) increased slightly and the fatty acid composition did not show significant variation, regardless of roasting temperature and duration. The browning index increased significantly for temperatures greater than or equal to 100°C. The tocopherols content significantly decreased with roasting temperature and time (from 977.9 to 305.2 mg/kg after roasting at 175°C for 10 min). However, fluctuations are noted as a function of temperature. The phospholipids content increased with roasting temperature and time (from 0.198 % to 1.370 % after roasting at 175°C for 30 min). The decrease in the tocopherols content would be due to their thermolability. The increase in phospholipids and tocopherols content could be explained by better extractability. The results obtained make it possible to conclude that a roasting at 125-150°C / 10 min would allow the development of the organoleptic properties of the oil, notably its hazelnut flavour, without compromising its oxidative stability.
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18
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Rękas A, Siger A, Wroniak M. The effect of microwave pre-treatment of rapeseed on the degradation kinetics of lipophilic bioactive compounds of the oil during storage. GRASAS Y ACEITES 2018. [DOI: 10.3989/gya.0670171] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
This study examined the storage stability of tocochromanols and carotenoids in the oils prepared from microwave pre-treated (MV) rapeseeds (2-10 min, 800W) during storage at 20 °C for 12 months. In line with lipophilic antioxidant degradation throughout the storage period, changes in the antioxidant capacity of the oil were monitored. Microwaving significantly affected the concentration of lipophilic antioxidants in the oil. After 10 min of MV pre-treatment the highest content of total tocochromanols (76.64 mg/100g) was achieved, whereas a maximum carotenoid concentration (861.28 μg/100g) was obtained following 6 min seed MV pre-treatment. The degradation kinetics for the tocochromanols and carotenoids followed a zero-order kinetic model. From the kinetic analysis, it was shown that the degradation rate constant (k) of both tocochromanols and carotenoids decreased with longer seed exposure to MV radiation. The kinetics of antioxidant capacity degradation during the storage of oils followed a zero-order reaction. The rate of antioxidant capacity degradation in the control oil was higher (k=9.1 x 10-2 mmol TEAC/l/month) compared with oils prepared from MV pre-treated seeds (k=6.8-8.0 x 10-2 mmol TEAC/l/month).
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19
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Ma XJ, Gao JY, Tong P, Li X, Chen HB. Tracking the behavior of Maillard browning in lysine/arginine-sugar model systems under high hydrostatic pressure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5168-5175. [PMID: 28436030 DOI: 10.1002/jsfa.8398] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2016] [Revised: 12/26/2016] [Accepted: 04/19/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND High-pressure processing is gaining popularity in the food industry. However, its effect on the Maillard reaction during high-pressure-assisted pasteurization and sterilization is not well documented. This study aimed to investigate the effects of high hydrostatic pressure on the Maillard reaction during these processes using amino acid (lysine or arginine)-sugar (glucose or fructose) solution models. RESULTS High pressure retarded the intermediate and final stages of the Maillard reaction in the lysine-sugar model. For the lysine-glucose model, the degradation rate of Amadori compounds was decelerated, while acceleration was observed in the arginine-sugar model. Increased temperature not only accelerated the Maillard reaction over time but also formed fluorescent compounds with different emission wavelengths. Lysine reacted with the sugars more readily than arginine under the same conditions. In addition, it was easier for lysine to react with glucose, whereas arginine reacted more readily with fructose under high pressure. CONCLUSION High pressure exerts different effects on lysine-sugar and arginine-sugar models. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Xiao-Juan Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
- Department of Preventive Medicine, Zunyi Medical College, Zunyi, China
| | - Jin-Yan Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Department of Food Science, Nanchang University, Nanchang, China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Department of Food Science, Nanchang University, Nanchang, China
| | - Hong-Bing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
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De Clercq N, Van Coillie E, Horemans B, Duquenne B, Vandekerckhove M, Vlaemynck G, De Meulenaer B, Devlieghere F. Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Wroniak M, Rękas A, Siger A, Janowicz M. Microwave pretreatment effects on the changes in seeds microstructure, chemical composition and oxidative stability of rapeseed oil. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.013] [Citation(s) in RCA: 80] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Jin J, Sheraliev G, Xie D, Zhang W, Jin Q, Wang X. Characteristics of Specialty Natural Micronutrients in Certain Oilseeds and Oils: Plastochromanol-8, Resveratrol, 5-Hydroxytryptamine Phenylpropanoid Amides, Lanosterol, Ergosterol and Cyclolinopeptides. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2771-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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23
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Thiyam-Holländer U, Aladedunye F, Logan A, Yang H, Diehl BWK. Identification and quantification of canolol and related sinapate precursors in Indian mustard oils and Canadian mustard products. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400222] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Usha Thiyam-Holländer
- Department of Human Nutritional Sciences; Richardson Centre for Functional Foods and Nutraceuticals, The University of Manitoba; Winnipeg MB Canada
| | - Felix Aladedunye
- Department of Human Nutritional Sciences; Richardson Centre for Functional Foods and Nutraceuticals, The University of Manitoba; Winnipeg MB Canada
| | - Amy Logan
- CSIRO Animal; Food and Health Sciences; Werribee Victoria Australia
| | - Haifeng Yang
- Department of Human Nutritional Sciences; Richardson Centre for Functional Foods and Nutraceuticals, The University of Manitoba; Winnipeg MB Canada
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Shrestha K, De Meulenaer B. Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose. Food Chem 2014; 161:8-15. [DOI: 10.1016/j.foodchem.2014.03.113] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2013] [Revised: 02/20/2014] [Accepted: 03/24/2014] [Indexed: 11/17/2022]
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25
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Mayengbam S, Aachary A, Thiyam-Holländer U. Endogenous Phenolics in Hulls and Cotyledons of Mustard and Canola: A Comparative Study on Its Sinapates and Antioxidant Capacity. Antioxidants (Basel) 2014; 3:544-58. [PMID: 26785070 PMCID: PMC4665413 DOI: 10.3390/antiox3030544] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Revised: 05/20/2014] [Accepted: 05/20/2014] [Indexed: 12/13/2022] Open
Abstract
Endogenous sinapic acid (SA), sinapine (SP), sinapoyl glucose (SG) and canolol (CAN) of canola and mustard seeds are the potent antioxidants in various lipid-containing systems. The study investigated these phenolic antioxidants using different fractions of canola and mustard seeds. Phenolic compounds were extracted from whole seeds and their fractions: hulls and cotyledons, using 70% methanol by the ultrasonication method and quantified using HPLC-DAD. The major phenolics from both hulls and cotyledons extracts were SP, with small amounts of SG, and SA with a significant difference of phenolic contents between the two seed fractions. Cotyledons showed relatively high content of SP, SA, SG and total phenolics in comparison to hulls (p < 0.001). The concentration of SP in different fractions ranged from 1.15 ± 0.07 to 12.20 ± 1.16 mg/g and followed a decreasing trend- canola cotyledons > mustard cotyledons > mustard seeds > canola seeds > mustard hulls > canola hulls. UPLC-tandem Mass Spectrometry confirmed the presence of sinapates and its fragmentation in these extracts. Further, a high degree of correlation (r = 0.93) was noted between DPPH scavenging activity and total phenolic content.
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Affiliation(s)
- Shyamchand Mayengbam
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
| | - Ayyappan Aachary
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
- Richardson Centre for Functional Foods and Nutraceuticals & Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
| | - Usha Thiyam-Holländer
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
- Richardson Centre for Functional Foods and Nutraceuticals & Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
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Shrestha K, De Meulenaer B. Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5412-9. [PMID: 24884309 DOI: 10.1021/jf500549t] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
This work was carried out to study the effect of roasting on different compositional parameters and oil oxidative stability of three Brassica species (Brassica juncea (BJ), B. juncea var. oriental (BJO), and Brassica napus (rapeseed, RS)). After 10 min of roasting at 165 °C, canolol contents of BJ, BJO, and RS oil reached 297.8, 171.6, and 808.5 μg/g, and the phospholipid phosphorus contents reached 453.6, 342.6, and 224.2 μg/g oil, respectively. The BJ and BJO seeds showed more prominent browning reactions than RS, due to the presence of higher amounts of reducing sugars, lysine, arginine and the occurrence of Maillard type browning reactions of phospholipids. The UV-visible spectra, fluorescence, and pyrrole content showed the presence of browning reaction products in the roasted seed oils. Roasting increased the oxidative stability of all varieties. Canolol formation could only partially explain such observations. Other roasting effects such as phospholipid extraction and Maillard type browning reaction products were also responsible for the increased stability.
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Affiliation(s)
- Kshitij Shrestha
- NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium
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27
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Shrestha K, Jacxsens L, De Meulenaer B. Monte Carlo simulation based prediction of blended oil composition containing mustard, rapeseed and soybean oil. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.11.030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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