1
|
Drabińska N, Siger A, Majcher MA, Jeleń HH. Combining Targeted Metabolomics with Untargeted Volatilomics for Unraveling the Impact of Sprouting on the Volatiles and Aroma of False Flax ( Camelina sativa) Cold-Pressed Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:18742-18752. [PMID: 39132846 DOI: 10.1021/acs.jafc.4c05187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/13/2024]
Abstract
Sprouting of stored oilseeds due to improper storage can lead to quality defects of cold-pressed oils obtained from them. This study aimed to evaluate the effect of seed sprouting on volatile organic compounds (VOCs), aroma-active compounds, and the content of nonvolatile metabolites in cold-pressed false flax oil obtained from sprouted seeds. In this study, 88 unique VOCs were detected in sprouted oils, whereas only 42 were found in the control oils. The control oils were characterized by a higher abundance of alcohols, while all other groups of compounds were associated with sprouted seeds. The formation of many VOCs was reflected in changes in the nonvolatile precursors. Fifteen aroma-active compounds were identified in sprouted oil, with five compounds playing a significant role (FD ≥ 128) in aroma formation. The presented approach allowed identification of differences caused by seed sprouting, resulting in oils with a much stronger aroma and a richer profile of VOCs due to intensive metabolic changes. The origin of many VOCs can be explained by alterations in the content of nonvolatile metabolites.
Collapse
Affiliation(s)
- Natalia Drabińska
- Food Volatilomics and Sensomics Group, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań 60-624, Poland
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań 60-623, Poland
| | - Małgorzata A Majcher
- Food Volatilomics and Sensomics Group, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań 60-624, Poland
| | - Henryk H Jeleń
- Food Volatilomics and Sensomics Group, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań 60-624, Poland
| |
Collapse
|
2
|
Barber A, Müller C. Drought and Subsequent Soil Flooding Affect the Growth and Metabolism of Savoy Cabbage. Int J Mol Sci 2021; 22:ijms222413307. [PMID: 34948111 PMCID: PMC8705109 DOI: 10.3390/ijms222413307] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 12/07/2021] [Accepted: 12/09/2021] [Indexed: 11/16/2022] Open
Abstract
An important factor of current climate change is water availability, with both droughts and flooding becoming more frequent. Effects of individual stresses on plant traits are well studied, although less is known about the impacts of sequences of different stresses. We used savoy cabbage to study the consequences of control conditions (well-watered) versus continuous drought versus drought followed by soil flooding and a potential recovery phase on shoot growth and leaf metabolism. Under continuous drought, plants produced less than half of the shoot biomass compared to controls, but had a >20% higher water use efficiency. In the soil flooding treatment, plants exhibited the poorest growth performance, particularly after the "recovery" phase. The carbon-to-nitrogen ratio was at least twice as high, whereas amino acid concentrations were lowest in leaves of controls compared to stressed plants. Some glucosinolates, characteristic metabolites of Brassicales, showed lower concentrations, especially in plants of the flooding treatment. Stress-specific investment into different amino acids, many of them acting as osmolytes, as well as glucosinolates, indicate that these metabolites play distinct roles in the responses of plants to different water availability conditions. To reduce losses in crop production, we need to understand plant responses to dynamic climate change scenarios.
Collapse
|
3
|
Nounah I, Chbani M, Matthäus B, Charrouf Z, Hajib A, Willenberg I. Profile of Volatile Aroma-Active Compounds of Cactus Seed Oil ( Opuntia ficus-indica) from Different Locations in Morocco and Their Fate during Seed Roasting. Foods 2020; 9:foods9091280. [PMID: 32933096 PMCID: PMC7555040 DOI: 10.3390/foods9091280] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 09/08/2020] [Accepted: 09/10/2020] [Indexed: 11/16/2022] Open
Abstract
Volatile compounds from oils extracted from cactus seeds (Opuntia ficus-indica) of five regions of Morocco were analyzed by dynamic headspace-GC/MS. Aroma active compounds were characterized by olfactometry. A total of 18 compounds was detected with hexanal, 2-methyl propanal, acetaldehyde, acetic acid, acetoin and 2,3-butanedione as most abundant. Olfactometric analysis showed that those compounds are aroma active; therefore, cactus seed oil flavor can be attributed to those compounds. Moreover, the effect of roasting of cactus seeds on the composition of volatile compounds in the oil was investigated. Especially the concentration of compounds known as products from the Maillard reaction increased significantly with roasting time such as furfural, furan, 3-methyl furan, 2-butanone, thiophene, 2, 3- dithiabutane, methyl pyrazine, 2-methyl pyrimidine, 2-metoxy phenol, dimethyl trisulfide and 5-methyl furfural.
Collapse
Affiliation(s)
- Issmail Nounah
- Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University of Rabat, Rabat 10000, Morocco; (I.N.); (M.C.); (Z.C.); (A.H.)
| | - Malika Chbani
- Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University of Rabat, Rabat 10000, Morocco; (I.N.); (M.C.); (Z.C.); (A.H.)
| | - Bertrand Matthäus
- Working Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), 32756 Detmold, Germany;
| | - Zoubida Charrouf
- Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University of Rabat, Rabat 10000, Morocco; (I.N.); (M.C.); (Z.C.); (A.H.)
| | - Ahmed Hajib
- Laboratory of Plant Chemistry and Organic and Bio-Organic Synthesis, Faculty of Sciences, Mohammed V University of Rabat, Rabat 10000, Morocco; (I.N.); (M.C.); (Z.C.); (A.H.)
| | - Ina Willenberg
- Working Group for Lipid Research, Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), 32756 Detmold, Germany;
- Correspondence:
| |
Collapse
|
4
|
Zhou Y, Zhao W, Lai Y, Zhang B, Zhang D. Edible Plant Oil: Global Status, Health Issues, and Perspectives. FRONTIERS IN PLANT SCIENCE 2020; 11:1315. [PMID: 32983204 PMCID: PMC7485320 DOI: 10.3389/fpls.2020.01315] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Accepted: 08/11/2020] [Indexed: 05/13/2023]
Abstract
Edible plant oil (EPO) is an indispensable nutritional resource for human health. Various cultivars of oil-bearing plants are grown worldwide, and the chemical compositions of different plant oils are diverse. The extremely complex components in oils lead to diverse standards for evaluating the quality and safety of different EPOs. The environment poses great challenges to the EPO safety and quality during the entire industrial chain, including plant cultivation, harvesting, oil processing, and storage. Environmental risk factors include heavy metal or pesticide residue pollution, insect or harmful microbial infestation, and rancidity. Here, the diverse components in oil and various oil-producing processes are discussed, including plant species, oil yield, and composition complexity, environmental factors that degrade oil quality. Additionally, we propose a whole-industrial-chain monitoring system instead of current single-link-monitoring approach by monitoring and tracking the quality and safety of EPOs during the entire process of plant cultivation, raw materials harvest, oil process, and EPOs storage. This will provide guidance for monitoring the quality and safety of EPOs, which were challenged by the deteriorating environment.
Collapse
Affiliation(s)
- Ying Zhou
- Henan Province Engineering Research Center for Forest Biomass Value-added Products, College of Forestry, Henan Agricultural University, Zhengzhou, China
| | - Weiwei Zhao
- Henan Province Engineering Research Center for Forest Biomass Value-added Products, College of Forestry, Henan Agricultural University, Zhengzhou, China
| | - Yong Lai
- Henan Province Engineering Research Center for Forest Biomass Value-added Products, College of Forestry, Henan Agricultural University, Zhengzhou, China
| | - Baohong Zhang
- Department of Biology, East Carolina University, Greenville, NC, United States
| | - Dangquan Zhang
- Henan Province Engineering Research Center for Forest Biomass Value-added Products, College of Forestry, Henan Agricultural University, Zhengzhou, China
| |
Collapse
|
5
|
Sikorska-Zimny K, Beneduce L. The glucosinolates and their bioactive derivatives in Brassica: a review on classification, biosynthesis and content in plant tissues, fate during and after processing, effect on the human organism and interaction with the gut microbiota. Crit Rev Food Sci Nutr 2020; 61:2544-2571. [PMID: 32584172 DOI: 10.1080/10408398.2020.1780193] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
The present study is a systematic review of the scientific literature reporting content, composition and biosynthesis of glucosinolates (GLS), and their derivative compounds in Brassica family. An amended classification of brassica species, varieties and their GLS content, organized for the different plant organs and in uniformed concentration measure unit, is here reported for the first time in a harmonized and comparative manner. In the last years, the studies carried out on the effect of processing on vegetables and the potential benefits for human health has increased rapidly and consistently the knowledge on the topic. Therefore, there was the need for an updated revision of the scientific literature of pre- and post-harvest modifications of GLS content, along with the role of gut microbiota in influencing their bioavailability once they are ingested. After analyzing and standardizing over 100 articles and the related data, the highest GLS content in Brassica, was declared in B. nigra (L.) W. D. J. Koch (201.95 ± 53.36 µmol g-1), followed by B. oleracea Alboglabra group (180.9 ± 70.3 µmol g-1). The authors also conclude that food processing can influence significantly the final content of GLS, considering the most popular methods: boiling, blanching, steaming, the latter can be considered as the most favorable to preserve highest level of GLS and their deriviatives. Therefore, a mild-processing strategic approach for GLS or their derivatives in food is recommended, in order to minimize the loss of actual bioactive impact. Finally, the human gut microbiota is influenced by Brassica-rich diet and can contribute in certain conditions to the increasing of GLS bioavailability but further studies are needed to assess the actual role of microbiomes in the bioavailability of healthy glucosinolate derivatives.
Collapse
Affiliation(s)
- Kalina Sikorska-Zimny
- Fruit and Vegetables Storage and Processing Department, Storage and Postharvest Physiology of Fruit and Vegetables Laboratory, Research Institute of Horticulture, Skierniewice, Poland.,Stefan Batory State University, Skierniewice, Poland
| | - Luciano Beneduce
- Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| |
Collapse
|