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Lee Y, Lee KG. Effects of pan- and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata). Food Chem 2024; 458:140289. [PMID: 38959799 DOI: 10.1016/j.foodchem.2024.140289] [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: 03/04/2024] [Revised: 06/03/2024] [Accepted: 06/29/2024] [Indexed: 07/05/2024]
Abstract
This study aimed to investigate the impact of pan- and air fryer-roasting on the volatiles, umami compounds, antioxidant activity, and sensory attributes of dried laver (Porphyra dentata). To assess the influence of time and temperature, pan-roasting was conducted at temperatures of 250, 300, and 350 °C for 5, 10, and 15 s, respectively. For air fryer-roasting, dried laver was roasted at 160, 170, and 180 °C for 2, 4, and 6 min, respectively. In both roasting methods, the levels of 1,5-octadien-3-ol and 1-octen-3-ol significantly decreased (p < 0.05) with increased time and temperature. The Equivalent Umami Concentration ranged from 94.89 to 518.09 g MSG/100 g. The antioxidant activity significantly increased (p < 0.05) with higher roasting temperatures and longer durations, whereas pigment content significantly decreased. The browning index increased by 64% and 43% for the pan and air frying methods, respectively. The samples pan-roasted at 300 °C for 15 s obtained the highest sensory scores.
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Affiliation(s)
- Yoojeong Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 10326, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 10326, Republic of Korea.
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2
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Oh J, Lee KG. Analysis of physicochemical properties of nut-based milk and sweetened condensed milk alternatives. Food Chem 2024; 455:139991. [PMID: 38850990 DOI: 10.1016/j.foodchem.2024.139991] [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: 03/15/2024] [Revised: 06/02/2024] [Accepted: 06/04/2024] [Indexed: 06/10/2024]
Abstract
This study analyzed the physicochemical properties of nut-based milk and sweetened condensed milk (SCM) alternatives. Four types of nuts (almonds, cashews, hazelnuts, and walnuts) were roasted at 140 °C for 15 min, followed by the preparation and analysis of milk and SCM alternatives. During the production of SCM by heating with adding sugar, the pH, moisture, and L* decreased, while the carbohydrates, viscosity, and browning index increased significantly (p < 0.05). Oleic acid, linoleic acid, and linolenic acid contents were comparable among all samples (p > 0.05). Volatile compounds were analyzed using HS-SPME-GC-MS to determine changes due to roasting and heating, and a total of 54 volatile compounds were identified. These findings to show the importance of the physicochemical characteristics of milk and SCM alternatives, provide practical information for the development of improved-quality dairy alternatives.
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Affiliation(s)
- Jeongeun Oh
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 10326, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 10326, Republic of Korea.
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3
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Kittibunchakul S, Kemsawasd V, Hudthagosol C, Sanporkha P, Sapwarobol S, Suttisansanee U. The Effects of Different Roasting Methods on the Phenolic Contents, Antioxidant Potential, and In Vitro Inhibitory Activities of Sacha Inchi Seeds. Foods 2023; 12:4178. [PMID: 38002234 PMCID: PMC10670140 DOI: 10.3390/foods12224178] [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: 10/09/2023] [Revised: 11/04/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023] Open
Abstract
Roasted sacha inchi seeds are now commercialized as a health food product, but the influence of roasting methods on their proclaimed health effects has yet to be explored. This study investigated the total phenolic contents (TPCs), antioxidant potential, and inhibitory activities of raw and roasted sacha inchi seeds in vitro. Individual phenolics in raw seeds were also identified in an attempt to explain the bioactivities of the seeds. The results suggested that roasting in a cooking pan, vacuum oven, and tray dryer had distinct impact on TPC in sacha inchi seeds, and thus differentially altered their antioxidant and inhibitory properties. Seeds that underwent roasting exhibited 1.5-2.7-fold higher antioxidant potentials than raw seeds. Certain roasting methods provided the products with anti-α-amylase and anti-cholinesterase activities, while inhibitions of these enzymes were not detected in raw seeds. Roasted seeds also possessed superior anti-lipase and anti-glycation activities when compared with raw seeds (up to 1.7- and 4.8-fold, respectively). The inhibitory properties observed in the seed samples might be attributed to their p-coumaric acid, ferulic acid, and quercetin, as these potential enzyme inhibitors were predominant in raw seeds. The overall results showed that pan-roasting could be used to obtain relatively high health benefits from the antioxidant and inhibitory activities of sacha inchi seeds. The information obtained from this study may serve as the basis for the proper processing of sacha inchi seeds to optimize their functional food and nutraceutical applications.
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Affiliation(s)
- Suwapat Kittibunchakul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (S.K.); (V.K.)
| | - Varongsiri Kemsawasd
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (S.K.); (V.K.)
| | - Chatrapa Hudthagosol
- Faculty of Public Health, Mahidol University, Ratchathewi, Bangkok 10400, Thailand; (C.H.); (P.S.)
| | - Promluck Sanporkha
- Faculty of Public Health, Mahidol University, Ratchathewi, Bangkok 10400, Thailand; (C.H.); (P.S.)
| | - Suwimol Sapwarobol
- Faculty of Allied Health Sciences, Chulalongkorn University, Pathumwan, Bangkok 10330, Thailand;
| | - Uthaiwan Suttisansanee
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (S.K.); (V.K.)
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4
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Li M, Lu P, Wu H, de Souza TSP, Suleria HAR. In vitro digestion and colonic fermentation of phenolic compounds and their bioaccessibility from raw and roasted nut kernels. Food Funct 2023; 14:2727-2739. [PMID: 36852611 DOI: 10.1039/d2fo03392e] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
Abstract
Roasting and digestion affect nut kernel phenolic compounds' bioaccessibility and bioactivity. In this study, three types of raw and commercially roasted nut kernels (almonds, cashews, and walnuts) were treated by in vitro digestion and colonic fermentation. The objective was to analyze the effect of roasting on their phenolic content, associated antioxidant potential, bioaccessibility, and short chain fatty acid (SCFA) synthesis altering. Among these, raw and roasted walnuts performed best, with significantly higher total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging (2,2'-diphenyl-1-picrylhydrazyl (DPPH) assay) values, and ferric reducing antioxidant power (FRAP) values after completing gastrointestinal digestion. With the exception of cashews, roasting had no significant effect on antioxidant capacity during digestion from oral to small intestinal phase. Almonds showed the highest DPPH values after 16-hour colonic fermentation, reaching above 7.60 mg TE per g. Roasting had a positive effect on the free radical savagery capacity of walnuts within 16-24 hours of fecal fermentation. Significant differences were found in the bioaccessibility of individual compounds in raw and roasted nuts. As for almond and walnut, roasting increases the release and breakdown of phenolic compounds during colonic fermentation and have a positive impact on the bioaccessibility of specific phenolic compounds. The colonic bioaccessibility of most phenolic compounds was the highest. Due to heat polysaccharide breakdown, the total SCFAs produced were limited up to 0.03 mM. Raw almonds produced the most SCFAs at 16-hour fermentation and illustrated more benefits to gut health.
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Affiliation(s)
- Minhao Li
- School of Agriculture and Food, Faculty of Science, The University of Melbourne, Parkville 3010, VIC, Australia.
| | - Peiyao Lu
- School of Agriculture and Food, Faculty of Science, The University of Melbourne, Parkville 3010, VIC, Australia.
- Wuxi Food Safety Inspection and Test Center, 35 South Changjiang Road, Wuxi, Jiangsu Province, 214000, China
| | - Hanjing Wu
- School of Agriculture and Food, Faculty of Science, The University of Melbourne, Parkville 3010, VIC, Australia.
| | - Thaiza S P de Souza
- School of Agriculture and Food, Faculty of Science, The University of Melbourne, Parkville 3010, VIC, Australia.
| | - Hafiz A R Suleria
- School of Agriculture and Food, Faculty of Science, The University of Melbourne, Parkville 3010, VIC, Australia.
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5
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Lim SJ, Kwon HC, Shin DM, Choi YJ, Han SG, Kim YJ, Han SG. Apoptosis-Inducing Effects of Short-Chain Fatty Acids-Rich Fermented Pistachio Milk in Human Colon Carcinoma Cells. Foods 2023; 12:foods12010189. [PMID: 36613403 PMCID: PMC9818824 DOI: 10.3390/foods12010189] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/22/2022] [Accepted: 12/01/2022] [Indexed: 01/03/2023] Open
Abstract
Pistachio milk (PM), an extraction product of pistachio, is protein- and fat-dense food. Short-chain fatty acids (SCFAs) are known for inducing cytotoxicity and apoptosis in colon carcinoma cells. This study aimed to find an optimal combination of probiotics that can produce a higher amount of SCFAs in PM. In addition, the anti-cancer effect of fermented PM on human colon carcinoma cells (Caco-2) was determined. The combinations of probiotics were as follows: Streptococcus thermophilus + Lactobacillus bulgaricus (C); C + Lactobacillus acidophilus (C-La); C + Lactobacillus gasseri (C-Lg); C + Bifidobacterium bifidum (C-Bb). The results indicated that fermented PM was produced after a short fermentation time in all the probiotics combinations. C-Bb produced up to 1.5-fold more acetate than the other probiotics combinations did. A significant amount of cytotoxicity, i.e., 78, 56, and 29% cell viability was observed in Caco-2 cells by C-Bb-fermented PM at 1, 2.5 and 5%, respectively. C-Bb-fermented PM (5%) induced early and late apoptosis up to 6-fold. Additionally, Caco-2 cells treated with C-Bb-fermented PM significantly induced the downregulation of α-tubulin and the upregulation of cleaved caspase-3, as well as nuclear condensation and fragmentation. Our data suggest that fermented PM, which is rich in acetate, may have the potential as a functional food possessing anti-colon cancer properties.
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Affiliation(s)
- Su-Jin Lim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Hyuk-Cheol Kwon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Dong-Min Shin
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yong-Jun Choi
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Republic of Korea
| | - Seo-Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Yea-Ji Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Sung-Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
- Correspondence:
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6
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Lu P, Wu H, Gu J, Nawaz MA, Ma X, Suleria HA. Impact of processing on bioaccessibility of phytochemicals in nuts. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2122990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Peiyao Lu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
- Wuxi Food Safety Inspection and Test Center, Wuxi, Jiangsu, Province China
| | - Hanjing Wu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Jingyu Gu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Malik A. Nawaz
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Werribee, Victoria, Australia
| | - Xueying Ma
- Wuxi Food Safety Inspection and Test Center, Wuxi, Jiangsu, Province China
| | - Hafiz A.R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Parkville, VIC, Australia
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Kantrong H, Klongdee S, Jantapirak S, Limsangouan N, Pengpinit W. Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2209-2219. [PMID: 35602447 PMCID: PMC9114247 DOI: 10.1007/s13197-021-05234-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/21/2021] [Accepted: 08/09/2021] [Indexed: 06/03/2023]
Abstract
This work aimed to investigate the effects of extrusion temperature (100 105 and 110 °C) and puffing technique (microwaving (210, 420 and 560 W.) and deep frying (170 and 190 °C)) on physical and functional properties of third-generation snack containing purple sweet potato and butterfly pea flower. Snack qualities in terms of physical properties (expansion ratio, bulk density, color and texture) and functional properties (total anthocyanin content, total phenolic content and antioxidant capacity) were subsequently determined. The results showed that extrusion temperature did not significantly affect the color of snack pellets. However, it significantly affected the functional properties of the snack pellets. Snack pellet produced from extruder at 110 °C contained significantly higher functional properties when compared to those extruded at 100 and 105 °C (p < 0.05). In addition, the study of the puffing method indicated that an increase of microwave power level and frying temperature resulted in a decrease of hardness. On the other hand, the increase of microwave power level and frying temperature caused an increase of antioxidant capacity in the puffed snacks. Moreover, microwave puffing could help preserve the color and antioxidant capacity better than deep frying. Especially, microwaved snack had total anthocyanin content twice more than that puffed by frying. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05234-x.
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Affiliation(s)
- Hataichanok Kantrong
- Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand
| | - Supakchon Klongdee
- Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand
| | - Suveena Jantapirak
- Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand
| | - Nipat Limsangouan
- Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand
| | - Worapol Pengpinit
- Institute of Food Research and Product Development, Kasetsart University, P.O. Box 1043, Kasetsart, Bangkok, 10903 Thailand
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Mariod AA, Abdalrahman EM, Shakak MA. Black mahlab (Monechma ciliatum L.) seeds: processing effects on chemical composition and nutritional value. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-1-67-75] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Monechma ciliatum L. seeds are rich in proteins, carbohydrates, oils and mineral contents. Researchers have focused on new production development but there is no available data on the impact of processing techniques on the quality of the seeds. Our study aimed to investigate the impact of boiling, roasting, and germination on the composition and nutritional value of Monechma ciliatum (black mahlab) seeds.
Study objects and methods. We analyzed 7 kg of black mahlab seeds purchased from the local market. We applied standard methods used in boiling, roasting, and germination techniques. Proximate analyses were performed using the methods of the Association of Official Analytical Chemists. Minerals were analyzed by inductively coupled plasma-mass spectrometry (ICP-MS), and fatty acids were determined by gas chromatography. Tocopherols and amino acids in processed seeds were determined by high-performance liquid chromatography.
Results and discussion. The results showed that the proximate compositions of untreated, boiled, roasted, and germinated mahlab seeds were affected by boiling, roasting, and germination techniques. Most of the nutritional values were enhanced by all the treatments. In particular, all the processing techniques increased the protein content. Boiling and roasting increased the fat content, while boiling and germination increased the fiber content. Tocopherols were higher only in the germinated samples. Amino acids were increased by all the techniques. Minerals were affected by all the techniques, except for Na, which was higher in the germinated sample.
Conclusion. Boiling, roasting, and germination enhanced significantly the chemical composition of Monechma ciliatum seeds, which make them a value ingredient to develop new food products.
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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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Uaciquete A, Ferreira NA, Lehnert K, Vetter W, Sus N, Stuetz W. Effect of two postharvest technologies on the micronutrient profile of cashew kernels from Mozambique. Food Sci Nutr 2022; 10:179-190. [PMID: 35035920 PMCID: PMC8751438 DOI: 10.1002/fsn3.2658] [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: 05/07/2021] [Revised: 07/24/2021] [Accepted: 07/25/2021] [Indexed: 11/22/2022] Open
Abstract
The economics involved in processing cashew nuts (Anacardium occidentale) might alter micronutrient profiles and concentrations. We analyzed and evaluated carotenoids, tocopherols, tocotrienols, minerals, fatty acids, and amino acids in (1) cashew kernels with testa recovered from nuts dried with and without the apple, and (2) testa-free industrial grade baby butts, splits, and white whole kernels using HPLC, ICP-OES, and GC-MS techniques. The results indicated that drying cashews with the respective apple slightly decreased the concentration of some carotenoids and total fatty and amino acids, but increased the concentration of iron, magnesium, and total tocotrienols compared with the conventionally (sun-) dried kernels. We also found high concentrations of carotenoids in the testa-containing kernels. Among the industrially processed kernel, baby butt grade was associated with lower content of β-carotene, total tocopherols, and tocotrienols, but with significantly higher concentrations in minerals, fatty acids, and amino acids than in white wholes and split grades. Conventional sun drying of cashew nuts revealed results similar to drying with apples regarding micronutrient concentrations. The high micronutrient content of industrial grade BB is reflected in widespread human consumption and better market value.
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Affiliation(s)
- Americo Uaciquete
- Instituto de Investigação Agraria de Mozambique IIAMCentro Zonal NordestePosto Agronómico de NampulaNampulaMozambique
| | - Neid Ali Ferreira
- Instituto de Investigação Agraria de Mozambique IIAMCentro Zonal NordestePosto Agronómico de NampulaNampulaMozambique
| | - Katja Lehnert
- Institute of Food ChemistryUniversity of HohenheimStuttgartGermany
| | - Walter Vetter
- Institute of Food ChemistryUniversity of HohenheimStuttgartGermany
| | - Nadine Sus
- Institute of Nutritional SciencesUniversity of HohenheimStuttgartGermany
| | - Wolfgang Stuetz
- Institute of Nutritional SciencesUniversity of HohenheimStuttgartGermany
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Valdés García A, Beltrán Sanahuja A, Karabagias IK, Badeka A, Kontominas MG, Garrigós MC. Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds ( Helianthus annuus) under Normal and Accelerated Storage Conditions. Foods 2021; 10:944. [PMID: 33925837 PMCID: PMC8146532 DOI: 10.3390/foods10050944] [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: 03/29/2021] [Revised: 04/19/2021] [Accepted: 04/24/2021] [Indexed: 01/23/2023] Open
Abstract
The effect of different cooking processes such as frying and roasting on the oxidative stability of sunflower seeds was evaluated under accelerated oxidation and normal storage conditions. The fatty acid composition by GC-MS showed a higher amount of linoleic acid in fried samples due to the replacement of the seed moisture by the frying oil. On the other hand, roasted samples presented a higher oleic acid content. DSC and TGA results showed some decrease in the thermal stability of sunflower seed samples, whereas PV and AV showed the formation of primary and secondary products, with increasing oxidation time. Roasted sunflower seeds showed seven main volatile compounds characteristic of the roasting process by HS-SPME-GC-MS: 2-pentylfuran, 2,3-dimethyl-pyrazine, methyl-pyrazine, 2-octanone, 2-ethyl-6-methylpyrazine, trimethyl-pyrazine, and trans,cis-2,4-decadienal, whereas fried samples showed six volatile characteristic compounds of the frying process: butanal, 2-methyl-butanal, 3-methyl-butanal, heptanal, 1-hexanol, and trans,trans-2,4-decadienal. The generation of hydroperoxides, their degradation, and the formation of secondary oxidation products were also investigated by ATR-FTIR analysis. The proposed methodologies in this work could be suitable for monitoring the quality and shelf-life of commercial processed sunflower seeds with storage time.
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Affiliation(s)
- Arantzazu Valdés García
- Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, San Vicente del Raspeig, ES-03690 Alicante, Spain; (A.B.S.); (M.C.G.)
| | - Ana Beltrán Sanahuja
- Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, San Vicente del Raspeig, ES-03690 Alicante, Spain; (A.B.S.); (M.C.G.)
| | - Ioannis K. Karabagias
- Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (I.K.K.); (A.B.); (M.G.K.)
| | - Anastasia Badeka
- Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (I.K.K.); (A.B.); (M.G.K.)
| | - Michael G. Kontominas
- Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (I.K.K.); (A.B.); (M.G.K.)
| | - María Carmen Garrigós
- Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, San Vicente del Raspeig, ES-03690 Alicante, Spain; (A.B.S.); (M.C.G.)
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12
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Oliveira I, Meyer AS, Afonso S, Sequeira A, Vilela A, Goufo P, Trindade H, Gonçalves B. Effects of Different Processing Treatments on Almond ( Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics. PLANTS 2020; 9:plants9111627. [PMID: 33238547 PMCID: PMC7700282 DOI: 10.3390/plants9111627] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 11/12/2020] [Accepted: 11/19/2020] [Indexed: 11/16/2022]
Abstract
Almond is one of the most commonly consumed nuts worldwide, with health benefits associated with availability of bioactive compounds and fatty acids. Almond is often eaten raw or after some processing steps. However, the latter can positively or negatively influence chemical and sensorial attributes of almonds. This work was carried out to assess the effects of two processing treatments, namely; roasting and blanching on (i) contents of bioactive compounds, (ii) contents of fatty acids (3) antioxidant activities (4), sensorial characteristics of four neglected Portuguese almond cultivars (Casanova, Molar, Pegarinhos and Refêgo) and two foreign cultivars (Ferragnès and Glorieta). Results showed that in general, levels of bioactive compounds and antioxidant activities increased with roasting and decreased with blanching. Fatty acid profiles of raw kernels of all cultivars were generally identical although Refêgo exhibited a high content of α-linolenic acid. Following roasting and blanching, content of polyunsaturated fatty acids increased while saturated fatty acids, monounsaturated fatty acids and several health lipid indices decreased. Roasting positively affected perception of skin color and sweetness of Ferragnès and Glorieta as well as skin roughness of Molar and Pegarinhos. Blanching on the other hand led to positive changes in textural properties of Refêgo and Pegarinhos. This study reveals the nutritive benefits of consuming neglected almond cultivars in Portugal, and the novel data reported here could be of interest to growers, processing companies and consumers.
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Affiliation(s)
- Ivo Oliveira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (S.A.); (P.G.); (H.T.); (B.G.)
- Correspondence:
| | - Anne S. Meyer
- Department of Biotechnology and Biomedicine, Technical University of Denmark, DTU Building 221, DK-2800 Kgs, 2800 Lyngby, Denmark;
| | - Sílvia Afonso
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (S.A.); (P.G.); (H.T.); (B.G.)
| | - Alex Sequeira
- Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal;
| | - Alice Vilela
- Biology and Environment Department, CQ-VR, Chemistry Research Centre–Vila Real, Food and Wine Sensory Lab, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal;
| | - Piebiep Goufo
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (S.A.); (P.G.); (H.T.); (B.G.)
| | - Henrique Trindade
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (S.A.); (P.G.); (H.T.); (B.G.)
| | - Berta Gonçalves
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (S.A.); (P.G.); (H.T.); (B.G.)
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13
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Han Y, Zheng Y, Li S, Mo R, Long X, Liu Y. Effects of Drying Process with Different Temperature on the Nutritional Qualities of Walnut ( Juglans regia L.). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.167] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yongxiang Han
- Rubber Research Institute, Chinese Academy of Tropical Agricultural Sciences
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry
| | - Yuewen Zheng
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry
| | - Shiliang Li
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry
| | - Runhong Mo
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry
| | - Xiangyu Long
- Rubber Research Institute, Chinese Academy of Tropical Agricultural Sciences
| | - Yihua Liu
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry
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14
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Dean LL. Targeted and Non-Targeted Analyses of Secondary Metabolites in Nut and Seed Processing. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700479] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Lisa L. Dean
- Market Quality and Handling Research Unit; United States Department of Agriculture; Agricultural Research Service; Raleigh P.O. Box 7624 Raleigh, NC 27695-7624 USA
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