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Wang R, Wu LX, Guo BX, Zhao PH, Yin WT, Liu HM, Mei HX, Duan YH. Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS. Food Chem X 2024; 21:101203. [PMID: 38384683 PMCID: PMC10878863 DOI: 10.1016/j.fochx.2024.101203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 01/29/2024] [Accepted: 02/04/2024] [Indexed: 02/23/2024] Open
Abstract
The study characterized the aroma-active compounds produced by sesame hulls at three roasting temperatures and analyzed the similarities and differences in the aroma profile of sesame hulls with whole seeds and kernels after roasting. Roasting hulls produced mainly furans, aldehydes, and ketones volatiles. 140 Compounds were identified as aroma-active compounds, including 36 key aroma compounds (odor activity value, OAV ≥ 1). Among them, furanone (caramel-like, OAV = 80), 3-methylbutanal (fruity, OAV = 124), and 2-methoxy-4-vinylphenol (burnt, smoky, OAV = 160) gave hulls (180 °C) sweet, burnt, and smoky aroma. Due to the contribution of vanillin (fatty, sweet milk, OAV = 45), 2-hydroxy-3-butanone (caramel-like, roast, OAV = 46), and 2-methoxy-4-vinylphenol (OAV = 78), hulls (200 °C) shown strong sweet and roast note. These results identified compounds that contributed significantly to the aroma of sesame hulls and elucidated the contribution of sesame hulls to the flavor of roasted whole seeds and sesame oil.
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Affiliation(s)
- Rui Wang
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Lin-Xuan Wu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Bing-Xin Guo
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Peng-Hao Zhao
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Wen-Ting Yin
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Hua-Min Liu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Hong-Xian Mei
- Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou 450008, China
| | - Ying-Hui Duan
- Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou 450008, China
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Shi H, Gao R, Liu H, Wang Z, Zhang C, Zhang D. Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products. Food Chem 2024; 436:137742. [PMID: 37857196 DOI: 10.1016/j.foodchem.2023.137742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 10/21/2023]
Abstract
Studies on the interactions and links between aroma and hazardous compounds were inadequately investigated. A complete analysis was conducted on the key aroma compounds, typical hazardous compounds and their precursors in 25 samples of roasted meats. Forty-nine aroma compounds were identified as essential odorants with odor-activity values exceeds 1. Nε-carboxymethyl lysine (CML, 11.78-49.32 μg/g) and Nε-carboxyethyl lysine (CEL, 8.48-171.00 μg/g) were identified as representative advanced glycation end products (AGEs) of meats with high concentrations. Harman and Norharman were typical heterocyclic aromatic amines. Meanwhile, correlation analysis indicated that aldehyde and alcohols showed a negative correlation with AGEs (p < 0.01), while pyrazines might affect the formation of Harman and Norharman. The furaldehyde, 1-hexanol, 2, 4-Decadienal, AGEs, and creatine were regarded as potential biomarkers that distinguished different roasted meat products. Therefore, the study could provide new insights for synergistic regulation of aroma and hazardous compounds in roasted meat products.
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Affiliation(s)
- Haonan Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Quality and Design, Wageningen University, PO Box 8130, 6700 EW Wageningen, the Netherlands
| | - Rongmei Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Huan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chunjiang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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Sánchez Chino XM, Corzo Ríos LJ, Martínez Herrera J, Cardador Martínez A, Jiménez Martínez C. Effect of thermal treatment on the extraction efficiency, physicochemical quality of Jatropha curcas oil, and biological quality of its proteins. J Food Sci Technol 2019; 56:1567-1574. [PMID: 30956337 DOI: 10.1007/s13197-019-03666-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/07/2019] [Accepted: 02/17/2019] [Indexed: 11/29/2022]
Abstract
Jatropha curcas seeds are an important source of oil (5-60%), used to obtain biodiesel. The generated residual paste has a high concentration of proteins (50-55%); however, the seeds contain non-nutritional factors that limit their use. The objective of this work was to analyze the effect on the physicochemical properties of the oil obtained from J. curcas seeds subjected to different thermal treatments and to evaluate the biological quality of the proteins contained in the residual cake. The best extraction of oil (95%) was obtained after 10 h from roasted or boiled seeds. In the oil from roasted samples, the acid index increased significantly (p ≤ 0.05) with respect to the untreated sample, whereas the iodine index increased significantly (p ≤ 0.05) in the oil extracted from the boiled samples. With respect to the proximal chemical composition of the flour, roasting and boiling treatments allowed for greater oil extraction (97 and 92%), achieving, in turn, a higher content of proteins (59.56 and 58.5 g/100 g) and fiber (6.67 and 6.67 g/100 g), and lower activity of trypsin inhibitors (45 and 38%) and phytates (63 and 72%), respectively. According to the in vivo biological quality test, conducted on Wistar rats, the thermal treatments applied to the seeds improved digestibility (> 70%) and the protein efficiency index (PER). The thermal treatment allowed extracting more efficiently the oil and improved the quality of the proteins present in the residual paste.
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Affiliation(s)
- X M Sánchez Chino
- Cátedra-CONACyT, Departamento de Salud, El Colegio de la Frontera Sur-Villahermosa, Carretera a Reforma Km. 15.5 s/n. Ra. Guineo 2da. Sección, 86280 Villahermosa, Tabasco Mexico
| | - L J Corzo Ríos
- 2Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, 07340 México City, Mexico
| | - J Martínez Herrera
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Tabasco, Campo Experimental Huimanguillo, Km. 1. Carr. Huimanguillo-Cárdenas, 86400 Tabasco, Mexico
| | - A Cardador Martínez
- 4Tecnológico de Monterrey Campus Querétaro, Epigmenio González 500, San Pablo, 76130 Santiago De Querétaro, Qro Mexico
| | - C Jiménez Martínez
- 5Laboratorio de Moléculas Bioactivas. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, Delegación Gustavo A. Madero, 07738 México City, CdMx Mexico
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Chen Y, Lin H, Lin M, Lin P, Chen J. Effects of thermal preparation and in vitro digestion on lignan profiles and antioxidant activity in defatted-sesame meal. Food Chem Toxicol 2019; 128:89-96. [PMID: 30946873 DOI: 10.1016/j.fct.2019.03.054] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Revised: 03/27/2019] [Accepted: 03/29/2019] [Indexed: 12/15/2022]
Abstract
Defatted-sesame meal (DSM), a byproduct of sesame oil, has attracted considerable interest in the food industry because of its strong antioxidant activity. The aim of this study was to measure the content and distribution of lignans in DSM and evaluate their antioxidant activity after thermal processing and in vitro digestion. The results showed that the sesame lignans (SL) content and antioxidant activity were significantly influenced by the temperature and time during thermal preparation, and the maximum antioxidant potency composite index (ACI) was obtained after roasting the samples at 240 °C for 20 min. As sesame seed was processed with longer time and higher temperature, more pinoresinol diglucoside (PD) and sesamol were measured in DSM. According to the correlation matrix under thermal preparation, a significant contribution to the antioxidant potency of DSM was discovered. After in vitro digestion, the release amount of lignans increased by 19.6%, and the values of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ACI gradually declined after digestion, with a 40% decrease in both the DPPH radical scavenging activity and the ACI from oral to intestinal phase. These results could be used to help improve the bioavailability of SL and obtaining high quality sesame byproducts.
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Affiliation(s)
- Yazhen Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Hetong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
| | - Mengshi Lin
- Food Science Program, Division of Food System & Bioengineering, University of Missouri, Columbia, MO, 65211-5160, USA
| | - Peixuan Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Jicheng Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
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Martin JN, Brooks JC, Thompson LD, Savell JW, Harris KB, May LL, Haneklaus AN, Schutz JL, Belk KE, Engle T, Woerner DR, Legako JF, Luna AM, Douglass LW, Douglass SE, Howe J, Duvall M, Patterson KY, Leheska JL. Nutrient database improvement project: the influence of U.S.D.A. Quality and Yield Grade on the separable components and proximate composition of raw and cooked retail cuts from the beef rib and plate. Meat Sci 2013; 95:486-94. [PMID: 23793084 DOI: 10.1016/j.meatsci.2013.05.031] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2013] [Revised: 05/17/2013] [Accepted: 05/20/2013] [Indexed: 11/16/2022]
Abstract
Beef nutrition is important to the worldwide beef industry. The objective of this study was to analyze proximate composition of eight beef rib and plate cuts to update the USDA National Nutrient Database for Standard Reference (SR). Furthermore, this study aimed to determine the influence of USDA Quality Grade on the separable components and proximate composition of the examined retail cuts. Carcasses (n=72) representing a composite of Yield Grade, Quality Grade, gender and genetic type were identified from six regions across the U.S. Beef plates and ribs (IMPS #109 and 121C and D) were collected from the selected carcasses and shipped to three university meat laboratories for storage, retail fabrication, cooking, and dissection and analysis of proximate composition. These data provide updated information regarding the nutrient content of beef and emphasize the influence of common classification systems (Yield Grade and Quality Grade) on the separable components, cooking yield, and proximate composition of retail beef cuts.
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Affiliation(s)
- J N Martin
- Texas Tech University, Department of Animal and Food Sciences, Lubbock, TX 79409, United States
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