Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage

Lampi, Anna‐Maija; Damerau, Annelie; Li, Jia; Moisio, Timo; Partanen, Riitta; Forssell, Pirkko; Piironen, Vieno

doi:10.1016/j.jcs.2014.12.011

Cited by 86 publications

(70 citation statements)

References 20 publications

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“…Advanced stages of oxidation were observed in UT emulsions as expected due to high LOX activity. In particular, volatiles marking advanced oxidation such as 1‐pentanol, 1‐octen‐3‐ol, 1‐heptanol, hexanoic acid, octanoic acid (Lampi et al., ) and longer chain aldehydes (E,E)‐2,4‐nonadienal and (E,E)‐2,4‐decadienal were found only in UT emulsions. As the most common oxidation product of linoleic acid and an established marker of lipid oxidation, hexanal was the most prominent compound observed in all samples.…”

Section: Resultsmentioning

confidence: 99%

Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins

Gürbüz

Liu

Jiang

et al. 2018

Food Science & Nutrition

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The course of protein–lipid co‐oxidation was investigated in oil‐in‐water emulsions stabilized with proteins extracted from microwave‐treated (MWT) and conventional thermal‐treated (CTT) faba beans stored at 37°C for 7 days. Emulsions prepared with proteins from untreated (UT) faba beans and soy protein isolate (SP) were monitored for comparison. Lipid oxidation was detected through formation of primary and secondary oxidation products while protein oxidation was examined via tryptophan fluorescence degradation in interface and aqueous phase. Oxidation of proteins was more emphasized in the interfacial layers of MWT, CTT, and SP emulsions than in UT emulsions due to the prominence of radical chain‐driven co‐oxidation mechanism while lipoxygenase (LOX) activity in UT and MWT emulsions resulted in high amounts of hydroperoxides and abundance in lipid oxidation volatiles. Conventional thermal treatment provided better oxidative stability than microwave treatment reflected in lower levels of hydroperoxides and relative lack of diversity in lipid volatiles. Among detected volatiles, formation of ketones was more distinguished in MWT, CTT, and SP emulsions while UT emulsions contained a more diverse range of alkenals and alkanals. Ketones are known to form mainly through radical recombination reactions which combined with the results of protein oxidation supports that radical transfer reactions between proteins and lipids were the driving force behind oxidation in MWT, CTT, and SP emulsions. Treatments of faba beans resulted in increased oxidative stability of emulsified lipids and lower degradation of aqueous phase proteins.

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Section: Resultsmentioning

confidence: 99%

Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins

Gürbüz

Liu

Jiang

et al. 2018

Food Science & Nutrition

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“…Steam (hydrothermal) treatments to oats have also been reported as detrimental for dough rheology of composite wheatoat mixtures (Zhang, Moore, & Doehlert, 1998). Finally, extrusion is an alternative technique to inactivate enzymes, as Lampi et al (2015) recently reported that lipids in oat grains could be stabilized by extrusion even at a temperature of 70 C. However, as extrusion by itself is known to modify technological and nutritional properties of oats, the net effects on dough characteristics is currently not known.…”

Section: Discussionmentioning

confidence: 99%

Effect of kilning and milling on the dough-making properties of oat flour

Londoño

Smulders

Visser

et al. 2015

LWT - Food Science and Technology

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“…Headspace solid-phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) analysis as reported previously was performed to characterise the volatiles of brown rice (Damerau et al, 2014;Lampi et al, 2015). Headspace solid-phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) analysis as reported previously was performed to characterise the volatiles of brown rice (Damerau et al, 2014;Lampi et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Lipid oxidation of brown rice stored at different temperatures

Liu

Chen

et al. 2016

Int J of Food Sci Tech

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Summary Changes in lipid oxidation and quality of brown rice stored at different temperatures were investigated. Fatty acid value (FAV), peroxide value (POV) and carbonyl value (CV) of brown rice were determined every 45 day for 270 day. Volatile compounds in seven samples stored for 0, 135 and 270 day were also identified. Relationships between volatile compounds and oxidative indices were analysed. Results revealed that the FAV, POV and CV of brown rice significantly increased (P < 0.05) with prolonged storage. Samples stored at low temperatures showed lower FAV, POV and CV than those stored at high temperatures. Brown rice stored under different conditions produced similar volatiles. Based on the principal component analysis of the volatiles, the first two principal components explained 58.20% of the variance. Volatiles of PC1 were correlated with FAV, POV and CV and can be used as an index to assess the quality of stored brown rice.

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Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage

Cited by 86 publications

References 20 publications

Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins

Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins

Effect of kilning and milling on the dough-making properties of oat flour

Lipid oxidation of brown rice stored at different temperatures

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