Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC–MS and HPLC

Xu, Lirong; Wang, Shihao; Tian, Ailing; Liu, Taorong; Benjakul, Soottawat; Xiao, Gengsheng; Ying, Xiaoguo; Zhang, Yuhong; Ma, Lukai

doi:10.1016/j.fochx.2022.100530

Cited by 18 publications

(19 citation statements)

References 36 publications

(38 reference statements)

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“…The p‐AnV is determined by measuring aldehydes as an indicator of secondary oxidation products. The p‐AnV and PV of different oils showed approximately the same trend, which indicated that secondary oxidation products were generated nearly simultaneously with hydroperoxides (Wang, Tian, et al, 2023; Xu et al, 2023). The supercritical CO 2 extraction process had a low degree of lipid oxidation in a low‐oxygen environment, and a small amount of hydrogen peroxide and peroxide was produced.…”

Section: Resultsmentioning

confidence: 87%

Effect of different processing practices on physicochemical parameters, phenolic compounds, and antioxidant properties of chia seed oils

Chen,

Wang,

Cui

et al. 2023

J Americ Oil Chem Soc

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Alpha‐linolenic acid and antioxidant substances (such as tocopherols and polyphenols) are abundant in chia seed oil, which may prevent certain chronic diseases. This study compared the physicochemical parameters, chemical composition and antioxidant properties of black and white chia seed oil extracted by solvent extraction, pressing and supercritical CO2 extraction. Chia seed oil contained higher levels of polyunsaturated fatty acids, including linoleic acid (18.68%–20.15%) and α‐linolenic acid (60.47%–63.68%). Black and white chia seeds and processing methods had significant effects on minor components (tocopherols, total phenols, phytosterols and squalene), oxidative stability and free radical scavenging ability. Compared with other methods, the contents of tocopherols (512.72–603.04 mg/kg), total phenols (35.21–57.75 mgGAE/kg) and phytosterols (5536.69–5956.65 mg/kg) were higher in the pressing method. In addition, 17 individual polyphenols were identified and quantified, among which genistein and gallic acid had higher contents, which were significantly affected by varieties and processing methods. In general, the pressing process may be the best processing method to improve minor components and antioxidant capacity. This study can provide a valuable reference for producing functional foods supplemented with α‐linolenic acid.

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Section: Resultsmentioning

confidence: 87%

Effect of different processing practices on physicochemical parameters, phenolic compounds, and antioxidant properties of chia seed oils

Chen,

Wang,

Cui

et al. 2023

J Americ Oil Chem Soc

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show abstract

“…Except for AF, both RF and PF showed a decrease in benzaldehyde‐D content compared to CT. As for propanal, which presented a pungent flavor and brought unpleasant sensory characteristics, the content of propanal decreased in all fermented samples. Alcohols had a higher threshold than aldehydes and were the solvent for many volatiles (Xu et al., 2023b). The content of ethanol did not change much after fermentation.…”

Section: Resultsmentioning

confidence: 99%

Influence of lactic acid fermentation on the phenolic profile, antioxidant activities, and volatile compounds of black chokeberry (Aronia melanocarpa) juice

Wang,

Wei,

et al. 2024

Journal of Food Science

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Lactic acid fermentation is an effective method for improving the quality of black chokeberry. This study aimed to investigate the influence of lactic acid bacteria on the phenolic profile, antioxidant activities, and volatiles of black chokeberry juice. Initially, 107 cfu/mL of Lactiplantibacillus plantarum, Lactobacillus acidophilus, and Lacticaseibacillus rhamnosus were inoculated into pasteurized black chokeberry juice and fermented for 48 h at 37°C. All these strains enhanced the total phenolic and total flavonoid contents, with La. acidophilus showing the highest total phenolic (1683.64 mg/L) and total flavonoid (659.27 mg/L) contents. Phenolic acids, flavonoids, and anthocyanins were identified using ultrahigh‐performance liquid chromatography–tandem mass spectrometry. The prevalent phenolic acid, flavonoid, and anthocyanin in the lactic‐acid‐fermented black chokeberry juice were cinnamic acid, rutin, and cyanidin‐3‐O‐rutinoside, respectively. Furthermore, following fermentation, the DPPH and ABTS scavenging capacity, as well as the reducing power capacity, increased from 59.98% to 92.70%, 83.06% to 94.95%, and 1.24 to 1.82, respectively. Pearson's correlation analysis revealed that the transformation of phenolic acids, flavonoids, and anthocyanins probably contributed to enhancing antioxidant activities and color conversation in black chokeberry juice. A total of 40 volatiles were detected in the fermented black chokeberry juice by gas chromatography–ion mobility spectrometry. The off‐flavor odors, such as 1‐penten‐3‐one and propanal in the black chokeberry juice, were weakened after fermentation. The content of 2‐pentanone significantly increased in all fermented juice, imparting an ethereal flavor. Hence, lactic acid fermentation can effectively enhance black chokeberry products' flavor and prebiotic value, offering valuable insights into their production.Practical ApplicationThe application of lactic acid bacteria in black chokeberry juice not only enhances its flavor but also improves its health benefits. This study has expanded the range of black chokeberry products and offers a new perspective for the development of the black chokeberry industry.

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“…Among them, 1-pentanol, α-pinene, γ-terpinene, octanal, (±)-linalool, 2-heptenal, (E)- had been sniffed in GC-O. Xu et al have mentioned in their study on green plum seed oil that alkenal compounds are potentially associated with fatty aroma ( Xu, Wang, et al, 2023 ). In addition to the reconstituted sunflower seed oil solution, two compounds, 3-ethyl-2,5-dimethylpyrazine and α-phellandrene, were added to the reconstituted solution ( Yin, Shi, Li, Ma, et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

Investigation of aroma characteristics of seven Chinese commercial sunflower seed oils using a combination of descriptive Analysis, GC-quadrupole-MS, and GC-Orbitrap-MS

et al. 2023

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Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC–MS and HPLC

Cited by 18 publications

References 36 publications

Effect of different processing practices on physicochemical parameters, phenolic compounds, and antioxidant properties of chia seed oils

Effect of different processing practices on physicochemical parameters, phenolic compounds, and antioxidant properties of chia seed oils

Influence of lactic acid fermentation on the phenolic profile, antioxidant activities, and volatile compounds of black chokeberry (Aronia melanocarpa) juice

Investigation of aroma characteristics of seven Chinese commercial sunflower seed oils using a combination of descriptive Analysis, GC-quadrupole-MS, and GC-Orbitrap-MS

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