Comprehensive analysis of volatile compounds in cold‐pressed safflower seed oil from Xinjiang, China

Lin, Wenxiong; Chen, Zhuo; Han, Bo; Wu, Wenxia; Zhao, Qiaoling; Wei, Changqing; Liu, Wenyu

doi:10.1002/fsn3.1369

Cited by 21 publications

(17 citation statements)

References 56 publications

(72 reference statements)

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“…The higher the content of a volatile compounds and the lower the odor threshold, the greater its contribution to overall aroma. Thus, the relative odor activity value (ROAV) was used to evaluate the contribution of individual compounds to the overall aroma (Wang et al., 2019). The calculation formula is as follow:

{ROAV}_{normalA} = \frac{C_{A}}{T_{A}} \times \frac{T_{MAX}}{C_{MAX}} \times 100

…”

Section: Methodsmentioning

confidence: 99%

“…The relative odor activity ranges from 0 to 100. Volatile compounds with ROAV ≥ 1 are considered as key odor compounds, that is, compounds that contribute greatly to the overall aroma and flavor; volatile compounds with 0.1 ≤ ROAV ≤ 1 can modify the overall aroma and flavor to a certain extent, while volatile compounds with ROAV < 0.1 have little contribution to the overall aroma and flavor (Wang et al., 2019).…”

Section: Methodsmentioning

confidence: 99%

“…Thus, in this study, headspace solid‐phase microextraction (HS‐SPME) and gas chromatography‐mass spectrometry (GS‐MS) were used to determine and characterize the volatile compounds of CSO extracted by screw pressing after preheating by microwave, frying, roasting, and steaming. The high content of volatile compounds does not mean that they make a great contribution to the overall odor; therefore, an index called “relative odor activity value” (ROAV) is used to evaluate the contribution of a single compound to the overall odor (Wang et al., 2019). Additionally, principal component analysis (PCA) transforms the multidimensional data into several orthogonal factors, namely principal components, and projects the samples into two‐dimensional or three‐dimensional space according to the score map to realize the visualization of sample distribution, so as to analyze the aggregation and dispersion of different samples, while cluster analysis (CA) gathers relatively similar samples into a cluster, while different samples gather into different clusters (Gu et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Hence, PCA and CA are suited to identify the characteristic volatile compounds in the case of multiple samples. Wang et al analyzed the volatile compounds of three safflower seed oils by HS‐SPME‐GC‐MS, identified 16 key aroma compounds (ROAV > 1) by ROAV, and distinguished three safflower seed oil samples by PCA and CA (Wang et al., 2019). Through relative odor activity value (ROAV) analysis, principal component analysis (PCA) and cluster analysis (CA), the key aroma compounds (KACs) and characteristic aroma compounds (CACs) of CSO prepared by different preheat treatments were selected and their potential formation mechanism and pathways were discussed, which provides theoretical basis and reference data for the production of CSO with excellent flavor.…”

Section: Introductionmentioning

confidence: 99%

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Effects of different preheat treatments on volatile compounds of camellia ( Camellia oleifera Abel .) seed oil and formation mechanism of key aroma compounds

Zhou

et al. 2021

J. Food Biochem.

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Camellia oleifera (Camellia oleifera Abel.), which belongs to Theaceae, is an endemic woody edible oil tree species in China, and it is also one of the four major woody oil crops in the world (Liang et al., 2017). Camellia seed oil (CSO) is a vegetable oil extracted from camellia seeds, which fatty acid composition and physical and chemical properties are very similar to olive oil, so it is known as "Oriental Olive Oil" (Zhu et al., 2020). It is rich in monounsaturated fatty acids and a variety of functional active ingredients, such as squalene, phytosterols (β-sitosterol, rapeseed sterol, and stigmasterol), polyphenols, fat-soluble vitamins (vitamins A, B, E), and so on, which has high nutritional value and health-care function (Shi et al., 2020). Therefore, long-term consumption of CSO can prevent cardiovascular sclerosis, lower cholesterol, anti-oxidation, pro

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{ROAV}_{normalA} = \frac{C_{A}}{T_{A}} \times \frac{T_{MAX}}{C_{MAX}} \times 100

…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of different preheat treatments on volatile compounds of camellia ( Camellia oleifera Abel .) seed oil and formation mechanism of key aroma compounds

Zhou

et al. 2021

J. Food Biochem.

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show abstract

“…Volatile compounds were analyzed by HS-SPME-GC-MS [ 32 ]. One thousand microliters of oil samples was put in 20 mL SPME vials and 1 µL was injected into the SPME-GC-MS system.…”

Section: Methodsmentioning

confidence: 99%

Quality and Antioxidant Properties of Cold-Pressed Oil from Blanched and Microwave-Pretreated Pomegranate Seed

Kaseke

Opara

Fawole

2021

Foods

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The present research studied the influence of blanching and microwave pretreatment of seeds on the quality of pomegranate seed oil (PSO) extracted by cold pressing. Pomegranate seeds (cv. Acco) were independently blanched (95 ± 2 °C/3 min) and microwave heated (261 W/102 s) before cold pressing. The quality of the extracted oil was evaluated with respect to oxidation indices, refractive index, yellowness index, total carotenoids content, total phenolic content, flavor compounds, fatty acid composition, and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity. Blanching and microwave pretreatments of seeds before pressing enhanced oil yield, total phenolic content, flavor compounds, and DPPH and ABTS radical scavenging capacity. Although the levels of oxidation indices, including the peroxide value, free fatty acids, acid value, ρ-anisidine value, and total oxidation value, also increased, and the oil quality conformed to the requirements of the Codex Alimentarius Commission (CODEX STAN 19-1981) standard for cold-pressed vegetable oils. On the other hand, blanching and microwave heating of seeds decreased the pomegranate seed oil’s yellowness index, whilst the refractive index was not significantly (p > 0.05) affected. Even though both blanching and microwave pretreatment of seeds added value to the cold-pressed PSO, the oil extracted from blanched seeds exhibited lower oxidation indices. Regarding fatty acids, microwave pretreatment of seeds before cold pressing significantly increased palmitic acid, oleic acid, and linoleic acid, whilst it decreased the level of punicic acid. On the contrary, blanching of seeds did not significantly affect the fatty acid composition of PSO, indicating that the nutritional quality of the oil was not significantly affected. Therefore, blanching of seeds is an appropriate and valuable step that could be incorporated into the mechanical processing of PSO.

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Detection of saffron adulteration by other plant species using SPME-GC-HRMS

Filatova,

Hajslová,

Stupak

2023

Eur Food Res Technol

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Saffron, a spice obtained by drying the scars of saffron flowers (Crocus sativus L.), is by far the most valuable spice in the world, and, not surprisingly, it often becomes an object of adulteration. In this study, non-target screening of volatile compounds in 38 authentic saffron samples and 25 samples of plant materials, potential saffron adulterants (safflower, calendula, capsicum and turmeric) was performed using headspace solid-phase microextraction for sample extraction followed by gas chromatography coupled to high-resolution mass spectrometry (HS-SPME-GC-HRMS) for non-target volatiles screening. The chemometric analysis of generated data by principal component analysis (PCA) and partial least squares discriminative analysis (PLS-DA) showed good separation of authentic saffron from potential plant adulterants. Significant compounds (‘markers’) for each group of these plants, as well as for saffron were tentatively identified. The target screening of selected ‘markers’ in model admixtures enabled simple and reliable detection levels as low as 2% w/w of safflower, calendula, capsicum or turmeric present in saffron.

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Comprehensive analysis of volatile compounds in cold‐pressed safflower seed oil from Xinjiang, China

Cited by 21 publications

References 56 publications

Effects of different preheat treatments on volatile compounds of camellia ( Camellia oleifera Abel .) seed oil and formation mechanism of key aroma compounds

Effects of different preheat treatments on volatile compounds of camellia ( Camellia oleifera Abel .) seed oil and formation mechanism of key aroma compounds

Quality and Antioxidant Properties of Cold-Pressed Oil from Blanched and Microwave-Pretreated Pomegranate Seed

Detection of saffron adulteration by other plant species using SPME-GC-HRMS

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