Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise

Gorji, Sara Ghorbani; Calingacion, Mariafe; Smyth, Heather E.; Fitzgerald, Melissa

doi:10.1007/s13197-019-03876-6

Cited by 34 publications

(22 citation statements)

References 33 publications

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“…LECO ChromaTOF 4.50 software was used to process the GC×GC-TOFMS data for pre-processing baseline correction and identification was conducted by library matching (NIST 11 v2.0) and from authentic reference standards created in an in-house library. The similarity of ≥80% with the NIST library was defined as putative identification (when standards were not available) [42][43][44].…”

Section: Gc×gc-tofms Analysismentioning

confidence: 99%

“…The DPPH, FRAP, ABTS and phosphomolybdenum activities of the fruit samples were evaluated by the methods reported by [44,50,51], respectively. The ABTS, DPPH and phosphomolybdenum assays were reported as gallic acid equivalents (GAE µmol/gDW), whereas FRAP as Fe 2+ equivalents (Fe 2+ µmol/gDW).…”

Section: Determination Of In Vitro Antioxidant Activitymentioning

confidence: 99%

“…In order to access the clustering and trends of the comprehensive depiction of the fruit samples, principal component analysis (PCA) was used. Partial least squares (PLS) chemometric method was conducted to further analyse the correlation of antioxidant activity with volatile compounds in the fruit samples [41,44]. The variables were pareto scaled for PCA and PLS analyses.…”

Section: Data Processing and Analysismentioning

confidence: 99%

“…For UHPLC-QqQ-TOF-MS/MS data, the variables were pareto scaled and log transformed for PCA and PLS to lower heteroscedasticity and asymmetry in the statistical distribution [44]. In order to tentatively identify the compounds, the acquired raw data in mzML format were processed using MS-DIAL by comparing the MS/MS spectra with those in the spectral library.…”

Section: Data Processing and Analysismentioning

confidence: 99%

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Untargeted and Targeted Metabolomic Profiling of Australian Indigenous Fruits

et al. 2020

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Selected Australian native fruits such as Davidson's plum, finger lime and native pepperberry have been reported to demonstrate potent antioxidant activity. However, comprehensive metabolite profiling of these fruits is limited, therefore the compounds responsible are unknown, and further, the compounds of nutritional value in these native fruits are yet to be described. In this study, untargeted and targeted metabolomics were conducted using the three fruits, together with assays to determine their antioxidant activities. The results demonstrate that targeted free and hydrolysed protein amino acids exhibited high amounts of essential amino acids. Similarly, important minerals like potassium were detected in the fruit samples. In antioxidant activity, Davidson's plum reported the highest activity in ferric reducing power (FRAP), finger lime in antioxidant capacity (ABTS), and native pepperberry in free radical scavenging (DPPH) and phosphomolybdenum assay. The compounds responsible for the antioxidant activity were tentatively identified using untargeted GC×GC-TOFMS and UHPLC-QqQ-TOF-MS/MS metabolomics. A clear discrimination into three clusters of fruits was observed using principal component analysis (PCA) and partial least squares (PLS) analysis. The correlation study identified a number of compounds that provide the antioxidant activities. GC×GC-TOFMS detected potent aroma compounds of limonene, furfural, and 1-R-α-pinene. Based on the untargeted and targeted metabolomics, and antioxidant assays, the nutritional potential of these Australian bush fruits is considerable and supports these indigenous fruits in the nutraceutical industry as well as functional ingredients for the food industry, with such outcomes benefiting Indigenous Australian communities.

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Section: Gc×gc-tofms Analysismentioning

confidence: 99%

Section: Determination Of In Vitro Antioxidant Activitymentioning

confidence: 99%

Section: Data Processing and Analysismentioning

confidence: 99%

Section: Data Processing and Analysismentioning

confidence: 99%

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Untargeted and Targeted Metabolomic Profiling of Australian Indigenous Fruits

et al. 2020

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“…With both hydrophilic and lipophilic properties within the same molecule, the emulsifiers found in the egg yolk stabilize the dispersed oil droplets via electrostatic interaction and by reducing the interfacial tension of the oil–water interface. Various oils were attempted for mayonnaise production, for instance, sunflower, canola, safflower, rice bran, olive, and soybean oil [ 2 , 3 , 4 ]. The application of soybean oil (SBO) in emulsions increased because of its economic advantages, nutritional properties, and availability.…”

Section: Introductionmentioning

confidence: 99%

Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability

Khor

Lim

et al. 2020

Foods

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The present study focused on investigating the storage stability of oil-in-water (O/W) emulsions with high oil volume fractions prepared with palm olein-based diacylglycerol oil (POL-DAG)/soybean oil (SBO) blends at 25 °C. The incorporation of different ratios of oil blends significantly influenced (p < 0.05) the texture, color, droplet size distribution, and rheological parameters of the emulsions. Only emulsions incorporated with 10% to 20% POL-DAG in oil phase exhibited pseudoplastic behavior that fitted the Power Law model well. Furthermore, the O/W emulsions prepared with POL-DAG/SBO blends exhibited elastic properties, with G’ higher than G”. During storage, the emulsion was found to be less solid-like with the increase in tan δ values. All emulsions produced with POL-DAG/SBO blends also showed thixotropic behavior. Optical microscopy revealed that the POL-DAG incorporation above 40% caused aggregated droplets to coalesce and flocculate and, thus, larger droplet sizes were observed. The current results demonstrated that the 20% POL-DAG substituted emulsion was more stable than the control emulsion. The valuable insights gained from this study would be able to generate a lot more possible applications using POL-DAG, which could further sustain the competitiveness of the palm oil industry.

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Characteristics of reduced‐fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant

Roshandel

Zibaei

Abdolmaleki

2023

Food Science & Nutrition

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Due to the disadvantages of consuming fat and synthetic preservatives, the demand to reduce them in lipid‐based products like mayonnaise is increasing. In the current research, there were two goals, the first one was studying the effect of using oleaster flour in different concentrations (4%, 6%, and 8%) as a natural preservative, whereas the second one was studying the effect of oleaster as different fat replacement (FR) levels (10%, 20%, 30%, and 40%) on the physicochemical, antioxidant, and the rheological properties and stability of reduced‐fat mayonnaise samples. Given results showed that with increasing the oleaster concentration, the antioxidant property increased significantly. The peroxide value after 60 days of storage for the 30% FR 8 was 2.01%, compared to the control sample without antioxidant and with TBHQ, which were 10% and 2.68%, respectively. The highest stability index (100%) was observed in the 30% FR and 40% FR samples. In terms of rheological characteristics, the 30% FR 8 oleaster showed the highest viscosity and the lowest frequency dependency. It can be concluded that oleaster has a high potential to be used in the formulation of low‐fat mayonnaise as a fat replacer.

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Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise

Cited by 34 publications

References 33 publications

Untargeted and Targeted Metabolomic Profiling of Australian Indigenous Fruits

Untargeted and Targeted Metabolomic Profiling of Australian Indigenous Fruits

Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability

Characteristics of reduced‐fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant

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