Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions

Valdés, Arantzazu; Sanahuja, Ana Beltrán; Karabagias, Ioannis K.; Badeka, Anastasia V.; Kontominas, Michael G.; Garrigós, María Carmen

doi:10.3390/foods10050944

Cited by 16 publications

(14 citation statements)

References 49 publications

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“…Compared to the Gd-k and Gl-k samples, Gd-n and Gl-n showed a more apparent minor peak at 3009 cm −1 . This peak was associated with the stretching vibration of CH cis-olefinic groups [ 45 ]. In comparison to their untreated kernel samples, no other apparent changes in FTIR features of the extraction residues (Gd-r and Gl-r) were observed, leading to their features being similar to those of defatted cottonseed meal products [ 71 ].…”

Section: Resultsmentioning

confidence: 99%

“…Similar to other seeds or nuts for food applications [ 45 , 47 , 82 , 83 , 84 , 85 ], roasting is a necessary heating process for enhanced use of cottonseed kernels as nutrient food products [ 23 ]. While roasting temperatures were reported in the range of 100 to 160 °C for various plant-based butters [ 86 ], the negligible CO 2 and CO bands (2400–2300 cm −1 ) in TG-FTIR spectra of Gd-k and Gl-k below 215 °C of the first shoulder in DTG curves ( Figure 5 ) suggested that the cottonseed kernels could be roasted in the temperature range without significant occurrence of decomposition (carbonization).…”

Section: Resultsmentioning

confidence: 99%

“…A thermogravimetric analyzer (TG) is another advanced instrument used to analyze the mass changes of a sample with increasing temperatures and time [ 42 ]. Heat treatments such as roasting and frying are frequently employed in the food processing of seeds and nuts to improve their sensory quality, digestibility, and microbiological safety [ 43 , 44 , 45 ]. Thus, TG analysis has been applied to detect the mass loss of various volatile compounds as well as appropriate roasting temperatures for heat treatments [ 44 , 46 , 47 ].…”

Section: Introductionmentioning

confidence: 99%

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Chemical Composition and Thermogravimetric Behaviors of Glanded and Glandless Cottonseed Kernels

Nam

Zhang

et al. 2022

Molecules

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Common “glanded” (Gd) cottonseeds contain the toxic compound gossypol that restricts human consumption of the derived products. The “glandless” (Gl) cottonseeds of a new cotton variety, in contrast, show a trace gossypol content, indicating the great potential of cottonseed for agro-food applications. This work comparatively evaluated the chemical composition and thermogravimetric behaviors of the two types of cottonseed kernels. In contrast to the high gossypol content (3.75 g kg−1) observed in Gd kernels, the gossypol level detected in Gl kernels was only 0.06 g kg−1, meeting the FDA’s criteria as human food. While the gossypol gland dots in Gd kernels were visually observed, scanning electron microcopy was not able to distinguish the microstructural difference between ground Gd and Gl samples. Chemical analysis and Fourier transform infrared (FTIR) spectroscopy showed that Gl kernels and Gd kernels had similar chemical components and mineral contents, but the former was slightly higher in protein, starch, and phosphorus contents. Thermogravimetric (TG) processes of both kernels and their residues after hexane and ethanol extraction were based on three stages of drying, de-volatilization, and char formation. TG-FTIR analysis revealed apparent spectral differences between Gd and Gl samples, as well as between raw and extracted cottonseed kernel samples, indicating that some components in Gd kernels were more susceptible to thermal decomposition than Gl kernels. The TG and TG-FTIR observations suggested that the Gl kernels could be heat treated (e.g., frying and roasting) at an optimal temperature of 140–150 °C for food applications. On the other hand, optimal pyrolysis temperatures would be much higher (350–500 °C) for Gd cottonseed and its defatted residues for non-food bio-oil and biochar production. The findings from this research enhance the potential utilization of Gd and Gl cottonseed kernels for food applications.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Chemical Composition and Thermogravimetric Behaviors of Glanded and Glandless Cottonseed Kernels

Nam

Zhang

et al. 2022

Molecules

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“…For this purpose, heat treatments such as roasting and frying are necessary during nut processing to improve their sensory quality, digestibility, and microbiological safety. These heat treatments may significantly affect their properties and quality attributes, obtaining appreciable and desired changes in their texture, color, flavor and taste [ 58 ]. Interestingly, when nuts are thermally treated, new VOCs are formed from different reactions that are produced, others disappear, and others increase.…”

Section: Volatile Profile Of Nuts After Thermal Treatmentsmentioning

confidence: 99%

Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification

Valdés¹,

Romero²,

Polo³

et al. 2021

Foods

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The presence of nuts in diets has notably increased due to their composition, and the presence of antioxidants and their unsaturated fatty acid profile has led to a considerable increase in their consumption. The volatile profile of nuts is important from different points of view. It affects consumer’s selection, influences raw material selection for the production of composite foods, dictates variety selection in breeding programs, and, from a quality perspective, its changes can indicate food degradation or alteration. A review of the published bibliography concerning the determination of volatiles in nuts has been carried out. The information retrieved has been divided into four main sections. First, a discussion on the main volatiles present in nuts is performed; next, a revision of the methods used to determine the volatiles is presented; and, finally, two sections describing how harvesting conditions, healthy state and the thermal treatment of nuts modifies their volatile profile are added. Analysis of the published bibliography denoted the complexity of volatile determination and the different variables that can modify the compounds present in the volatile fraction of nuts.

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“…The peroxide value (PV) and p-anisidine values (AVs) [ 20 ] are common chemical indicators used to estimate primary and secondary oxidation products. Attenuated total reflectance–Fourier-transform infrared spectroscopy (ATR–FTIR) has been used to monitor the main structural changes as a consequence of the oxidative treatment in nut and seed products [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Oxidative Stability of Cottonseed Butter Products under Accelerated Storage Conditions

Nam

Klasson

2023

Molecules

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Cottonseed is a natural product of cotton (Gossypium spp.) crops. This work evaluated the oxidative stability of cottonseed butters through accelerated autoxidation by storage at 60 °C for 25 days. Three oxidative stability parameter values (peroxide value, p-anisidine value, and total oxidation value) were monitored over the storage time. These chemical measurements revealed that the storage stability of the butter products was dominated by primary oxidation of lipid (oil) components, while the secondary oxidation levels were relatively unchanged over the storage time. An analysis of the tocopherols (natural oxidants in cottonseed) suggested not only the protection function of the molecules against oxidation of the cottonseed butter during storage, but also the dynamic mechanism against the primary oxidation of lipid components. Attenuated total reflectance–Fourier-transform infrared spectroscopy (ATR–FTIR) data confirmed no changes in the major C functional groups of cottonseed butters over the storage time. On the other hand, characteristic minor peaks of conjugated dienes and trienes related to lipid oxidation were impacted by the accelerated storage. As each day of accelerated oxidation at 60 °C is equivalent to 16 days of storage at 20 °C, observations in this work should have reflected the oxidative stability behaviors of the cottonseed butters after about 13 months of shelf storage under ambient storage conditions. Thus, these data that were collected under the accelerated oxidation testing would be useful not only to create a better understanding of the autooxidation mechanism of lipid molecules in cottonseed butters, but also in developing or recommending appropriate storage conditions for cottonseed end products to prevent them from quality degradation.

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Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions

Cited by 16 publications

References 49 publications

Chemical Composition and Thermogravimetric Behaviors of Glanded and Glandless Cottonseed Kernels

Chemical Composition and Thermogravimetric Behaviors of Glanded and Glandless Cottonseed Kernels

Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification

Oxidative Stability of Cottonseed Butter Products under Accelerated Storage Conditions

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