Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

Abstract

This study investigates the carotenoid and volatile compositions of one sample of lupin oil (Lupinus angustifolius) and five samples of lupin oil flavored with aromatic herbs, namely, basil, chives, rosemary, sage, and thyme. Flavored oils are obtained by macerating lupin oil with the herbs for 15 days, in the dark at 15 ± 1 °C. Overall 11 carotenoids are identified by HPLC‐DAD‐MS‐(APCI). (all‐E)‐Lutein and β‐carotene are the most abundant. Thyme flavored oil results the richest in carotenoids, with a cumulative carotenoid content of 195 ± 13 μg mL−1. Volatile organic compounds are detected by HS‐SPME‐GC/MS analysis. Overall, 50 aroma compounds are determined, with alcohols, furans, and terpenoids being the most abundant classes. Chives flavored oil is the only sample to provide organosulfur compounds. Qualitatively, terpenoids are responsible for great differences among the samples, since unique terpenoid profiles are observed, for example, isoterpinolene is detected only in sage flavored oil, β‐myrcene in rosemary flavored oil, and thymol in thyme flavored oil. The relative odor activity value (ROAV) is determined and employed to evaluate the contributions of the single compounds to the overall odor. The compounds with the greatest odor activity are 3‐hexen‐1‐ol, hexanal, α‐pinene, eucalyptol, and 2‐pentylfuran. Practical Applications: Aromatic herbs have been traditionally used to enhance the flavor of food. The effects of herbs addition on lupin products has not been investigated yet. Additionally, this is the first study that explores some quality characteristics of commercial lupin oil. Data indicate that the maceration of lupin oil with aromatic herbs has limited effects on the content of total carotenoids, nonetheless, it modifies markedly the composition and relative proportions of the volatile organic compounds, and likely the overall aromas. Consumers are generally not familiar with the culinary use of lupin oil, nevertheless, the aromatization with herbs could increase its use. Lupin oil results rich in carotenoids. This is useful information for the production of functional products with healthy properties. Lupin oil can be recommended as a carotenoid‐rich product and as an alternative to more traditional table oils. Data from this study can contribute to the economic valorization of lupin oil. This study assesses the effects of the maceration of lupin oil with aromatic herbs, e.g., basil, chives, rosemary, sage, and thyme on the content of volatile organic compounds, and investigates the carotenoid profile of the flavored oils. Flavored oils are prepared by macerating lupin oil with the herbs (6% w/w) for 15 days, in the dark at 15 ± 1°C. Plain lupin oil and basil, chives, and thyme flavored oils are relatively rich in 2‐pentylfuran, whereas rosemary flavored oil is abundant in α‐pinene. (all‐E)‐Lutein is the predominant carotenoid in all the experimental oils, followed by β‐carotene.

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

“… ID: The identification was indicated by the following symbols, A = mass spectrum and RI agree with that of the authentic compound run under similar GC‐MS conditions, B = mass spectrum and LRI agree with literature data: (1) Multari et al (), (2) Feng et al (), (3) Cui et al (), and (4) Gao et al (). C = tentative identification based on interpretation of mass spectrum and comparison with similar compounds. …”

“… Aroma threshold was determined in oil by according to literature: (1) Multari et al (), (2) Feng et al (), (3) Cui et al (), and (4) Gao et al (). …”

“…As one of the heterocyclic compounds, furaneol has been identified previously as a product of the Maillard reaction (Zhang, Wang, Yuan, Yang, & Liu, ). 2‐N‐pentylfuran was perceived with a favorable paddy‐like note and has been intensively demonstrated to be the primary flavor compound in cereals (Multari et al, ). In a previous study about SSO, 2‐n‐pentylfuran was regarded as a key odor‐active compound and its role of the flavor has only been identified after seed roasting while cold‐pressed sample had none of it (Aydeniz et al, ).…”

“…Currently, several techniques have continuously investigated to achieve quick and efficient extracting for volatile components including supercritical fluid extraction (SFE), enzymatic oil extraction, and pressurized liquid extraction (Conte et al, ; Gibbins, Aksoy, & Ustun, ; Han et al, ; Hu et al, ), among them, headspace solid‐phase micro‐extraction (HS‐SPME) is a common extraction method beneficial for isolation and preconcentration of volatiles with advantages of fast, simple, sensitive, and no solvent, prior to gas chromatographic analysis (Mesquita et al, ). However, high content of volatile compounds not necessarily has a high contribution value; thus, a parameter named “relative odor activity value (ROAV),” which was frequently combined with electronic nose and GC‐MS technology to assign the key odor compounds, was widely applied to evaluate the contributions of the single compound to the overall odor (Multari, Vall, Yang, & Suomela, ). Sun et al related key odor compound data of ROAV with principal component analysis (PCA) to reveal a clear classification of aroma profiling of star anise, and the cluster analysis showed a clear consistency with ROAV analysis results (Sun, Chen, Li, Liu, & Zhao, ).…”

Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying

“…Total lactones were negatively associated with deep-frying, as they decreased steadily during the frying process, dropping to 1.46% after 60 min of treatment. In a previous study performed on the same lupin oil by our research group, few terpenes were detected in the unprocessed oil, e.g., αthujene, p-cymene, α-phellandrene, and limonene (Multari et al, 2018). These odour-active volatiles were linked to citrus, grass, and pine aromas.…”