Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil

Jing, Bingyu; Guo, Rui; Wang, Mengzhu; Zhang, Lingyan; Yu, Xiuzhu

doi:10.1016/j.lwt.2020.109301

Cited by 48 publications

(43 citation statements)

References 38 publications

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“…The study has shown that the composition and content of volatile compounds in peanut oil changed significantly after roasting pretreatment, and the contents of O‐heterocyclic compounds and N‐heterocyclic compounds accounted for a relatively high proportion, of which 20 pyrazines were considered as key contributors to the typical nut and roasting aroma of peanut oil (Liu et al., 2011). Similar studies have been done in sesame oil, rapeseed oil, palm kernel oil, almond oil, pumpkin seed oil, and peony seed oil (Jin et al., 2018; Jin et al., 2019; Jing et al., 2020; Potočnik & Košir, 2017; Yan et al, 2012; Zhang et al., 2016). Microwave, as a new heating technology, is gradually applied to oil processing.…”

Section: Introductionsupporting

confidence: 59%

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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Section: Introductionsupporting

confidence: 59%

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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“…Lee et al [44] showed that different Maillard reaction products are formed during roasting of perilla seeds depending on the roasting conditions with 2-methylpyrazine and 2,5-dimethylpyrazine as main products. In rapeseed oil, the amount of pyrazines (110-fold) and aldehydes (65%) increased drastically after roasting of the seeds in comparison to the initial content [43]. Gracka et al [21] identified in oil from roasted rapeseed 2-methyl butanal, 1-methyl-1H-pyrrole, 2,5-dimethyl pyrazine, and methyl pyrazine as important compounds with 2-methyl butanal as one of the common Strecker degradation products, and 2,5-dimethyl pyrazine and methyl pyrazine as Maillard reaction products.…”

Section: Investigation Of Volatile Compounds Of Cactus Seed Oil Formementioning

confidence: 94%

“…One reason for this procedure is to produce pleasant aroma components resulting in a roasty and nutty perception of the food accepted by consumers [39]. The application of seed roasting has been known for a number of oil seeds, such as sesame [40], pine nut [41], pumpkin [42], or rapeseed [43]. Depending on the temperature and the time, this heat treatment results in the formation of Maillard reaction products or degradation products of oxidation that are responsible for the typical taste and smell of edible oils from roasted oil seeds.…”

Section: Investigation Of Volatile Compounds Of Cactus Seed Oil Formementioning

confidence: 99%

Profile of Volatile Aroma-Active Compounds of Cactus Seed Oil (Opuntia ficus-indica) from Different Locations in Morocco and Their Fate during Seed Roasting

Nounah

Chbani

Matthäus

et al. 2020

Foods

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Volatile compounds from oils extracted from cactus seeds (Opuntia ficus-indica) of five regions of Morocco were analyzed by dynamic headspace-GC/MS. Aroma active compounds were characterized by olfactometry. A total of 18 compounds was detected with hexanal, 2-methyl propanal, acetaldehyde, acetic acid, acetoin and 2,3-butanedione as most abundant. Olfactometric analysis showed that those compounds are aroma active; therefore, cactus seed oil flavor can be attributed to those compounds. Moreover, the effect of roasting of cactus seeds on the composition of volatile compounds in the oil was investigated. Especially the concentration of compounds known as products from the Maillard reaction increased significantly with roasting time such as furfural, furan, 3-methyl furan, 2-butanone, thiophene, 2, 3- dithiabutane, methyl pyrazine, 2-methyl pyrimidine, 2-metoxy phenol, dimethyl trisulfide and 5-methyl furfural.

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“…Besides the chemical degradation involving MYR-catalyzed hydrolysis, the thermal degradation of GSLs is often mentioned [ 14 , 15 , 164 ]. As a result, GSL profiles of cooked brassica vegetables are altered at a different level depending on employed culinary techniques, such as cooking, steaming, and microwaving.…”

Section: Stability Of Glucosinolatesmentioning

confidence: 99%

“…A recent study on the roasting process of rapeseed seed reported shows that industrial-scale post-harvest treatments, which are often necessary to produce higher quality oil-related products, also impact the GSL profile of plant materials [ 164 ]. Up to 29% of the original GSL amount in plant materials have been reduced during the roasting process.…”

Section: Stability Of Glucosinolatesmentioning

confidence: 99%

Glucosinolates: Natural Occurrence, Biosynthesis, Accessibility, Isolation, Structures, and Biological Activities

et al. 2020

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Glucosinolates (GSLs) are secondary plant metabolites abundantly found in plant order Brassicales. GSLs are constituted by an S-β-d-glucopyrano unit anomerically connected to O-sulfated (Z)-thiohydroximate moiety. The side-chain of the O-sulfate thiohydroximate moiety, which is derived from a different amino acid, contributes to the diversity of natural GSL, with more than 130 structures identified and validated to this day. Both the structural diversity of GSL and their biological implication in plants have been biochemically studied. Although chemical syntheses of GSL have been devised to give access to these secondary metabolites, direct extraction from biomass remains the conventional method to isolate natural GSL. While intact GSLs are biologically inactive, various products, including isothiocyanates, nitriles, epithionitriles, and cyanides obtained through their hydrolysis of GSLs, exhibit many different biological activities, among which several therapeutic benefits have been suggested. This article reviews natural occurrence, accessibility via chemical, synthetic biochemical pathways of GSL, and the current methodology of extraction, purification, and characterization. Structural information, including the most recent classification of GSL, and their stability and storage conditions will also be discussed. The biological perspective will also be explored to demonstrate the importance of these prominent metabolites.

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Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil

Cited by 48 publications

References 38 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

Profile of Volatile Aroma-Active Compounds of Cactus Seed Oil (Opuntia ficus-indica) from Different Locations in Morocco and Their Fate during Seed Roasting

Glucosinolates: Natural Occurrence, Biosynthesis, Accessibility, Isolation, Structures, and Biological Activities

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