Study on the Volatile Oxidation Compounds and Quantitative Prediction of Oxidation Parameters in Walnut (<i>Carya cathayensis</i> Sarg.) Oil

Mu, Honglei; Gao, Haiyan; Chen, Hangjun; XiangJun, Fang; Zhou, Yongjun; Wu, Wei; Han, Qiang

doi:10.1002/ejlt.201800521

Cited by 19 publications

(5 citation statements)

References 43 publications

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“…In total, 22 common VOCs including alcohols, aldehydes, furans, ketones, and acids were identified in oils. These compounds have been acknowledged as the primary VOCs in previous studies depending on the stage of oil oxidation [5,33,37]. The relative content of VOCs in SO was significantly (p < 0.05) higher than that of SO:PSO and SO:BSPO blends.…”

Section: Volatile Oxidation Compounds Concentration At the End Of Acc...mentioning

confidence: 81%

“…Most of these secondary and tertiary oxidation products could have been derived from the degradation of linoleic acid, linolelaidic acid, and punicic acid, which were the most unsaturated fatty acids. According to Mu et al [37], the possible mechanism for the formation of these VOCs, especially aldehydes, ketones, and alcohols is the rearrangement and scission of alkoxyl radicals.…”

Section: Volatile Oxidation Compounds Concentration At the End Of Acc...mentioning

confidence: 99%

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Blending of Sunflower Oil with Pomegranate Seed Oil from Blanched Seeds: Impact on Functionality, Oxidative Stability, and Antioxidant Properties

2021

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Seed oil blending is a novel approach that may enhance the oil antioxidant capacity. The study evaluated the effect of blending sunflower oil (SO) with pomegranate seed oil (BPSO) from blanched seeds (95 °C/ 3 min) on oxidative stability and antioxidant properties of the oil blends. SO and pomegranate seed oil from unblanched seeds (PSO) were used as controls. Blending SO with BPSO and PSO was assessed in the following respective proportions: 90:10, 85:15, and 80:20 (w/w) with respect to total phenolic content, total carotenoids content, tocopherols content, and fatty acid composition to establish the best blending ratio. An accelerated storage test was conducted using the best blending ratio (85:15) at 60 ± 2 °C for 20 days. The evolution of peroxide value, ρ-anisidine value and, total oxidation value, together with the depletion of the oils’ 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and radicals scavenging capacity were evaluated. Volatile oxidation compounds (VOCs) were assessed at the end of the accelerated storage test. Blended oils exhibited better oxidative stability than SO. Nevertheless, the oxidative stability of SO:PSO and SO:BPSO blends did not significantly vary. Additionally, blended oils showed a lower rate of DPPH and ABTS radical scavenging capacity depletion than SO, although this did not significantly vary between the oil blends. The concentration of VOCs was significantly higher in SO than blended oils. No significant difference in the content of VOCs was observed between SO:PSO and SO:BPSO blends. The findings of this study are valuable to the food industry, which is presently interested in nonconventional oils and functional foods to improve health and human nutrition.

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Section: Volatile Oxidation Compounds Concentration At the End Of Acc...mentioning

confidence: 81%

Section: Volatile Oxidation Compounds Concentration At the End Of Acc...mentioning

confidence: 99%

Blending of Sunflower Oil with Pomegranate Seed Oil from Blanched Seeds: Impact on Functionality, Oxidative Stability, and Antioxidant Properties

2021

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“…PCA converts a set of possibly correlated variables to linearly uncorrelated variables through orthogonal transformation and projects them into a reduced‐dimension plot to highlight the similarities and differences in the variables. [ 65,66 ] As shown in Figure , the first and second principal components accounted for 56.857% and 39.814% of the total variance, respectively, and the first two principal components explained 96.671% of the total variables. As displayed in the loading matrix (Figure 9A), intrinsic fluorescence, acrylamide quenching, ANS, DNSA, and protein denaturation were located in the positive zone of PC1 and made the greatest contribution, while LFLP and the carbonyl value had negative loadings on PC1.…”

Section: Resultsmentioning

confidence: 96%

Effect of (E,E)‐2,4‐decadienal on Side‐Chain Modification, Conformation Change, and Aggregation of Bovine Serum Albumin

et al. 2021

Euro J Lipid Sci & Tech

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Protein modification by active aldehydes is associated with ageing and some chronic diseases, and it is closely related to food quality and safety. In this study, the modification of bovine serum albumin (BSA) using trans,trans-2,4-decadienal at various concentrations (0-10 mm) is investigated. The results show that the changes in the number of free amino groups and arginine residues, carbonyl formation, aggregation characteristics, and fluorescent lipofuscin-like pigments (LFLP) fluorescence are more severe at (E,E)-2,4-decadienal concentrations of 4-10 mm, whereas the conformational changes are more significant at low concentrations (0.1-2 mm). In the BSA modified by 1-10 mm (E,E)-2,4-decadienal, the microenvironment of tryptophan residues to become more hydrophobic, the structure became compact, hydrophobic binding sites decreases, molecular weight and particle size increases, and covalently cross-linked heterogeneous aggregates increases. At the same time, the relationship between the oxidation parameters and samples is explained using principal component analysis and hierarchical cluster analysis. Practical Applications: (E,E)-2,4-decadienal is highly electrophilically active with biomacromolecules. However, compared to the widely studied malonaldehyde (MDA), acrolein (ACR), 4-hydroxynonenal (HNE), and 4-oxo-trans-2-nonenal (ONE)-protein adducts, research on the modification of a protein by (E,E)-2,4-decadienal is insufficient, and the chemical nature of (E,E)-2,4-decadienal-protein adducts is not clear. This study may be useful for extending our understanding of the specific role of (E,E)-2,4-decadienal in the formation of modified proteins during the occurrence of chronic diseases and provides a theoretical reference for food quality and safety problems caused by protein carbonylation during processing and storage.

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“…Elevating the HA temperature is a potential approach to improve the current HA drying practices in the industry, which should reduce the drying time and enhance the drying efficiency. However, drying at high temperatures for long times is not feasible, as it causes undesirable quality deterioration to the tree nuts, such as lipid oxidation and browning (Chen, Gebreil, et al., 2020; Mu et al., 2019; Polari et al., 2019; Sathe et al., 2008). Because the hull has much higher IMCs than the shell and kernel (walnut shell has higher moisture than the kernel), it serves as a significant barrier to the moisture removal from the kernel to the environment.…”

Section: Drying Technologiesmentioning

confidence: 99%

Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review

Chen

Pan

2022

Comp Rev Food Sci Food Safe

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Tree nuts are important economic crops and are consumed as healthy snacks worldwide. In recent years, the increasing needs for more efficient and effective postharvest processing technologies have been driven by the growing production, higher quality standards, stricter food safety requirements, development of new harvesting methods, and demand to achieve energy saving and carbon neutralization. Among all, the technologies related to drying, disinfection, and disinfestation and downstream processes, such as blanching, kernel peeling, and roasting, are the most important processes influencing the quality and safety of the products. These processes make up the largest contribution to the energy consumptions and environmental impacts stemming from tree nut production. Although many studies have been conducted to improve the processing efficiency and sustainability, and preserve the product quality and safety, information from these studies is fragmented and a centralized review highlighting the important technology advancements of postharvest processing of tree nuts would benefit the industry. In this comprehensive review, almonds, walnuts, and pistachios are selected as the representative crops of tree nuts. Current statuses, recent advances, and ongoing challenges in the scientific research as well as in the industrial processing practices of these tree nuts are summarized. Some new perspectives and applications of tree nut processing waste and by‐products (such as the hulls and shells) are also discussed. In addition, future trends and research needs are highlighted. The material presented here will help both stakeholders and scientists to better understand postharvest tree nut processing and provide technological recommendations to improve the efficiency and sustainability, product quality and safety, and competitiveness of the industry.

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Study on the Volatile Oxidation Compounds and Quantitative Prediction of Oxidation Parameters in Walnut (Carya cathayensis Sarg.) Oil

Cited by 19 publications

References 43 publications

Blending of Sunflower Oil with Pomegranate Seed Oil from Blanched Seeds: Impact on Functionality, Oxidative Stability, and Antioxidant Properties

Blending of Sunflower Oil with Pomegranate Seed Oil from Blanched Seeds: Impact on Functionality, Oxidative Stability, and Antioxidant Properties

Effect of (E,E)‐2,4‐decadienal on Side‐Chain Modification, Conformation Change, and Aggregation of Bovine Serum Albumin

Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review

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