Volatile aroma components and MS-based electronic nose profiles of dogfruit ( Pithecellobium jiringa ) and stink bean ( Parkia speciosa )

Wada, Kōji; Kusumiyati, Kusumiyati; Shikanai, Takeshi

doi:10.1016/j.jare.2017.11.003

Cited by 21 publications

(8 citation statements)

References 30 publications

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“…Phenolic compounds and flavonoids were detected by spectrophotometric method using gallic acid as standard and aluminum chloride or catechin standard [18]. Further isolation and quantification of phenolic, flavonoid compounds, and other volatile compounds were detected by thin layer chromatography (TLC), high-performance liquid chromatography (HPLC), UPLC, and mass spectroscopy (MS) loaded with high specified columns [20]. Gallic acid, rutin, vanillic acid were detected by CP-Sil 8 capillary column and catechin, epicatechin were detected by DB-5 capillary column [21].…”

Section: Extraction Of Bioactive Compoundsmentioning

confidence: 99%

“…Organosulfide compounds are source of polysulfides and active donor of hydrogen sulfide, and are responsible for peculiar flavor of P. speciosa. Skeleton of polysulfide in P. speciosa contained five to eight-membered carbon ring with three to six sulfur atoms in S-C-S arrangements [20]. The active hydrogen sulfides assist in cardioprotective vascular cell signaling molecules that are associated with various cardiovascular health benefits and reduction of systolic blood pressure [20,34].…”

Section: Organosulfide Compoundsmentioning

confidence: 99%

“…Skeleton of polysulfide in P. speciosa contained five to eight-membered carbon ring with three to six sulfur atoms in S-C-S arrangements [20]. The active hydrogen sulfides assist in cardioprotective vascular cell signaling molecules that are associated with various cardiovascular health benefits and reduction of systolic blood pressure [20,34]. Organosulfides present in P. speciosa are 1,2,4-trithiolane (TTL) [13], 3,5-dimethyl-1,2,4-trithiolsne, 1,3,5 trithiane, 1,2,4,6-tetrathiepane, 1,2,3,5,6-pentathiepane (lenthionine) [20], 1,2,4,5-tetrathiane, 1,2,3,5-tetrathiane, and 1,2,5,6-tetrathiocane [15,34] (Fig.…”

Section: Organosulfide Compoundsmentioning

confidence: 99%

“…Followed by TTL, 1,2,4,6,-tetrathiepane, and 1,2,4,5,6-pentathiepane are found in higher amount in P. speciosa. These compounds are donor of dithiocetal (C-S-C) which is used as antifungal effect for kidney and urinary bladder [8,13,20]. Polysulfide compounds found in P. speciosa exhibits antimicrobial and antibacterial properties [35], and thiazolidine exert anticancer property [15].…”

Section: Organosulfide Compoundsmentioning

confidence: 99%

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Bioactive Compounds of Petai Beans (Parkia speciosa Hassk.)

Singhania¹,

Chhikara²,

Bishnoi³

et al. 2020

Reference Series in Phytochemistry

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Section: Extraction Of Bioactive Compoundsmentioning

confidence: 99%

Section: Organosulfide Compoundsmentioning

confidence: 99%

Section: Organosulfide Compoundsmentioning

confidence: 99%

Section: Organosulfide Compoundsmentioning

confidence: 99%

See 2 more Smart Citations

Bioactive Compounds of Petai Beans (Parkia speciosa Hassk.)

Singhania¹,

Chhikara²,

Bishnoi³

et al. 2020

Reference Series in Phytochemistry

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“…In a current study, thirteen sulphurous compounds were identified in unripe, mid-ripe and ripe PS, where during ripening these compounds increased from 7.1 to 20.13%. Major components are 1,2,4-trithiolane, methanethiol and hydrogen sulfide [83]. Djenkolic acid identified in PS is formed from the dithiocetal (S-C-S), might be formed from formaldehyde and two molecules of cycteine [81].…”

Section: Saponinsmentioning

confidence: 99%

A Review on the Phytochemicals of Parkia Speciosa, Stinky Beans as Potential Phytomedicine

Ahmad¹,

Rahman²,

Leong³

et al. 2019

J Food Sci Nutr Res

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Plants pythochemicals are extensively known for their advantageous in health to promote biochemical benefits in the area of reactions, cofactors and inhibitors of enzyme, absorbents/sequestrants that bind to and eliminate undesirable elements in the human body. Some research findings have supported the beneficial role of phytochemicals against cancers, coronary heart disease, diabetes, high blood pressure, inflammation and many other diseases. This review discussed phytochemical compounds properties of Perkia specios (PS) in Malaysia. The plants of focus are smelly legumes/stink beans; commonly grown and cultivated in Southeast Asian countries, including Malaysia, Indonesia and in some parts of Northeastern India. The young leaves, flowers and fruits that are collected from the wild are consumed as vegetables and herbal medicines. The seeds are either eaten raw or cooked and half-ripe seeds can also be traditionally prepared as a pickle in brine. The review will be useful for future studies through current knowledge on the phytochemical elements and medicinal functions to a possible magnitude with relevant data as these plants have potential to be developed as phyto-/herbal-/botanical medicine.

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Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum L.) protein

Yen¹,

Pratap-Singh²

2020

J Sci Food Agric

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BACKGROUND Peas are an inexpensive yet nutritious and sustainable source of protein. However, it is challenging to incorporate pea proteins into food formulations owing to their beany or green off‐flavours and their limited water solubility. RESULTS Vacuum microwave dehydration (VMD) of pea protein with an initial moisture content of 425% (dry basis, db) at 2 W g−1 specific microwave energy and 200 Torr vacuum level for 88 min led to an 83% reduction in total volatile compound concentration. VMD processing at high initial moisture contents facilitated the Maillard reaction, enhancing the extent of protein cross‐linking, leading to a marked decrease in soluble protein content, to 11 g kg−1. Reducing the initial moisture content to 56% db greatly retained protein solubility (112–113 g kg−1), but it only led to a minor reduction in total volatile compound concentration (2–11% reduction). A high microwave energy (20 W g−1)–short time (2 min) treatment at 200 Torr vacuum level was found optimal, reducing both volatile levels and soluble protein content by ~50%. CONCLUSION Evidently, it is difficult to employ VMD without reduction of pea protein solubility and corresponding changing in functionality. Yet, if optimized, VMD has the capability to decrease volatile concentrations while retaining protein solubility. Future sensory analysis should be conducted to determine whether the aforementioned reductions in total volatile compound concentration may have a notable effect on consumer palatability. © 2020 Society of Chemical Industry

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Volatile aroma components and MS-based electronic nose profiles of dogfruit ( Pithecellobium jiringa ) and stink bean ( Parkia speciosa )

Abstract: Graphical abstract

Cited by 21 publications

References 30 publications

Bioactive Compounds of Petai Beans (Parkia speciosa Hassk.)

Bioactive Compounds of Petai Beans (Parkia speciosa Hassk.)

A Review on the Phytochemicals of Parkia Speciosa, Stinky Beans as Potential Phytomedicine

Vacuum microwave dehydration decreases volatile concentration and soluble protein content of pea (Pisum sativum L.) protein

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