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Metabolic Changes during Sprouting of Rapeseed and Their Consequences for the Volatilome of Cold‐Pressed Oil
AbstractAll the procedures before pressing seeds have a great influence on the flavor of cold‐pressed rapeseed oil. However, the studies on the modification of aroma caused by inappropriate storage leading to sprouting are scarce. Therefore, this study aims to determine the effects of sprouting on the metabolome and volatilome of rapeseed cold‐pressed oil and press cakes. The presence of 56 and 21 nonvolatile metabolites is detected in seeds/press cakes and oil, respectively. Sprouting significantly affects the total contents of all groups of compounds, except sugars. At the same time, 375 volatile organic compounds (VOCs) are detected. The abundance of VOCs in sprouted oil is almost threefold higher compared to control oil, with the biggest contribution of sulfur‐containing compounds (dimethyl sulfide), glucosinolate derivatives (4‐isothiocyanato‐1‐butene), and aldehydes (3‐methylbutanal). A similar tendency is observed in press cake. Moreover, sprouting results in the biggest number of VOCs detected only in this oil (61). The abundance of aroma‐active compounds is much higher in sprouted products compared to corresponding controls, which has a confirmation in sensory analysis. This study shows that simultaneous volatilomics and metabolomics can be used to track the changes in the oil quality caused by the inappropriate storage of seeds. Sprouting leads to metabolic changes in seeds, which intensify the formation of new VOCs and consequently aroma of oils.Practical applications: The results of this study will help to understand the formation of volatile organic compounds (VOCs) during the processing and production of cold‐pressed rapeseed oil. The combination of VOCs with nonvolatile precursors can help to understand the pathways involved in VOCs formation. Moreover, the oil obtained from sprouted seeds is characterized by many VOCs not present in control oil, which can potentially be used to develop tools for quick evaluation if the seeds used for pressing initiated sprouting, which can lead to changes in its sensory quality.
Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry as a tool for tracking roasting-induced changes in the volatilome of cold-pressed rapeseed oil
AbstractThe aim of this study was to track changes in the volatilome of cold-pressed oil and press cakes obtained from roasted seeds and to combine it with the profile of non-volatile metabolites in a single study, in order to understand pathways of volatile organic compound (VOC) formation caused by thermal processing. Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry was used for the analysis of VOCs in cold-pressed oils and corresponding press cakes obtained after roasting of seeds at 140 and 180 °C prior to pressing. Contents of primary metabolites (amino acids, saccharides, fatty acids) as well as selected secondary metabolites (glucosinolates, polyphenols) were determined, as many of them serve as precursors to volatile compounds formed especially in thermal reactions. After roasting, the formation of Maillard reaction products increased, which corresponded to the reduction of free amino acids and monosaccharides. Moreover, levels of the products of thermal oxidation of fatty acids, such as aldehydes and ketones, increased with the increasing temperature of roasting, although no significant changes were noted for fatty acids. Among sulphur-containing compounds, contents of the products and intermediates of methionine Strecker degradation increased significantly with the increasing temperature of roasting. Degradation of glucosinolates to nitriles occurred after thermal treatment. The results of this study confirmed that seed roasting before cold pressing has a significant effect on the volatiles, but also indicated roasting-induced changes in non-volatile metabolites of oil and press cake. Such an approach helps to understand metabolic changes occurring during rapeseed processing in cold-pressed oil production. Graphical Abstract
The Contribution of Cornelian Cherry (Cornus mas L.) Alcoholic Beverages on the Sensory, Nutritional and Anti-Nutritional Characteristics—In Vitro and In Silico Approaches
Food producers have focused on novel and attractive raw materials with functional properties. Cornelian cherry (Cornus mas L.) fruits contain numerous compounds that may be beneficial for health. Objective: This study aimed to compare and assess the physicochemical properties and amygdalin levels in brandy and liquor prepared from frozen cornelian cherry fruits. Density functional theory-based B3LYP functionals were used to analyze the spectral and optical properties of amygdalin. The contents of the compounds and volatile products of amygdalin decay were found in two spirituose beverages of Cornus mas, using HPLC and GC-MS. Significant differences in their physicochemical properties were detected between the samples. Alcoholic beverages based on cornelian cherry fruits were rich in a wide range of functional ingredients with a low concentration of amygdalin. In silico analysis showed that orbital density diffusion has a major effect on the physical properties of amygdalin, while differences between the polarities of water and ethanol had no noticeable effect on the spectral properties of the compound. Cornelian cherry-based alcoholic drinks might be interesting functional products with rich aromatic bouquets. The amygdalin concentration is low enough to pose no toxicological threat, but rather shapes the tastory bouquet of the products. Levels of amygdalin may be controlled using the same analytical methods for solutions with different ethanol–water ratios.
Unravelling the importance of seed roasting for oil quality by the non-targeted volatilomics and targeted metabolomics of cold-pressed false flax (Camelina sativa L.) oil and press cakes
Bioethanol production from sorghum grain with Zymomonas mobilis: increasing the yield and quality of raw distillates
AbstractBACKGROUNDThe present study aimed to demonstrate the superiority of bioethanol yield and its quality from sorghum using the granular starch degrading enzyme Stargen™ 002 over simultaneous saccharification and fermentation, and separate hydrolysis and fermentation using Zymomonas mobilis CCM 3881 and Ethanol Red® yeast.RESULTSBacteria were found to produce ethanol at higher yield than the yeast in all fermentations. The highest ethanol yield was obtained with Z. mobilis during 48 h of simultaneous saccharification and fermentation (83.85% theoretical yield) and fermentation with Stargen™ 002 (81.27% theoretical yield). Pre‐liquefaction in fermentation with Stargen™ 002 did not improve ethanol yields for both Z. mobilis and Saccharomyces cerevisiae. Chromatographic analysis showed twice less total volatile compounds in distillates obtained after bacterial (3.29–5.54 g L−1) than after yeast (7.84–9.75 g L−1) fermentations. Distillates obtained after bacterial fermentation were characterized by high level of aldehydes (up to 65% of total volatiles) and distillates obtained after yeast fermentation of higher alcohols (up to 95% of total volatiles). The process of fermentation using granular starch hydrolyzing enzyme cocktail Stargen™ 002 resulted in low amounts of all volatile compounds in distillates obtained after bacterial fermentation, but the highest amounts in distillates obtained after yeast fermentation.CONCLUSIONThe present study emphasizes the great potential of bioethanol production from sorghum with Z. mobilis using granular starch hydrolyzing enzyme Stargen™ 002, which leads to reduced water and energy consumption, especially when energy sources are strongly related to global climate change. © 2023 Society of Chemical Industry.
Betaine supplementation modulates betaine concentration by methylenetetrahydrofolate reductase genotype, but has no effect on amino acid profile in healthy active males: A randomized placebo-controlled cross-over study
Application of Sorbent-Based Extraction Techniques in Food Analysis
This review presents an outline of the application of the most popular sorbent-based methods in food analysis. Solid-phase extraction (SPE) is discussed based on the analyses of lipids, mycotoxins, pesticide residues, processing contaminants and flavor compounds, whereas solid-phase microextraction (SPME) is discussed having volatile and flavor compounds but also processing contaminants in mind. Apart from these two most popular methods, other techniques, such as stir bar sorptive extraction (SBSE), molecularly imprinted polymers (MIPs), high-capacity sorbent extraction (HCSE), and needle-trap devices (NTD), are outlined. Additionally, novel forms of sorbent-based extraction methods such as thin-film solid-phase microextraction (TF-SPME) are presented. The utility and challenges related to these techniques are discussed in this review. Finally, the directions and need for future studies are addressed.
Redefiniowana analiza związków zapachowych i lotnych żywności. Co kryje się za volatilomiką żywności?
Redefiniowana analiza związków zapachowych i lotnych żywności. Co kryje się za volatilomiką żywności?
Cape gooseberry (Physalis peruviana L.) volatile compounds determination by Vacuum-Assisted Sorbent Extraction (VASE) - selected aspects
Vacuum-Assisted Sorbent Extraction (VASE) is a novel extraction technique that uses vacuum to facilitate the transfer of volatile compounds from the matrix to the sorbent. This technique was explored for extraction of volatiles from cape gooseberry fruit, for both qualitative and quantitative analyses. Selected extraction parameters were tested: sample size, extraction temperature and time, influence of tissue disintegration on release of volatiles, and also addition of Ag+1 ions in the form of AgNO3 to stop enzymatic formation of volatile compounds. For selected conditions (10 g sample, extraction for 30 min. at 40 °C of volatiles from blended fruit) quantitative aspects were explored. Twenty-two compounds of cape gooseberry were tested. The method was characterized with a very good linearity in a range of 10–5000 µg/kg and good reproducibility. The experiments proved the usefulness of VASE in both volatile profiling and quantitative analyses of cape gooseberry and in prospective other fruit.