1H NMR-based metabolic profiling for evaluating poppy seed rancidity and brewing

Abstract

Poppy seeds are widely used in household and commercial confectionery. The aim of this study was to demonstrate the application of metabolic profiling for industrial monitoring of the molecular changes which occur during minced poppy seed rancidity and brewing processes performed on raw seeds. Both forms of poppy seeds were obtained from a confectionery company. Proton nuclear magnetic resonance (1H NMR) was applied as the analytical method of choice together with multivariate statistical data analysis. Metabolic fingerprinting was applied as a bioprocess control tool to monitor rancidity with the trajectory of change and brewing progressions. Low molecular weight compounds were found to be statistically significant biomarkers of these bioprocesses. Changes in concentrations of chemical compounds were explained relative to the biochemical processes and external conditions. The obtained results provide valuable and comprehensive information to gain a better understanding of the biology of rancidity and brewing processes, while demonstrating the potential for applying NMR spectroscopy combined with multivariate data analysis tools for quality control in food industries involved in the processing of oilseeds. This precious and versatile information gives a better understanding of the biology of these processes.

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

“…It is worth noting that the total content of 11 organic acids such as acetic, propanoic, and butanoic acids in rancid samples was increased. This was consistent with the results that the content of some organic acids increased after the rancidity of high-quality extra virgin olive oils, French fries, poppy seeds, and sunflower seeds [ 85 , 86 , 87 , 88 ]. Among the many volatile compounds in the rancid samples, only some of them played an important role in contributing to the overall odor.…”

Properties of food ingredients during processing in a domestic mixer grinder and subsequent storage: A review

“…This degradation does not continue during subsequent storage (Sproll, Perz, Buschmann, & Lachenmeier, ). Storage of ground poppy seeds also leads to oxidation of the fats which leads to spoilage or development of rancidity and changes in taste (Jawien, Zabek, Deja, Lukaszewicz, & Mlynarz, ). Hence fresh grinding is recommended.…”

Metabolomics and fluxomics in biotechnology: current trends

“…The general metabolomics approach can be used in quality control and natural drug development (Shyur and Yang, 2008). It can also be used in assessing the quality of a product in the food industry and in tracking the changes in composition of small molecular compounds during food processing of semi-finished products (Jawień et al, 2015). As in microorganisms and plants screening, it is possible to apply metabolomics to the process of determining the best cell line for drugs research (Tiziani et al, 2011) or fluctuations in the distribution of metabolites in various pathogenic mutations (Cuperlović-Culf et al, 2010).…”