Oxidative storage stability of roasted marama beans (Tylosema esculentum)

Holse, Mette; Skov, Thomas; Hansen, Åse

doi:10.1016/j.foodres.2011.10.027

Cited by 12 publications

(9 citation statements)

References 27 publications

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“…Similar behaviour, during shelf life, was observed in other products. [26,27] When the storage temperature is 37°C a decline for both carboxylic acids and pyrazines is observed after 14 weeks. The decline observed in carboxylic acids is due to the depletion of acetic acid (Fig.…”

Section: Spme-gc-ms Analysis: Evolution Of Volatile Compounds During mentioning

confidence: 99%

Volatile compound changes during shelf life of driedBoletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis

et al. 2015

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Drying process is commonly used to allow long time storage of valuable porcini mushrooms (Boletus edulis). Although considered a stable product dried porcini flavour changes during storage. Monitoring of volatile compounds during shelf life may help to understand the nature of the observed changes. In the present work two mass spectrometric techniques were used to monitor the evolution of volatile compounds during commercial shelf life of dried porcini. Solid phase microextraction (SPME) coupled to gas chromatography - mass spectrometry (GC-MS) allowed the identification of 66 volatile compounds, 36 of which reported for the first time, monitored during the commercial shelf life of dried porcini. Proton transfer reaction - time of flight - mass spectrometry (PTR-ToF-MS) , a direct injection mass spectrometric technique, was shown to be a fast and sensitive instrument for the general monitoring of volatile compound evolution during storage of dried porcini. Furthermore, PTR-ToF-MS grants access to compounds whose determination would otherwise require lengthy pre-concentration and/or derivatization steps such as ammonia and small volatile amines. The two techniques, both used for the first time to study dried porcini, provided detailed description of time evolution of volatile compounds during shelf life. Alcohols, aldehydes, ketones and monoterpenes diminish during the storage while carboxylic acids, pyrazines, lactones and amines increase. The storage temperature modifies the rate of the observed changes influencing the final quality of the dried porcini. We showed the advantages of both techniques, suggesting a strategy to be adopted to follow time evolution of volatile compounds in food products during shelf life, based on the identification of compounds by GC-MS and the rapid time monitoring by PTR-ToF-MS measurements in order to maximize the advantages of both techniques.

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Section: Spme-gc-ms Analysis: Evolution Of Volatile Compounds During mentioning

confidence: 99%

Volatile compound changes during shelf life of driedBoletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis

et al. 2015

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“…The fact that there is an effect of light indicates a combination of autoxidation and photooxidation to be the most prominent. Hexanal is often used as an indicator of oxidation, but many of the other aldehydes have also been reported to cause rancid off-flavors in a broad range of products [ 13 , 20 , 21 ].…”

Section: Resultsmentioning

confidence: 99%

“…Before bringing production of Roselle seeds up to a commercial level, it is therefore crucial to know the stability of the product during storage. This can be done by identifying potential oxidation products that could contribute to the flavor i.e., as described by Holse et al [ 13 ]. There are several factors that will influence the rate of lipid oxidation, namely fatty acid composition, moisture content, nature of the surface of the products, presence and activity of pro- and antioxidants, temperature, light, oxygen concentration and also relative humidity [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Oxidative Storage Stability of Milled Roselle (Hibiscus sabdariffa L.) Seeds

Juhari

Petersen

2018

Molecules

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Milled Roselle (Hibiscus sabdariffa L.) seeds of the UMKL cultivar were analyzed for proximate composition, water and oil absorption capacity, and the influence of storage conditions on storage stability. The storage stability was determined under four types of conditions: light/oxygen (air) (LO), light/nitrogen (LN), darkness/oxygen (air) (DO), and darkness/nitrogen (DN) while monitoring for seven consecutive months. During the storage period, the formation of volatiles was determined using dynamic headspace sampling and Gas Chromatography-Mass Spectrometry (GC-MS) analysis. In total, 85 volatiles were identified, mainly aldehydes, alcohols, ketones, furans, and acids indicating lipid oxidation. It is recommended that milled Roselle seeds should be flushed with nitrogen and stored in darkness. Under these conditions, the seeds can be stored for at least three months without changes in volatile profile. This is important to ensure the good quality of milled Roselle seeds for further commercialization.

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“…This study also supports the development of technologies for controlling temperature and relative humidity to conduct aeration of soybeans during storage, especially in hot and humid regions. the composition of fatty acids, antioxidant activity, water amount, and nature of the surface (Holse, Skov, & Hansen, 2012;Kong, Chang, Liu, & Wilson, 2008;Lee & Cho, 2012).…”

Section: Practical Applicationsmentioning

confidence: 99%

“…These factors may affect characteristics of the grains such as oil acidity, oxidation products, enzyme activity, color, and phytochemical content (Correa et al, ). Lipid oxidation may be influenced by internal factors such as the composition of fatty acids, antioxidant activity, water amount, and nature of the surface (Holse, Skov, & Hansen, ; Kong, Chang, Liu, & Wilson, ; Lee & Cho, ).…”

Section: Introductionmentioning

confidence: 99%

Kinetic evaluation of oxidative stability and physical degradation of soybean grains stored at different conditions

Pohndorf

Meneghetti

Paiva

et al. 2018

J Food Process Preserv

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The aim of this study was to evaluate the quality of soybean grains stored at different temperatures (8, 13, 18, 23, and 28°C) and with different wet basis moisture content (12% and 16%). For this, kinetic models of pseudo‐zero and pseudo‐first‐order and Arrhenius law were used to verify the changes in color, lipid oxidation, and fatty acids profile. Color loss and lipid oxidation were affected by moisture content and storage temperature, with the most prominent influence observed after the fourth month of storage. The activation energy of the lipid oxidation of grains stored with a moisture content of 12% and 16% were 21.1 kJ mol−1 and 6.2 kJ mol−1, respectively. At low temperatures (8 and 13°C), there was an efficient conservation of soybeans stored with a moisture content of 16%, since the color, lipid oxidation, and profile of fatty acids were preserved for at least 6 months. Practical applications Soybeans are a commodity of high economic interest, and improper storage conditions may reduce the quality of the grain. Hence, knowledge of the degradation rate constants of soybean physicochemical properties may help reduce the loss of quality and establish proper storage conditions in the soybean processing industry. This study also supports the development of technologies for controlling temperature and relative humidity to conduct aeration of soybeans during storage, especially in hot and humid regions.

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Oxidative storage stability of roasted marama beans (Tylosema esculentum)

Cited by 12 publications

References 27 publications

Volatile compound changes during shelf life of driedBoletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis

Volatile compound changes during shelf life of driedBoletus edulis: comparison between SPME-GC-MS and PTR-ToF-MS analysis

Physicochemical Properties and Oxidative Storage Stability of Milled Roselle (Hibiscus sabdariffa L.) Seeds

Kinetic evaluation of oxidative stability and physical degradation of soybean grains stored at different conditions

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