The effect of germination upon the volatile components of rape seeds (Brassica napus L.).

Kondo, Hirokiyo; Nozaki, Hirōshi; Kawaguchi, Tomoaki; Naoshima, Yoshinobu; Hayashi, Shûichi

doi:10.1271/bbb1961.48.1891

Cited by 3 publications

(5 citation statements)

References 2 publications

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“…Volatile Composition. The chromatographic profile of kale materials (Table 1) revealed the presence of 66 volatile compounds, distributed in several chemical classes: alcohols (1, 2), carbonyl compounds (aldehydes (3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14), esters (15)(16)(17)(18)(19)(20), and ketones (21-23)), norisoprenoids (24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35), terpenes (36)(37)(38)(39)(40)(41)(42), sulfur compounds (43-58), nitrogen compounds (59-64), and other volatiles (65 and 66). As far as we know, all of these compounds are described for the first time in kale.…”

Section: Resultsmentioning

confidence: 99%

“…Leaves also exhibited the highest content of aldehydes, alcohols, esters, and ketones (Table 1), which contribute to their green-leaf odor (14). With few exceptions, such as phenylacetaldehyde (11) and ethyl benzoate (16), which derive from amino acids (27), all of the identified aldehydes, alcohols, esters, and ketones are formed from fatty acids through a cascade of biochemical reactions (27). Only some of these compounds were detected in sprouts, and they were scarce in seeds.…”

Section: Resultsmentioning

confidence: 99%

“…Several sulfides, polysulfides, thiols, nitriles, alcohols, carbonyl compounds, furans, and terpene hydrocarbons have been reported in Brassica vegetables , including in the seeds , .…”

Section: Introductionmentioning

confidence: 99%

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Volatile Constituents throughout Brassica oleracea L. Var. acephala Germination

Fernandes

Pinho

Valentão

et al. 2009

J. Agric. Food Chem.

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Brassicaceae family are commonly grown and consumed worldwide. Belonging to this group, kale (Brassica oleraceIJe var. acephala) is important in traditional farming systems in the Iberian Peninsula. While its seeds have been used for human consumption as oil, or mixed with some food products, sprouts, the germination form, are favoured for their nutritional value [1].In this work, the volatile composition of kale and its variation along germination was monitored during the first nine days of seedling development, by GCIMS. Qualitative and quantitative differences were found between the materials in the distinct analyzed periods. A total of 70 volatile compounds, distributed by several chemical classes were characterized: alcohols, carbonyl compounds (ketones, aldehydes and esters), norisoprenoids derivatives, terpenes, among others, being sulfur compounds (Fig. 1) the most abundant group in seeds and sprouts. Sprouts with nine days of germination were the richest material in volatile compounds. Comparatively, adult kale leaves was the material with higher content of alcohols and carbonyl compounds and showed lower variety and quantity of sulfur compounds, suggesting that these last can be important for the development of kale while the others are produced mainly during its growth.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Volatile Constituents throughout Brassica oleracea L. Var. acephala Germination

Fernandes

Pinho

Valentão

et al. 2009

J. Agric. Food Chem.

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“…A very early study by Kondo et al. [ 40 ] showed that during germination, the formation of nitriles is favored compared to ITC. Indeed, we also observed the formation of many nitrile compounds in sprouted products.…”

Section: Resultsmentioning

confidence: 99%

“…According to a recent study, myrosinase activity is the highest on the third day of germination, [39] as applied in our study, thus the degradation of GLS can be expected. A very early study by Kondo et al [40] showed that during germination, the formation of nitriles is favored compared to ITC. Indeed, we also observed the formation of many nitrile compounds in sprouted products.…”

Section: Volatile Metabolitesmentioning

confidence: 99%

Metabolic Changes during Sprouting of Rapeseed and Their Consequences for the Volatilome of Cold‐Pressed Oil

Drabińska

Siger

Jeleń

2023

Euro J Lipid Sci & Tech

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All 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.

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