Volatiles and primary metabolites profiling in two Hibiscus sabdariffa (roselle) cultivars via headspace SPME - GC-MS and chemometrics

Farag, Mohamed A.; Rasheed, Dalia M.; Kamal, Islam M.

doi:10.1016/j.foodres.2015.09.024

Cited by 72 publications

(47 citation statements)

References 31 publications

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“…Continuing our studies on Mediterranean foods flavor makeup [14], [15], a report is presented herein on volatiles analysis from C. siliqua using SPME. The main aim of this work was to explore carob aroma using a cold SPME method for volatiles extraction and to further determine the impact of processing i.e ., roasting on volatile composition.…”

Section: Introductionmentioning

confidence: 94%

Volatiles profiling in Ceratonia siliqua (Carob bean) from Egypt and in response to roasting as analyzed via solid-phase microextraction coupled to chemometrics

Farag

El‐Kersh

2017

Journal of Advanced Research

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Section: Introductionmentioning

confidence: 94%

Volatiles profiling in Ceratonia siliqua (Carob bean) from Egypt and in response to roasting as analyzed via solid-phase microextraction coupled to chemometrics

Farag

El‐Kersh

2017

Journal of Advanced Research

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“…Sumac fruits are enriched in both reducing sugar (xylose) and amino acids (Demchik et al 2015), regarded as the precursor compounds for Millard reaction likely to occur in sumac fruits upon roasting (Tamanna & Mahmood 2015). Furfurals are major products of Maillard reaction detected in roasted coffee and cocoa beans (Martins et al 2000), roselle (Farag et al 2015) and during processing of soyabeans, pasta and meat (Tamanna & Mahmood 2015). Maillard reaction involves the reaction of amino acid with a reducing sugar in the presence of heat, typical of the roasting process (Nie et al 2013;Yaylayan 2006).…”

Section: Discussionmentioning

confidence: 99%

Peer Review #2 of "Volatile profiling in Rhus coriaria fruit (sumac) from three different geographical origins and upon roasting as analyzed via solid-phase microextraction (v0.2)"

Uekane¹

2018

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Rhus coriaria (Sumac) is a fruit grown worldwide for its fruit culinary use as flavoring agent and health benefits. Despite several studies on R. coriaria non-volatile metabolites, much less is recognized concerning volatiles composition within that genus. In an effort to expand on Sumac flavor profile and in its food products, we report on volatile profiling from 3 accessions of different origins including Palestine, Jordan and Egypt in addition to its cold beverage and post roasting via headspace solid-phase microextraction (SPME).Under optimized conditions, 74 volatile components were identified belonging to alcohols, aromatics, esters, ethers, furan/aldehyde, hydrocarbons, ketones, monoterpenes, oxides and sesquiterpene hydrocarbons. Major identified components included α-pinene, naphthalene and o-cymene in Palestinian, Jordanian and Egyptian Sumac, respectively. Whereas, sesquiterpenes amounted for the major volatile class in fresh R. coriaria at ca. 40-58 %, furan/aldehydes were the predominant classes in roasted fruits (58%). Volatiles abundance data was further subjected to multivariate data analyses revealing furfural and nonanal enrichment in roasted compared to fresh fruits and its cold beverage preparation.Seeds exhibited no aroma components which justify for its removal in R. coriaria prior to its use as food flavor. Such knowledge is expected to be the key for understanding the olfactory and taste properties of R. coriaria and its several food products.PeerJ reviewing PDF |

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“…Volatile analysis using HS-SPME was performed as mentioned in Farag, Rasheed, and Kamal (2015) with slight modifications. Finely powdered grilled corn samples (LGC and HGC) (20 mg) were placed in SPME screw cap vials (1.5 ml) spiked with 10 μg (Z)-3-hexenyl acetate as an internal standard with fiber inserted manually above and placed in an oven kept at 50°C for 30 min (Farag, Mohsen, & El-Gendy, 2018) for assessment of biological replicates.…”

Section: Spme-gcms-volatiles Analysismentioning

confidence: 99%

Effect of grilling as processing method on Zea mays (corn) metabolites composition as analyzed via SPME GC‐MS and chemometrics

Farag

Ammar

Gendy

et al. 2019

J Food Process Preserv

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Zea mays L. is a worldwide economical crop that is used as a food for man or as animal fodder owing to its rich nutritive composition. Despite being extensively studied, grilling effect on corn flavor and chemistry has yet to be reported. Impact of grilling at different degrees, light grilled corn (LGC) versus heavy grilled corn (HGC) on metabolite profile of Z. mays was assessed in this study using a holistic approach via SPME GC‐MS and multivariate data analysis. A total of 39 volatiles were identified post‐grilling to encompass pyrazines, phenols, pyrroles, furans, and aldehydes, with pyrazines likely to mediate for its flavor present as major constituents (80.9% in HGC vs. 68.4% in LGC). GC‐MS was further utilized to localize nutrients (viz., sugars, sugar alcohols, fatty acids, and organic acids) revealing that HGC is enriched in sugar 89.5% concurrent with lower organic acid levels imparting a sweetless acidulated taste. Practical applications This study presents the first approach utilizing SPME and GC‐MS to characterize the grilling impact as a processing method on corn metabolome as analyzed using chemometric tools. The study rationalize for corn improved taste and flavor upon grilling based on detailed chemical analyses.

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Volatiles and primary metabolites profiling in two Hibiscus sabdariffa (roselle) cultivars via headspace SPME - GC-MS and chemometrics

Cited by 72 publications

References 31 publications

Volatiles profiling in Ceratonia siliqua (Carob bean) from Egypt and in response to roasting as analyzed via solid-phase microextraction coupled to chemometrics

Volatiles profiling in Ceratonia siliqua (Carob bean) from Egypt and in response to roasting as analyzed via solid-phase microextraction coupled to chemometrics

Peer Review #2 of "Volatile profiling in Rhus coriaria fruit (sumac) from three different geographical origins and upon roasting as analyzed via solid-phase microextraction (v0.2)"

Effect of grilling as processing method on Zea mays (corn) metabolites composition as analyzed via SPME GC‐MS and chemometrics

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