Evaluation of Quality Properties of Brown Tigernut (Cyperus esculentus L.) Tubers from Six Major Growing Regions of China: A New Source of Vegetable Oil and Starch

IF 1.6 4区农林科学 Q3 CHEMISTRY, APPLIED

Journal of oleo science Pub Date : 2024-02-02 DOI:10.5650/jos.ess23123

Zhong-Wei Wu, Hong-Rui Huang, Shu-Qiang Liao, Xiao-Shuang Cai, Hua-Min Liu, Yu-Xiang Ma, Xue-De Wang

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Abstract

Tigernut has been recognized as a promising resource for edible oil and starch. However, the research on the quality characteristics of tigernut from different regions is lagging behind, which limits the application of tigernut in food industry. Tigernut tubers were obtained from six major growing regions in China, and the physicochemical properties of their main components, oil and starch, were characterized. Tigernut tubers from Baoshan contained the most oil (30.12%), which contained the most β-carotene (130.4 µg/100 g oil) due to high average annual temperature. Gas chromatography analysis and fingerprint analysis results indicated that tigernut oil (TNO) consists of seven fatty acids, of which oleic acid is the major component. Changchun TNO contained the least total tocopherols (6.04 mg/100 g oil) due to low average annual temperature. Tigernut tubers from Chifeng (CF) contained the most starch (34.85%) due to the large diurnal temperature range. Xingtai starch contained the most amylose (28.4%). Shijiazhuang starch showed the highest crystallinity (19.5%). Anyang starch had the highest pasting temperature (76.0°C). CF starch demonstrated superior freeze-thaw stability (syneresis: 50%) due to low mean annual precipitation. The results could be further applied to support tigernut industries and relevant researchers that looks for geographical origin discrimination and improvements on tigernut quality, with unique physicochemical and technological properties.

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中国六大产区褐花生（Cyperus esculentus L.）块茎的质量特性评价：植物油和淀粉的新来源

山核桃被认为是一种很有前景的食用油和淀粉资源。然而，对不同地区虎耳草品质特征的研究相对滞后，限制了虎耳草在食品工业中的应用。本研究从中国六个主要产区获得了虎掌果块茎，并对其主要成分油和淀粉的理化性质进行了表征。由于年平均气温较高，保山榧块茎含油量最高（30.12%），其中β-胡萝卜素含量最高（130.4 µg/100 g油）。气相色谱分析和指纹图谱分析结果表明，虎仁油由七种脂肪酸组成，其中油酸是主要成分。由于年平均气温较低，长春虎仁油的总生育酚含量最少（6.04 毫克/100 克油）。由于昼夜温差较大，赤峰（CF）的块茎淀粉含量最高（34.85%）。邢台淀粉中淀粉含量最高（28.4%）。石家庄淀粉的结晶度最高（19.5%）。安阳淀粉的糊化温度最高（76.0°C）。由于年平均降水量较低，CF淀粉表现出卓越的冻融稳定性（滞后：50%）。该结果可进一步应用于支持山核桃产业和相关研究人员寻找地理原产地鉴别和提高山核桃质量，并具有独特的物理化学和技术特性。

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来源期刊

Journal of oleo science CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

3.20

自引率

6.70%

发文量

173

审稿时长

3 months

期刊介绍： The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils such as related food products, detergents, natural products, petroleum products, lipids and related proteins and sugars. The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/ sensory/nutritional/toxicological evaluation related to agriculture and/or food.