Impact of processing and storage on rancidity markers in commercial and novel cultivar candidates of intermediate wheatgrass (Thinopyrum intermedium)

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-02-13 DOI:10.1002/cche.10763

Leslie A. Loehr, Prabin Bajgain, Coleman Selfridge, George Annor, Baraem P. Ismail

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Abstract

Background and Objectives

Breeding of intermediate wheatgrass (Thinopyrum intermedium, IWG) culminated in the release of a commercial cultivar (MN-Clearwater) with attractive environmental and nutritional benefits. Determining the impacts of ambient storage and common postharvest processing on the stability of IWG flour is essential to promote it as a food ingredient. Accordingly, MN-Clearwater and two other potential cultivars, selected for their unique chemical composition, were subjected to extrusion and germination followed by 8 months of storage. Antioxidants, lipase and lipoxygenase activity, free fatty acid (FFA), peroxide value (PV), and volatile odor compounds (VOC) were analyzed at different timepoints.

Findings

While germination caused a significant increase in lipase activity (~threefold in MN-Clearwater), extrusion resulted in complete lipase degradation. Additionally, lipase activity was more consequential to hydrolytic rancidity than fat content. Regardless, results indicated that the endogenously abundant antioxidants can combat rancidity facilitated by enzymes and autoxidation as evidenced by significant losses in carotenoids between 3 and 6 months of storage (with 70%–80% reduction after 6 months of storage), when steep increases in FFA (up to 40% oleic acid/100 g fat), PV (two-fourfolds increase after 6 months of storage), and VOC (hexanal and 2-pentyl-furan) occurred.

Significance and Novelty

The findings of this work serve as an impetus for IWG breeding advancements since enzymes and antioxidants can be traits that breeders may consider when selecting cultivar candidates. Results can be also utilized to understand the impact of postharvest processing of the grain on the storage stability of its flour.

Abstract Image

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加工和贮藏对中间麦草（Thinopyrum intermedium）商业品种和候选新品种酸败标记的影响

中间麦草（Thinopyrum intermedium，IWG）的育种工作最终推出了具有诱人的环境和营养优势的商业栽培品种（MN-Clearwater）。确定常温贮藏和普通收获后加工对 IWG 面粉稳定性的影响对于将其作为食品配料进行推广至关重要。因此，对因其独特的化学成分而被选中的 MN-Clearwater 和其他两个潜在的栽培品种进行了挤压和发芽处理，然后贮藏 8 个月。在不同的时间点对抗氧化剂、脂肪酶和脂氧合酶活性、游离脂肪酸（FFA）、过氧化值（PV）和挥发性气味化合物（VOC）进行了分析。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.