Impact of thermal processing methods on the composition and content of 4'-O-methylpyridoxine analogues in Ginkgo biloba seeds

IF 4.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-08-22 DOI:10.15586/qas.v12i3.746

Hao Gong, Cai-E. Wu, X. Kou, Gongjian Fan, Tingting Li, Jia-Hong Wang, Tao Wang

引用次数: 3

Abstract

This study investigated the effect of thermal processing methods, namely, boiling, microwaving, baking, and frying, on the 4'-O-methylpyridoxine (MPN) analogues of Gingko biloba seeds. All thermal processing methods decreased MPN, pyridoxine, and pyridoxal-5'-phosphate, total MPN (TMPN), and total vitamin B6 (VB6) contents but increased MPN-5'-glucoside and pyridoxamine contents. Baking and frying reduced TMPN content by 46.54%–54.67% and 46.54%–54.67%, respectively. Frying was identified as the optimal thermal processing method that maintains the VB6 compound content of G. biloba seeds at high levels (72.92%–84.62%). Principal component analysis revealed the different effects of thermal processing methods on MPN analogues in G. biloba seeds. The results of this study demonstrate that compared with other thermal processing methods, frying can better reduce the toxic compound content (TMPN) of G. biloba seeds and promote VB6 retention.

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热处理方法对银杏种子中4′- o -甲基吡哆醇类似物组成及含量的影响

本研究考察了煮沸、微波、烘烤和油炸等热处理方法对银杏种子中4′- o -甲基吡哆醇(MPN)类似物的影响。所有热处理方法均降低了MPN、吡哆醇和吡哆醇-5′-磷酸、总MPN (TMPN)和总维生素B6 (VB6)含量，但提高了MPN-5′-糖苷和吡哆醇胺含量。烘烤和油炸使TMPN含量分别降低46.54% ~ 54.67%和46.54% ~ 54.67%。结果表明，煎炸是最优的热加工方法，可使青果种子中VB6化合物含量保持在72.92% ~ 84.62%的较高水平。主成分分析揭示了不同热处理方式对大叶种子中MPN类似物的影响。本研究结果表明，与其他热处理方法相比，油炸能更好地降低双叶种子中有毒化合物含量(TMPN)，促进VB6的保留。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Quality Assurance and Safety of Crops & Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.60

自引率

7.50%

发文量

审稿时长

1 months

期刊介绍： ''Quality Assurance and Safety of Crops & Foods'' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources including cereals, grains, oilseeds, fruits, root crops and animal sources. It targets both primary materials and their conversion to human foods. There is a strong focus on the development and application of new analytical tools and their potential for quality assessment, assurance, control and safety. The scope includes issues of risk assessment, traceability, authenticity, food security and socio-economic impacts. Manuscripts presenting novel data and information that are likely to significantly contribute to scientific knowledge in areas of food quality and safety will be considered. ''Quality Assurance and Safety of Crops & Foods'' provides a forum for all those working in the specialist field of food quality and safety to report on the progress and outcomes of their research.