Foods最新文献

{"title":"Optimization of Ferimzone and Tricyclazole Analysis in Rice Straw Using QuEChERS Method and Its Application in UAV-Sprayed Residue Study.","authors":"So-Hee Kim, Jae-Woon Baek, Hye-Ran Eun, Ye-Jin Lee, Su-Min Kim, Mun-Ju Jeong, Yoon-Hee Lee, Hyun Ho Noh, Yongho Shin","doi":"10.3390/foods13213517","DOIUrl":"10.3390/foods13213517","url":null,"abstract":"<p><p>Rice straw is used as livestock feed and compost. Ferimzone and tricyclazole, common fungicides for rice blast control, can be found in high concentrations in rice straw after unmanned aerial vehicle (UAV) spraying, potentially affecting livestock and human health through pesticide residues. In this study, an optimized method for the analysis of the two fungicides in rice straw was developed using the improved QuEChERS method. After the optimization of water and solvent volume, extraction conditions including ethyl acetate (EtOAc), acetonitrile (MeCN), a mixed solvent, and MeCN containing 1% acetic acid were compared. Different salts, including unbuffered sodium chloride, citrate, and acetate buffer salts, were compared for partitioning. Among the preparation methods, the MeCN/EtOAc mixture with unbuffered salts showed the highest recovery rates (88.1-97.9%, RSD ≤ 5.1%). To address the severe matrix effect (%ME) of rice straw, which is characterized by low moisture content and cellulose-based complex matrices, samples were purified using 25 mg each of primary-secondary amine (PSA) and octadecylsilane (C₁₈), without pesticide loss. The developed method was validated with a limit of quantification (LOQ) of 0.005 mg/kg for target pesticides, and recovery rates at levels of 0.01, 0.1, and 2 mg/kg met the permissible range (82.3-98.9%, RSD ≤ 8.3%). The %ME ranged from -17.6% to -0.3%, indicating a negligible effect. This optimized method was subsequently applied to residue studies following multi-rotor spraying. Fungicides from all fields and treatment groups during harvest season did not exceed the maximum residue limits (MRLs) for livestock feed. This confirms that UAV spraying can be safely managed without causing excessive residues.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 21","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11545821/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142616769","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant Potential Evaluation at Various Stages of Black Cumin Oil Production.","authors":"Dobrochna Rabiej-Kozioł, Aleksandra Szydłowska-Czerniak","doi":"10.3390/foods13213518","DOIUrl":"10.3390/foods13213518","url":null,"abstract":"<p><p><i>Nigella sativa</i> L. seeds and their industrial process products, oils, cake, and meal, are valuable sources of bioactive compounds with antioxidant properties. In this work, the effect of technological processes on the antioxidant capacity (AC) and total phenolic content (TPC) in the black cumin oils obtained by cold pressing and solvent extraction, as well as the by-products, were evaluated. The AC values of black cumin seeds (BCS), cold-pressed black cumin oil (BCCPO), black cumin oil extracted from seeds (BCEO-S), black cumin oil extracted from cake (BCEO-C), black cumin cake (BCC), and black cumin meal (BCM) were determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and cupric reducing antioxidant capacity (CUPRAC) assays, whereas TPC in these samples was analyzed by the Folin-Ciocalteu (FC) method. Two applied conventional oil extraction methods, screw pressing and solvent extraction, significantly affected the AC and TPC in the obtained black cumin oils and by-products. The solvent-extracted black cumin oils revealed higher antioxidant properties (DPPH = 4041-16,500 μmol TE/100 g, CUPRAC = 1275-4827 μmol TE/100 g) than the cold-pressed black cumin oil (DPPH = 3451 μmol TE/100 g and CUPRAC = 3475 μmol TE/100 g). In addition, the oil yield (20.92-48.86%) and antioxidant properties of BCCPO (DPPH = 2933-5894 μmol TE/100 g and TPC = 135-199 mg GAE/100 g) and BCC (DPPH = 1890-2265 μmol TE/100 g and TPC = 284-341 mg GAE/100 g) closely depended on the nozzle diameters (5, 8, and 10 mm) mounted in a screw press. Although both by-products were a rich source of antioxidants, BCM had significantly lower CUPRAC (1514 μmol TE/100 g) and TPC (92 mg GAE/100 g) values than BCC (CUPRAC = 3397 μmol TE/100 g and TPC = 426 mg GAE/100 g). Nevertheless, acid hydrolysis and alkaline hydrolysis of BCM extracts significantly increased their antioxidant potential. However, the DPPH (35,629 μmol TE/100 g), CUPRAC (12,601 μmol TE/100 g), and TPC (691 mg GAE/100 g) results were higher for the BCM extract after acid hydrolysis than those for alkaline hydrolysate (DPPH = 2539 μmol TE/100 g, CUPRAC = 5959 μmol TE/100 g, and TPC = 613 mg GAE/100 g). Finally, the generated AGREEprep metrics highlighted the sustainability and the greenness of the cold pressing of oil from BCS.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 21","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11544958/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142617444","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Diversity Analysis and Comprehensive Evaluation of 101 Soybean (<i>Glycine max</i> L.) Germplasms Based on Sprout Quality Characteristics.","authors":"Xiaoyan Zhang, Gufeng Wu, Yuhe Wu, Ning Tang, Lu Huang, Dongqing Dai, Xingxing Yuan, Chenchen Xue, Xin Chen","doi":"10.3390/foods13213524","DOIUrl":"10.3390/foods13213524","url":null,"abstract":"<p><p>Soybean sprouts are a common culinary vegetable due to their high nutrition and tasty flavors. To select soybean varieties with excellent sprout quality, 101 soybean materials were collected from different regions of China, and eight sprout quality parameters were determined for overall evaluation. The results showed that eight sprout quality parameters achieved varying degrees of difference and correlation. Based on the principal component analysis (PCA), three principal components were extracted, with a cumulative contribution rate of 78.314%. Further, the comprehensive evaluation value (D) of soybean sprout quality was calculated by membership function analysis based on PCA, and the quality of soybean sprouts was ranked accordingly. Subsequently, a regression equation for the prediction of soybean sprout quality was established using a stepwise regression analysis, and the model showed a good prediction performance (correlation coefficient of prediction > 0.8; residual predictive deviation > 2.0). On these grounds, it was proposed that the quality of soybean sprouts could be comprehensively predicted by four parameters: hypocotyl length, edible rate, 100-seed weight, and total isoflavone content and saponin content. In conclusion, this study provides excellent varieties for soybean sprout production and new variety breeding, and it provides an important reference for the prediction of soybean sprout quality.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 21","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11545536/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142617314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of Bacterial Pathogens in Organic Food of Animal Origin in Poland.","authors":"Maciej Sosnowski, Kinga Wieczorek, Jacek Osek","doi":"10.3390/foods13213526","DOIUrl":"10.3390/foods13213526","url":null,"abstract":"<p><p>The consumption of organic food has increased in recent years. In organic rearing animals are exposed to outdoor conditions, which may increase their risk of infection from various pathogens. In the present study the occurrence of the most significant foodborne pathogenic bacteria in organic meat and ready-to-eat organic meat products was assessed. Out of 100 raw organic meat samples tested, 72 were contaminated with bacterial pathogens. The highest percentage of contaminated samples was observed in poultry meat (92.5%) followed by pork meat (66.7%). Furthermore, 50.0% of beef origin samples were positive for the bacteria tested. <i>L. monocytogenes</i> was found in 39.0% of samples, <i>S. aureus</i> was identified in 37.0%, <i>Campylobacter</i> in 20.0%, <i>Salmonella</i> in 8.0% and Shigatoxin-producing <i>E. coli</i> in 4.0% of raw meat samples. In 31.0% of samples a co-occurrence of two (83.9%) or three (16.1%) pathogens was observed. Among 100 samples of organic meat products tested, only <i>L. monocytogenes</i> was found in 5.0% of samples. The result of the present study indicated that organic food may be a source of harmful microorganisms that may pose foodborne infections to consumers.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 21","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11544816/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142617902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Activity of Bambara Groundnut Seed Coat Extract Against <i>Shewanella</i> Species: Efficacy and Mechanisms of Action.","authors":"Suriya Palamae, Watcharapol Suyapoh, Onpreeya Boonrat, Bin Zhang, Muhamad Amin, Jirayu Buatong, Soottawat Benjakul","doi":"10.3390/foods13213516","DOIUrl":"10.3390/foods13213516","url":null,"abstract":"<p><p>The Bambara groundnut is the indigenous legume in the southern part of Thailand. It contains a seed coat rich in polyphenols, which can serve as natural antimicrobial agents. The extracts from red and white seed coats of Bambara groundnuts, namely RSC and WSC, respectively, were prepared using an ultrasound-assisted extraction process. The extraction yield, total phenolic content (TPC), and antimicrobial activity of both extracts were examined. The RSC extract demonstrated a significantly higher extraction yield (8.35%) than WSC extract (2.34%) (<i>p</i> < 0.05). Furthermore, the TPC of RSC extract (420.98 ± 0.27 mg of gallic acid/g dry extract) was higher than that of WSC extract (28.29 ± 0.91 mg of gallic acid/g dry extract). The RSC extract exhibited stronger inhibition against <i>Shewanella putrefaciens</i> and <i>S. algae</i> than its WSC counterpart. Liquid chromatography quadrupole time-of-flight mass spectrometry (LC-Q-TOF/MS) analysis indicated that the RSC extract was rich in flavonoids and polyphenols, while the WSC extract contained more triterpenoid saponins. Time-kill kinetics showed that the RSC extract reduced bacterial loads in a dose-dependent manner. Scanning electron microscopic images revealed that drastic bacterial cell membrane damage with a rough surface and the deformation of cells was caused by the extract. Furthermore, confocal laser scanning microscopic (CLSM) images confirmed the inhibition of <i>S. algae</i> biofilm formation by RSC extract. RSC extract also suppressed bacterial motility, induced protein leakage, and reduced extracellular protease activity, thus highlighting its potent bactericidal effects. These findings suggested that the RSC extract rich in phenolic compounds could serve as an antimicrobial agent and hold promise as a natural preservative for perishable foods, especially seafoods.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 21","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11545440/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142635756","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutrition, Flavor, and Microbial Communities of Two Traditional Bacterial Douchi from Gansu, China.","authors":"Haijun Qiao, Yaping Li, Fengyun Cui, Weibing Zhang, Zhongming Zhang, Huifeng Li","doi":"10.3390/foods13213519","DOIUrl":"10.3390/foods13213519","url":null,"abstract":"<p><p>Douchi has attracted attention for its unique taste and rich health functions. This study investigated the nutrition, flavor and correlation between the flavor and microorganisms of two traditional bacterial douchi from the province of Gansu in northwest China. The findings reveal significant variations in nutrition, flavor compounds, and the microbiota between Longnan and Qingyang douchi. Three dominant bacterial genera (<i>Carnobacterium</i>, <i>Ignatzschineria</i>, and <i>Bacillus</i>) and one dominant bacterial genus (<i>Pichia</i>) were found in the QY douchi, while four bacterial genera (<i>Bacillus</i>, <i>Ignatzschineria</i>, <i>Proteus</i>, and <i>Providencia</i>) and three fungal genera (<i>Pichia</i>, <i>Candida</i>, and <i>Rhodosporidium</i>) were dominant in samples of the LN douchi. For flavor substances, a total of 48 volatile components were detected in Longnan douchi and 41 in Qingyang douchi. Using the relative odor activity value (ROAV), we identified five key flavor compounds in Longnan douchi and four key flavor compounds in Qingyang douchi. The correlation analysis showed that there were certain positive or negative correlations between the key microorganisms and the flavor of the two traditional bacterial douchi. The results of this study can serve as a theoretical reference for improving the quality and flavor of traditional douchi.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 21","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11545533/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142616819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Study on Nondestructive Detection Methods for Internal Quality of Korla Fragrant Pears Based on Near-Infrared Spectroscopy and Machine Learning.","authors":"Jikai Che, Qing Liang, Yifan Xia, Yang Liu, Hongshan Li, Ninggang Hu, Weibo Cheng, Hong Zhang, Hong Zhang, Haipeng Lan","doi":"10.3390/foods13213522","DOIUrl":"10.3390/foods13213522","url":null,"abstract":"<p><p>Quality control and grading of Korla fragrant pears significantly impact their commercial value. Rapid and non-destructive detection of soluble solids content (SSC) and firmness is crucial to improving this. This study proposes a method combining near-infrared spectroscopy (NIRS) with machine learning for the rapid, non-destructive detection of SSC and firmness in Korla pears. By analyzing absorbance in the 900-1800 nm range, six preprocessing methods-Savitzky-Golay derivative (SGD), standard normal variate (SNV), multiplicative scatter correction (MSC), Savitzky-Golay smoothing (SGS), vector normalization (VN), and min-max normalization (MMN)-were applied to the raw spectral data. uninformative variable elimination (UVE) and successive projections algorithm (SPA) were then used to extract effective wavelengths. Partial least squares regression (PLSR) models were developed for SSC and firmness based on the extracted data. The results showed that all preprocessing and wavelength-extraction methods improved model accuracy. The optimal SSC prediction model was MSC-SPA-PLSR (R = 0.93, RMSE = 0.195), and the best hardness prediction model was MSC-UVE-PLSR (R = 0.83, RMSE = 0.249). This research aids in establishing a non-destructive testing system, offering producers a rapid and accurate quality assessment tool, and provides the food industry with better production control measures to enhance standardization and market competitiveness of Korla pears.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 21","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11545374/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142617721","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Construction of Sensory Evaluation System of Purple Sweet Potato Rice Steamed Sponge Cake Based on Fuzzy Mathematics.","authors":"Hongyan Cai, Yanting Liu, Weiping Jin, Fang Li, Xuan Chen, Guoyan Yang, Wangyang Shen","doi":"10.3390/foods13213527","DOIUrl":"10.3390/foods13213527","url":null,"abstract":"<p><p>This paper presents the establishment of a sensory evaluation system for purple sweet potato rice steamed sponge cake (PSPRSSC) utilizing fuzzy mathematics. Initially, eight key sensory evaluation indices were identified through expert consultations. These indices were subsequently prioritized using fuzzy binary comparison, resulting in the following order: aroma, taste, crust color, elasticity, viscosity, chewiness, hardness, and brightness. The corresponding weight values assigned to each index were 23%, 18%, 16%, 13%, 12%, 8%, 6%, and 4%, respectively. Notably, aroma was found to have a more significant impact than visual attributes in the sensory evaluation of PSPRSSC. Based on this prioritization, comprehensive sensory evaluation criteria for PSPRSSC were formulated. Verification tests confirmed the efficacy of the proposed evaluation system. This study provides critical data and theoretical support for the sensory quality assessment of PSPRSSC, thereby facilitating its industrialization and enhancing its market viability.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 21","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11545751/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142616289","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC-Q-TOFMS Omics Analysis.","authors":"Liqiang Sui, Sugui Wang, Xin Wang, Lingling Su, Huilong Xu, Wei Xu, Lixia Chen, Hua Li","doi":"10.3390/foods13213521","DOIUrl":"10.3390/foods13213521","url":null,"abstract":"<p><p>Douchi is a kind of soybean-fermented food in China. To explore the common and differential compounds in different Douchi, Douchi was fermented by <i>Aspergillus niger</i>, <i>Rhizopus arrhizus</i>, and <i>Bacillus circulans</i>, respectively, and co-fermented by the three strains in this study. The common and characteristic flavor compounds and common and characteristic non-volatile components of different strains of fermented Douchi were explored through GC×GC-TOFMS and UPLC-Q-TOFMS omics analysis. The result suggested that Pyrazines, ketones, and alkenes such as tetramethyl-pyrazine, 2,5-dimethyl pyrazine, furaneol, 2,3-butanedione, gamma-terpinene might contribute to the basic flavor of the Douchi fermented by <i>A. niger</i>, <i>R. arrhizus</i>, and <i>B. circulans</i>. Peptides, amines, and flavonoids, such as N-acetylhistamine, 7,3',4'-trihydroxyflavone, (3S,8As)-3-isobutylhexahydropyrrolo[1,2-a]pyrazine-1,4-dione might contribute to the basic function of the above three Douchi. The common metabolic pathways involved in the fermentation were isoflavonoid biosynthesis, flavonoid biosynthesis, etc. Ketones and esters such as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 3-octanone, 5-methylfurfural and nonanal contributed to the unique flavor, while betaine, oleanolic acid, saikosaponin D and leucine might contribute to the unique function of <i>A. niger</i> fermented Douchi. Alkenes, pyrazine, and ketones such as α-terpinene, ethyl-pyrazine, dihydro-3-methyl-2(3H)-furanone, and linalool might contribute to unique flavor, while cordycepin, 2-Phenylacetamide might contributed to the unique function of <i>R. arrhizus</i> fermented Douchi. The unique flavor of <i>B. circulans</i> fermented Douchi might derived from ketones and esters such as 3-acetyl-2-butanone, 2-tridecanone, propionic acid-2-phenylethyl ester, while vitexin, astragalin, and phenethylamine might contribute to the unique function. Compared with single-strain fermented Douchi, the flavor substances and non-volatile components in multi-strain fermented Douchi were more abundant, such as hexadecanoic acid methyl ester, benzeneacetic acid ethyl ester, 9,12-octadecadienoic acid ethyl ester, nuciferine, and erucamide. It was speculated that there were common and differential substances in Douchi fermented by <i>Aspergillus niger</i>, <i>Rhizopus arrhizus</i>, and <i>Bacillus circulans</i>, which might contribute to the basic and unique flavor and function. Compared with single-strain fermented Douchi, the flavor substances and metabolites in multi-strain fermented Douchi were more abundant. This study provided a reference for the research of flavor and functional substances of Douchi.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 21","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11545308/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142617527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils.","authors":"Dora Klisović, Anja Novoselić, Marina Lukić, Klara Kraljić, Karolina Brkić Bubola","doi":"10.3390/foods13213525","DOIUrl":"10.3390/foods13213525","url":null,"abstract":"<p><p>In the present study, the influence of heating on the evolution of oxidative indices, antioxidant activity, phenolic and volatile compounds in monovarietal extra virgin olive oils (EVOOs) obtained from Leccino, <i>Istarska bjelica</i>, and Buža cultivars was investigated. The samples were submitted to heating in an air oven (180 °C and 220 °C), simulating usual roasting conditions typical for Mediterranean cuisine. The decreases in the oxidative indicators, phenolic and volatile compounds were more pronounced at higher heating temperatures, underlining the temperature dependency of the oxidative degradation during heating conditions. Despite this, it must be emphasized that a significant amount of phenolic compounds and antioxidative activity remained preserved after the heating treatment. Each oil cultivar showed some specificity during the course of the thermal degradation. Hydroxytyrosol acetate among phenolic compounds and octanal, (<i>E</i>)-2-octenal, hexanal, 3-pentanone, and 1-penten-3-one among the volatiles were underlined as possible markers of thermal oxidation. Principal component analysis revealed that the content of volatile compounds in monovarietal EVOO samples distinguished samples primarily by the heating temperature, while the changes in the phenolic compounds were cultivar-dependent aside from being influenced by the temperature of heating.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 21","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11545581/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142617725","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}