Storage-Induced Changes in Volatile Compounds in Argan Oils Obtained from Raw and Roasted Kernels

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43916475" target="_blank" >RIV/60461373:22330/18:43916475 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1002/aocs.12148" target="_blank" >http://dx.doi.org/10.1002/aocs.12148</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/aocs.12148" target="_blank" >10.1002/aocs.12148</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Storage-Induced Changes in Volatile Compounds in Argan Oils Obtained from Raw and Roasted Kernels

Popis výsledku v původním jazyce

Volatile compounds of argan oils obtained from raw and roasted kernels and subjected to accelerated storage test at 60 degrees C were profiled by means of headspace solid-phase microextraction with gas chromatography coupled with high-resolution time-of-flight mass spectrometry (HS-SPME-GC-HRToFMS), followed by statistical multivariate analysis (MVA). Main volatile markers differentiating oils during storage were identified as 2-methylbutanal, acetic acid, pentanal, hexanal, 2,5-dimethylpyrazine, methyl pyrazine, 2,3-butanediol, and 1-methyl-1H-pyrrole. Principal component analysis (PCA) results show that MVA is suitable for differentiating between raw and roasted argan oils of various degrees of oxidation. Key odorants in both oils were determined by gas chromatography-olfactometry (GC-O) analysis, indicating butanal as the most prominent odorant for raw argan oil (flavor dilution [FD] = 8), whereas 3-isopropyl-2-methoxypyrazine and 2-ethyl-3,5-dimethylpyrazine with FD values of 1024 were the most prominent among 23 odorants in argan oil obtained from roasted kernels. Peroxide values (PV) indicate that argan oil obtained from roasted kernels is significantly less prone to oxidation than oil obtained from unroasted kernels.

Název v anglickém jazyce

Storage-Induced Changes in Volatile Compounds in Argan Oils Obtained from Raw and Roasted Kernels

Popis výsledku anglicky

Volatile compounds of argan oils obtained from raw and roasted kernels and subjected to accelerated storage test at 60 degrees C were profiled by means of headspace solid-phase microextraction with gas chromatography coupled with high-resolution time-of-flight mass spectrometry (HS-SPME-GC-HRToFMS), followed by statistical multivariate analysis (MVA). Main volatile markers differentiating oils during storage were identified as 2-methylbutanal, acetic acid, pentanal, hexanal, 2,5-dimethylpyrazine, methyl pyrazine, 2,3-butanediol, and 1-methyl-1H-pyrrole. Principal component analysis (PCA) results show that MVA is suitable for differentiating between raw and roasted argan oils of various degrees of oxidation. Key odorants in both oils were determined by gas chromatography-olfactometry (GC-O) analysis, indicating butanal as the most prominent odorant for raw argan oil (flavor dilution [FD] = 8), whereas 3-isopropyl-2-methoxypyrazine and 2-ethyl-3,5-dimethylpyrazine with FD values of 1024 were the most prominent among 23 odorants in argan oil obtained from roasted kernels. Peroxide values (PV) indicate that argan oil obtained from roasted kernels is significantly less prone to oxidation than oil obtained from unroasted kernels.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10611 - Plant sciences, botany

Projekt

<a href="/cs/project/LO1601" target="_blank" >LO1601: Pražské vysokoškolské analytické centrum II a III - NPU 2015-2020</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal American Oil Chem.Society

ISSN

0003-021X

e-ISSN

—

Svazek periodika

95

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

11

Strana od-do

1475-1485

Kód UT WoS článku

000450000000002

EID výsledku v databázi Scopus

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