| Title: | Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry as a tool for tracking roasting-induced changes in the volatilome of cold-pressed rapeseed oil |
| Author(s): | Drabinska N; Siger A; Jelen H; |
| Address: | "Food Volatilomics and Sensomics Group, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland. Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland. Food Volatilomics and Sensomics Group, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznan, Poland. henrykj@up.poznan.pl" |
| DOI: | 10.1007/s00216-022-04486-6 |
| ISSN/ISBN: | 1618-2650 (Electronic) 1618-2642 (Print) 1618-2642 (Linking) |
| Abstract: | "The aim of this study was to track changes in the volatilome of cold-pressed oil and press cakes obtained from roasted seeds and to combine it with the profile of non-volatile metabolites in a single study, in order to understand pathways of volatile organic compound (VOC) formation caused by thermal processing. Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry was used for the analysis of VOCs in cold-pressed oils and corresponding press cakes obtained after roasting of seeds at 140 and 180 degrees C prior to pressing. Contents of primary metabolites (amino acids, saccharides, fatty acids) as well as selected secondary metabolites (glucosinolates, polyphenols) were determined, as many of them serve as precursors to volatile compounds formed especially in thermal reactions. After roasting, the formation of Maillard reaction products increased, which corresponded to the reduction of free amino acids and monosaccharides. Moreover, levels of the products of thermal oxidation of fatty acids, such as aldehydes and ketones, increased with the increasing temperature of roasting, although no significant changes were noted for fatty acids. Among sulphur-containing compounds, contents of the products and intermediates of methionine Strecker degradation increased significantly with the increasing temperature of roasting. Degradation of glucosinolates to nitriles occurred after thermal treatment. The results of this study confirmed that seed roasting before cold pressing has a significant effect on the volatiles, but also indicated roasting-induced changes in non-volatile metabolites of oil and press cake. Such an approach helps to understand metabolic changes occurring during rapeseed processing in cold-pressed oil production" |
| Keywords: | Fatty Acids/analysis Gas Chromatography-Mass Spectrometry *Glucosinolates/analysis Plant Oils/chemistry Rapeseed Oil *Seeds/chemistry Cold Temperature Cold-pressed GC x GC-ToFMS Roasting Volatilome; |
| Notes: | "MedlineDrabinska, Natalia Siger, Aleksander Jelen, Henryk eng 2019/35/B/NZ9/01582/Narodowe Centrum Nauki/ Germany 2022/12/26 Anal Bioanal Chem. 2023 May; 415(13):2523-2534. doi: 10.1007/s00216-022-04486-6. Epub 2022 Dec 25" |
