Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions
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http://hdl.handle.net/10045/114505
Títol: | Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions |
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Autors: | Valdés, Arantzazu | Beltrán Sanahuja, Ana | Karabagias, Ioannis | Badeka, Anastasia | Kontominas, Michael G. | Garrigós, María del Carmen |
Grups d'investigació o GITE: | Análisis de Alimentos, Química Culinaria y Nutrición (AAQCN) | Análisis de Polímeros y Nanomateriales |
Centre, Departament o Servei: | Universidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatología |
Paraules clau: | Sunflower seeds | Frying | Roasting | Oxidative stability | HS-SPME-GC-MS | DSC | TGA | ATR-FTIR |
Àrees de coneixement: | Nutrición y Bromatología | Química Analítica |
Data de publicació: | 26-d’abril-2021 |
Editor: | MDPI |
Citació bibliogràfica: | Valdés García A, Beltrán Sanahuja A, Karabagias IK, Badeka A, Kontominas MG, Garrigós MC. Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions. Foods. 2021; 10(5):944. https://doi.org/10.3390/foods10050944 |
Resum: | The effect of different cooking processes such as frying and roasting on the oxidative stability of sunflower seeds was evaluated under accelerated oxidation and normal storage conditions. The fatty acid composition by GC-MS showed a higher amount of linoleic acid in fried samples due to the replacement of the seed moisture by the frying oil. On the other hand, roasted samples presented a higher oleic acid content. DSC and TGA results showed some decrease in the thermal stability of sunflower seed samples, whereas PV and AV showed the formation of primary and secondary products, with increasing oxidation time. Roasted sunflower seeds showed seven main volatile compounds characteristic of the roasting process by HS-SPME-GC-MS: 2-pentylfuran, 2,3-dimethyl-pyrazine, methyl-pyrazine, 2-octanone, 2-ethyl-6-methylpyrazine, trimethyl-pyrazine, and trans,cis-2,4-decadienal, whereas fried samples showed six volatile characteristic compounds of the frying process: butanal, 2-methyl-butanal, 3-methyl-butanal, heptanal, 1-hexanol, and trans,trans-2,4-decadienal. The generation of hydroperoxides, their degradation, and the formation of secondary oxidation products were also investigated by ATR-FTIR analysis. The proposed methodologies in this work could be suitable for monitoring the quality and shelf-life of commercial processed sunflower seeds with storage time. |
URI: | http://hdl.handle.net/10045/114505 |
ISSN: | 2304-8158 |
DOI: | 10.3390/foods10050944 |
Idioma: | eng |
Tipus: | info:eu-repo/semantics/article |
Drets: | © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
Revisió científica: | si |
Versió de l'editor: | https://doi.org/10.3390/foods10050944 |
Apareix a la col·lecció: | INV - AAQCN - Artículos de Revistas INV - NANOBIOPOL - Artículos de Revistas |
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Valdes-Garcia_etal_2021_Foods.pdf | 3,72 MB | Adobe PDF | Obrir Vista prèvia | |
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