Study on the lipid and flavor compounds of Hibiscus manihot L. oil induced by different pressing method
Hibiscus manihot L. seed oil is an emerging high-value edible vegetable oil that also has a variety of important health functions, and concerns about its pressing method have great significance for commercial and consumer health. This study compared triacylglycerols (TAGs), diacylglycerol (DAG), fre...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-06-01
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| Series: | Frontiers in Sustainable Food Systems |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1194765/full |
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| author | Xinlei Yan Nafei Yang Baiting Chen Jing Miao Jiaqi Guo Yufei Sun Jing Wang Wenhui Guo Xiujuan Zhang Feiyun Yang Ruigang Wang |
| author_facet | Xinlei Yan Nafei Yang Baiting Chen Jing Miao Jiaqi Guo Yufei Sun Jing Wang Wenhui Guo Xiujuan Zhang Feiyun Yang Ruigang Wang |
| author_sort | Xinlei Yan |
| collection | DOAJ |
| description | Hibiscus manihot L. seed oil is an emerging high-value edible vegetable oil that also has a variety of important health functions, and concerns about its pressing method have great significance for commercial and consumer health. This study compared triacylglycerols (TAGs), diacylglycerol (DAG), free fatty acids (FFAs), and volatile flavor compounds for discriminating cold-pressed oil from hot-pressed oil. The profiles of TAGs, DAGs, FFAs, and flavor compounds were established by a lipidomic approach and electronic-nose (E-nose). Our results demonstrated that a slight decrease in TAG content and a significant increase in FFA and DAG contents were observed after roasting. The E-nose results showed that sulfides, terpenes, methane, compounds containing oxygen and nitrogen, alcohol and aromatic compounds greatly influenced the oil flavor. The PCA result of the E-nose data indicated that flavor compounds showed great promise for distinguishing the two samples. The quality indices and the oxidative stability of oil samples were detected to identify their nutritional value and edible quality. This study revealed that roasting greatly influenced the lipid and flavor substances of the Hibiscus manihot L. seed oil. Our findings could provide useful information on the impact of the pressing method for Hibiscus manihot L. seed oil. |
| first_indexed | 2024-03-13T05:37:14Z |
| format | Article |
| id | doaj.art-1e7ee0ddbbef4101b7140b6b8ad8dca1 |
| institution | Directory Open Access Journal |
| issn | 2571-581X |
| language | English |
| last_indexed | 2024-03-13T05:37:14Z |
| publishDate | 2023-06-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Sustainable Food Systems |
| spelling | doaj.art-1e7ee0ddbbef4101b7140b6b8ad8dca12023-06-14T05:39:21ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2023-06-01710.3389/fsufs.2023.11947651194765Study on the lipid and flavor compounds of Hibiscus manihot L. oil induced by different pressing methodXinlei Yan0Nafei Yang1Baiting Chen2Jing Miao3Jiaqi Guo4Yufei Sun5Jing Wang6Wenhui Guo7Xiujuan Zhang8Feiyun Yang9Ruigang Wang10College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaAgriculture and Animal Husbandry Technology Extension Center, Hohhot, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaThe Institute of Biotechnology, Inner Mongolia Academy of Science and Technology, Hohhot, ChinaCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaCollege of Life Sciences, Inner Mongolia Key Laboratory of Plants Adversity Adaptation and Genetic Improvement in Cold and Arid Regions of Inner Mongolia, Inner Mongolia Agricultural University, Hohhot, ChinaHibiscus manihot L. seed oil is an emerging high-value edible vegetable oil that also has a variety of important health functions, and concerns about its pressing method have great significance for commercial and consumer health. This study compared triacylglycerols (TAGs), diacylglycerol (DAG), free fatty acids (FFAs), and volatile flavor compounds for discriminating cold-pressed oil from hot-pressed oil. The profiles of TAGs, DAGs, FFAs, and flavor compounds were established by a lipidomic approach and electronic-nose (E-nose). Our results demonstrated that a slight decrease in TAG content and a significant increase in FFA and DAG contents were observed after roasting. The E-nose results showed that sulfides, terpenes, methane, compounds containing oxygen and nitrogen, alcohol and aromatic compounds greatly influenced the oil flavor. The PCA result of the E-nose data indicated that flavor compounds showed great promise for distinguishing the two samples. The quality indices and the oxidative stability of oil samples were detected to identify their nutritional value and edible quality. This study revealed that roasting greatly influenced the lipid and flavor substances of the Hibiscus manihot L. seed oil. Our findings could provide useful information on the impact of the pressing method for Hibiscus manihot L. seed oil.https://www.frontiersin.org/articles/10.3389/fsufs.2023.1194765/fullHibiscus manihot L. seed oilcold-pressed oilhot-pressed oillipidomicselectronic-nose |
| spellingShingle | Xinlei Yan Nafei Yang Baiting Chen Jing Miao Jiaqi Guo Yufei Sun Jing Wang Wenhui Guo Xiujuan Zhang Feiyun Yang Ruigang Wang Study on the lipid and flavor compounds of Hibiscus manihot L. oil induced by different pressing method Frontiers in Sustainable Food Systems Hibiscus manihot L. seed oil cold-pressed oil hot-pressed oil lipidomics electronic-nose |
| title | Study on the lipid and flavor compounds of Hibiscus manihot L. oil induced by different pressing method |
| title_full | Study on the lipid and flavor compounds of Hibiscus manihot L. oil induced by different pressing method |
| title_fullStr | Study on the lipid and flavor compounds of Hibiscus manihot L. oil induced by different pressing method |
| title_full_unstemmed | Study on the lipid and flavor compounds of Hibiscus manihot L. oil induced by different pressing method |
| title_short | Study on the lipid and flavor compounds of Hibiscus manihot L. oil induced by different pressing method |
| title_sort | study on the lipid and flavor compounds of hibiscus manihot l oil induced by different pressing method |
| topic | Hibiscus manihot L. seed oil cold-pressed oil hot-pressed oil lipidomics electronic-nose |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1194765/full |
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