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Volatile molecular markers of VOO Thermo-oxidation: Effect of heating processes, macronutrients composition, and olive ripeness on the new emitted aldehydic compounds.
Food Res Int. 2018 04; 106:654-665.FR

Abstract

Heating operation has been applied to Chétoui extra-virgin olive oils (EVOOs) extracted from fruits with several ripening stages (RS). The studied samples, were subjected to microwave and conventional heating. Results showed that heated VOOs after 2.5 h and 7 min of conventional and microwave heating, respectively, gave rise to a drastically decrease of LOX products and allowed the detection of toxic new formed aldehydic volatiles (alkanal: nonanal, alkenals: (Z)-2-heptenal and (E)-2-decenal, and alkadienals: (E.E)-2.4-decadienal), which can be used as markers of VOO degradation. Their abundance in the VOO headspaces depends on their boiling points, the rate of their possible degradation to yield other compounds, on the heating processes and on the rate of macronutrients. The emission rate of the new synthesized volatiles during heating processes was mainly attributed to enzymatic oxidation of some fatty acids. Hexanal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,E) and (E,Z)-2,4-decadienal, and (E,E)-2,4-nonadienal, derived from linoleic acid, and heptanol, octanal, nonanal, decanal, (E) and (Z)-2-decenal, (E)-2-undecenal, and (E,E)-2,4-nonadienal, are emitted after degradation of oleic acid. During thermo-oxidation, the ECN44 (LLO, and OLnO), and the ECN46 (OLO, and PLO + SLL) compounds decreased, whereas, the ECN48 (OOO, and PPO), and the ECN50 (SOO) compounds increased when temperature and heating time increased. The several variations of the studied biochemical compounds depend to the heating processes. Ripening stage of olive fruits can be used as a tool to monitor the emission rate of the aldehydic volatiles, but cannot be used for a chemometric discrimination.

Authors+Show Affiliations

Laboratoire de Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia. Electronic address: imen.oueslati@fst.rnu.tn.Laboratoire de Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia.CICYTEX- Technological Agri-Food Institute (INTAEX), Government of Extremadura. Avenida Adolfo Suaret s/n, E-06007 Badajoz. Spain.CICYTEX- Technological Agri-Food Institute (INTAEX), Government of Extremadura. Avenida Adolfo Suaret s/n, E-06007 Badajoz. Spain.CICYTEX- Technological Agri-Food Institute (INTAEX), Government of Extremadura. Avenida Adolfo Suaret s/n, E-06007 Badajoz. Spain.Laboratoire de Biotechnologie de l'Olivier, Centre de Biotechnologie de Borj-Cedria, B.P. 901, 2050 Hammam-Lif, Tunisia.Dipartimento di Farmacia, Via Bonanno 6, 56126 Pisa, Italy.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

29579972

Citation

Oueslati, Imen, et al. "Volatile Molecular Markers of VOO Thermo-oxidation: Effect of Heating Processes, Macronutrients Composition, and Olive Ripeness On the New Emitted Aldehydic Compounds." Food Research International (Ottawa, Ont.), vol. 106, 2018, pp. 654-665.
Oueslati I, Manaï H, Madrigal-Martínez M, et al. Volatile molecular markers of VOO Thermo-oxidation: Effect of heating processes, macronutrients composition, and olive ripeness on the new emitted aldehydic compounds. Food Res Int. 2018;106:654-665.
Oueslati, I., Manaï, H., Madrigal-Martínez, M., Martínez-Cañas, M. A., Sánchez-Casas, J., Zarrouk, M., & Flamini, G. (2018). Volatile molecular markers of VOO Thermo-oxidation: Effect of heating processes, macronutrients composition, and olive ripeness on the new emitted aldehydic compounds. Food Research International (Ottawa, Ont.), 106, 654-665. https://doi.org/10.1016/j.foodres.2018.01.029
Oueslati I, et al. Volatile Molecular Markers of VOO Thermo-oxidation: Effect of Heating Processes, Macronutrients Composition, and Olive Ripeness On the New Emitted Aldehydic Compounds. Food Res Int. 2018;106:654-665. PubMed PMID: 29579972.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Volatile molecular markers of VOO Thermo-oxidation: Effect of heating processes, macronutrients composition, and olive ripeness on the new emitted aldehydic compounds. AU - Oueslati,Imen, AU - Manaï,Hédia, AU - Madrigal-Martínez,Mónica, AU - Martínez-Cañas,Manuel A, AU - Sánchez-Casas,Jacinto, AU - Zarrouk,Mokhtar, AU - Flamini,Guido, Y1 - 2018/02/08/ PY - 2017/10/25/received PY - 2017/12/19/revised PY - 2018/01/15/accepted PY - 2018/3/28/entrez PY - 2018/3/28/pubmed PY - 2019/10/1/medline KW - (E)-2-decenal (PubChem CID: 5283345) KW - (E)-2-hexenal (PubChem CID: 5281168) KW - (E)-2-undecenal (PubChem CID: 5283356) KW - Aldehydes KW - Chétoui VOO KW - Conventional heating KW - Heptanal (PubChem CID: 8130) KW - Hexanal (PubChem CID: 6184) KW - Linoleic acid (PubChem CID: 5280450) KW - Linolenic acid (PubChem CID: 5280934) KW - Macronutrients KW - Microwave heating KW - Oleic acid (PubChem CID: 445639) KW - Palmitic acid (PubChem CID: 985) KW - Ripening stages KW - Thermo-oxidation KW - Triolein (PubChem CID: 5497163) KW - Volatiles KW - nonanal (PubChem CID: 31289) SP - 654 EP - 665 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 106 N2 - Heating operation has been applied to Chétoui extra-virgin olive oils (EVOOs) extracted from fruits with several ripening stages (RS). The studied samples, were subjected to microwave and conventional heating. Results showed that heated VOOs after 2.5 h and 7 min of conventional and microwave heating, respectively, gave rise to a drastically decrease of LOX products and allowed the detection of toxic new formed aldehydic volatiles (alkanal: nonanal, alkenals: (Z)-2-heptenal and (E)-2-decenal, and alkadienals: (E.E)-2.4-decadienal), which can be used as markers of VOO degradation. Their abundance in the VOO headspaces depends on their boiling points, the rate of their possible degradation to yield other compounds, on the heating processes and on the rate of macronutrients. The emission rate of the new synthesized volatiles during heating processes was mainly attributed to enzymatic oxidation of some fatty acids. Hexanal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,E) and (E,Z)-2,4-decadienal, and (E,E)-2,4-nonadienal, derived from linoleic acid, and heptanol, octanal, nonanal, decanal, (E) and (Z)-2-decenal, (E)-2-undecenal, and (E,E)-2,4-nonadienal, are emitted after degradation of oleic acid. During thermo-oxidation, the ECN44 (LLO, and OLnO), and the ECN46 (OLO, and PLO + SLL) compounds decreased, whereas, the ECN48 (OOO, and PPO), and the ECN50 (SOO) compounds increased when temperature and heating time increased. The several variations of the studied biochemical compounds depend to the heating processes. Ripening stage of olive fruits can be used as a tool to monitor the emission rate of the aldehydic volatiles, but cannot be used for a chemometric discrimination. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29579972/Volatile_molecular_markers_of_VOO_Thermo_oxidation:_Effect_of_heating_processes_macronutrients_composition_and_olive_ripeness_on_the_new_emitted_aldehydic_compounds_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(18)30029-2 DB - PRIME DP - Unbound Medicine ER -