Characterization of Volatile Flavor Compounds in Supercritical Fluid Separated and Identified in Gurum (<i>Citrulluslanatus</i> Var. <i>colocynthoide</i>) Seed Oil Using HSME and GC–MS
Emad Karrar,
Isam A. Mohamed Ahmed,
Wei Wei,
Frederick Sarpong,
Charalampos Proestos,
Ryszard Amarowicz,
Emel Oz,
Aly Farag El Sheikha,
Ayman Y. Allam,
Fatih Oz,
Xingguo Wang
Affiliations
Emad Karrar
National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Isam A. Mohamed Ahmed
Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Wei Wei
National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Frederick Sarpong
Value Addition Division, Oil Palm Research Institute-Council for Scientific and Industrial Research (CSIR), Kade P.O. Box 74, Ghana
Charalampos Proestos
Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, 15772 Athens, Greece
Ryszard Amarowicz
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima Street 10, 10-748 Olsztyn, Poland
Emel Oz
Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum 25240, Türkiye
Aly Farag El Sheikha
College of Bioscience and Bioengineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
Ayman Y. Allam
Department of Food Science and Technology, Faculty of Agriculture, Minufiya University, Shibin El Kom 32511, Egypt
Fatih Oz
Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum 25240, Türkiye
Xingguo Wang
National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
In this study, the volatile compound profiles of gurum seed oil were determined using two methods: supercritical CO2 extraction (SFE) and the screw press process (SPP). For volatile compounds extraction and identification, headspace solid-phase micro-extraction (HS-SPME) and GC–MS were used, respectively. A total number of 56 volatile compounds were revealed and identified in oil extracted by SFE, while only 40 compounds were detected in extracted oil by SPP. Acids, aldehydes, esters, ketones, furans, and other components were present in the highest ratio in oil extracted by SFE. In contrast, alcohols and alkenes were found in the highest proportion in oil extracted by SPP. In this study, it was observed that SFE showed an increase in the amounts of volatile compounds and favorably impacted the aroma of gurum seed oil. The results reveal that different extraction methods significantly impact the volatile components of gurum seed oil, and this study can help evaluate the quality of the oil extracted from gurum seeds.
