Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC–MS and HPLC

Lirong Xu; Shihao Wang; Ailing Tian; Taorong Liu; Soottawat Benjakul; Gengsheng Xiao; Xiaoguo Ying; Yuhong Zhang; Lukai Ma

Food Chemistry: X (Mar 2023)

Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC–MS and HPLC

Lirong Xu,
Shihao Wang,
Ailing Tian,
Taorong Liu,
Soottawat Benjakul,
Gengsheng Xiao,
Xiaoguo Ying,
Yuhong Zhang,
Lukai Ma

Affiliations

Lirong Xu: Institute of Nutrition and Health, Qingdao University, 266071 Qingdao, China
Shihao Wang: Institute of Nutrition and Health, Qingdao University, 266071 Qingdao, China
Ailing Tian: Institute of Nutrition and Health, Qingdao University, 266071 Qingdao, China
Taorong Liu: School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Soottawat Benjakul: International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90110, Thailand
Gengsheng Xiao: Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Corresponding authors at: Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China (L. Ma).
Xiaoguo Ying: Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, China; Corresponding authors at: Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China (L. Ma).
Yuhong Zhang: Institute of Agricultural Product Development and Food Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China; Corresponding authors at: Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China (L. Ma).
Lukai Ma: Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, China; Corresponding authors at: Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China (L. Ma).

Journal volume & issue: Vol. 17
p. 100530

Abstract

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Green plum is popular due to its tasty flavor and nutritional benefits. This study investigated the volatiles of oils extracted from the green plum seed using the headspace-gas chromatography-ion mobility spectrometry. A total of 42 volatiles were identified in the oil of green plum seed kernel and shell. By principal component analysis, a distinct separation between the seed kernel oil and shell oil was observed. The gallery plot showed that seed kernel oil had more desirable flavor compounds, such as ethyl acetate, 1-pentanol, 2-pentylfuran, and 2-heptanone. However, seed shell oil contained more alkenals with a fatty odor and acetic acid with a pungent odor. The green plum seed oils were rich in oleic acid (>45 g/100 g), linoleic acid (>35 g/100 g), and minor bioactive components, i.e., tocopherol, phytosterol, and squalene. The shell oil had more total tocopherol (95.35 mg/kg) and β-Sitosterol (80.70 %) compared to kernel oil. Therefore, green plum seed oil can be sustainably used as an edible oil.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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