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Fahmi R, Ryland D, Sopiwnyk E, Malcolmson L, Shariati-Ievari S, McElrea A, Barthet V, Blewett H, Aliani M. Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour. J Food Sci 2021; 86:4330-4353. [PMID: 34535898 DOI: 10.1111/1750-3841.15913] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 08/05/2021] [Accepted: 08/22/2021] [Indexed: 11/28/2022]
Abstract
Yellow pea (Pisumsativum L.) is an economically rich source of nutrients with health-promoting effects. However, the consumption of pea ingredients is minimal due to their off-flavor characteristics. The present study investigated the effect of Revtech heat treatment on the chemical profile and volatile compounds in split yellow pea flour. Revtech treatment (RT) was applied at 140°C with a residence time of 4 min in dry condition (RT 0%) and in the presence of 10% steam (RT 10%). Both thermal treatments resulted in a significant reduction (p < 0.05) in lipoxygenase activity and the concentration of key beany-related odors such as heptanal, (E)-2-heptenal, 1-octen-3-ol, octanal, and (E)-2-octenal. In addition, RT 10% resulted in a significant reduction in pentanal, 1-penten-3-ol, hexanal, and 1-hexanol compared to untreated flour. The content of known precursors of lipoxygenase such as linoleic and linolenic acids was found in higher concentrations in heat-treated flours, indicating the efficacy of Revtech technology in minimizing the degradation of polyunsaturated fatty acids. No significant changes in the amino acid composition or the 29 selected phenolic compounds in pea flours were observed with Revtech processing except for two compounds, caffeic acid and gallocatechin, which were found at higher concentrations in RT 0%. PRACTICAL APPLICATION: Thermal processing of split yellow pea flours at 140°C using Revtech technology successfully decreased the concentrations of volatile compounds responsible for beany off-flavor while improving the nutritional quality of studied yellow pea flours. These results provide valuable information to the food industry for developing novel pulse-based products with enhanced sensory characteristics.
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Affiliation(s)
- Ronak Fahmi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
| | - Donna Ryland
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Elaine Sopiwnyk
- Canadian International Grains Institute (Cigi), Winnipeg, Canada
| | | | - Shiva Shariati-Ievari
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
| | - April McElrea
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
| | - Veronique Barthet
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Canada
| | - Heather Blewett
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
- Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, Canada
| | - Michel Aliani
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
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Tittlemier SA, Trelka R, Roscoe M, Tran M, Gaba D, Barthet V, Siemens B. Analysis of quinclorac and quinclorac methyl ester in canola from the 2015 harvest using QuEChERS with liquid chromatography polarity-switching tandem mass spectrometry. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:1003-9. [DOI: 10.1080/19440049.2016.1179133] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
| | - Robert Trelka
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, MB, Canada
| | - Mike Roscoe
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, MB, Canada
| | - Michael Tran
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, MB, Canada
| | - Don Gaba
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, MB, Canada
| | - Veronique Barthet
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, MB, Canada
| | - Bert Siemens
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, MB, Canada
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Waszkowiak K, Gliszczyńska-Świgło A, Barthet V, Skręty J. Effect of Extraction Method on the Phenolic and Cyanogenic Glucoside Profile of Flaxseed Extracts and their Antioxidant Capacity. J AM OIL CHEM SOC 2015; 92:1609-1619. [PMID: 26640278 PMCID: PMC4661209 DOI: 10.1007/s11746-015-2729-x] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2015] [Revised: 09/18/2015] [Accepted: 09/25/2015] [Indexed: 11/29/2022]
Abstract
The application of flaxseed extracts as food ingredients is a subject of interest to food technologists and nutritionists. Therefore, the influence of the extraction method on the content and composition of beneficial compounds as well as anti-nutrients is important. In the study, the effects of two solvent extraction methods, aqueous and 60 % ethanolic, on phenolic and cyanogenic glucoside profiles of flaxseed extract were determined and compared. The impact of extracted phenolic compounds on the antioxidant capacity of the extracts was also investigated. Defatted meals from brown and golden flax varieties were used as extraction material. The ethanolic extraction was more selective for phenolics (100.8-131.7 mg g-1) than the aqueous one (11.5-15.7 mg g-1). However, the contribution of particular phenolic compounds to total phenolics was much more dependent on flax variety than extraction method. A strong relationship was observed between both radical scavenging and ferric reducing activity and the content of phenolics (particularly secoisolariciresinol diglucoside). The correlation between extract chelating ability and phenolics was moderate suggesting that other flaxseed compounds are involved in this activity. The extraction method strongly affected cyanogenic glucoside content of flaxseed extracts; the aqueous extraction caused 96 % reduction in cyanogenic glucoside content (0.56-0.62 mmol g-1) when compared to the content in defatted meal (9.1-11.6 mmol g-1). On the contrary, ethanolic extraction resulted in the high cyanogenic glucoside content in the extracts (71-89 mmol g-1). The results reveals that ethanolic extraction gives extracts rich in antioxidant lignans; aqueous extracts have lower antioxidant activity than ethanolic but cyanogenic glucosides are significantly reduced.
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Affiliation(s)
- Katarzyna Waszkowiak
- />Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul Wojska Polskiego 31, 60-624 Poznań, Poland
| | - Anna Gliszczyńska-Świgło
- />Faculty of Commodity Science, Poznań University of Economics, al Niepodległości 10, 61-875 Poznań, Poland
| | - Veronique Barthet
- />Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main Street, Winnipeg, MB R3C 3G8 Canada
| | - Joanna Skręty
- />Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul Wojska Polskiego 31, 60-624 Poznań, Poland
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Mayengbam S, Yang H, Barthet V, Aliani M, House JD. Identification, characterization, and quantification of an anti-pyridoxine factor from flaxseed using ultrahigh-performance liquid chromatography-mass spectrometry. J Agric Food Chem 2014; 62:419-426. [PMID: 24354394 DOI: 10.1021/jf404786v] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
In the present study, the anti-pyridoxine compounds linatine (1-[(n-γ-L-glutamyl)amino]-D-proline) and 1-amino-D-proline (1ADP) were quantified following extraction from defatted flaxseed using aqueous isopropanol as a solvent, with extraction variables including time, temperature, and the solid/solvent ratio. Both linatine and 1ADP were identified, characterized, and quantified via UPLC/ESI-MS using authentic standards. To optimize the extraction conditions for these anti-pyridoxine compounds, a response surface methodology was applied using a second-order polynomial to describe the experimental data. The predicted model for the optimal extraction was significant (P < 0.05) with a R(2) of 0.82. A varietal analysis showed that the amount of anti-pyridoxine present in flaxseed ranged from 177 to 437 μg 1ADPE/g of whole seed. The current study establishes the content of specific anti-pyridoxine factors in flaxseed and positions the data for use in subsequent risk assessment modeling.
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Affiliation(s)
- Shyamchand Mayengbam
- Department of Human Nutritional Sciences, ‡Richardson Centre for Functional Foods and Nutraceuticals, and #Department of Animal Science, University of Manitoba , Winnipeg, Manitoba R3T 2N2, Canada
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Bacala R, Barthet V. Development of extraction and gas chromatography analytical methodology for cyanogenic glycosides in flaxseed (Linum usitatissimum). J AOAC Int 2007; 90:153-61. [PMID: 17373446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
The development of well-characterized rapid methodology for the extraction and gas chromatographic analysis of the cyanogenic glycosides linustatin and neolinustatin from flaxseed (Linum usitatissimum L.) is reported. Two quantitation methods using phenyl-beta-D-glucopyranoside as an internal standard are described: direct quantitation using linustatin and neolinustatin external standard curves [standard curve slope variabilities of 2.6 and 5.7% relative standard deviation (RSD), respectively, over 7 days] or by use of methyl-alpha-D-glucopyranoside as a surrogate external standard, with conversion factors to convert to linustatin and neolinustatin concentration [1.109 +/- 0.015 (SD) mg linustatin/mg methyl-alpha-D-glucopyranoside and 1.180 +/-0.067 (SD) mg neolinustatin/mg methyl-alpha-D-glucopyranoside]. The former method is direct, thereby contributing less uncertainty to the method, and the latter adds a small degree of uncertainty coupled with considerable cost savings. Limits of detection for all standards were in the low- to sub-nanogram level and were 10-100 times lower than the lower limit of quantitation (LOQ). Repeatability precision was performed on 2 separate days at the lower and upper LOQs, with the RSD in peak response being 1% or lower in all cases. Extraction methods were evaluated for their ability to extract linustatin and neolinustatin from flaxseed using several combinations of aqueous ethanol, and recoveries were determined against the highest yielding method. Recoveries were as low as 82%, indicating that optimized extraction methodology is critical for the accuracy of results.
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Affiliation(s)
- Ray Bacala
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main St, Winnipeg, MB, R3C 3G8, Canada
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Kuhnlein H, Barthet V, Farren A, Falahi E, Leggee D, Receveur O, Berti P. Vitamins A, D, and E in Canadian Arctic traditional food and adult diets. J Food Compost Anal 2006. [DOI: 10.1016/j.jfca.2005.02.007] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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