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Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran

Pretreatment improves the edible quality of oat bran and prolongs the shelf life, whereas the effect of pretreatments (i.e., steaming(S-OB), microwaving(M-OB), and hot-air drying(HA-OB)) on the flavor characteristics of oat bran is unknown. This study identified volatile composition using HS-SPME/GC...

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Autores principales: Bai, Xue, Zhang, Meili, Zhang, Yuanyuan, Zhang, Yakun, Guo, Xinyue, Huo, Rui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562890/
https://www.ncbi.nlm.nih.gov/pubmed/36230147
http://dx.doi.org/10.3390/foods11193070
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author Bai, Xue
Zhang, Meili
Zhang, Yuanyuan
Zhang, Yakun
Guo, Xinyue
Huo, Rui
author_facet Bai, Xue
Zhang, Meili
Zhang, Yuanyuan
Zhang, Yakun
Guo, Xinyue
Huo, Rui
author_sort Bai, Xue
collection PubMed
description Pretreatment improves the edible quality of oat bran and prolongs the shelf life, whereas the effect of pretreatments (i.e., steaming(S-OB), microwaving(M-OB), and hot-air drying(HA-OB)) on the flavor characteristics of oat bran is unknown. This study identified volatile composition using HS-SPME/GC–MS and an electronic nose of oat bran. The amino acid compositions were determined by a High-Speed automatic amino acid analyzer and the fatty acids were determined by gas chromatography. The results showed that steaming and microwaving pretreatments enhanced the nutty notes of oat bran. Sixty-four volatile compounds in four oat brans were identified. OB exhibited higher aroma-active compounds, followed by S-OB, and M-OB, and the HA-OB had the lowest aroma-active compounds. Hexanal, nonanal, (E)-2-octenal,1-octen-3-ol, 2-ethylhexan-1-ol, and 2-pentylfuran were the key volatile compositions in oat bran. The aldehyde content decreased and the esters and ketones increased in steamed oat bran. Microwaving and hot air drying increased the aldehyde content and decreased the ester and alcohol content. Steamed oat bran had the lowest levels of total amino acids (33.54 g/100 g) and bitter taste amino acids (5.66 g/100 g). However, steaming caused a significant reduction in saturated fatty acid content (18.56%) and an increase in unsaturated fatty acid content (79.60%) of oat bran (p < 0.05). Hot air drying did not result in an improvement in aroma. The results indicated that steaming was an effective drying method to improve the flavor quality of oat bran.
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spelling pubmed-95628902022-10-15 Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran Bai, Xue Zhang, Meili Zhang, Yuanyuan Zhang, Yakun Guo, Xinyue Huo, Rui Foods Article Pretreatment improves the edible quality of oat bran and prolongs the shelf life, whereas the effect of pretreatments (i.e., steaming(S-OB), microwaving(M-OB), and hot-air drying(HA-OB)) on the flavor characteristics of oat bran is unknown. This study identified volatile composition using HS-SPME/GC–MS and an electronic nose of oat bran. The amino acid compositions were determined by a High-Speed automatic amino acid analyzer and the fatty acids were determined by gas chromatography. The results showed that steaming and microwaving pretreatments enhanced the nutty notes of oat bran. Sixty-four volatile compounds in four oat brans were identified. OB exhibited higher aroma-active compounds, followed by S-OB, and M-OB, and the HA-OB had the lowest aroma-active compounds. Hexanal, nonanal, (E)-2-octenal,1-octen-3-ol, 2-ethylhexan-1-ol, and 2-pentylfuran were the key volatile compositions in oat bran. The aldehyde content decreased and the esters and ketones increased in steamed oat bran. Microwaving and hot air drying increased the aldehyde content and decreased the ester and alcohol content. Steamed oat bran had the lowest levels of total amino acids (33.54 g/100 g) and bitter taste amino acids (5.66 g/100 g). However, steaming caused a significant reduction in saturated fatty acid content (18.56%) and an increase in unsaturated fatty acid content (79.60%) of oat bran (p < 0.05). Hot air drying did not result in an improvement in aroma. The results indicated that steaming was an effective drying method to improve the flavor quality of oat bran. MDPI 2022-10-03 /pmc/articles/PMC9562890/ /pubmed/36230147 http://dx.doi.org/10.3390/foods11193070 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Bai, Xue
Zhang, Meili
Zhang, Yuanyuan
Zhang, Yakun
Guo, Xinyue
Huo, Rui
Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran
title Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran
title_full Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran
title_fullStr Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran
title_full_unstemmed Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran
title_short Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran
title_sort effects of pretreatment on the volatile composition, amino acid, and fatty acid content of oat bran
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562890/
https://www.ncbi.nlm.nih.gov/pubmed/36230147
http://dx.doi.org/10.3390/foods11193070
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