TY - JOUR
T1 - Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour
AU - Giovanini de Oliveira Sartori, Alan
AU - Alencar, Severino M.
AU - Bastos, Deborah H. M.
AU - Regitano d'Arce, Marisa A. B.
AU - Skibsted, Leif Horsfelt
PY - 2018/9/1
Y1 - 2018/9/1
N2 - Brazil nut flour (BNF), as a byproduct from Brazil nut water-soluble extract production, has high contents of protein and linoleic acid. The effect of minor variations in water activity (aw) on lipid oxidation and nonenzymatic browning reactions (NBR) rates in BNF has been studied. For that, the tendency of radical formation detected directly by electron spin resonance spectroscopy, formation of lipid hydroperoxides and browning index were measured in samples with initial aw of 0.101 and 0.196 throughout 18 days of storage at 60 °C. The tendency of radical formation and the formation of lipid hydroperoxides sharply increased and linearly correlated with browning index for BNF with initial aw of 0.196, but not for BNF with initial aw of 0.101. Furthermore, volatile aroma compounds (VACs) including those from the scission of lipid hydroperoxides and those from the breakage of brown polymeric compounds formed during NBR were determined by HS-SPME–GC–MS analysis and the latter were tentatively identified only in BNF with initial aw of 0.196. Hence, there is indication that the lower the initial aw, the greater the storage stability of BNF. Moreover, lipid oxidation products may have contributed to NBR for BNF with initial aw of 0.196.
AB - Brazil nut flour (BNF), as a byproduct from Brazil nut water-soluble extract production, has high contents of protein and linoleic acid. The effect of minor variations in water activity (aw) on lipid oxidation and nonenzymatic browning reactions (NBR) rates in BNF has been studied. For that, the tendency of radical formation detected directly by electron spin resonance spectroscopy, formation of lipid hydroperoxides and browning index were measured in samples with initial aw of 0.101 and 0.196 throughout 18 days of storage at 60 °C. The tendency of radical formation and the formation of lipid hydroperoxides sharply increased and linearly correlated with browning index for BNF with initial aw of 0.196, but not for BNF with initial aw of 0.101. Furthermore, volatile aroma compounds (VACs) including those from the scission of lipid hydroperoxides and those from the breakage of brown polymeric compounds formed during NBR were determined by HS-SPME–GC–MS analysis and the latter were tentatively identified only in BNF with initial aw of 0.196. Hence, there is indication that the lower the initial aw, the greater the storage stability of BNF. Moreover, lipid oxidation products may have contributed to NBR for BNF with initial aw of 0.196.
U2 - 10.1007/s00217-018-3078-4
DO - 10.1007/s00217-018-3078-4
M3 - Journal article
SN - 1438-2377
VL - 244
SP - 1657
EP - 1663
JO - European Food Research and Technology
JF - European Food Research and Technology
IS - 9
ER -