| Autor: |
Oliveira WS; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA., Chen Q; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA., Edleman D; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA., Annor GA; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA., Dias FFG; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA. |
| Jazyk: |
angličtina |
| Zdroj: |
Molecules (Basel, Switzerland) [Molecules] 2024 Sep 09; Vol. 29 (17). Date of Electronic Publication: 2024 Sep 09. |
| DOI: |
10.3390/molecules29174268 |
| Abstrakt: |
Intermediate wheatgrass (IWG) is a promising perennial grain explored for mainstream food applications. This study investigated the effects of different germination temperatures (10, 15, and 20 °C) and durations (2, 4, and 6 days) on IWG's volatile and fatty acid (FA) profiles. A method using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was optimized through response surface design to extract the volatile compounds, achieving ideal extraction conditions at 60 °C for 55 min. Multiple headspace extraction (MHE) was used for volatile compound quantification. Fifty-eight compounds were identified and quantified in IWG flour, mainly alcohols, aldehydes, hydrocarbons, terpenes, esters, organic acids, and ketones. The main FAs found were linoleic acid (C18:2), oleic acid (C18:1), palmitic acid (C16:0), and linolenic acid (C18:3). Principal component analysis showed a direct correlation between volatile oxidation products and FA composition. Germination at 15 °C for 6 days led to a reduced presence of aldehydes and alcohols such as nonanal and 1-pentanol. Therefore, optimized germination was successful in reducing the presence of potential off-odor compounds. This study provides valuable insights into the effects of germination on IWG flour, showing a way for its broader use in food applications. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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