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

文献类型： 外文期刊

第一作者： Xu, Lirong

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

作者机构：

关键词： Green plum seed oil; Flavor compounds; Fatty acids; Bioactive compounds

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2023 年 17 卷

页码：

收录情况： SCI

摘要： 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-hepta-none. 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 beta-Sitosterol (80.70 %) compared to kernel oil. Therefore, green plum seed oil can be sustainably used as an edible oil.

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