The Experts below are selected from a list of 282 Experts worldwide ranked by ideXlab platform
Matthew J Morra - One of the best experts on this subject based on the ideXlab platform.
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sinigrin and sinalbin quantification in Mustard Seed using high performance liquid chromatography time of flight mass spectrometry
Journal of Food Composition and Analysis, 2014Co-Authors: Inna E Popova, Matthew J MorraAbstract:Abstract Mustard crops such as Brassica juncea L. and Sinapis alba L. contain high concentrations of glucosinolates, that hydrolyze to form biologically active compounds that can impart flavors to foods, function as anticarcinogens in human nutrition, or can be used as broad spectrum antimicrobials to extend the shelf life of various food products. Most of the currently used methods for glucosinolate analysis in Mustard prior to its utilization are time consuming and involve complicated sample preparation. We have developed and optimized a new method for glucosinolate quantification in Mustard Seed (B. juncea and S. alba) using HPLC with high-resolution time-of-flight mass spectrometry (TOF-MS) and compared it to two existing methods (HPLC–ultraviolet (UV) and ion chromatography (IC)). We also demonstrated the possibility of sinalbin quantification using sinigrin calibration standards. The proposed HPLC–TOF-MS method is more sensitive than HPLC–UV and IC methods. Effects of the Mustard Seed matrix were negligible and virtually no sample preparation of the Mustard Seed extract was needed prior to analysis. For the developed HPLC–TOF–MS method, the overall analysis time including sample preparation was less than 1.5 h. The proposed HPLC–TOF-MS method is suitable for fast and simple real-time quantification of two major glucosinolates, sinalbin and sinigrin, in Mustard Seed.
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Sinigrin and sinalbin quantification in Mustard Seed using high performance liquid chromatography–time-of-flight mass spectrometry
Journal of Food Composition and Analysis, 2014Co-Authors: Inna E Popova, Matthew J MorraAbstract:Abstract Mustard crops such as Brassica juncea L. and Sinapis alba L. contain high concentrations of glucosinolates, that hydrolyze to form biologically active compounds that can impart flavors to foods, function as anticarcinogens in human nutrition, or can be used as broad spectrum antimicrobials to extend the shelf life of various food products. Most of the currently used methods for glucosinolate analysis in Mustard prior to its utilization are time consuming and involve complicated sample preparation. We have developed and optimized a new method for glucosinolate quantification in Mustard Seed (B. juncea and S. alba) using HPLC with high-resolution time-of-flight mass spectrometry (TOF-MS) and compared it to two existing methods (HPLC–ultraviolet (UV) and ion chromatography (IC)). We also demonstrated the possibility of sinalbin quantification using sinigrin calibration standards. The proposed HPLC–TOF-MS method is more sensitive than HPLC–UV and IC methods. Effects of the Mustard Seed matrix were negligible and virtually no sample preparation of the Mustard Seed extract was needed prior to analysis. For the developed HPLC–TOF–MS method, the overall analysis time including sample preparation was less than 1.5 h. The proposed HPLC–TOF-MS method is suitable for fast and simple real-time quantification of two major glucosinolates, sinalbin and sinigrin, in Mustard Seed.
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defatted Mustard Seed meal based biopolymer film development
Food Hydrocolloids, 2012Co-Authors: Kathleen M Hendrix, Matthew J MorraAbstract:Abstract Edible films were developed from a defatted Mustard Seed meal ( Sinapis alba ) (DMM), a byproduct from the bio-fuel industry. Films were formed by casting DMM suspensions (3-g DMM/100-g suspension) that were treated by high-pressure homogenization (HPH, 138 MPa), ultrasound (400 W, 30 min), or gamma irradiation (10 or 20 kGy), and mixed with glycerol and soy lecithin. Rheological properties, water vapor permeability, water solubility, tensile strength (TS), percentage elongation (%E), elastic modulus (EM), color, and structural properties of film-forming suspensions or films were determined. Films were successfully produced using the HPH-processed suspension with 0.6% glycerol. Rheology results indicated the polymer network structure of the film-forming suspension was loosened by HPH, but tightened by heating at 90 °C. The ranges for the properties of WVP, WS, TS, %E, and EM of the films were 3.4–5.0 g mm/kPa h m 2 , 30.3–34.4%, 1.3–5.5 MPa, 0.9–18.1%, 33.2–294.7 MPa, respectively. L, a, and b by CIELAB coordinates were 73.3–77.9, 0.4–3.5, and 29.5–45.7, respectively. HPH increased TS and %E of the films and decreased EM, whereas the ultrasound and the 20 kGy-irradiation treatments increased %E and decreased EM. The TS and EM decreased and E% increased with increasing glycerol and soy lecithin. DMM is a promising material to produce edible biopolymer films and coatings for food packaging.
Bruno De Meulenaer - One of the best experts on this subject based on the ideXlab platform.
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Oxidative stability of roasted Mustard Seed (high erucic variety) oil
European Journal of Lipid Science and Technology, 2020Co-Authors: Kshitij Shrestha, Feyera Gobena Gemechu, Bruno De MeulenaerAbstract:High erucic Mustard Seed oil is one of the most common liquid cooking oil in India and Nepal. Roasting of Seed prior to oil extraction is a common practice in these areas. This study was carried out to evaluate the oxidative stability of the roasted Mustard Seed oil. At first, a potent radical scavenger formed during Seed roasting was isolated and identified based on NMR, MS, UV and fluorescence spectra. The compound was found to be 2,6-dimethoxy-4-vinylphenol (also known as canolol) and was confirmed by chemical synthesis. The compound was isolated for the first time from roasted high erucic Mustard Seed oil. It was previously observed in the roasted low erucic Mustard and rapeSeed oil. Furthermore, the oxidative stability of the different Mustard Seed oil samples collected from Nepalese market was evaluated. The different samples showed varying degree of oxidative stability and some samples were remarkably stable even for 2 months at 50 oC (dark). The differences in the oxidative stability among samples were only slightly correlated with the concentration of radical scavengers. Further study revealed that browning reaction markers (absorbance at 330 to 430 nm and fluorescence emission at 450 nm after excitation at 350 nm) showed high correlation with the oxidative stability. The browning reaction products were lipophilic, which indicated the possible involvement of lipids in the Maillard type reactions. The phospholipids content showed high correlation with both the browning reaction markers and the oxidative stability. This showed that the presence of phospholipids along with its possible browning reaction products (mainly due to amino group containing phospholipids) during heat treatments could play important synergistic role with canolol and tocopherols on the oxidative stability of the roasted Mustard Seed oil.
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Novel insight on the high oxidative stability of roasted Mustard Seed oil
2020Co-Authors: Kshitij Shrestha, Feyera Gobena Gemechu, Bruno De MeulenaerAbstract:This study was carried out to explore the possible mechanisms behind the high oxidative stability of roasted Mustard Seed oil. A potent radical scavenger formed during Mustard Seed roasting was isolated and identified based on nuclear magnetic resonance, mass spectrometry, ultraviolet and fluorescence spectra. The compound was found to be 2,6-dimethoxy-4-vinylphenol (canolol) and was confirmed by chemical synthesis. The oxidative stability of the sixteen different crude roasted Mustard Seed oil samples collected from the Nepalese market was evaluated by monitoring the peroxide value (PV) and conjugated diene (CD) during storage at 50 oC (in dark). These samples showed a wide variability in the oxidative stability. Some of the samples were shown to be highly stable even after 69 days of storage reaching PV less than 9 meq oxygen/kg fat. The oxidative stability of the different samples (PV after 40 days of storage (PV40) as an index) was not significantly correlated (p > 0.05) with both the sum of the tocopherols and canolol content of the oil and the total radical scavenging activity of the oil using the DPPH assay. On the other hand, the PV40 was negatively correlated with the absorbance at 350 nm (p < 0.001), fluorescence (excitation at 350 nm and emission at 440 nm) (p < 0.001), phospholipid content (p < 0.001), pyrrolized phospholipid content (p < 0.01) and canolol content (p < 0.01). Moreover, phospholipid content, fluorescence, pyrrolized phospholipid content and absorbance at 350 nm were highly positively correlated (p < 0.001) with each other. The phospholipids and its Maillard type browning reaction products together with canolol were primarily responsible for the high oxidative stability of the roasted Mustard Seed oil samples.
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a novel insight on the high oxidative stability of roasted Mustard Seed oil in relation to phospholipid maillard type reaction products tocopherol and canolol contents
Food Research International, 2013Co-Authors: Kshitij Shrestha, Feyera Gobena Gemechu, Bruno De MeulenaerAbstract:Abstract The oxidative stability of the roasted and unroasted crude Mustard Seed oil samples collected from the Nepalese market was evaluated by monitoring the peroxide value (PV) and conjugated diene (CD) during storage in the dark at 50 °C. These samples showed a wide variability in the oxidative stability as measured by PV ranging from 5.22 to 42.11 meq oxygen/kg oil after 69 days of storage. The PV after 40 days of storage (PV 40 ) as an index of oxidative stability of the different samples was not significantly correlated (p > 0.05) both with the total radical scavenger concentration (sum of tocopherol, plastochromanol-8 and canolol) and the total radical scavenging capacity of the oil using the di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium (DPPH) assay. Hence, those antioxidants were not solely responsible for the differences in the oxidative stability among the oil samples. On the other hand, the PV 40 showed significant negative correlation with the canolol content (p
L L Diosady - One of the best experts on this subject based on the ideXlab platform.
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production of Mustard protein isolates from oriental Mustard Seed brassica juncea l
Journal of the American Oil Chemists' Society, 2006Co-Authors: Rebecca Marnoch, L L DiosadyAbstract:A membrane-based process to produce protein isolates from Seeds of oriental Mustard (Brassica juncea) was developed by modifying a method originally developed for rapeSeed. The optimized process consisted of extraction at pH 11, ultrafiltration with concentration factor 4, diafiltration with diavolume 3, and precipitation at pH 5. The process, based on defatted oriental Mustard Seed containing 45–50% protein, recovered 81% of the protein in useful products: 47.3% in precipitated protein isolate (PPI), 3.8% in soluble protein isolate (SPI), and 13% in meal residue. Mass yields were 21.9% in PPI, 2.8% in SPI, and 38.4% in meal residue. The losses in the system included ∼10% loss of nonprotein nitrogen, and <9% into permeate and transfer losses. The PPI compared favorably with soy protein isolate in typical meat products in terms of color, texture, and flavor. The work confirms that oriental Mustard is a potentially useful source of edible protein.
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rapid aqueous extraction of mucilage from whole white Mustard Seed
Food Research International, 2000Co-Authors: David T Balke, L L DiosadyAbstract:Abstract Yellow or white Mustard mucilage, present on the surface of Sinapis alba Seeds, causes major difficulties in the separation of the oil during aqueous processing due to its effectiveness as an emulsifier. A rapid, efficient aqueous extraction process for the removal of the mucilage from the whole Seeds prior to grinding and oil separation has been developed and demonstrated on 1 and 5 l scales. A two-stage extraction process using water with an initial temperature of 45°C at an 8:1 water to Seed ratio resulted in over 90% mucilage removal in approximately 3 h. Mucilage removal significantly reduced the water requirement for aqueous oil separation. A three-parameter mathematical model, based upon mass transfer considerations and diminishing mucilage layer thickness, was developed and shown to fit the bulk phase mucilage concentration data during extraction. Concentration data from many different experimental conditions were shown to superimpose when time scaling factors were employed.
Kshitij Shrestha - One of the best experts on this subject based on the ideXlab platform.
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Oxidative stability of roasted Mustard Seed (high erucic variety) oil
European Journal of Lipid Science and Technology, 2020Co-Authors: Kshitij Shrestha, Feyera Gobena Gemechu, Bruno De MeulenaerAbstract:High erucic Mustard Seed oil is one of the most common liquid cooking oil in India and Nepal. Roasting of Seed prior to oil extraction is a common practice in these areas. This study was carried out to evaluate the oxidative stability of the roasted Mustard Seed oil. At first, a potent radical scavenger formed during Seed roasting was isolated and identified based on NMR, MS, UV and fluorescence spectra. The compound was found to be 2,6-dimethoxy-4-vinylphenol (also known as canolol) and was confirmed by chemical synthesis. The compound was isolated for the first time from roasted high erucic Mustard Seed oil. It was previously observed in the roasted low erucic Mustard and rapeSeed oil. Furthermore, the oxidative stability of the different Mustard Seed oil samples collected from Nepalese market was evaluated. The different samples showed varying degree of oxidative stability and some samples were remarkably stable even for 2 months at 50 oC (dark). The differences in the oxidative stability among samples were only slightly correlated with the concentration of radical scavengers. Further study revealed that browning reaction markers (absorbance at 330 to 430 nm and fluorescence emission at 450 nm after excitation at 350 nm) showed high correlation with the oxidative stability. The browning reaction products were lipophilic, which indicated the possible involvement of lipids in the Maillard type reactions. The phospholipids content showed high correlation with both the browning reaction markers and the oxidative stability. This showed that the presence of phospholipids along with its possible browning reaction products (mainly due to amino group containing phospholipids) during heat treatments could play important synergistic role with canolol and tocopherols on the oxidative stability of the roasted Mustard Seed oil.
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Novel insight on the high oxidative stability of roasted Mustard Seed oil
2020Co-Authors: Kshitij Shrestha, Feyera Gobena Gemechu, Bruno De MeulenaerAbstract:This study was carried out to explore the possible mechanisms behind the high oxidative stability of roasted Mustard Seed oil. A potent radical scavenger formed during Mustard Seed roasting was isolated and identified based on nuclear magnetic resonance, mass spectrometry, ultraviolet and fluorescence spectra. The compound was found to be 2,6-dimethoxy-4-vinylphenol (canolol) and was confirmed by chemical synthesis. The oxidative stability of the sixteen different crude roasted Mustard Seed oil samples collected from the Nepalese market was evaluated by monitoring the peroxide value (PV) and conjugated diene (CD) during storage at 50 oC (in dark). These samples showed a wide variability in the oxidative stability. Some of the samples were shown to be highly stable even after 69 days of storage reaching PV less than 9 meq oxygen/kg fat. The oxidative stability of the different samples (PV after 40 days of storage (PV40) as an index) was not significantly correlated (p > 0.05) with both the sum of the tocopherols and canolol content of the oil and the total radical scavenging activity of the oil using the DPPH assay. On the other hand, the PV40 was negatively correlated with the absorbance at 350 nm (p < 0.001), fluorescence (excitation at 350 nm and emission at 440 nm) (p < 0.001), phospholipid content (p < 0.001), pyrrolized phospholipid content (p < 0.01) and canolol content (p < 0.01). Moreover, phospholipid content, fluorescence, pyrrolized phospholipid content and absorbance at 350 nm were highly positively correlated (p < 0.001) with each other. The phospholipids and its Maillard type browning reaction products together with canolol were primarily responsible for the high oxidative stability of the roasted Mustard Seed oil samples.
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a novel insight on the high oxidative stability of roasted Mustard Seed oil in relation to phospholipid maillard type reaction products tocopherol and canolol contents
Food Research International, 2013Co-Authors: Kshitij Shrestha, Feyera Gobena Gemechu, Bruno De MeulenaerAbstract:Abstract The oxidative stability of the roasted and unroasted crude Mustard Seed oil samples collected from the Nepalese market was evaluated by monitoring the peroxide value (PV) and conjugated diene (CD) during storage in the dark at 50 °C. These samples showed a wide variability in the oxidative stability as measured by PV ranging from 5.22 to 42.11 meq oxygen/kg oil after 69 days of storage. The PV after 40 days of storage (PV 40 ) as an index of oxidative stability of the different samples was not significantly correlated (p > 0.05) both with the total radical scavenger concentration (sum of tocopherol, plastochromanol-8 and canolol) and the total radical scavenging capacity of the oil using the di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium (DPPH) assay. Hence, those antioxidants were not solely responsible for the differences in the oxidative stability among the oil samples. On the other hand, the PV 40 showed significant negative correlation with the canolol content (p
A Van Loey - One of the best experts on this subject based on the ideXlab platform.
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behavior of Mustard Seed sinapis alba l myrosinase during temperature pressure treatments a case study on enzyme activity and stability
European Food Research and Technology, 2008Co-Authors: D Van Eylen, Marc Hendrickx, A Van LoeyAbstract:The activity of myrosinase, an enzyme found mainly in Brassicaceae, is influenced by some intrinsic (e.g. pH, ascorbic acid) and extrinsic (e.g. temperature, pressure) factors. In this study, the effect of intrinsic and extrinsic factors on the activity of Mustard Seed myrosinase (Sinapis alba L.) was determined in a buffer system and in broccoli juice. Ascorbic acid and to a much lesser extent MgCl2 were found to enhance the myrosinase activity. In buffer solution, the optimal temperature for myrosinase activity at atmospheric pressure was 60 °C. At elevated pressure, the reaction rate increased until 200 MPa and the optimal temperature shifted to 40 °C in a buffer system. In broccoli juice, Mustard Seed myrosinase behaved somewhat different compared to the buffer system. The highest enzyme activity was found at 60 °C, both at atmospheric and elevated pressures. In broccoli juice, the enzymatic reaction rate also increased up to pressures of 200 MPa. Enzyme inactivation could be described by first order kinetics.
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temperature and pressure stability of Mustard Seed sinapis alba l myrosinase
Food Chemistry, 2006Co-Authors: D Van Eylen, Marc Hendrickx, A Van LoeyAbstract:Myrosinase, an enzyme found in all glucosinolate containing plants, is responsible for the conversion of glucosinolates into products that can be beneficial to our health. In this study, the temperature and pressure stability of partially purified myrosinase from Mustard Seeds was studied in a model system. Temperature inactivation started at 60 °C and the inactivation kinetics were studied in detail between 65 and 75 °C. Inactivation could be described by the consecutive step or the biphasic model. Mustard Seed myrosinase was quite pressure stable, as its activity was retained after pressure treatments up to 600 MPa combined with temperatures up to 60 °C. At low pressures there was an antagonistic effect between pressure and thermal treatment, since myrosinase activity was retained after treatments at 70 °C up to 300 MPa. This pressure stability indicates that pressure treatment may be a valuable alternative for thermal treatment if one wants to retain myrosinase activity.
