Quality changes in perilla seed powder related to storage duration and temperature Original Article First Online: 26 August 2019 Abstract
Perilla seed powder (PSP) was stored at 25 °C, 35 °C, and 45 °C for 8 weeks. Changes in the metabolite profiles of the powders, including fatty acids, were monitored. Correlations between these changes and quality parameters, including lipid oxidation, color, and antioxidant activity, were analyzed to evaluate the effects of storage duration and temperature on PSP quality. Acid values increased significantly with the duration of storage, but not with temperature. Multivariate statistical analysis was performed to identify differences among the metabolite profiles. The PSP sample stored for 1 week at 45 °C and all samples stored at 25 °C and 35 °C were grouped separately from the control and samples stored at 45 °C for more than 4 weeks. Among the many metabolites associated with these differences, lysophosphatidylethanolamines, tocopherol, sitosterol, tryptophan, 12-hydroxyjasmonic acid glucoside, and maltose correlated negatively with quality parameters with the exception of L* and antioxidant activity. Luteolin, apigenin, luteolin 4′-methyl ester, citric acid, isocitric acid, 9(S)-HPODE, and 3,5-octadien-2-one correlated positively with quality. Although the quantities of some antioxidants and lipids decreased during storage, the results suggested that the quality of PSP samples stored at 25 °C, 35 °C, and 45 °C for 8 weeks was acceptable. This was because lipid oxidation promoted by the storage environment was limited by antioxidants in the samples. These metabolites could be useful for monitoring changes in PSP quality.
Keywords Antioxidant Lipid oxidation Metabolomics Perilla seed powder Storage Electronic supplementary material
The online version of this article (
) contains supplementary material, which is available to authorized users. https://doi.org/10.1007/s13197-019-04056-2 Notes Acknowledgements
This work was carried out with the support of a Cooperative Research Program for Agriculture Science and Technology Development Grant (PJ0125012019) from the Rural Development Administration of the Republic of Korea.
Compliance with ethical standards Conflict of interest
The authors declare that they have no conflict of interest to declare.
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Abdelazim AA, Mahmoud A, Ramadan-Hassanien MF (2013) Oxidative stability of vegetable oils as affected by sesame extracts during accelerated oxidative storage. J Food Sci Technol 50(5):868–878.
https://doi.org/10.1007/s13197-011-0419-8 CrossRef PubMed Google Scholar
Ali F, Rahul Naz F, Jyoti S, Siddique YH (2017) Health functionality of apigenin: a review. Int J Food Prop 20(6):1197–1238.
https://doi.org/10.1080/10942912.2016.1207188 CrossRef Google Scholar
Arapitsas P, Della Corte A, Gika H, Narduzzi L, Mattivi F, Theodoridis G (2016) Studying the effect of storage conditions on the metabolite content of red wine using HILIC LC–MS based metabolomics. Food Chem 197:1331–1340.
https://doi.org/10.1016/j.foodchem.2015.09.084 CrossRef PubMed Google Scholar
Chapman TM, Kim HJ, Min DB (2009) Prooxidant Activity of oxidized α-tocopherol in vagetable oils. J Food Sci 74(7):C536–C542.
https://doi.org/10.1111/j.1750-3841.2009.01262.x CrossRef PubMed Google Scholar
Codex Alimentarius Commission (2001) Codex Standard for named vegetable oils. Codex Standard 210-1999, vol 8, 18pp, Geneva
Dinis TCP, Madeira VMC, Almeida LM (1994) Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophys 315(1):161–169.
https://doi.org/10.1006/abbi.1994.1485 CrossRef PubMed Google Scholar
Dunn WB, Bailey NJ, Johnson HE (2005) Measuring the metabolome: current analytical technologies. Analyst 130:606–625.
https://doi.org/10.1039/b418288j CrossRef PubMed Google Scholar
Ezaki O, Takahashi M, Shigematsu T, Shimamura K, Kimura J, Ezaki H, Gotoh T (1999) Long-term effects of dietary α-linolenic acid from perilla oil on serum fatty acids composition and on the risk factors of coronary heart disease in Japanese elderly subjects. J Nutr Sci Vitanninol 45:759–772.
https://doi.org/10.3177/jnsv.45.759 CrossRef Google Scholar
Gil MI, Aguayo E, Kader AA (2006) Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. J Agric Food Chem 54:4284–4296.
https://doi.org/10.1021/jf060303y CrossRef PubMed Google Scholar
Guan Z, Li S, Lin Z, Yang R, Zhao Y, Liu J, Yang S, Chen A (2014) Identification and quantitation of phenolic compounds from the seed and pomace of
using HPLC/PDA and HPLC–ESI/QTOF/MS/MS. Phytochem Anal 25:508–513.
https://doi.org/10.1002/pca.2521 CrossRef PubMed Google Scholar
Hashempour-Baltork F, Torbati M, Azadmard-Damirchi S, Savage GP (2018) Chemical, rheological and nutritional characteristics of sesame and olive oils blended with linseed oil. Adv Pharm Bull 8(1):107–113.
https://doi.org/10.15171/apb.2018.013 CrossRef PubMed PubMedCentral Google Scholar
Jeong SH, Lee SH, Jung JY, Choi EJ, Jeon CO (2013) Microbial succession and metabolite changes during long-term storage of kimchi. J Food Sci 78:M763–M769.
https://doi.org/10.1002/pca.2521 CrossRef PubMed Google Scholar
Kang HJ, Yang HJ, Kim MJ, Han ES, Kim HJ, Kwon DY (2011) Metabolomic analysis of meju during fermentation by ultra performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF MS). Food Chem 127:1056–1064.
https://doi.org/10.1016/j.foodchem.2011.01.080 CrossRef PubMed Google Scholar
Kim AN, Kim HJ, Kerr WL, Choi SG (2017) The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple. Food Chem 216:234–242.
https://doi.org/10.1016/j.foodchem.2016.08.025 CrossRef PubMed Google Scholar
Lam HS, Proctor A (2004) Hydrolysis of acylglycerols and phospholipids of milled rice surface lipids during storage. J Am Oil Chem Soc 81:385–388.
https://doi.org/10.1007/s11746-004-0910-y CrossRef Google Scholar
Lee J, Rodriguez JP, Kim YJ, Lee MH, Cho EJ, Lee S (2016) Fatty acid content in perilla cultivars and commercial oils determined by GC analysis. Nat Prod Sci 22:259–262.
https://doi.org/10.20307/nps.2016.22.4.259 CrossRef Google Scholar
Lee JI, Kim DW, Jang GJ, Song S, Park KJ, Lim JH, Kim BM, Lee HJ, Chen F, Ryu YB, Kim HJ (2018) Effects of different storage conditions on the metabolite and microbial profiles of white rice (
L.). Food Sci Biotechnol 28:1–9.
https://doi.org/10.1007/s10068-018-0520-0 CrossRef Google Scholar
Liao B, Hao Y, Lu J, Bai H, Guan L, Zhang T (2018) Transcriptomic analysis of
seed to insight into the biosynthesis and metabolic of unsaturated fatty acids. BMC Genom 19:213.
https://doi.org/10.1186/s12864-018-4595-z CrossRef Google Scholar
Miersch O, Neumerkel J, Dippe M, Stenzel I, Wasternack C (2008) Hydroxylated jasmonates are commonly occurring metabolites of jasmonic acid and contribute to a partial switch-off in jasmonate signaling. New Phytol 177(1):114–127.
https://doi.org/10.1111/j.1469-8137.2007.02252.x CrossRef PubMed Google Scholar
Nijveldt RJ, van Nood E, van Hoorn DE, Boelens PG, van Norren K, van Leeuwen PA (2001) Flavonoids: a review of probable mechanisms of action and potential applications. Am J Clin Nutr 74(4):418–425.
https://doi.org/10.1093/ajcn/74.4.418 CrossRef PubMed Google Scholar
Omer EA, Khattab ME, Ibrahim ME (1998) First cultivation trial of
L. in Egypt. Flavour Fragr J 13:221–225.
https://doi.org/10.1002/(sici)1099-1026(1998070)13:4%3c221:aid-ffj716%3e3.0.co;2-z CrossRef Google Scholar
Ramadan MF, Mörsel J-T (2004) Oxidative stability of black cumin (
L.), coriander (
L.) and niger (
Cass.) crude seed oils upon stripping. Eur J Lipid Sci 106:35–43.
https://doi.org/10.1002/ejlt.200300895 CrossRef Google Scholar
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26(9–10):1231–1237.
https://doi.org/10.1016/s0891-5849(98)00315-3 CrossRef PubMed Google Scholar
Reis MM, Reis MG, Mills J, Ross C, Brightwell G (2016) Characterization of volatile metabolites associated with confinement odour during the shelf-life of vacuum packed lamb meat under different storage conditions. Meat Sci 113:80–91.
https://doi.org/10.1016/j.meatsci.2015.11.017 CrossRef PubMed Google Scholar
Richards A, Wijesundera C, Salisbury P (2005) Evaluation of oxidative stability of canola oils by headspace analysis. JAOCS 82(12):869–874.
https://doi.org/10.1007/s11746-005-1157-3 CrossRef Google Scholar
Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144–158
Sugimoto M, Goto H, Otomo K, Ito M, Onuma H, Suzuki A, Sugawara M, Abe S, Tomita M, Soga T (2010) Metabolomic profiles and sensory attributes of edamame under various storage duration and temperature conditions. J Agric Food Chem 58:8418–8425.
https://doi.org/10.1021/jf101471d CrossRef PubMed Google Scholar
Suja KP, Abraham JT, Thamizh SN, Jayalekshmy A, Arumughan C (2004) Antioxidant efficacy of sesame cake extract in vegetable oil protection. Food Chem 84:393–400.
https://doi.org/10.1016/s0308-8146(03)00248-6 CrossRef Google Scholar
Townshend A (1987) Official methods of analysis of the association of official analytical chemists. Anal Chim Acta 193:400–401.
https://doi.org/10.1016/s0003-2670(00)86185-1 CrossRef Google Scholar
Watanabe S, Sakai N, Yasui Y, Kimura Y, Kobayashi T, Mizutani T, Okuyama H (1994) A high α-linolenate diet suppresses antigen-induced immunoglobulin E response and anaphylactic shock in mice. J Nutr 124:1566–1573.
https://doi.org/10.1093/jn/124.9.1566 CrossRef PubMed Google Scholar
Winkler-Moser JK, Breyer L (2011) Composition and oxidative stability of crude oil extracts of corn germ and distillers grains. Ind Crops Prod 33:572–578.
https://doi.org/10.1016/j.indcrop.2010.12.013 CrossRef Google Scholar
Wishart DS (2008) Quantitative metabolomics using NMR. Trends Analyt Chem 27(3):228–237.
https://doi.org/10.1016/j.trac.2007.12.001 CrossRef Google Scholar
Wishart DS, Querengesser LM, Lefebvre BA, Epstein NA, Greiner R, Newton JB (2001) Magnetic resonance diagnostics: a new technology for high-throughput clinical diagnostics. Clin Chem 47:1918–1921
Yamaguchi T, Takamura H, Matoba T, Terao J (1998) HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl. Biosci Biotechnol Biochem 62:1201–1204.
https://doi.org/10.1271/bbb.62.1201 CrossRef PubMed Google Scholar
Yang J, Zhou F, Xiong L, Mao S, Hu Y, Lu B (2015) Comparison of phenolic compounds, tocopherols, phytosterols and antioxidant potential in Zhejiang pecan [
] at different stir-frying steps. LWT Food Sci Technol 62:541–548.
https://doi.org/10.1016/j.lwt.2014.09.049 CrossRef Google Scholar
Yu H, Qiu JF, Ma LJ, Hu YJ, Li P, Wan JB (2017) Phytochemical and phytopharmacological review of
L. (Labiatae), a traditional edible-medicinal herb in China. Food Chem Toxicol 108:375–391.
https://doi.org/10.1016/j.fct.2016.11.023 CrossRef PubMed Google Scholar Copyright information
© Association of Food Scientists & Technologists (India) 2019