Location: Commodity Utilization ResearchTitle: Molecular level characterization of the effect of roasting on the extractable components of glandless cottonseed by Fourier transform ion cyclotron resonance mass spectrometry
|LIU, SHASHA - University Of Science And Technology Of China|
|Klasson, K Thomas|
Submitted to: Journal of Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/22/2022
Publication Date: 9/26/2022
Citation: He, Z., Liu, S., Nam, S., Klasson, K.T., Cheng, H.N. 2022. Molecular level characterization of the effect of roasting on the extractable components of glandless cottonseed by Fourier transform ion cyclotron resonance mass spectrometry. Journal of Food Chemistry. 403. Article 134404. https://doi.org/10.1016/j.foodchem.2022.134404.
Interpretive Summary: Glandless cottonseeds are promising materials to be processed for the development of nutritional,functional and bioactive cottonseed food products and/or additives. Roasting (i.e., thermal processing without addition of a liquid) is a technological process in most food applications of agricultural products. Applied an advanced mass spectroscopic technique, this work investigated the identities and abundance of extractable components of the glandless cottonseed kernel and monitored the chemical changes of these components during the roasting. Roasting of the cottonseed kernels at 110, 120, 140 and 150 oC for 15 min changed the color features of the kernels and the UV/visible absorbance of their 80% ethanol-extracts. By comparison with literature, this work further reported potential top 10 abundant compounds, 15 phenolic and nonphenolic bioactive compounds. Information derived from this work would be helpful in developing different heating treatment for selective preservation or extraction of relevant interesting bioactive compounds in preparation of cottonseed food products.
Technical Abstract: Roasting is a technological process in most food applications of agricultural products. In this work, glandless cottonseed kernels were roasted at 110, 120, 140 and 150 oC for 15 min, respectively. The color features of the kernels and UV/vis spectra of the 80% ethanol extracts were impacted by roasting in a similar pattern. Electrospray ionization Fourier transform ion cyclotron resonance mass spectrometry identified about 44% to 55% of total formulas as potential phenolic compounds with double bond equivalent = 4. Roasting (up to 140 oC) mainly increased carbohydrate-, lignin-, and tannin-like compounds while lipid-like compounds decreased, and peptide-like compounds kept basically unchanged. The compositional changes at 150 oC were less than those at 140 oC, attributed to devolatilization at the higher temperature. The information of chemical profiling of cottonseed and the roasting impact would be greatly useful in enhanced utilization of cottonseed as nutrient and functional foods or food supplements.