Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant
Abstract
:1. Introduction
2. Materials and Methods
2.1. Standards and Reagents
2.2. Foodstuffs and Cooking Conditions
2.3. Determination of Moisture, Fat, and Dry Matter Content
2.4. Extraction Conditions of Phenolic Compounds
2.5. Individual Phenolic Compounds
2.5.1. Chromatographic and Mass Spectrometer Operating Conditions
2.5.2. Identification and Quantification
2.6. Determination of Antioxidant Capacity
2.7. Total Phenolic Content (TPC)
2.8. Evaluation of Lipidic Fraction
2.8.1. Extraction
2.8.2. Derivatization of Fatty Acids for GC-MS Analysis
2.8.3. Chromatographic and Mass Operating Conditions
2.8.4. Preparation and GC-FID Analysis of Sterols Compounds
2.9. Statistical Analysis
3. Results
3.1. Composition of Raw Foods
3.1.1. Hydrophilic Fraction
Fat and Moisture Content
Antioxidant Capacity
Total Phenolic Content
Phenolic Profile
3.1.2. Lipidic Fraction
Fatty Acid Profile
Total and Individual Sterol Stanol Contents
3.2. Changes in Foods after Cooking
3.2.1. Hydrophilic Fraction
Fat and Moisture Content
Antioxidant Capacity
Total Phenolic Content
Phenolic Profile
3.2.2. Lipidic Fraction
Fatty Acid Profile
Total and Individual Sterol Stanol Contents
3.3. Multivariate Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Acknowledgments
Conflicts of Interest
References
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Compounds | Avocado Oil | Eggplant | Water | ||||||
---|---|---|---|---|---|---|---|---|---|
Raw | Deep-Fried | Boiled W/O | Raw | Deep-Fried | Boiled W/O | Boiled | Boiled W/O | Boiled | |
Composition † | |||||||||
Moisture | 0.1 a | 0.05 a | 0.2 a | 93.3 d | 45.9 b | 89.6 c | 96.1 e | 99.4 f | 99.5 f |
Dry Matter | 0.0 a | 0.0 a | 0.0 a | 6.7 c | 54.1 e | 11.8 d | 3.5 b | 0.6 a | 0.5 a |
Fat | 99.9 d | 99.9 d | 99.8 d | 0.1 a | 37.8 c | 6.4 b | 0.02 a | 0.0 a | 0.0 a |
Phenolic compounds ‡ | |||||||||
Tyrosol | 33.5 b | 138.8 d | 3.1 a | 3.7 a | 65.8 c | 4.2 a | 2.8 a | 2.5 a | 1.5 a |
P-vanillin | 14.6 c | 3.8 b | 4.4 b | 3.5 b | 0.54 | 2.5 ab | 27.0 d | 0.7 a | 0.7 a |
P-Coumaric | 0.0 a | 0.0 a | 0.0 a | 0.0 a | 3.0 b | 0.0 a | 0.0 a | 0.0 a | 0.0 a |
Vanillic Acid | 1.3 b | 1.5 b | 0.0 a | 0.0 a | 0.0 a | 0.0 a | 0.0 a | 0.0 a | 0.0 a |
Trans Caffeic Acid | 0.0 a | 0.4 ab | 0.0 a | 0.0 a | 7.5 c | 0.4 b | 0.5 b | 0.3 ab | 0.4 ab |
Ferulic Acid | 1.4 b | 1.1 b | 0.0 a | 0.0 a | 18.0 | 0.0 a | 0.0 | 0.0 a | 0.0 a |
Sinapic Acid | 0.0 a | 0.5 b | 0.0 a | 0.0 a | 3.8 c | 0.0 a | 0.0 a | 0.0 a | 0.0 a |
Apigenin | 0.4 b | 0.3 b | 0.0 a | 0.0 a | 0.0 a | 0.0 a | 0.0 a | 0.0 a | 0.0 a |
Quercetin | 1.9 c | 1.9 c | 0.4 b | 0.0 a | 1.8 c | 0.0 a | 0.0 a | 0.0 a | 0.0 a |
Chlorogenic Acid | 0.3 a | 5.6 a | 4.5 a | 37.8 b | 451.4 f | 90.0 c | 126.5 d | 115.6 cd | 167.5 e |
Total Phenolics # | 8.9 a | 8.5 a | 8.9 a | 35.3 b | 213.4 e | 40.3 b | 37.2 b | 186.9 d | 131.8 c |
Antioxidant activiy & | |||||||||
DPPH | 0.4 ab | 0.1 a | 0.1 a | 0.9 c | 8.8 f | 1.9 e | 1.5 d | 0.7 bc | 0.3 ab |
ABTS | 1.7 b | 1.3 a | 1.7 b | 2.1 c | 12.2 f | 3.7 e | 2.4 d | 1.6 b | 1.3 a |
Compound | Avocado Oil | Eggplant | |||
---|---|---|---|---|---|
Deep-Fried | Boiled W/O | Raw | Deep-Fried | Boiled W/O | |
Sterols and stanols † | |||||
Brassicasterol | 0.0 a | 0.01 b | 0.01 b | 0.01 b | 0.01 b |
Methilcholesterol | 0.7 b | 0.7 b | 0.8 b | 0.7 b | 0.7 a |
Campesterol | 6.0 a | 5.9 a | 5.9 a | 6.1 b | 6.4 c |
Campestanol | 0.02 a | 0.02 a | 0.03 a,b | 0.02 a | 0.04 b |
Stigmasterol | 0.3 a | 0.4 a | 0.4 a | 1.8 b | 3.5 c |
Δ7-Campesterol | 0.04 b | 0.03 a | 0.03 a | 0.03 a,b | 0.03 ab |
Δ5,23-Stigmastadienol | 0.4 c | 0.3 a,b | 0.3 b,c | 0.3 a,b | 0.2 a |
Clerosterol | 1.5 a | 1.5 c | 1.5 ab | 1.5 a | 1.5 a,b |
β-sitosterol | 85.2 a | 85.1 a | 85.2 a | 83.9 a | 84.5 a |
Sitostanol | 0.3 a | 0.4 a | 0.4 a,b | 0.4 b,c | 0.4 c |
Δ5-Avenasterol | 4.9 b | 5.1 b | 5.1 b | 4.8 b | 2.2 a |
Δ5,24-Stigmastadienol | 0.3 c | 0.2 b | 0.2 b | 0.2 a | 0.2 ab |
Δ7-Stigmastenol | 0.05 a | 0.05 b | 0.06 c | 0.05 b | 0.07 d |
Δ7-Avenasterol | 0.12 a | 0.1 c | 0.1 c | 0.1 b | 0.1 a |
Total sterols ‡ | 3890.6 b | 4030.1 b | 3881.5 b | 3671.7 a | 3557.8 a |
Fatty acids # | |||||
Palmitic | 13.6 a | 15.6 b | 14.3 a | 14.1 a | 14.6 a,b |
Palmitoleic | 5.7 a | 6.8 c | 6.4 b,c | 6.2 a,b | 5.9 a,b |
Oleic | 65.9 a | 63.5 a | 65.3 a | 64.1 a | 64.7 a |
Linoleic | 9.4 a,b | 9.7 b | 9.1 ab | 9.0 a,b | 8.6 a |
Linolenic | 0.6 b,c | 0.0 a | 0.4 b | 0.7 c | 0.6 c |
Gondoic | 1.0 b | 0.0 a | 0.3 a | 1.1 b | 0.9 b |
Dihomo-γ-linolenic | 0.0 a | 0.0 a | 0.1 a | 0.6 b | 0.6 b |
Vaccenic | 3.9 a | 4.4 a | 4.0 a | 4.2 a | 4.0 a |
Phenolic Compound | Name | Molecular Formula | [M-H]− Calculated | [M-H]− Experimental | Rt (min) | MS Fragments | Linear Equation (Quantification) | R2 |
---|---|---|---|---|---|---|---|---|
Vanillic acid | C8H8O4 | 167.0344 | 167.0351 | 3.97 | 151.62 107.52 90.44 79.43 | y = 12263x + 133147 | 0.980 | |
Caffeic acid | C9H8O4 | 179.0344 | 179.0336 | 4.21 | 96.35 58.28 118.48 78.27 | y = 1148.45x + 485.875 | 0.998 | |
p-coumaric acid | C9H8O3 | 163.0395 | 163.0401 | 4.81 | 118.35 92.42 96.36 42.21 | y = 1248.29x + 8339.28 | 0.992 | |
Ferulic acid | C10H10O4 | 193.0501 | 193.0139 | 3.90 | 133.51 177.64 58.28 116.43 | y = 8583.45x + 61398 | 0.993 | |
Sinapic acid | C11H12O5 | 223.0606 | 223.0584 | 3.91 | 163.25 207.79 192.71 148.60 | y = 7747.82x + 28708.3 | 0.995 | |
Chlorogenic acid | C16H18O9 | 353.0873 | 353.1018 | 2.41 | 190.74 84.40 92.39 96.32 | y = 17881.6x + 72017.9 | 0.998 | |
Quercetin | C15H10O7 | 301.0348 | 301.0355 | 5.52 | 150.63 178.67 106.47 120.54 | y = 15094.4x + 61272.8 | 0.985 | |
Tyrosol | C8H10O2 | 137.0603 | 137.0531 | 5.47 | 105.63 105.72 80.35 58.27 | y = 6835.41x −29.087 | 0.999 |
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Samaniego-Sánchez, C.; Martín-del-Campo, S.T.; Castañeda-Saucedo, M.C.; Blanca-Herrera, R.M.; Quesada-Granados, J.J.; Ramírez-Anaya, J.d.P. Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant. Foods 2021, 10, 1790. https://doi.org/10.3390/foods10081790
Samaniego-Sánchez C, Martín-del-Campo ST, Castañeda-Saucedo MC, Blanca-Herrera RM, Quesada-Granados JJ, Ramírez-Anaya JdP. Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant. Foods. 2021; 10(8):1790. https://doi.org/10.3390/foods10081790
Chicago/Turabian StyleSamaniego-Sánchez, Cristina, Sandra Teresita Martín-del-Campo, Ma. Claudia Castañeda-Saucedo, Rosa María Blanca-Herrera, José Javier Quesada-Granados, and Jessica del Pilar Ramírez-Anaya. 2021. "Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant" Foods 10, no. 8: 1790. https://doi.org/10.3390/foods10081790