A1 Journal article – refereed
Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

List of Authors: Salvatore Multari, Alexis Marsol‐Vall, Baoru Yang, Jukka‐Pekka Suomela
Publisher: WILEY
Publication year: 2018
Journal: European Journal of Lipid Science and Technology
Journal acronym: EUR J LIPID SCI TECH
Volume number: 120
Issue number: 10
Number of pages: 10
ISSN: 1438-7697

This study investigates the carotenoid and volatile compositions of one sample of lupin oil (Lupinus angustifolius) and five samples of lupin oil flavored with aromatic herbs, namely, basil, chives, rosemary, sage, and thyme. Flavored oils are obtained by macerating lupin oil with the herbs for 15 days, in the dark at 151 degrees C. Overall 11 carotenoids are identified by HPLC-DAD-MS-(APCI). (all-E)-Lutein and -carotene are the most abundant. Thyme flavored oil results the richest in carotenoids, with a cumulative carotenoid content of 19513gmL(-1). Volatile organic compounds are detected by HS-SPME-GC/MS analysis. Overall, 50 aroma compounds are determined, with alcohols, furans, and terpenoids being the most abundant classes. Chives flavored oil is the only sample to provide organosulfur compounds. Qualitatively, terpenoids are responsible for great differences among the samples, since unique terpenoid profiles are observed, for example, isoterpinolene is detected only in sage flavored oil, -myrcene in rosemary flavored oil, and thymol in thyme flavored oil. The relative odor activity value (ROAV) is determined and employed to evaluate the contributions of the single compounds to the overall odor. The compounds with the greatest odor activity are 3-hexen-1-ol, hexanal, -pinene, eucalyptol, and 2-pentylfuran.Practical Applications: Aromatic herbs have been traditionally used to enhance the flavor of food. The effects of herbs addition on lupin products has not been investigated yet. Additionally, this is the first study that explores some quality characteristics of commercial lupin oil. Data indicate that the maceration of lupin oil with aromatic herbs has limited effects on the content of total carotenoids, nonetheless, it modifies markedly the composition and relative proportions of the volatile organic compounds, and likely the overall aromas. Consumers are generally not familiar with the culinary use of lupin oil, nevertheless, the aromatization with herbs could increase its use. Lupin oil results rich in carotenoids. This is useful information for the production of functional products with healthy properties. Lupin oil can be recommended as a carotenoid-rich product and as an alternative to more traditional table oils. Data from this study can contribute to the economic valorization of lupin oil.

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Last updated on 2019-19-07 at 13:33