Abstract
Superheated steam (SS) at 170 °C for 5 min was used to inactivate lipase of common buckwheat grains in this study, which effectively retarded lipid hydrolytic rancidity and maintained lipid nutrition of common buckwheat. Higher stabilities based on lower free fatty acid accumulation and lipase activity were observed in SS-treated buckwheat samples during storage. Meanwhile, SS could suppress oxidation of unsaturated fatty acids (UFA) in buckwheat, significantly retard the increase of saturated fatty acids and the decrease of polyunsaturated fatty acids during storage. Moreover, the lipidomics profile results indicated that SS processing could retard the increased hydrolysis and oxidation of sulfoquinovosyl diacylglycerol, phosphatidylethanolamine, phosphatidylserine and lysophosphatidic acid during storage, while regulate the content of galactolipids. Thus, SS processing could effectively inactivate lipase, suppress UFA oxidation, change glycerolipids and glycerophospholipids subclass metabolism, and consequently retard hydrolytic rancidity and the loss of lipid nutrition in buckwheat during storage. SS processing was proved to effectively protect the quality of buckwheat during storage for the first time.
Highlights
Buckwheat deteriorates during storage, resulting loss of nutrients, rancidity flavor and poor consumer acceptability
When buckwheat grains were treated by 110 °C Superheated steam (SS),140 °C SS,170 °C SS and 200 °C SS for 7 min, their moisture contents were decreased from 20.26–14.82%, 12.10%, 8.89% and 5.81% respectively, namely, higher temperature led to higher rate of moisture removal of buckwheat grains
Correlation analysis showed that the increase of free fatty acid (FFA) mainly comes from the hydrolysis of GL, while the increase of sulfoquinovosyl diacylglycerol (SQDG), PE and phosphatidylinositol diphosphate (PIP2) could be used as a marker of lipid hydrolytic rancidity. These results suggested that the inactivation of lipase by SS could effectively reduce the lipid hydrolytic rancidity of buckwheat during storage, and the change in lipidomics profile was effective to characterize the change of buckwheat quality
Summary
Buckwheat deteriorates during storage, resulting loss of nutrients, rancidity flavor and poor consumer acceptability. Consumers have been increasingly interested in buckwheat due to its unique nutritional compositions and various health benefits [1]. The contents of lipids are less than those of starch and protein, they play a key role in nutritional and functional significance [2]. GLs and GPs as the structural elements of cell membranes play the unique role in stabilizing cell membranes and protecting membrane lipids from hydrolytic enzymes [5]. Dietary GPs have beneficial effects on a range of human diseases including coronary heart disease, cancer and inflammation [6]. Common buckwheat (Fagopyrum esculentum) as one of the main cultivated buckwheat species in the world contains 8–11% phospholipids (of total lipids in buckwheat), lower SFA amounts and higher essential fatty acid (mainly linoleic acid), which may promote its positive health effects [8]
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