Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 9, 2006, Pages 3421-3427

  Cleary, Katherine ^a,c   McFeeters, Roger F ^a,b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

^c Kraft Foods Inc   (United States)

Author keywords

Acidified; Anaerobic; Antioxidant; Cucumber; Cucumis sativus; Curcuma longa

Indexed keywords

ALDEHYDE; OXYGEN;

ARTICLE; CHEMISTRY; CUCUMBER; CURCUMA LONGA; FOOD HANDLING; FOOD PACKAGING; METHODOLOGY; OXIDATION REDUCTION REACTION; PERMEABILITY; TASTE;

ALDEHYDES; CUCUMIS SATIVUS; CURCUMA; FOOD HANDLING; FOOD PACKAGING; OXIDATION-REDUCTION; OXYGEN; PERMEABILITY; TASTE;

CUCUMIS SATIVUS; CURCUMA LONGA;

EID: 33744475406     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052868k     Document Type: Article

References (27)

1. Nawar, W. F. Lipids. In Food Chemistry, 3rd ed.; Fennema, O. R., Ed.; Dekker: New York, 1996; pp 254-288.
2. Christensen, T. C.; Holmer, G. GC/MS analysis of volatile aroma components in butter during storage in different catering packaging. Milchwissenschaft 1996, 51, 134-139.
3. Ekstrand, B.; Gangby, I.; Akesson, G.; Stollman, U.; Lingnert, H.; Dahl, S. Lipase activity and development of rancidity in oats and oat products related to heat treatment during processing. J. Cereal Sci. 1993, 17, 247-254.
4. Min, D. B. Lipid oxidation of edible oil. In Food Lipids; Akoh, C. C., Min, D. B., Eds.; Dekker: New York, 1998; pp 283-296.
5. Molteberg, E. L.; Vogt, G.; Milsson, A.; Frolich, W. Effects of storage and heat processing on the content and composition of free fatty acids in oats. Cereal Chem. 1995, 72, 88-93.
6. Peng, A. C. Fatty acids in vegetables and vegetable products. In Fatty Acids in Foods and their Health Implications; Chow, C. K., Ed.; Dekker: New York, 1992; p 202.
7. Zhou, A.; McFeeters, R. F.; Fleming, H. P. Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen. J. Agric. Food Chem. 2000, 48, 193-197.
8. Péret-Almeida, L.; Cherubino, A. P. F.; Alves, R. J.; Dufossé; Glória, M. B. A. Separation and determination of the physicochemical characteristics of curcumin, demethoxycurcumin and bisdemethoxycurcumin. Food Res. Int. 2005, 38, 1039-1044.
9. Beddows, C. G.; Jagait, C.; Kelly, M. J. Preservation of a-tocopherol in sunflower oil by herbs and spices. Int. J. Food Sci. Nutr. 2000, 51, 327-339.
10. Lean, L. P.; Mohamed, S. Antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and Garcinia atriviridis on butter cakes. J. Sci. Food Agric. 1999, 79, 1817-1822.
11. Masuda, T.; Isobe, J.; Jitoe, A.; Nakatani, N. Antioxidative curcuminoids from rhizomes of Curcuma xanthorrhiza. Phytochemistry 1992, 31, 3645-3647.
12. Zhou, A.; McFeeters, R. F.; Fleming, H. P. Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric. J. Agric. Food Chem. 2000, 48, 4910-4912.
13. Zhou, A.; McFeeters, R. F. Volatile compounds in cucumbers fermented in low-salt conditions. J. Agric. Food Chem. 1998, 46, 2117-2122.
14. Corey, K. A.; Pharr, D. M.; Fleming, H. P. Pressure changes in oxygen-exchanged, brined cucumbers. J. Am. Hortic. Sci. 1983, 108, 61-65.
15. Fazzalari, F. A. Table 1: Alphabetical Listing of Chemicals with Data and Bibliography. Compilation of Odor and Taste Threshold Values Data; American Society for Testing and Materials: Philadelphia, PA, 1978; pp 8-166.
16. O'Sullivan, M. G.; Byrne, D. V.; Jensen, M. T.; Anderson, H. J.; Vestergaard, J. A comparison of warmed-over flavor in pork by sensory analysis, GC/MS and the electronic nose. Meat Sci. 2003, 65, 1125-1138.
17. Jeon, I. J.; Bassette, R. Analysis of n-pentanal and hexanal as indices of potato chip shelf-life. J. Food Qual. 1984, 7, 97-105.
18. Marsili, R. T. Comparison of solid-phase microextraction and dynamic headspace methods for the chromatographic-mass spectrometric analysis of light-induced lipid oxidation products in milk. J. Chromatogr. Sci. 1999, 37, 17-23.
19. Maguerza, E.; Ansorena, D.; Bloukas, J. G.; Astiasaran, I. Effect of fat level replacement of pork backfat with olive oil on the lipid oxidation and volatile compounds of Greek dry fermented sausages. J. Food Sci. 2003, 68, 1531-1536.
20. Jo, C.; Ahn, D. U. Production of volatile compounds from irradiated oil emulsion containing amino acids or proteins. J. Food Sci. 2000, 65, 612-616.
21. Lee, Y. B.; Morr, C. V. Headspace volatile compounds of whey protein concentrate subjected to an accelerated storage condition. Foods Biotechnol. 1995, 4, 249-252.
22. Meynier, A.; Novelli, E.; Chizzolini, R.; Zanardi, E.; Gandemer, G. Volatile compounds in commercial milano salami. Meat Sci. 1999, 51, 175-183.
23. Saltveit, M. E.; McFeeters, R. F. Polygalacturonase activity and ethylene synthesis during cucumber fruit development and maturation. Plant Physiol. 1980, 66, 1019-1023.
24. Mattheis, J. P.; Buchanan, D. A.; Fellman, J. K. Change in apple fruit volatiles after storage in atmospheres inducing anaerobic metabolism. J. Agric. Food Chem. 1991, 39, 1602-1605.
25. Maté, J. I.; Saltveit, M. E.; Krochta, J. M. Peanut and walnut rancidity: effects of oxygen concentration and relative humidity. J. Food Sci. 1996, 61, 465-468.
26. Andersson, K.; Lingnert, H. Influence of oxygen concentration and light on the oxidative stability of cream powder. Lebensm.-Wiss. -Technol. 1998, 31, 169-176.
27. Jitoe, A.; Masuda, T.; Tengah, I. G. P.; Suprapta, D. N.; Gara, I. W.; Nakatani, N. Antioxidant activity of tropical ginger extracts and analysis of the contained curcuminoids. J. Agric. Food Chem. 1992, 40, 1337-1340.