Effect of Se treatment on the volatile compounds in broccoli

Food Chemistry

Volumn 216, Issue , 2017, Pages 225-233

  Lv, Jiayu ^a   Wu, Jie ^a,b   Zuo, Jinhua ^a   Fan, Linlin ^a   Shi, Junyan ^a   Gao, Lipu ^a   Li, Miao ^b   Wang, Qing ^a  

^a AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^b ANHUI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Broccoli; Electronic nose; HS SPME GC MS; Se; Volatile compounds

Indexed keywords

ELECTRONIC NOSE; ETHYLENE; SELENIUM;

BIOACTIVE COMPOUNDS; BROCCOLI; ETHYLENE PRODUCTION; HS-SPME-GC; POSTHARVEST PHYSIOLOGIES; SENSORY QUALITIES; VOLATILE COMPONENTS; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

2 ETHYLHEXANOL; ACETIC ACID; ACETOIN; ALCOHOL DERIVATIVE; AZULENE; BENZENE ACETALDEHYDE; BENZYL ALCOHOL; DIMETHYL DISULFIDE; DIMETHYL TRISULFIDE; DODECANE; ETHYLENE; HENEICOSANE; HEPTANOL; HEXANOL; ISOPENTYL ALCOHOL; LONGIFOLENE; NAPHTHALENE; NONANAL; NONANOL; OCTANOL; PHENETHYL ALCOHOL; PHENOL; SELENITE; SELENIUM; SULFIDE; SULFUR; TETRADECANE; TOLUENE; TRIDECANE; UNCLASSIFIED DRUG; VOLATILE AGENT; GAS; SELENIOUS ACID;

ARTICLE; BREATHING; BROCCOLI; CONTROLLED STUDY; ELECTRONIC NOSE; FOOD STORAGE; MASS FRAGMENTOGRAPHY; POSTHARVEST PERIOD; BRASSICA; CHEMISTRY; GAS; PROCEDURES; SOLID PHASE MICROEXTRACTION;

ALCOHOLS; BRASSICA; ELECTRONIC NOSE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GASES; SELENIOUS ACID; SOLID PHASE MICROEXTRACTION; SULFIDES;

EID: 84982255572     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.08.005     Document Type: Article

References (42)

1. Buttery, R.G., Guadagni, D.G., Ling, L.C., Additional volatile components of cabbage, broccoli, and cauliflower. Journal of Agricultural and Food Chemistry 24 (1976), 829–832.
2. Cheng, H., Chen, J.L., Chen, S.G., Wu, D., Liu, D.H., Ye, X.Q., Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC–MS–olfactometry and an electronic nose combined with principal component analysis. Food Research International 72 (2015), 8–15.
3. Cheng, H., Qin, Z.H., Guo, X.F., Hu, X.S., Wu, J.H., Geographical origin identification of propolis using GC–MS and electronic nose combined with principal component analysis. Food Research International 51:2 (2013), 813–822.
4. Fernández-León, M.F., Fernández-León, A.M., Lozano, M., Ayuso, M.C., Amodio, M.L., Colelli, G., et al. Retention of quality and functional values of broccoli ‘Parthenon’ stored in modified atmosphere packaging. Food Control 31:2 (2013), 302–313.
5. Fernández-León, M.F., Fernández-León, A.M., Lozano, M., Ayuso, M.C., González-Gómez, D., Altered commercial controlled atmosphere storage conditions for ‘Parhenon’ broccoli plants (Brassica oleracea L. var. italica). Influence on the outer quality parameters and on the health-promoting compounds. LWT – Food Science and Technology 50:2 (2013), 665–672.
6. Guo, Q., Wu, B., Peng, X.Y., Wang, J.D., Li, Q.P., Jin, J., et al. Effects of chlorine dioxide treatment on respiration rate and ethylene synthesis of postharvest tomato fruit. Postharvest Biology and Technology 93 (2014), 9–14.
7. Hu, Q., Xu, J., Pang, G., Effect of selenium on the yield and quality of green tea leaves harvested in early spring. Journal of Agricultural and Food Chemistry 51 (2003), 3379–3381.
8. Huang, B.K., Lei, Y.L., Tang, Y.L., Zhang, J.C., Qin, L.P., Liu, J., Comparison of HS-SPME with hydrodistillation and SFE for the analysis of the volatile compounds of Zisu and Baisu, two varietal species of Perilla frutescens of Chinese origin. Food Chemistry 125:1 (2011), 268–275.
9. Hui, G.H., Jin, J.J., Deng, S.G., Ye, X., Zhao, M.T., Wang, M.M., et al. Winter jujube (Zizyphus jujuba Mill.) quality forecasting method based on electronic nose. Food Chemistry 170 (2015), 484–491.
10. Jacobsson, A., Nielsen, T., Sjöholm, I., Wendin, K., Influence of packaging material and storage condition on the sensory quality of broccoli. Food Quality and Preference 15:4 (2004), 301–310.
11. Jaeger, S.R., McRae, J.F., Salzman, Y., Williams, L., Newcomb, R.D., A preliminary investigation into a genetic basis for cis-3-hexen-1-ol odour perception: A genome-wide association approach. Food Quality and Preference 21:1 (2010), 121–131.
12. Jia, C.-G., Xu, C.-J., Wei, J., Yuan, J., Yuan, G.-F., Wang, B.-L., et al. Effect of modified atmosphere packaging on visual quality and glucosinolates of broccoli florets. Food Chemistry 114:1 (2009), 28–37.
13. Kaewsuksaeng, S., Tatmala, N., Srilaong, V., Pongprasert, N., Postharvest heat treatment delays chlorophyll degradation and maintains quality in Thai lime (Citrus aurantifolia Swingle cv. Paan) fruit. Postharvest Biology and Technology 100 (2015), 1–7.
14. Kasmire, R.F., Kader, A.A., Klaustermeyer, J.A., Influence of aeration rate and atmospheric composition during simulated transit on visual quality and off-odor production by broccoli. HortScience 9 (1974), 228–229.
15. Kebede, B.T., Grauwet, T., Magpusao, J., Palmers, S., Michiels, C., Hendrickx, M., et al. Chemical changes of thermally sterilized broccoli puree during shelf-life: Investigation of the volatile fraction by fingerprinting-kinetics. Food Research International 67 (2015), 264–271.
16. Latté, K.P., Appel, K.-E., Lampen, A., Health benefits and possible risks of broccoli – An overview. Food and Chemical Toxicology 49:12 (2011), 3287–3309.
17. Lopez de Lerma, N., Bellincontro, A., Mencarelli, F., Moreno, J., Peinado, R.A., Use of electronic nose, validated by GC–MS, to establish the optimum off-vine dehydration time of wine grapes. Food Chemistry 130:2 (2012), 447–452.
18. Lyi, S.M., Heller, L.I., Rutzke, M., Welch, R.M., Kochian, L.V., Li, L., Molecular and biochemical characterization of the selenocysteine Se-methyltransferase gene and Se-methylselenocysteine synthesis in broccoli. Plant Physiology 138:1 (2005), 409–420.
19. Lyi, S.M., Heller, L.I., Rutzke, M., Welch, R.M., Kochian, L.V., Li, L., Molecular and biochemical characterization of the selenocysteine Semethyltransferase gene and Se-methylselenocysteine synthesis in broccoli. Plant Physiology 138:1 (2005), 409–420.
20. Ma, G., Zhang, L.C., Kato, M., Yamawaki, K., Asai, T., Nishikawa, F., et al. Effect of electrostatic atomization on ascorbate metabolism in postharvest broccoli. Postharvest Biology and Technology 74 (2012), 19–25.
21. Ma, G., Zhang, L.C., Setiawan, C.K., Yamawaki, K., Asai, T., Nishikawa, F., et al. Effect of red and blue LED light irradiation on ascorbate content and expression of genes related to ascorbate metabolism in postharvest broccoli. Postharvest Biology and Technology 94 (2014), 97–103.
22. Martínez-Hernández, G.B., Artés-Hernández, F., Gómez, P.A., Artés, F., Comparative behaviour between kailan-hybrid and conventional fresh-cut broccoli throughout shelf-life. LWT – Food Science and Technology 50:1 (2013), 298–305.
23. Matusheski, N.V., Juvik, J.A., Jeffery, E.H., Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli. Phytochemistry 65:9 (2004), 1273–1281.
24. Nishikawa, F., Kato, M., Hyodo, H., Ikoma, Y., Sugiura, M., Yano, M., Ascorbate metabolism in harvested broccoli. Journal of Experimental Botany 54 (2003), 2439–2448.
25. Otten, J.J., Hellwig, J.P., Meyers, L.D., Dietary reference intakes: The essential guide to nutrient requirements, 2006, The National Academies Press, Washington, D.C (PART III: SELENIUM).
26. Papadopoulou, O.S., Panagou, E.Z., Mohareb, F.R., Nychas, G.-J.E., Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis. Food Research International 50:1 (2013), 241–249.
27. Pedrero, Z., Elvira, D., Cámara, C., Madrid, Y., Selenium transformation studies during Broccoli (Brassica oleracea) growing process by liquid chromatography–inductively coupled plasma mass spectrometry (LC–ICP-MS). Analytica Chimica Acta 596:2 (2007), 251–256.
28. Pezzarossa, B., Rosellini, I., Borghesi, E., Kuperh, I., Effects of Se-enrichment on yield, fruit composition and ripening of tomato (Solanum lycopersicum) plants grown in hydroponics. Scientia Horticulturae 156 (2014), 106–110.
29. Prashar, A., Siddiqui, F., Singh, A.K., Synthetic and green vegetable isothiocyanates target red blood leukemia cancers. Fitoterapia 83:2 (2012), 255–265.
30. Pyrzynska, K., Selenium speciation in enriched vegetables. Foof Chemistry 114 (2009), 1183–1191.
31. Rangkadilok, N., Tomkins, B., Nicolas, M.E., Premier, R.R., Bennett, R.N., Eagling, D.R., The effect of post-harvest and packaging treatments on glucoraphanin concentration in Broccoli (Brassica oleracea var. italica). Journal of Agricultural and Food Chemistry 50 (2002), 7386–7391.
32. Scognamiglio, J., Jones, L., Letizia, C.S., Api, A.M., Fragrance material review on phenylethyl alcohol. Food and Chemical Toxicology 50:Supplement 2 (2012), S224–S239.
33. Song, Y.R., Jiang, X.G., Peng, S.F., Li, F.C., Liu, J., Chen, D., et al. Effect of selenium content on the quality and functional components of selenium-riched camellia oleifera oil. Journal of Chinese Institute of Food Science and Technology 15:1 (2015), 142–149.
34. Sors, T.G., Ellis, D.R., Salt, D.E., Selenium uptake, translocation, assimilation and metabolic fate in plants. Photosynthesis Research 86 (2005), 373–389.
35. Terry, N., Zayed, A.M., Souza, M.P.D., Alic Sas, T., Selenium in higher plants. Annual Review of Plant Physiology and Plant Molecular Biology 51 (2000), 401–432.
36. Tian, M., Xu, X.Y., Liu, Y.L., Xie, L., Pan, S.Y., Effect of Se treatment on glucosinolate metabolism and health-promoting compounds in the broccoli sprouts of three cultivars. Food Chemistry 190 (2016), 374–380.
37. Turakainen, M., Hartikainen, H., Ekholm, P., Seppänen, M.M., Distribution of selenium in different biochemical fractions and raw darkening degree of potato (Solanum tuberosum L.) tubers supplemented with selenate. Journal of Agricultural and Food Chemistry 54 (2006), 8617–8622.
38. Vararu, F., Moreno-García, J., Zamfir, C.I., Cotea, V.V., Moreno, J., Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains. Food Chemistry 197:Part A (2016), 373–381.
39. Wang, Q., Gao, L.P., Zheng, S.F., Shi, J.Y., Wang, Q., Effectofethylenereceptor LeETR-3-deficient on storage quality of fresh-cut tomato. Science and Technology of Food Industry 36:10 (2015), 330–334.
40. Whanger, P.D., Selenium and its relationship to cancer: an update. British Journal of Nutrition 91:1 (2004), 11–28.
41. Zhao, D.Y., Tang, J., Ding, X.L., Analysis of volatile components during potherb mustard (Brassica juncea, Coss.) pickle fermentation using SPME–GC–MS. LWT – Food Science and Technology 40:3 (2007), 439–447.
42. Zou, H.Q., Lu, G., Liu, Y., Bauer, R., Tao, O., Gong, J.T., et al. Is it possible to rapidly and noninvasively identify different plants from Asteraceae using electronic nose with multiple mathematical algorithms?. Journal of Food and Drug Analysis 23:4 (2015), 788–794.