Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS
The properties, applications, and in vitro bioactivities of turmeric, turmeric essential oil (TEO), and turmeric essential oil by-products (TEO-BP) were evaluated using sensory analysis, gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS), and electron...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009957 |
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| author | Bing Yang Wanjia Wang Jianuo Zhang Wei Gao Lipeng Fan Bimal Chitrakar Yaxin Sang |
| author_facet | Bing Yang Wanjia Wang Jianuo Zhang Wei Gao Lipeng Fan Bimal Chitrakar Yaxin Sang |
| author_sort | Bing Yang |
| collection | DOAJ |
| description | The properties, applications, and in vitro bioactivities of turmeric, turmeric essential oil (TEO), and turmeric essential oil by-products (TEO-BP) were evaluated using sensory analysis, gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS), and electronic nose techniques. A total of 62 and 66 volatile organic compounds (VOCs), primarily terpenoids and sesquiterpenoids, were identified by GC–MS and GC-IMS, respectively. Distillation temperature, particularly at 90 °C, significantly influenced the color and organoleptic properties of TEO, with variations in VOC profiles driving these differences. Molecular distillation at 90 °C was found to optimize the purification and concentration of key VOCs in TEO. All turmeric samples demonstrated robust antioxidant and α-glucosidase inhibitory activities, with TEO-90 exhibiting the highest bioactivity. These results underscore the potential applications of TEO and TEO-BP in food and nutraceutical industries, offering a sustainable strategy to reduce waste and enhance the efficient utilization of turmeric resources. |
| format | Article |
| id | doaj-art-ea37dfcae3024e62a233720703681cda |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-ea37dfcae3024e62a233720703681cda2025-02-12T05:31:59ZengElsevierFood Chemistry: X2590-15752025-01-0125102107Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MSBing Yang0Wanjia Wang1Jianuo Zhang2Wei Gao3Lipeng Fan4Bimal Chitrakar5Yaxin Sang6Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China; Corresponding authors at: College of Food Science and Technology, Hebei Agricultural University, No. 2596 Lekai South Road, Baoding 071000, China.Collage of Food Science and Technology, Hebei Agricultural University, Baoding, ChinaCollage of Food Science and Technology, Hebei Agricultural University, Baoding, ChinaChen Guang Biotechnology Group Co., Ltd., Handan, ChinaChen Guang Biotechnology Group Co., Ltd., Handan, ChinaCollage of Food Science and Technology, Hebei Agricultural University, Baoding, ChinaCollage of Food Science and Technology, Hebei Agricultural University, Baoding, China; Corresponding authors at: College of Food Science and Technology, Hebei Agricultural University, No. 2596 Lekai South Road, Baoding 071000, China.The properties, applications, and in vitro bioactivities of turmeric, turmeric essential oil (TEO), and turmeric essential oil by-products (TEO-BP) were evaluated using sensory analysis, gas chromatography–mass spectrometry (GC–MS), gas chromatography-ion mobility spectrometry (GC-IMS), and electronic nose techniques. A total of 62 and 66 volatile organic compounds (VOCs), primarily terpenoids and sesquiterpenoids, were identified by GC–MS and GC-IMS, respectively. Distillation temperature, particularly at 90 °C, significantly influenced the color and organoleptic properties of TEO, with variations in VOC profiles driving these differences. Molecular distillation at 90 °C was found to optimize the purification and concentration of key VOCs in TEO. All turmeric samples demonstrated robust antioxidant and α-glucosidase inhibitory activities, with TEO-90 exhibiting the highest bioactivity. These results underscore the potential applications of TEO and TEO-BP in food and nutraceutical industries, offering a sustainable strategy to reduce waste and enhance the efficient utilization of turmeric resources.http://www.sciencedirect.com/science/article/pii/S2590157524009957Curcuma longaColorSensoryVOCGas-chromatography |
| spellingShingle | Bing Yang Wanjia Wang Jianuo Zhang Wei Gao Lipeng Fan Bimal Chitrakar Yaxin Sang Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS Food Chemistry: X Curcuma longa Color Sensory VOC Gas-chromatography |
| title | Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS |
| title_full | Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS |
| title_fullStr | Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS |
| title_full_unstemmed | Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS |
| title_short | Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS |
| title_sort | comparative study on organoleptic properties and volatile organic compounds in turmeric turmeric essential oil and by products using e nose hs gc ims and hs gc ms |
| topic | Curcuma longa Color Sensory VOC Gas-chromatography |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009957 |
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