Title: Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods
Abstract: Journal of Food Processing and PreservationVolume 43, Issue 4 e13918 ORIGINAL ARTICLE Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods Qing Shen, Qing Shen College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California, Davis, CaliforniaSearch for more papers by this authorJing Jiang, Jing Jiang College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, ChinaSearch for more papers by this authorMengting Wang, Mengting Wang College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, ChinaSearch for more papers by this authorJianchu Chen, Corresponding Author Jianchu Chen [email protected] orcid.org/0000-0001-9363-558X College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China Correspondence Jianchu Chen, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China. Email: [email protected] for more papers by this authorDonghong Liu, Donghong Liu College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou, ChinaSearch for more papers by this authorXingqian Ye, Xingqian Ye College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou, ChinaSearch for more papers by this authorYaqin Hu, Yaqin Hu College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou, ChinaSearch for more papers by this author Qing Shen, Qing Shen College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California, Davis, CaliforniaSearch for more papers by this authorJing Jiang, Jing Jiang College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, ChinaSearch for more papers by this authorMengting Wang, Mengting Wang College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, ChinaSearch for more papers by this authorJianchu Chen, Corresponding Author Jianchu Chen [email protected] orcid.org/0000-0001-9363-558X College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China Correspondence Jianchu Chen, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China. Email: [email protected] for more papers by this authorDonghong Liu, Donghong Liu College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou, ChinaSearch for more papers by this authorXingqian Ye, Xingqian Ye College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou, ChinaSearch for more papers by this authorYaqin Hu, Yaqin Hu College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou, ChinaSearch for more papers by this author First published: 14 March 2019 https://doi.org/10.1111/jfpp.13918Citations: 3 Funding information The National Science-Technology Support Plan Project of China, Grant/Award Number: 2014BAD04B01 Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract Pickled and dried mustard (PDM; Brassica juncea, Coss), a traditional fermented vegetable product, is very popular in China because of its typical aromatic flavor and great antioxidant activity. PDM is usually consumed after being cooked by various cooking methods. Here, we determined and compared the effects of four different common cooking methods (steaming, high-pressure steaming, boiling, and microwaving) with different cooking time on the volatile compounds and antioxidant properties of PDM. The gas chromatography–mass spectrometry results showed that steaming for 15 min and high-pressure steaming for 5 min significantly increased the concentration of volatile compounds of PDM while boiling and microwaving obviously decreased them. Moreover, high-pressure steaming best preserved the antioxidant activity, obtained from ABTS, DPPH, FRAP, and ORAC assays, as well as the total phenolic, flavonoid, and glucosinolate content of PDM. These findings provide insights into the beneficial effects of high-pressure steaming for 5 min in cooking PDM. Practical applications Our findings showed that high-pressure steaming for short time (5 min) was the best way to cook PDM because it could not only significantly increase volatile compounds of PDM but also had the preservation effects of antioxidant activity of PDM. By contrast, boiling and microwaving dramatically decreased the volatile compounds and antioxidant properties of PDM mainly because of leaching action. These findings provide useful information for food producers and consumers to optimize the processing and cooking of PDM products with better flavor and health-related characteristics. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Citing Literature Supporting Information Filename Description jfpp13918-sup-0001-FigS1.docxapplication/docx, 62.1 KB Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article. Volume43, Issue4April 2019e13918 RelatedInformation