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Volatile flavor compounds of gamma irradiated Cucumis sativus L. (cucumber) seeds by simultaneous distillation extraction and gas chromatography-mass spectrometry analysis

Food irradiation is a technique applied to increase food safety and prolongs shelf life. Irradiation with gamma rays is one of the sterilization and preservation methods used in the food industry. The current study was aimed at analyzing the volatile flavor compounds of Cucumis sativus L. seeds and...

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Main Authors: Showkat, Warda Nazneen, Khan, Naeem, Jamila, Nargis, Nishan, Umar, Minhaz, Aaliya, Dad, Waseem, Choi, Ji Yeon, Ibrahim, Mohamed A., Kim, Kyong Su
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2024
Online Access:http://journalarticle.ukm.my/24649/1/SS%2013.pdf
http://journalarticle.ukm.my/24649/
https://www.ukm.my/jsm/english_journals/vol53num11_2024/contentsVol53num11_2024.html
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spelling my-ukm.journal.246492025-01-06T04:48:12Z http://journalarticle.ukm.my/24649/ Volatile flavor compounds of gamma irradiated Cucumis sativus L. (cucumber) seeds by simultaneous distillation extraction and gas chromatography-mass spectrometry analysis Showkat, Warda Nazneen Khan, Naeem Jamila, Nargis Nishan, Umar Minhaz, Aaliya Dad, Waseem Choi, Ji Yeon Ibrahim, Mohamed A. Kim, Kyong Su Food irradiation is a technique applied to increase food safety and prolongs shelf life. Irradiation with gamma rays is one of the sterilization and preservation methods used in the food industry. The current study was aimed at analyzing the volatile flavor compounds of Cucumis sativus L. seeds and to assess the impact of gamma irradiation on these flavor compounds. The Cucumis sativus (cucumber) seeds were gamma irradiated with 1, 5, 10, and 20 kGy doses and analyzed for flavor profile compounds. Simultaneous distillation extraction (SDE) and gas chromatography mass spectrometry (GC-MS) techniques were used to determine the volatile flavor compounds. From the results, a total of 58 volatile compounds in the non-irradiated (control) sample were identified with 1-hexanol (13.2%), methyl valerate (8.97%), and butanoic acid, methyl ester (8.34%) as the most abundant compounds. Among the 58 volatile flavor compounds identified, 23 were those detected in varying quantities in all irradiated samples and non-irradiated control. The number of flavor compounds increased with increasing irradiation doses, from 1 kGy to 10 kGy and then decreased at 20 kGy. The results indicated that high dose of radiation (above 10 kGy) has direct impact on concentration and profile of volatile flavor compounds. Conclusively, gamma-irradiation up to 10 kGy doses can be employed for food sterilization to increase shelf life of analyzed seeds. Penerbit Universiti Kebangsaan Malaysia 2024 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/24649/1/SS%2013.pdf Showkat, Warda Nazneen and Khan, Naeem and Jamila, Nargis and Nishan, Umar and Minhaz, Aaliya and Dad, Waseem and Choi, Ji Yeon and Ibrahim, Mohamed A. and Kim, Kyong Su (2024) Volatile flavor compounds of gamma irradiated Cucumis sativus L. (cucumber) seeds by simultaneous distillation extraction and gas chromatography-mass spectrometry analysis. Sains Malaysiana, 53 (11). pp. 3695-3708. ISSN 0126-6039 https://www.ukm.my/jsm/english_journals/vol53num11_2024/contentsVol53num11_2024.html
institution Universiti Kebangsaan Malaysia
building Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description Food irradiation is a technique applied to increase food safety and prolongs shelf life. Irradiation with gamma rays is one of the sterilization and preservation methods used in the food industry. The current study was aimed at analyzing the volatile flavor compounds of Cucumis sativus L. seeds and to assess the impact of gamma irradiation on these flavor compounds. The Cucumis sativus (cucumber) seeds were gamma irradiated with 1, 5, 10, and 20 kGy doses and analyzed for flavor profile compounds. Simultaneous distillation extraction (SDE) and gas chromatography mass spectrometry (GC-MS) techniques were used to determine the volatile flavor compounds. From the results, a total of 58 volatile compounds in the non-irradiated (control) sample were identified with 1-hexanol (13.2%), methyl valerate (8.97%), and butanoic acid, methyl ester (8.34%) as the most abundant compounds. Among the 58 volatile flavor compounds identified, 23 were those detected in varying quantities in all irradiated samples and non-irradiated control. The number of flavor compounds increased with increasing irradiation doses, from 1 kGy to 10 kGy and then decreased at 20 kGy. The results indicated that high dose of radiation (above 10 kGy) has direct impact on concentration and profile of volatile flavor compounds. Conclusively, gamma-irradiation up to 10 kGy doses can be employed for food sterilization to increase shelf life of analyzed seeds.
format Article
author Showkat, Warda Nazneen
Khan, Naeem
Jamila, Nargis
Nishan, Umar
Minhaz, Aaliya
Dad, Waseem
Choi, Ji Yeon
Ibrahim, Mohamed A.
Kim, Kyong Su
spellingShingle Showkat, Warda Nazneen
Khan, Naeem
Jamila, Nargis
Nishan, Umar
Minhaz, Aaliya
Dad, Waseem
Choi, Ji Yeon
Ibrahim, Mohamed A.
Kim, Kyong Su
Volatile flavor compounds of gamma irradiated Cucumis sativus L. (cucumber) seeds by simultaneous distillation extraction and gas chromatography-mass spectrometry analysis
author_facet Showkat, Warda Nazneen
Khan, Naeem
Jamila, Nargis
Nishan, Umar
Minhaz, Aaliya
Dad, Waseem
Choi, Ji Yeon
Ibrahim, Mohamed A.
Kim, Kyong Su
author_sort Showkat, Warda Nazneen
title Volatile flavor compounds of gamma irradiated Cucumis sativus L. (cucumber) seeds by simultaneous distillation extraction and gas chromatography-mass spectrometry analysis
title_short Volatile flavor compounds of gamma irradiated Cucumis sativus L. (cucumber) seeds by simultaneous distillation extraction and gas chromatography-mass spectrometry analysis
title_full Volatile flavor compounds of gamma irradiated Cucumis sativus L. (cucumber) seeds by simultaneous distillation extraction and gas chromatography-mass spectrometry analysis
title_fullStr Volatile flavor compounds of gamma irradiated Cucumis sativus L. (cucumber) seeds by simultaneous distillation extraction and gas chromatography-mass spectrometry analysis
title_full_unstemmed Volatile flavor compounds of gamma irradiated Cucumis sativus L. (cucumber) seeds by simultaneous distillation extraction and gas chromatography-mass spectrometry analysis
title_sort volatile flavor compounds of gamma irradiated cucumis sativus l. (cucumber) seeds by simultaneous distillation extraction and gas chromatography-mass spectrometry analysis
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2024
url http://journalarticle.ukm.my/24649/1/SS%2013.pdf
http://journalarticle.ukm.my/24649/
https://www.ukm.my/jsm/english_journals/vol53num11_2024/contentsVol53num11_2024.html
_version_ 1821002974533517312
score 13.232389

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