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    Comparative Elucidation of Aroma, Key Odorants, and Fatty Acid Profiles of Ivorian Shea Butter Prepared by Three Different Extraction Methods
    (Mdpi, 2022) Oussou, Kouame Fulbert; Güçlü, Gamze; Sevindik, Onur; Starowicz, Malgorzata; Kelebek, Haşim; Selli, Serkan
    In the present study, the volatile compounds, key odorants, and fatty acid profiles of Ivorian shea butter produced by cold press extraction (CPE), solvent extraction (SE) and traditional extraction (TE) methods were investigated for the first time. The aroma compounds of shea butter were extracted by the purge and trap method and analyzed by the gas chromatography-mass spectrometry and olfactometry (GC-MS/O) technique. Totals of 51, 49 and 46 aroma compounds were determined in samples from CPE, SE and TE, respectively. It was observed that the volatile compounds of studied material dominated after CPE, in which alcohols (11) were the most abundant chemical group, followed by aldehydes (10) and acids (7). The application of aroma extract dilution analysis (AEDA) resulted in 22, 20, and 16 key odorants in shea butter from CPE, SE and TE, respectively. 3-Hexanol with flavor dilution (FD) factors (2048 in CPS, 1024 in SE and 64 in TE) was found to be the most active aroma compound in all samples. In the fatty acid fraction obtained using the gas chromatography-flame ionization detector (GC-FID) method, 22, 24 and 19 fatty acids were detected in samples after CPE, SE and TE, respectively. The highest number of fatty acids was determined in shea butter using CPE (89.98%). Stearic and oleic acids were the most dominant fatty acids, and all samples of shea butter were rich sources of saturated fatty acids (SFAs). Moreover, the SE samples showed the highest values of DPPH (238.36 mu M TEq/kg) and ABTS (534.96 mu M TEq/kg), while the CPE samples had the highest total phenolic content (104.64 mg GAE/kg). Principal component analysis (PCA) clearly indicated that the extraction technique could quantitatively or qualitatively induce changes. Thus, this investigation demonstrated that extraction methods have a considerable impact on the quality and chemical composition of the presented material.
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    Öğe
    GC-MS-Olfactometric Characterization of Volatile and Key Odorants in Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) Herbal Tea Infusions Prepared from Cold and Hot Brewing
    (Mdpi, 2023) Oussou, Kouame Fulbert; Güçlü, Gamze; Sevindik, Onur; Kelebek, Haşim; Starowicz, Malgorzata; Selli, Serkan
    Herbal teas are a popular global drink and are widely used in many traditional medicines. Key odorants are one of the main parameters to elucidate the final herbal tea's overall quality and consumer acceptance. In the present study, for the first time, the brewing effect on volatile, key odorants, total phenolic contents, and antioxidant potential of Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) herbal teas was comprehensively investigated. Two different infusions were studied and labeled as 25 degrees C/24 h (room temperature) and 98 degrees C/10 min (hot temperature). A total of 45 and 44 aroma compounds were detected in Moringa cold and hot teas, respectively, whereas 39 volatiles were determined in both infusion techniques for Kinkeliba herbal teas. The total amount of volatile compounds in both cold-infused herbal teas was higher than those in the hot-infused ones. Based on GC-MS-Olfactometry results, 19 and 21 key odorants in total were found in Moringa and Kinkeliba teas, respectively. The principal key odorants in Moringa teas with the highest flavor dilution (FD) factors were (E)-2-hexen-1-ol (herbal/fresh aroma), 3-hexanol (green/grassy), 2-phenyl ethanol (floral/rose), while in Kinkeliba teas they were 2-hexanol (herbal/green) and 3-penten-2-ol (green/fresh). The total phenolic content and antioxidant potential in Moringa and Kinkeliba teas increased using hot infusion. Principal component analysis showed that each tea infusion was clearly discriminated in terms of its volatile profiles. Our findings demonstrated that the brewing procedures had a significant impact on the key odorants of Moringa and Kinkeliba infusions.