Sains Malaysiana 53(11)(2024): 3695-3708

http://doi.org/10.17576/jsm-2024-5311-13

 

Volatile Flavor Compounds of Gamma Irradiated Cucumis sativus L. (Cucumber) Seeds by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry Analysis

(Sebatian Perisa Meruap bagi Biji Cucumis sativus L. (Timun) Disinari Gamma dengan Pengekstrakan Penyulingan Serentak dan Analisis Kromatografi Gas-Spektrometri Jisim)

 

WARDA NAZNEEN SHOWKAT¹, NAEEM KHAN^1,*, NARGIS JAMILA², UMAR NISHAN¹, AALIYA MINHAZ², WASEEM DAD³, JI YEON CHOI⁴, MOHAMED A. IBRAHIM⁵ & KYONG SU KIM⁶

 

¹Department of Chemistry, Kohat University of Science and Technology, Kohat 26000, Khyber Pakhtunkhwa, Pakistan

²Department of Chemistry, Shaheed Benazir Bhutto Women University, Peshawar 25000,

Khyber Pakhtunkhwa, Pakistan

³Department of Microbiology, Kohat University of Science and Technology, Kohat 26000, Khyber Pakhtunkhwa, Pakistan

⁴Food Analysis Research Center, Korea Food Research Institute, Wanju 55365, Republic of Korea

⁵Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia

⁶Department of Food and Nutrition, Chosun University, Gwangju 61452, Republic of Korea

 

Received: 16 July 2024/Accepted: 9 September 2024

 

Abstract

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.

 

Keywords: Cucumis sativus L.; gamma-irradiation; gas chromatography-mass spectrometry; simultaneous distillation-extraction; volatile compounds

 

Abstrak

Penyinaran makanan adalah teknik yang digunakan untuk meningkatkan keselamatan makanan dan memanjangkan jangka hayat. Penyinaran dengan sinar gamma adalah salah satu kaedah pensterilan dan pengawetan yang digunakan dalam industri makanan. Kajian semasa ini bertujuan untuk menganalisis sebatian rasa meruap biji Cucumis sativus L. dan untuk menilai kesan penyinaran gamma ke atas sebatian perasa ini. Biji Cucumis sativus (timun) telah disinari gamma dengan dos 1, 5, 10 dan 20 kGy dan dianalisis untuk sebatian profil perisa. Teknik pengekstrakan penyulingan serentak (SDE) dan kromatografi gas-spektrometri jisim (GC-MS) telah digunakan untuk menentukan sebatian rasa meruap. Daripada keputusan tersebut, sejumlah 58 sebatian meruap dalam sampel tidak disinari (kawalan) telah dikenal pasti dengan 1-heksanol (13.2%), metil valerat (8.97%) dan asid butanoik, metil ester (8.34%) sebagai sebatian yang paling banyak. sebatian. Antara 58 sebatian rasa meruap yang dikenal pasti, 23 adalah yang dikesan dalam kuantiti yang berbeza-beza dalam semua sampel yang disinari dan kawalan tidak disinari. Bilangan sebatian perisa meningkat dengan peningkatan dos penyinaran, daripada 1 kGy kepada 10 kGy dan kemudian menurun pada 20 kGy. Keputusan menunjukkan bahawa dos sinaran yang tinggi (melebihi 10 kGy) mempunyai kesan langsung ke atas kepekatan dan profil sebatian rasa meruap. Kesimpulannya, penyinaran gamma sehingga 10 kGy dos boleh digunakan untuk pensterilan makanan untuk meningkatkan jangka hayat benih yang dianalisis.

 

Kata kunci: Cucumis sativus L.; kromatografi gas-spektrometri jisim; penyinaran gamma; penyulingan-pengekstrakan serentak; sebatian meruap

 

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*Corresponding author; email: naeem@kust.edu.pk