Impact of thermal processing methods on the composition and content of 4'-O-methylpyridoxine analogues in Ginkgo biloba seeds

Hao Gong; Cai-e Wu; Xiao-Hong Kou; Gong-Jian Fan; Ting-Ting Li; Jia-Hong Wang; Tao Wang

doi:10.15586/qas.v12i3.746

Hao Gong College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; College of Food Engineering, Xuzhou University of Technology, Xuzhou 221018, China.
Cai-e Wu College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
Xiao-Hong Kou School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China.
Gong-Jian Fan College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China.
Ting-Ting Li College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Department of Chemistry Engineering, Xuzhou College of Industrial Technology, Xuzhou 221140, China.
Jia-Hong Wang College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China.
Tao Wang College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Department of Chemistry Engineering, Xuzhou College of Industrial Technology, Xuzhou 221140, China.

Keywords

Ginkgo biloba seeds, thermal processing methods, thermal processing parameter, 4ʹ-O-methylpyridoxine, vitamin B6.

Abstract

This study investigated the effect of thermal processing methods, namely, boiling, microwaving, baking, and frying, on the 4'-O-methylpyridoxine (MPN) analogues of Gingko biloba seeds. All thermal processing methods decreased MPN, pyridoxine, and pyridoxal-5'-phosphate, total MPN (TMPN), and total vitamin B₆ (VB₆) contents but increased MPN-5'-glucoside and pyridoxamine contents. Baking and frying reduced TMPN content by 46.54%–54.67% and 46.54%–54.67%, respectively. Frying was identified as the optimal thermal processing method that maintains the VB₆ compound content of G. biloba seeds at high levels (72.92%–84.62%). Principal component analysis revealed the different effects of thermal processing methods on MPN analogues in G. biloba seeds. The results of this study demonstrate that compared with other thermal processing methods, frying can better reduce the toxic compound content (TMPN) of G. biloba seeds and promote VB₆ retention.

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