Changes in cardamom (Elettaria cardamomum) fatty acid composition induced by instant controlled pressure drop technology.

This study explores the impact of instant controlled pressure drop (DIC) technology on the cardamom FA profile in terms of composition and changes depending on DIC conditions, treatment time, and temperature. Cardamom (Elettaria cardamomum) is a spice native to Asia, which is very appreciated for its sensory characteristics, delicate aroma, and unique taste. Cardamom contains Fatty acids (FAs) that can benefit human health. For this reason, technologies such as DIC have been applied to increase FA yields and quality. The results show that the DIC process affects the FA profile of cardamom. The analysis of FAs via GC-MS revealed the presence of 8 fatty acids. Regarding the elements that influence the composition of these primary constituents, it is presumed that a combination of temperature (T) and treatment time (t) shapes their composition. This holds for seven cardamom FAs: palmitic acid, stearic acid, oleic acid, elaidic acid, α-Linoleic acid, α-Linolenic acid, and arachidic acid, where a combination of T and t contributes to their composition; in contrast, for myristic acid only the temperature exerts a significant influence. Optimizing the combination of temperature and treatment time can enhance both the yield and quality of fatty acids, suggesting that controlled DIC processing may improve cardamom's nutritional and sensory attributes.