Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-frying

Ma, Lukai; He, Qiuxuan; Qiu, Yuanxin; Liu, Huifan; Wu, Jihong; Liu, Guoqin; Brennan, Charles S.; Brennan, Margaret A.; Zhu, Li

doi:10.1016/j.foodchem.2021.129080

Cited by 31 publications

(14 citation statements)

References 42 publications

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“…To preserve their quality during frozen storage and reduce oxidation reactions water‐retaining agents are added to aquatic products, and achieved significant inhibitory effect. It had been suggested that lipid oxidation metabolites can cause protein crosslinking and carbonylation reactions (Ma et al ., 2021). However, even with these methods, the quality of aquatic products will still deteriorate.…”

Section: Introductionmentioning

confidence: 99%

Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)

Zhao

Sheng

Ying

et al. 2021

Int J of Food Sci Tech

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This work investigated the effects of different storage periods (0 day, 90 days, 120 days) on the quality of large yellow croaker oil. The lipomics of large yellow croaker oil was quantitatively detected by GC‐MS, the content of triglyceride in large yellow croaker oil reached 52.56% at 0 day. With the extension of storage time, the content of large yellow croaker oil components decreased gradually. Differential lipid histogram clearly indicates that the extension of the storage period will affect the change of fish oil, due to the rise in the temperature of large yellow croaker oil; the color of the hot map is bright from the dark. Additionally, the fatty acid composition and volatile components were measured. At 120 days, the decomposition rate of lipid molecular in large yellow croaker oil is increased by oxidation of unsaturated fatty acids, and its oxidised metabolite produced small substance such as aldehydes, ketones, alcohols, and acids. During storage, the waxy, fat, and floral flavour in the oil aroma of large yellow croaker oil decreased gradually, while the yeast flavour and oil flavour increased gradually. These results provide insights for the study of lipid transformation and quality of large yellow croaker oil during different storage.

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Section: Introductionmentioning

confidence: 99%

Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)

Zhao

Sheng

Ying

et al. 2021

Int J of Food Sci Tech

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“…According to Ma et al . (2021) and Xu, Wu, et al . (2020), the frying process was performed with some modifications.…”

Section: Methodsmentioning

confidence: 96%

“…According to Ma et al (2021) andXu, Wu, et al (2020), the frying process was performed with some modifications. Vegetable oil without heating was set as fresh oil.…”

Section: Frying Processesmentioning

confidence: 99%

“…The levels of polyunsaturated acyl groups showed a decrease of 12.83% (SO), 7.86% (RO) and 2.20% (PO) from 0 to 32 h. Conversely, the level of saturated groups in three oils increased with the treatment time. Evolution of the concentration of oxygenated compounds in frying oils Among the various oxidation products of frying oils, aldehydes are especially important as they influence the food flavour, nutritional quality and toxicity (Ma et al, 2021). The changes of the concentration of aldehydes during frying of French fries were investigated in oils (Fig.…”

Section: Evolution Of the Molar Percentage Of Different Kinds Of Acyl...mentioning

confidence: 99%

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Comparison of non‐volatile degradation products formed from different vegetable oils during deep frying of French fries

Chen

Zhang

Zhao

et al. 2022

Int J of Food Sci Tech

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Deterioration of frying oil greatly affects its nutritional quality. This study sought to establish how oil type affected the evolution of non-volatile degradation products in frying oils. Frying experiments were applied with three different commercial oils (palm oil, rapeseed oil, soybean oil) known to be used in French fries, and the formed degradation products in oils were determined by classical assays, Fourier transform infrared spectroscopy (FTIR) and 1 H nuclear magnetic resonance (NMR). The FTIR demonstrated that the thermal stress may result in gradual alteration of cis fatty acids to trans fatty acids. The acyl groups, oxygenated compounds and 1,2-diglycerides in samples were determined by 1 H NMR. Soybean and rapeseed oils contained more oxygenated compounds than palm oil owing to higher polyunsaturated acyl group content. However, a contrary result was shown for 1,2-diglycerides. Of note, the major aldehydes formed were n-alkanals, (E,E)-2,4-alkadienals and (E)-2-alkenals; 4-oxo-alkanals were not detected in palm oil. Correlation analysis indicated that these aldehydes were positively correlated with the polymerisation and oxidation of frying oils (P < 0.01). The research provided new data for evaluating the suitability of these oils for food preparations.

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“…Oils that are thermally oxidized contain polar compounds, such as free fatty acids, monoglycerides (MG), diglycerides (DG), hydroperoxides, and various aldehydes ( Choe and Min, 2007 ). Those polar compounds accumulate in oils with frying repetitions ( Jo and Surh, 2020 ) and migrate into fried foods at the same concentrations as that of the oils during the mass transfer between fried foods and oils ( Seppanen and Csallany, 2006 ; Ma et al, 2021 ). With the reported in vitro toxicities of polar compounds generated from lipid oxidation and their adverse effects on cardiovascular health, the frequent consumption of fried foods has been a safety concern, especially in combination with the repeated use of frying oils ( Zaghi et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Sweet Potato Powder Selected Based on the Polar Paradox Hypothesis on Oil Oxidation in the Preparation of Deep-Fried Croquettes

Lee

Surh

2022

Prev. Nutr. Food Sci.

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This study investigated whether sweet potato powder (SPP) and purple SPP (PSPP) could prevent oil oxidation during deep-frying. A volume of soybean oil was repetitively used for deep-frying croquettes coated with either SPP or PSPP. An aliquot of the fried oil was collected (SPP and PSPP oils) before and after each frying to analyze moisture and lipid oxidation products (LOPs). With increasing numbers of frying, the moisture content in oils significantly increased without an appreciable difference between SPP and PSPP oils. The total oxidation values reflecting primary and secondary LOPs also significantly increased. However, the values were higher for PSPP oils despite the much higher antioxidant activity of the polar extracts from PSPP compared to SPP. This was attributed to the presence of transition metals. PSPP oils seemed to have association colloids whose interfaces were occupied more with polar antioxidants, thereby transition metals were easily reduced and their pro-oxidative activity increased. The polar paradox hypothesis stating that polar antioxidants are more effective in preventing lipid oxidation in bulk oil is not always applicable to real foods due to various food matrices.

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Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-frying

Cited by 31 publications

References 42 publications

Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)

Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)

Comparison of non‐volatile degradation products formed from different vegetable oils during deep frying of French fries

Effects of Sweet Potato Powder Selected Based on the Polar Paradox Hypothesis on Oil Oxidation in the Preparation of Deep-Fried Croquettes

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