<i>β</i>-carbolines norharman and harman in vegetable oils in China

Zhang, Chenxia; Xi, Jun; Zhao, Tianpei; Ma, Yixin; Wang, Xuede

doi:10.1080/19393210.2020.1759701

Cited by 28 publications

(21 citation statements)

References 33 publications

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“…Referring to the established procedure of Zhang et al ., (2020) the reaction mixtures (2 mL) containing the extracted HCAs were combined and concentrated using Cleanert PCX (60 mg/3 mL) solid‐phase extraction cartridge. After the cartridges were preprocessed with methanol (3 mL) and water (3 mL), the reaction mixture was loaded.…”

Section: Methodsmentioning

confidence: 99%

Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems

Wang

Zhuo

Dan

et al. 2021

Int J of Food Sci Tech

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Proanthocyanidins with different polymerisation degrees were extracted from Chinese quince fruits by subcritical ethanol/water into four fractions (F1-F4), which were then analysed using UPLC-MS/MS, GPC and thiolysis combined with RP-HPLC MS and MALDI-TOF MS (matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry). The inhibitory effects of these proanthocyanidins on the formation of heterocyclic aromatic amines (HCAs), such as norharman, harman and PhIP, in chemical model systems were determined. The results reflected that the mean degree of polymerisation (DP) of proanthocyanidins in fractions F1, F2, F3 and F4 were 8.0, 12.7, 27.5 and 64.9, respectively. All four fractions prominently and dose-dependently reduced the formation of HCAs at concentrations of 0.5, 1 and 2 mg mL −1 in chemical models. F1, the fraction richest in oligomers, had the most effective inhibition of harman, norharman and PhIP, with the levels reduced by 65.71%, 37.15% and 72.99%, respectively, when used at a concentration of 2 mg mL −1 . The mean DP of proanthocyanidins showed negative correlation with the inhibition of HCA formation (R 2 = −0.697 for norharman, −0.799 for PhIP and −0.758 for harman). These findings suggest that proanthocyanidins from Chinese quince fruit have the potential to be used as additives to reduce the levels of heterocyclic amines in foods.

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Section: Methodsmentioning

confidence: 99%

Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems

Wang

Zhuo

Dan

et al. 2021

Int J of Food Sci Tech

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“…Notably, no heterocyclic aromatic amines (including harman and norharman) were detected in the used vegetable oil samples, including SBO, SFO, HOSFO and HOPNO (Table S2 in Supplementary Materials). Indeed, refined edible oils (e.g., SBO) and pressed edible oils (e.g., SFO, HOSFO) contain no heterocyclic aromatic amines [13]. The contents of harman and norharman in the fragrant sesame seed oil (used for preparing the oil blends) were 789 μg/kg and 890 μg/kg, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Thus, coffee is recommended as a healthy drink in western countries. Very recently, it was found that β-carbolines (harman and norharman) were detected in some kinds of vegetable oils, such as sesame seed oils and peanut oils [12,13]. Bulk edible vegetable oils, including soybean oil, palm oil, rapeseed oil, and sunflower oil, are produced through chemical refining or pressing process [14].…”

Section: Introductionmentioning

confidence: 99%

“…Bulk edible vegetable oils, including soybean oil, palm oil, rapeseed oil, and sunflower oil, are produced through chemical refining or pressing process [14]. Thus, a very low level of β-carbolines (harman and norharman) and other HAAs were detected in these kind of edible oils [12,13]. In China, flavored vegetable oils, including sesame seed oil and peanut oil, are very popular due to their special flavors [15,16].…”

Section: Introductionmentioning

confidence: 99%

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Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating

et al. 2021

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The β-carbolines, mainly including harman and norharman, are a group of naturally occurring, plant-derived alkaloids, and are also considered as nonpolar heterocyclic aromatic amines. Sesame seed oils contain a high level of β-carbolines (harman and norharman). In China, sesame seed oil blends are one of the most popular types of vegetable oils blends, which can be used as cooking oils or frying oils. Thus, it is meaningful to investigate the degradation of β-carbolines (harman and norharman) in sesame seed oil blends as frying oils during heating. In this work, the loss of harman and norharman in different types of sesame seed oil blends have been investigated. The results showed that the degradation of harman and norharman were dependent both on the type of oil blends, heating temperature and time. Harman and norharman were more degraded during heating (150 °C, 180 °C) in oleic acid-rich oil blends compared to polyunsaturated acid-rich oil blends. Mechanistic investigation suggested that the reduction in harman and norharman in oil blends during heating was mainly due to the oxidative degradation reaction between β-carbolines and lipid oxidation products. Therefore, the contents of β-carbolines (harman and norharman) in sesame seed oil blends when used as frying oils and heated can be decreased with prolonged cooking time.

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“…For instance, when peanut seeds or sesame seeds are roasted at 140-220 • C for 30-60 min before pressing, some special flavor compounds will be produced [12,13]. Thus, the oil seeds, such as sesame seeds, will generate heterocyclic aromatic amines (e.g., harman and norharman) at heating temperature >100 • C. However, limited reports have been disclosed on the level of β-carboline compounds (harman and norharman) in edible oils, especially in flavor vegetable oils (e.g., sesame seed oils) [14].…”

Section: Introductionmentioning

confidence: 99%

Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China

et al. 2022

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The β-carbolines in our diet, mainly including harman and norharman, are a group of biologically active, naturally occurring plant-derived alkaloids. Fragrant sesame seed oil is one of the most popular flavor edible oils in China. Considering that sesame seeds are roasted at 200–240 °C during the processing of flavor sesame seed oils, it is meaningful to investigate the levels of β-carboline compounds in various sesame seed oils. In this work, the levels of β-carbolines (harman and norharman) in different types of sesame seed oils in China (e.g., pressed fragrant sesame oil, ground fragrant sesame oil) have been determined systematically. The results showed that the levels of total β-carbolines in pressed fragrant sesame oils (700.5~2423.2 μg/kg) were higher than that in ground fragrant sesame oils (660.4~1171.7 μg/kg). Roasting sesame seeds at high temperatures (200–240 °C) led to higher levels of β-carbolines (660~2400 μg/kg) in fragrant sesame seed oils. In addition, the loss of tryptophan might be attributed to the formation of β-carbolines in sesame seeds during the roasting process. In general, fragrant sesame seed oils (pressed fragrant sesame oils, ground fragrant sesame oils) contain higher levels of β-carbolines due to the formation of harman and norharman during the roasting sesame seed process.

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β-carbolines norharman and harman in vegetable oils in China

Cited by 28 publications

References 33 publications

Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems

Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems

Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating

Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China

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