Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation

Vandemoortele, Angelique; Heynderickx, Philippe M.; Leloup, Ludivine; Meulenaer, Bruno De

doi:10.1016/j.foodres.2020.110063

Cited by 27 publications

(7 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Formate also serves as terminal LOP, and as formic acid, it can be generated from the decomposition of MDA in oil media, along with acetaldehyde and an MDA dimer ( 97 ). Adverse health effects manifested by inhaled formaldehyde on the prominence of oxidants and antioxidants in rat cerebellum throughout the postnatal development process have been previously explored ( 98 ), and this investigation revealed that MDA and nitric oxide (NO) concentrations, together with glutathione peroxidase activity, were upregulated, although t-superoxide dismutase (SOD) activities were notably reduced in rats exposed to formaldehyde.…”

Section: Toxicities Of αβ-Unsaturated Aldehyde Homologuesmentioning

confidence: 99%

Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products

Grootveld

2022

Front. Nutr.

View full text Add to dashboard Cite

In this manuscript, a series of research reports focused on dietary lipid oxidation products (LOPs), their toxicities and adverse health effects are critically reviewed in order to present a challenge to the mindset supporting, or strongly supporting, the notion that polyunsaturated fatty acid-laden frying oils are “safe” to use for high-temperature frying practises. The generation, physiological fates, and toxicities of less commonly known or documented LOPs, such as epoxy-fatty acids, are also considered. Primarily, an introduction to the sequential autocatalytic peroxidative degradation of unsaturated fatty acids (UFAs) occurring during frying episodes is described, as are the potential adverse health effects posed by the dietary consumption of aldehydic and other LOP toxins formed. In continuance, statistics on the dietary consumption of fried foods by humans are reviewed, with a special consideration of French fries. Subsequently, estimates of human dietary aldehyde intake are critically explored, which unfortunately are limited to acrolein and other lower homologues such as acetaldehyde and formaldehyde. However, a full update on estimates of quantities derived from fried food sources is provided here. Further items reviewed include the biochemical reactivities, metabolism and volatilities of aldehydic LOPs (the latter of which is of critical importance regarding the adverse health effects mediated by the inhalation of cooking/frying oil fumes); their toxicological actions, including sections focussed on governmental health authority tolerable daily intakes, delivery methods and routes employed for assessing such effects in animal model systems, along with problems encountered with the Cramer classification of such toxins. The mutagenicities, genotoxicities, and carcinogenic potential of aldehydes are then reviewed in some detail, and following this the physiological concentrations of aldehydes and their likely dietary sources are considered. Finally, conclusions from this study are drawn, with special reference to requirements for (1) the establishment of tolerable daily intake (TDI) values for a much wider range of aldehydic LOPs, and (2) the performance of future nutritional and epidemiological trials to explore associations between their dietary intake and the incidence and severity of non-communicable chronic diseases (NCDs).

show abstract

Section: Toxicities Of αβ-Unsaturated Aldehyde Homologuesmentioning

confidence: 99%

Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products

Grootveld

2022

Front. Nutr.

View full text Add to dashboard Cite

show abstract

“…Most of the aldehydes start to be generated at 90 °C, with individual ones being formed at lower temperatures. Aldehydes are usually considered to be the main product of lipid oxidation (Vandemoortele et al, 2021;Zhang et al, 2022). Low concentrations of volatile aldehydes usually contribute a cereal, cream and caramel aroma, while higher concentrations have a strong solvent odor, which is often referred to as 'rancid' (Xiao et al, 2020).…”

Section: Composition Of Volatile Compounds From Linolenic Acid During...mentioning

confidence: 99%

Volatile metabolite profiling of linolenic acid oxidation in the heating process

LIU

Chang²,

Dou

et al. 2023

Food Sci. Technol

View full text Add to dashboard Cite

Linolenic acid is an important fatty acid, and volatiles generated by its oxidation are the major components of food flavor. In this study, volatile components generated from linolenic acid during heating were detected and analyzed by using thermal desorption cryo-trapping system coupled with gas chromatography-mass spectrometry. A total of 52 volatile compounds were identified, including aldehydes (18), ketones (12), alcohols (6), furans (4), acids (6) and aromatic compounds (6). The forming temperature of each volatile compound was also determined. It was found that most volatile compounds with shorter carbon chains were mainly generated at lower temperatures, while volatile compounds with longer carbon chains were mainly produced at higher temperatures. Results of principal component analysis show that most of the identified volatiles were considered as the characteristic ones of the high temperature points. Potential thermal oxidation mechanism of linolenic acid was also given at the same time.

show abstract

“…Теория перколяции может применяться при моделировании образования электрических связей между проводящими и непроводящими ток частицами [14,15], распространения болезней среди живых организмов [16], распространения горения материалов со сложной структурой и др. [4,6,17]. В области гидродинамического моделирования теория перколяции позволяет определить условия протекания флюида в пористом пространстве.…”

Section: экспериментальная частьunclassified

“…2). Однако при рассмотрении реальных частиц при уменьшении размера их форма становится более неправильной и снижается плотность упаковки, пористость увеличивается [4][5][6].…”

unclassified

Перколяционный Подход При Гидродинамическом Моделировании Воздействия На Призабойную Зону Скважины

Сентемов¹,

Dorfman²

2022

IZVESTIYA

View full text Add to dashboard Cite

Актуальность. При планировании работ по воздействию на призабойную зону скважины важно прогнозировать ожидаемый технологический и экономический эффект. Гидродинамическое моделирование во многом упрощает эту задачу. При моделировании движения жидкостей в пористом пространстве необходимо использовать модели, учитывающие сложную структуру пор и каналов призабойной зоны пласта. Один из подходов, моделирующих сложное строение пористого пространства с помощью решёток, описывается в теории перколяции. Цель: оценка возможности применения теории перколяции для моделирования неоднородного распределения фильтрационно-емкостных свойств призабойной зоны пласта. Методы: метод моделирования, в основу которого положена перколяционная теория. В области естественных наук теория перколяции позволяет определить значения порога протекания жидкости сквозь пористое пространство со сложной структурой каналов. Моделирование пористо-трещиноватой структуры пород коллекторов нефти с помощью перколяционной решётки представляется перспективным направлением. При описании явлений фильтрации флюидов в пласте данный подход позволяет учесть неоднородность распределения фильтрационно-ёмкостных свойств призабойной зоны, сложную структуру протекания кислотных составов в пористом пространстве, фрактальный характер образования новых каналов. Результаты. Приведены результаты моделирования кислотной обработки скважины на основе промысловых данных. Результаты моделирования с применением теории перколяции показывают хорошую сходимость расчетных показателей с фактическими данными. Перколяционный подход может применяться при осуществлении всех методов, направленных на улучшение состояния призабойной зоны пласта: закачке поверхностно-активных веществ, полимеров; комплексном заводнении, кислотных обработках и других методах воздействия.

show abstract

Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation

Cited by 27 publications

References 44 publications

Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products

Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products

Volatile metabolite profiling of linolenic acid oxidation in the heating process

Перколяционный Подход При Гидродинамическом Моделировании Воздействия На Призабойную Зону Скважины

Contact Info

Product

Resources

About