Understanding the difference of 4‐hydroxyhexenal and 4‐hydroxynonenal formation in various vegetable oils during thermal processes by kinetic and thermodynamic study

Ma, Lukai; Liu, Guoqin; Zhang, Hua; Liu, Xinqi

doi:10.1111/ijfs.14191

Cited by 6 publications

(3 citation statements)

References 33 publications

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“…That suggested that both formation and degradation reactions of GEs were considered to follow the Arrhenius equation (eq ). Previously, the Arrhenius equation has been well used to fit the chemical reaction in food, including the formation of some processing hazards such as aldehyde , and advanced glycation end products. , The calculated A and E a are shown in Table . The E a of k 1 was 34.58 kJ/mol, which was higher than that of k 2 (12.83 kJ/mol).…”

Section: Resultsmentioning

confidence: 99%

Kinetic Study and Degradation Mechanism of Glycidyl Esters in both Palm Oil and Chemical Models during High-Temperature Heating

Cheng

Liu

Guo

et al. 2020

J. Agric. Food Chem.

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A kinetic model for glycidyl ester (GE) formation in both palm oil and chemical models during high-temperature heating was built to investigate the formation and degradation mechanisms of GEs in refined palm oil. The results showed that the formation and degradation of GEs followed pseudo-first-order reactions, and the rate constants of reaction kinetics followed the Arrhenius equation. The estimated activation energy of the GE degradation reaction (12.87 kJ/mol) was significantly lower than that of the GE formation reaction (34.58 kJ/mol), suggesting that GE degradation occurred more readily than formation. The Fourier transform infrared (FTIR) band intensities of epoxy and ester carboxyl groups decreased over heating time, while no band assigned to the cyclic acyloxonium group was found. Furthermore, no 5,5-dimethyl-1-pyrroline N-oxide (DMPO)-cyclic acyloxonium radical adduct was detected by quadrupole time-of-flight mass spectrometry (Q-TOF-MS). The above findings indicated that GEs were decomposed, fatty acid was also liberated, and GE degradation did not involve a cyclic acyloxonium intermediate. GEs were primarily decomposed into monoacylglycerol via ring-opening reaction during heating followed by fatty acid and glycerol via hydrolysis reaction.

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Section: Resultsmentioning

confidence: 99%

Kinetic Study and Degradation Mechanism of Glycidyl Esters in both Palm Oil and Chemical Models during High-Temperature Heating

Cheng

Liu

Guo

et al. 2020

J. Agric. Food Chem.

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“…However, the total aldehyde levels in the CO used for the FCBM were lower than those extracted from the FCBM. The different total levels of the three aldehydes in the oils could be attributed to their varying fatty acid composition (Ma et al , ). Nonetheless, the variation tendencies in terms of the aldehyde levels in the frying oils and fried foods were almost the same (Fig.…”

Section: Resultsmentioning

confidence: 99%

Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils

Liu

Cheng

et al. 2019

Int J of Food Sci Tech

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Summary The present work investigated the formation of three toxic aldehydes, malondialdehyde (MDA), 4‐hydroxy‐hexenal (HHE) and 4‐hydroxy‐nonenal (HNE), during deep‐frying of different foods in corn oil (CO), rapeseed oil (RO) and linseed oil (LO). Besides, their contents in French fries (FF) and fried chicken breast meat (FCBM) were also explored. Results showed that the MDA/HHE/HNE levels in frying groups were all lower than those in control, indicating the incorporation into the fried foods. Apart from the different levels, MDA/HHE/HNE in FF and FCBM possessed similar variation tendencies, revealing the matrix‐mediated distribution. The combined exposure assessment based on the threshold of toxicological concern (TTC) levels was conducted, and risks of exceeding the limitation values (1.5 μg kg bw−1 day−1) for HNE in CO and HHE in LO were exhibited. The consumption of both FF and FCBM should be regulated, considering the levels of MDA, HHE and HNE these fried foods may contain.

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“…Camellia oleifera, has about 280 species worldwide, and was as an important source of edible oil for 1000 years. It is mainly used to produce camellia oil, which exhibits very similar fatty acid profiles [1,2] and provides a variety of health benefits, such as prevention of cardiovascular and gastrointestinal diseases [3]. However, with the increasing consumption and production of camellia oils, high contents of insoluble waste by-products also raise rapidly.…”

Section: Introductionmentioning

confidence: 99%

Kaempferol separated from Camellia oleifera meal by high-speed countercurrent chromatography for antibacterial application

Qiu

Yang

et al. 2020

Eur Food Res Technol

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Natural biologically active substances have received continuous attention for the potentially beneficial health properties against chronic diseases. In this study, bacteriostatic active substance from Camellia oleifera meal, which is a major byproduct of the Camellia oil processing industry, were extracted with continuous phase change extraction (CPCE) method and separated by HSCCC. Compared with traditional extraction methods, CPCE possessed higher extraction efficiency. Two main substances were separated and purified (above 90.0%). The structure of them were further identified by UV, LC-ESI-MS-MS, 1H-NMR, and 13C-NMR as flavonoids F2 kaempferol 3-O-[β-d-glucopyranosyl-(1 → 2)-α-l-rhamnopyranosyl-(1 → 6)]-β-dglucopyranoside and J2 kaempferol 3-O-[β-d-xylopyranosyl-(1 → 2)-α-l-rhamnopyranosyl-(1 → 6)]-β-d-glucopyranoside for the first time in C. Oleifera meal. The results of antibacterial activity measurement showed that both compounds have excellent antibacterial activity. And the antibacterial stability of F2 were finally confirmed: F2 showed broad spectrum antibacterial activity against Escherichia coli, Staphylococcus aureus, Salmonella enteriditis, Bacillus thuringiensis, Aspergillus niger and Rhizopus nigricans. Besides, F2 exhibited relatively high stable property even at high temperature, acid and metal ion solutions. The findings of this work suggest the possibility of employing C. oleifera meal as an attractive source of health-promoting compounds, and at the same time facilitate its high-value reuse and reduction of environmental burden.

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Understanding the difference of 4‐hydroxyhexenal and 4‐hydroxynonenal formation in various vegetable oils during thermal processes by kinetic and thermodynamic study

Cited by 6 publications

References 33 publications

Kinetic Study and Degradation Mechanism of Glycidyl Esters in both Palm Oil and Chemical Models during High-Temperature Heating

Kinetic Study and Degradation Mechanism of Glycidyl Esters in both Palm Oil and Chemical Models during High-Temperature Heating

Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils

Kaempferol separated from Camellia oleifera meal by high-speed countercurrent chromatography for antibacterial application

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