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Alexandri E, Ahmed R, Siddiqui H, Choudhary MI, Tsiafoulis CG, Gerothanassis IP. High Resolution NMR Spectroscopy as a Structural and Analytical Tool for Unsaturated Lipids in Solution. Molecules 2017; 22:E1663. [PMID: 28981459 PMCID: PMC6151582 DOI: 10.3390/molecules22101663] [Citation(s) in RCA: 130] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 09/28/2017] [Accepted: 10/01/2017] [Indexed: 12/13/2022] Open
Abstract
Mono- and polyunsaturated lipids are widely distributed in Nature, and are structurally and functionally a diverse class of molecules with a variety of physicochemical, biological, medicinal and nutritional properties. High resolution NMR spectroscopic techniques including 1H-, 13C- and 31P-NMR have been successfully employed as a structural and analytical tool for unsaturated lipids. The objective of this review article is to provide: (i) an overview of the critical 1H-, 13C- and 31P-NMR parameters for structural and analytical investigations; (ii) an overview of various 1D and 2D NMR techniques that have been used for resonance assignments; (iii) selected analytical and structural studies with emphasis in the identification of major and minor unsaturated fatty acids in complex lipid extracts without the need for the isolation of the individual components; (iv) selected investigations of oxidation products of lipids; (v) applications in the emerging field of lipidomics; (vi) studies of protein-lipid interactions at a molecular level; (vii) practical considerations and (viii) an overview of future developments in the field.
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Affiliation(s)
- Eleni Alexandri
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece.
| | - Raheel Ahmed
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.
| | - Hina Siddiqui
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.
| | - Muhammad I Choudhary
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah 214412, Saudi Arabia.
| | | | - Ioannis P Gerothanassis
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece.
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.
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52
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Vicente J, de Souza Cezarino T, Pereira LJB, da Rocha EP, Sá GR, Gamallo OD, de Carvalho MG, Garcia-Rojas EE. Microencapsulation of sacha inchi oil using emulsion-based delivery systems. Food Res Int 2017; 99:612-622. [DOI: 10.1016/j.foodres.2017.06.039] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 06/09/2017] [Accepted: 06/17/2017] [Indexed: 11/16/2022]
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53
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Alberdi-Cedeño J, Ibargoitia ML, Guillén MD. Bioactive compounds detected for the first time in corn oil: Cyclic dipeptides and other nitrogenated compounds. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.06.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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54
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Xia W, Budge SM. Techniques for the Analysis of Minor Lipid Oxidation Products Derived from Triacylglycerols: Epoxides, Alcohols, and Ketones. Compr Rev Food Sci Food Saf 2017; 16:735-758. [PMID: 33371569 DOI: 10.1111/1541-4337.12276] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 05/09/2017] [Accepted: 05/17/2017] [Indexed: 12/18/2022]
Abstract
Lipid oxidation can lead to flavor and safety issues in fat-containing foods. In order to measure the extent of lipid oxidation, hydroperoxides and their scission products are normally targeted for analytical purposes. In recent years, the formation of rarely monitored oxygenated products, including epoxides, alcohols, and ketones, has also raised concerns. These products are thought to form from alternative pathways that compete with chain scissions, and should not be neglected. In this review, a number of instrumental techniques and approaches to determine epoxides, alcohols, and ketones are discussed, with a focus on their selectivity and sensitivity in applications to food lipids and oils. Special attention is given to methods employing gas chromatography (GC), high-performance liquid chromatography (HPLC), and nuclear magnetic resonance (NMR). For characterization purposes, GC-mass spectrometry (GC-MS) provides valuable information regarding the structures of individual oxygenated fatty acids, typically as methyl esters, isolated from oxygenated triacylglycerols (TAGs), while the use of liquid chromatography-MS (LC-MS) techniques allows analysis of intact oxygenated TAGs and offers information about the position of the oxygenated acyl chain on the glycerol backbone. For quantitative purposes, traditional chromatography methods have exhibited excellent sensitivity, while spectroscopic methods, including NMR, are superior to chromatography for their rapid analytical cycles. Future studies should focus on the development of a routine quantitative method that is both selective and sensitive.
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Affiliation(s)
- Wei Xia
- Dept. of Process Engineering and Applied Science, Dalhousie Univ., Halifax, NS, B3H 4R2, Canada
| | - Suzanne M Budge
- Dept. of Process Engineering and Applied Science, Dalhousie Univ., Halifax, NS, B3H 4R2, Canada
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55
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Castejón D, Herrera A, Heras Á, Cambero I, Mateos-Aparicio I. Oil Quality Control of Culinary Oils Subjected to Deep-Fat Frying Based on NMR and EPR Spectroscopy. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-016-0778-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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56
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The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.03.033] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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57
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Sopelana P, Ibargoitia ML, Guillén MD. Influence of fat and phytosterols concentration in margarines on their degradation at high temperature. A study by 1H Nuclear Magnetic Resonance. Food Chem 2016; 197 Pt B:1256-63. [DOI: 10.1016/j.foodchem.2015.11.058] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2015] [Revised: 10/14/2015] [Accepted: 11/12/2015] [Indexed: 10/22/2022]
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58
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59
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Martínez-Yusta A, Guillén MD. Monitoring compositional changes in sunflower oil-derived deep-frying media by1H Nuclear Magnetic Resonance. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500270] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Andrea Martínez-Yusta
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU); Vitoria Spain
| | - María Dolores Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU); Vitoria Spain
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60
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Alonso-Salces RM, Segebarth N, Garmón-Lobato S, Holland MV, Moreno-Rojas JM, Fernández-Pierna JA, Baeten V, Fuselli SR, Gallo B, Berrueta LA, Reniero F, Guillou C, Héberger K. 1H-NMR and isotopic fingerprinting of olive oil and its unsaponifiable fraction: Geographical origin of virgin olive oils by pattern recognition. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400243] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Rosa M. Alonso-Salces
- Consejo Nacional de Investigaciones Científicas y Técnicas; Buenos Aires Argentina
- Institute of Health and Consumer Protection; DG-Joint Research Centre, European Commission; Ispra Italy
- Departamento de Biología, Facultad de Ciencias Exactas y Naturales; Universidad Nacional de Mar del Plata; Mar del Plata Argentina
| | - Nicolas Segebarth
- Institute of Health and Consumer Protection; DG-Joint Research Centre, European Commission; Ispra Italy
| | - Sergio Garmón-Lobato
- Departamento de Química Analítica, Facultad de Ciencia y Tecnología; Universidad del País Vasco/Euskal Herriko Unibertsitatea; Leioa Spain
| | - Margaret V. Holland
- Institute of Health and Consumer Protection; DG-Joint Research Centre, European Commission; Ispra Italy
| | - Jose M. Moreno-Rojas
- Institute of Health and Consumer Protection; DG-Joint Research Centre, European Commission; Ispra Italy
| | - Juan A. Fernández-Pierna
- Valorisation of Agricultural Products Department; Walloon Agricultural Research Centre; Gembloux Belgium
| | - Vincent Baeten
- Valorisation of Agricultural Products Department; Walloon Agricultural Research Centre; Gembloux Belgium
| | - Sandra R. Fuselli
- Departamento de Biología, Facultad de Ciencias Exactas y Naturales; Universidad Nacional de Mar del Plata; Mar del Plata Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires; La Plata Argentina
| | - Blanca Gallo
- Departamento de Química Analítica, Facultad de Ciencia y Tecnología; Universidad del País Vasco/Euskal Herriko Unibertsitatea; Leioa Spain
| | - Luis Angel Berrueta
- Departamento de Química Analítica, Facultad de Ciencia y Tecnología; Universidad del País Vasco/Euskal Herriko Unibertsitatea; Leioa Spain
| | - Fabiano Reniero
- Institute of Health and Consumer Protection; DG-Joint Research Centre, European Commission; Ispra Italy
| | - Claude Guillou
- Institute of Health and Consumer Protection; DG-Joint Research Centre, European Commission; Ispra Italy
| | - Károly Héberger
- Research Centre for Natural Sciences; Hungarian Academy of Sciences; Budapest Hungary
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61
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Charisiadis P, Tsiafoulis CG, Tzakos AG, Gerothanassis IP. Dynamic changes in composition of extracts of natural products as monitored by in situ NMR. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2014; 52:764-768. [PMID: 25139153 DOI: 10.1002/mrc.4128] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2014] [Revised: 07/24/2014] [Accepted: 07/27/2014] [Indexed: 06/03/2023]
Abstract
The direct in situ NMR observation and quantification, based on the aldehyde -CH chemical shift region, of the inter-conversion of secoiridoid derivatives due to temperature and solvent effects is demonstrated in complex extracts of natural products without prior isolation of the individual components. The equilibrium between the aldehyde hydrate form and the dialdehyde form of the oleuropein aglycon of an olive leaf aqueous extract in D(2)O was shown to be temperature dependent. The resulting thermodynamic values of the Van't Hoff plot with ΔH(o) = -26.34 ± 1.00 kJ mol(-1) and TΔS° (298 K) = -24.70 ± 1.00 kJ mol(-1) demonstrate a significant entropy term which nearly compensates the effect of enthalpy at room temperature. The equilibrium between the two diastereomeric hemiacetal forms and the dialdehyde form of the oleuropein 6-O-β-d-glucopyranoside aglycon of an olive leaf aqueous extract in CD(3) OD was also shown to be strongly temperature dependent again because of the significant entropy term (TΔS° (298 K) = -26.50 ± 1.39 kJ mol(-1)) compared with that of the enthalpy term (ΔH(o) = -36.64 ± 1.46 kJ mol(-1)). This is the first demonstration of the significant role of the entropy parameter in determining the equilibrium of chemical transformations in complex mixtures of natural products due to solvent and temperature effects.
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Affiliation(s)
- Pantelis Charisiadis
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, Ioannina, GR-45110, Greece
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62
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Ibargoitia ML, Sopelana P, Guillén MD. 1H Nuclear Magnetic Resonance monitoring of the degradation of margarines of varied compositions when heated to high temperature. Food Chem 2014; 165:119-28. [DOI: 10.1016/j.foodchem.2014.05.065] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2013] [Revised: 04/15/2014] [Accepted: 05/13/2014] [Indexed: 11/17/2022]
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63
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Zamora R, Navarro JL, Aguilar I, Hidalgo FJ. Lipid-derived aldehyde degradation under thermal conditions. Food Chem 2014; 174:89-96. [PMID: 25529656 DOI: 10.1016/j.foodchem.2014.11.034] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2014] [Revised: 10/09/2014] [Accepted: 11/04/2014] [Indexed: 11/19/2022]
Abstract
Nucleophilic degradation produced by reactive carbonyls plays a major role in food quality and safety. Nevertheless, these reactions are complex because reactive carbonyls are usually involved in various competitive reactions. This study describes the thermal degradation of 2-alkenals (2-pentenal and 2-octenal) and 2,4-alkadienals (2,4-heptadienal and 2,4-decadienal) in an attempt to both clarify the stability of aldehydes and determine new compounds that might also play a role in nucleophile/aldehyde reactions. The obtained results showed that alkenals and alkadienals decomposed rapidly in the presence of buffer and air to produce formaldehyde, acetaldehyde, and the aldehydes corresponding to the breakage of the carboncarbon double bonds: propanal, hexanal, 2-pentenal, 2-octenal, glyoxal, and fumaraldehyde. The activation energy of double bond breakage was relatively low (∼ 25 kJ/mol) and the yield of alkanals (10-18%) was higher than that of 2-alkenals (∼ 1%). All these results indicate that these reactions should be considered in order to fully understand the range of nucleophile/aldehyde adducts produced.
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Affiliation(s)
- Rosario Zamora
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Avenida Padre García Tejero 4, 41012 Seville, Spain
| | - José L Navarro
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Avenida Padre García Tejero 4, 41012 Seville, Spain
| | - Isabel Aguilar
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Avenida Padre García Tejero 4, 41012 Seville, Spain
| | - Francisco J Hidalgo
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Avenida Padre García Tejero 4, 41012 Seville, Spain.
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64
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Martínez-Yusta A, Goicoechea E, Guillén MD. A Review of Thermo-Oxidative Degradation of Food Lipids Studied by1H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12090] [Citation(s) in RCA: 96] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Andrea Martínez-Yusta
- Dept. of Food Technology; Lascaray Research Center; Faculty of Pharmacy; Univ. of the Basque Country (UPV/EHU); Vitoria Spain
| | - Encarnación Goicoechea
- Dept. of Food Technology; Lascaray Research Center; Faculty of Pharmacy; Univ. of the Basque Country (UPV/EHU); Vitoria Spain
| | - María D. Guillén
- Dept. of Food Technology; Lascaray Research Center; Faculty of Pharmacy; Univ. of the Basque Country (UPV/EHU); Vitoria Spain
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65
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Martínez-Yusta A, Guillén MD. Deep-frying. A study of the influence of the frying medium and the food nature, on the lipidic composition of the fried food, using 1H nuclear magnetic resonance. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.015] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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66
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Martínez-Yusta A, Guillén MD. Deep-frying food in extra virgin olive oil: A study by 1H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium. Food Chem 2014; 150:429-37. [DOI: 10.1016/j.foodchem.2013.11.015] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2013] [Revised: 07/13/2013] [Accepted: 11/03/2013] [Indexed: 11/28/2022]
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67
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Martínez-Yusta A, Guillén MD. A study by 1H nuclear magnetic resonance of the influence on the frying medium composition of some soybean oil-food combinations in deep-frying. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.11.022] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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68
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Sopelana P, Arizabaleta I, Ibargoitia ML, Guillén MD. Characterisation of the lipidic components of margarines by 1H Nuclear Magnetic Resonance. Food Chem 2013; 141:3357-64. [DOI: 10.1016/j.foodchem.2013.06.026] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2012] [Revised: 06/01/2013] [Accepted: 06/06/2013] [Indexed: 10/26/2022]
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69
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Guillén MD, Uriarte PS. Relationships between the evolution of the percentage in weight of polar compounds and that of the molar percentage of acyl groups of edible oils submitted to frying temperature. Food Chem 2013; 138:1351-4. [PMID: 23411253 DOI: 10.1016/j.foodchem.2012.10.108] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2012] [Revised: 10/03/2012] [Accepted: 10/16/2012] [Indexed: 01/03/2023]
Abstract
The evolution of the molar percentage of several kinds of acyl groups of extra virgin olive, sunflower and virgin linseed oils was monitored throughout heating at frying temperature by means of (1)H nuclear magnetic resonance. Likewise, the evolution of the percentage in weight of the polar compounds of the same oils under the same heating conditions was also determined. Relationships between both sets of parameters, in each oil and in the oils as a group, were studied. An equation which is able to accurately predict the percentage in weight of the polar compounds, throughout the heating at frying temperature, of any one of these three oils, from the molar percentage of triunsaturated, diunsaturated and monounsaturated acyl groups, was obtained. In this way both molar percentage of acyl groups and percentage in weight of polar compounds can be obtained in a few minutes that registration of the (1)H NMR spectrum of the oil takes, in addition to the rest of information provided by this technique. The study reveals the close relationships between percentage in weight of polar compounds and the composition expressed in terms of molar percentages of acyl groups in edible oils heated at frying temperature.
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Affiliation(s)
- Maria D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Hubs, University of the Basque Country (UPV-EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain.
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Freire PCM, Mancini-Filho J, Ferreira TAPDC. Principais alterações físico-químicas em óleos e gorduras submetidos ao processo de fritura por imersão: regulamentação e efeitos na saúde. REV NUTR 2013. [DOI: 10.1590/s1415-52732013000300010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Alimentos fritos são muito consumidos no Brasil e no mundo. Sabe-se que a fritura é um processo complexo e oferece riscos à saúde humana. Um dos objetivos desta revisão foi apresentar as principais alterações físicas (escurecimento, viscosidade e formação de espuma) e químicas (hidrólise e auto-oxidação) que ocorrem nos óleos e/ou gorduras durante o processo de fritura. Outro objetivo foi abordar os principais fatores envolvidos na degradação do óleo e/ou da gordura de fritura (temperatura e tempo de fritura; relação superfície/volume; tipo de aquecimento; tipo de óleo; adição de óleo novo; natureza e quantidade do alimento frito; presença de contaminantes metálicos e equipamento utilizado, além da presença de antioxidantes). Foram também apresentados alguns métodos de controle de qualidade de óleo ou de gordura de fritura existentes (quantificação de compostos polares totais, acidez, índice de peróxidos, valor de p-anisidina e métodos rápidos de quantificação). Por fim, foram relacionadas as regulamentações vigentes sobre o processo de fritura, os efeitos dos compostos degradados sobre a saúde humana e algumas recomendações para a melhoria da qualidade do óleo ou da gordura de fritura formuladas pelo Informe Técnico nº 11 da Agência Nacional de Vigilância Sanitária.
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71
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Hwang HS, Doll KM, Winkler-Moser JK, Vermillion K, Liu SX. No Evidence Found for Diels–Alder Reaction Products in Soybean Oil Oxidized at the Frying Temperature by NMR Study. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2229-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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72
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Guillén MD, Uriarte PS. Monitoring by 1H nuclear magnetic resonance of the changes in the composition of virgin linseed oil heated at frying temperature. Comparison with the evolution of other edible oils. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.04.024] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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