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Targeted quantitation of furan fatty acids in edible oils by gas chromatography/triple quadrupole tandem mass spectrometry (GC-TQ/MS). Food Chem 2023; 404:134521. [DOI: 10.1016/j.foodchem.2022.134521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 09/29/2022] [Accepted: 10/02/2022] [Indexed: 11/06/2022]
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Abstract
AbstractFuran fatty acids (FuFAs) are valuable minor compounds in our food with excellent antioxidant properties. Naturally occurring FuFAs are characterised by a central furan moiety with one or two methyl groups in β-/β’-position of the heterocycle (monomethyl- or M-FuFAs and dimethyl- or D-FuFAs). Comparably high concentrations of D-/M-FuFAs were reported in soybeans, but soy is often consumed as a processed product, such as full-fat soy flour and flakes, soy drink, tofu and texturised soy protein (TSP). Due to the chemical lability of D-/M-FuFAs, e.g. in the presence of light or oxygen, a degradation during the processing is possible. For this purpose, freshly harvested soybeans (n = 4) and differently processed soybean products (n = 22) were analysed on FuFAs. Three FuFAs, i.e. 11-(3,4-dimethyl-5-pentylfuran-2-yl)-undecanoic acid (11D5), 9-(3,4-dimethyl-5-pentylfuran-2-yl)-nonanoic acid (9D5), and 9-(3-methyl-5-pentylfuran-2-yl)-nonanoic acid (9M5), were identified and quantified in all fresh soybeans and most of the processed soy products (n = 20). A trend towards lower D-/M-FuFA contents in higher processed products was observable. Lower FuFA concentrations were usually accompanied with a decrease of the share of the less stable D-FuFAs (9D5, 11D5) in favour of the M-FuFA 9M5. Furthermore, one or two 3,4-nonmethylated furan fatty acids (N-FuFAs), i.e. 8-(5-hexylfuran-2-yl)-octanoic acid (8F6) and partly 7-(5-heptylfuran-2-yl)-heptanoic acid (7F7), were detected in all processed products, but not in the freshly harvested soybeans. Our results indicate that D-/M-/N-FuFAs may serve as suitable markers for both, careful manufacturing processes and adequate storage conditions of soy products.
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Jensen S, Ragnarsdottir O, Johannsson R. Marine Sources of Furan Fatty Acids. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2018.1561569] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
| | | | - Ragnar Johannsson
- Aquaculture, Marine and Freshwater Research Institute, Reykjavik, Iceland
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Kirres C, Vetter W. Furan fatty acid content and homologue patterns of fresh green matrices. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.01.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Xu L, Sinclair AJ, Faiza M, Li D, Han X, Yin H, Wang Y. Furan fatty acids - Beneficial or harmful to health? Prog Lipid Res 2017; 68:119-137. [PMID: 29051014 DOI: 10.1016/j.plipres.2017.10.002] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 10/09/2017] [Accepted: 10/13/2017] [Indexed: 12/11/2022]
Abstract
Furan fatty acids are found in plants, algae, and fish, and reported to have some positive health benefits, including anti-oxidant and anti-inflammatory activities, and inhibition of non-enzymatic lipid peroxidation. A major metabolite of furan fatty acids, 3-carboxy-4-methyl-5-propyl-2-furanpropanoic acid (CMPF), has been reported to be increased in patients who progress from prediabetes to type 2 diabetes, although CMPF is not necessarily associated with impaired glucose metabolism. Other studies report that CMPF levels are lower in subjects with diabetes than control subjects. Plasma CMPF levels increase in subjects who consume fish or fish oil, and in patients with renal failure. It is not known where furan fatty acids are converted to CMPF and it is speculated that this might be a result of microbiome activity. The plasma levels reported for CMPF in healthy, diabetic and patients with renal disease vary by factors of more than 100-fold within each of these three groups, so measurement error appears to be limiting the ability to interpret studies. This review explores these controversies and raises questions about whether CMPF is a marker for healthy diets or indeed associated with diabetes and renal health. The review concludes that, on balance, furan fatty acids are beneficial for health.
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Affiliation(s)
- Long Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Research Center of Lipid Science and Applied Engineering Technology, South China University of Technology, Guangzhou 510640, China
| | - Andrew J Sinclair
- School of Medicine, Deakin University, Locked Bag, 20000, Geelong, VIC, Australia
| | - Muniba Faiza
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Research Center of Lipid Science and Applied Engineering Technology, South China University of Technology, Guangzhou 510640, China
| | - Daoming Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Research Center of Lipid Science and Applied Engineering Technology, South China University of Technology, Guangzhou 510640, China
| | - Xianlin Han
- Barshop Institute for Aging and Longevity Studies, University of Texas Health Science Center at San Antonia, TX 78284, USA; Department of Medicine, University of Texas Health Science Center at San Antonia, TX 78284, USA
| | - Huiyong Yin
- Key Laboratory of Food Safety Research, Shanghai Institutes for Biological Sciences (SIBS), Chinese Academy of Sciences (CAS), Shanghai, China 200031
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Research Center of Lipid Science and Applied Engineering Technology, South China University of Technology, Guangzhou 510640, China; Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China.
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Müller M, Hogg M, Ulms K, Vetter W. Concentrations, Stability, and Isolation of the Furan Fatty Acid 9-(3-Methyl-5-pentylfuran-2-yl)-nonanoic Acid from Disposable Latex Gloves. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:7919-7925. [PMID: 28817932 DOI: 10.1021/acs.jafc.7b02444] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Because of their antioxidant properties, furan fatty acids (furan-FAs) are valuable minor compounds with a widespread occurrence in all living matter. Unfortunately, pure standards are not readily available, because they usually contribute only 1% to the lipid fraction. A known exception of this is the milky fluid of Hevea brasiliensis, commonly known as latex, in which the furan-FA 9-(3-methyl-5-pentylfuran-2-yl)-nonanoic acid (9M5) contributes about 90% to the triacylglycerides. In this study, we investigated the content of 9M5 in 30 different disposable latex gloves, which ranged from 0.7 to 8.2 mg/g of glove. The light degradability of 9M5 in latex gloves was investigated, and different amounts of 9M5 in disposable latex gloves were attributed to varying exposure time to light. Additionally, over 100 mg of the methyl or ethyl ester of 9M5 (purity of >98%) could be extracted from disposable latex gloves, employing cold extraction and silver ion chromatography. With this method, standards for the quantitation of furan-FAs are obtained easily and rapidly in all laboratories.
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Affiliation(s)
- Marco Müller
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim , Garbenstraße 28, D-70593 Stuttgart, Germany
| | - Melanie Hogg
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim , Garbenstraße 28, D-70593 Stuttgart, Germany
| | - Kerstin Ulms
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim , Garbenstraße 28, D-70593 Stuttgart, Germany
| | - Walter Vetter
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim , Garbenstraße 28, D-70593 Stuttgart, Germany
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Hwang HS, Kim S, Singh M, Winkler-Moser JK, Liu SX. Organogel Formation of Soybean Oil with Waxes. J AM OIL CHEM SOC 2011. [DOI: 10.1007/s11746-011-1953-2] [Citation(s) in RCA: 106] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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