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Angers P, Arul J, Jacques H. Cyclic Fatty Acid Monomers or the Potential Wild Card in
Trans
Fats. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Paul Angers
- Department of Food Sciences Université Laval 2425 rue de l'Agriculture Québec QC G1V 0A6 Canada
- Institute of Nutrition and Functional Foods Université Laval 2440 boulevard Hochelaga Québec QC G1V 0A6 Canada
| | - Joseph Arul
- Department of Food Sciences Université Laval 2425 rue de l'Agriculture Québec QC G1V 0A6 Canada
- Institute of Nutrition and Functional Foods Université Laval 2440 boulevard Hochelaga Québec QC G1V 0A6 Canada
| | - Hélène Jacques
- Institute of Nutrition and Functional Foods Université Laval 2440 boulevard Hochelaga Québec QC G1V 0A6 Canada
- School of Nutrition Université Laval 2425 rue de l'Agriculture Québec QC G1V 0A6 Canada
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Cherif A, Boukhchina S, Angers P. GC‐MS Characterization of Cyclic Fatty Acid Monomers and Isomers of Unsaturated Fatty Acids Formed During the Soybean Oil Heating Process. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800296] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ammar Cherif
- Faculty of SciencesDepartment of BiologyUniversity of Tunis El‐ManarTunis2092Tunisia
| | - Sadok Boukhchina
- Faculty of SciencesDepartment of BiologyUniversity of Tunis El‐ManarTunis2092Tunisia
| | - Paul Angers
- Department of Food Science and NutritionUniversity LavalQuebecQC G1V 0A6Canada
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Zhang Q, Qin W, Li M, Shen Q, Saleh AS. Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12147] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Qing Zhang
- College of Food Science; Sichuan Agricultural Univ.; Ya'an 625014 Sichuan China
| | - Wen Qin
- College of Food Science; Sichuan Agricultural Univ.; Ya'an 625014 Sichuan China
| | - Meiliang Li
- College of Food Science; Sichuan Agricultural Univ.; Ya'an 625014 Sichuan China
| | - Qun Shen
- Natl. Engineering and Technology Research Center for Fruits and Vegetables; College of Food Science and Nutritional Engineering, China Agricultural Univ.; Beijing 100083 China
| | - Ahmed S.M. Saleh
- Dept. of Food Science and Technology; Faculty of Agriculture, Assiut Univ.; Assiut 71526 Egypt
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Cyclic Fatty Acids Found in Frying Oils are Detoxified via Classical Drug Metabolic Pathway but also by β-Oxidation and Eliminated as Conjugates in Rats. Lipids 2015; 50:381-96. [DOI: 10.1007/s11745-015-3997-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2014] [Accepted: 02/06/2015] [Indexed: 12/25/2022]
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5
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Tiencheu B, Womeni HM, Linder M, Mbiapo FT, Villeneuve P, Fanni J, Parmentier M. Changes of lipids in insect (Rhynchophorus phoenicis) during cooking and storage. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201200284] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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6
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Chemical alterations taken place during deep-fat frying based on certain reaction products: A review. Chem Phys Lipids 2012; 165:662-81. [DOI: 10.1016/j.chemphyslip.2012.07.002] [Citation(s) in RCA: 213] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2012] [Revised: 06/09/2012] [Accepted: 07/05/2012] [Indexed: 11/19/2022]
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7
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Hanus LO, Goldshlag P, Dembitsky VM. Identification of cyclopropyl fatty acids in walnut (Juglans regia L.) oil. Biomed Pap Med Fac Univ Palacky Olomouc Czech Repub 2008; 152:41-5. [PMID: 18795073 DOI: 10.5507/bp.2008.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
AIM Identification of cyclopropyl fatty acids in walnut oil. METHOD GC/MS method was developed for the determination of eight cyclopropyl fatty acids in walnut (Juglans regia) oil. RESULTS Monocyclopropane acids: methyl 9-cyclopropyl-nonanoate, 6,7-methylene-, 8,9-methylene-, 9,10-methylene-, 11,12-methylene octadecanoates, and dicyclic acid - methyl 9,10,12,13-dimethylene octadecanoate, tricyclic acid - methyl 9,10,12,13,15,16-trimethylene octadecanoate, and unsaturated - methyl 2-octylcyclopropene-1-octanoate were detected in walnut oil by GC-MS and their mass spectra studied. Four cyclic fatty acids were identified for the fist time in seed oils. CONCLUSIONS Eight cyclopropyl fatty acids were detected in the Mediterranean nuts for the first time.
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Affiliation(s)
- Lumir Ondrej Hanus
- Department of Medicinal Chemistry and Natural Products, School of Pharmacy, The Hebrew University of Jerusalem, Jerusalem, Israel.
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8
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Analytical Methods for Quantification of Modified Fatty Acids and Sterols Formed as a Result of Processing. FOOD ANAL METHOD 2008. [DOI: 10.1007/s12161-008-9055-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Calvano CD, Aresta A, Palmisano F, Zambonin CG. A laser desorption ionization time-of-flight mass spectrometry investigation into triacylglycerols oxidation during thermal stressing of edible oils. Anal Bioanal Chem 2007; 389:2075-84. [PMID: 17541564 DOI: 10.1007/s00216-007-1347-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2007] [Revised: 04/30/2007] [Accepted: 05/07/2007] [Indexed: 10/23/2022]
Abstract
Laser desorption ionization time-of-flight mass spectrometry (LDI-TOF MS) was used to characterize olive and sunflower oils before and after thermally assisted oxidation in order to develop a rapid fingerprinting method for oil that contains unchanged and oxidized components. No matrix was used to assist laser desorption, and simplified mass spectra were obtained in the mass range of interest (m/z 500-1000), where triacyl- and diacylglycerol ions were observed. Sample preparation was reduced to dissolving oil in chloroform saturated with NaCl. Sodiated triacylglycerols (TAGs), their epoxy/hydroxy and hydroperoxy derivatives, as well as TAGs with shortened chain fatty acids (beta-scission products) were clearly observed in the spectra. LDI-TOF MS rapidly provides semiquantitative information about the oxidation level of edible oil, and thus represents a very useful quality control tool.
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Affiliation(s)
- Cosima Damiana Calvano
- Dipartimento di Chimica, Centro Interdipartimentale di Ricerca Spettrometria di Massa Analitica per Ricerche Tecnologiche, Università degli Studi di Bari, Via Orabona 4, 70126, Bari, Italy
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10
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Romero A, Bastida S, Sánchez-Muniz FJ. Cyclic fatty acids in sunflower oils during frying of frozen foods with oil replenishment. EUR J LIPID SCI TECH 2007. [DOI: 10.1002/ejlt.200600206] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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11
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Berdeaux O, Fournier V, Lambelet P, Dionisi F, Sébédio JL, Destaillats F. Isolation and structural analysis of the cyclic fatty acid monomers formed from eicosapentaenoic and docosahexaenoic acids during fish oil deodorization. J Chromatogr A 2007; 1138:216-24. [PMID: 17113094 DOI: 10.1016/j.chroma.2006.10.061] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2006] [Revised: 10/12/2006] [Accepted: 10/16/2006] [Indexed: 11/15/2022]
Abstract
Long-chain polyunsaturated fatty acids (LC-PUFAs) present in fish oils are thermolabile molecules. Among the degradation reactions encountered, thermal cyclization occurs during refining or other heat treatments. Numerous studies have been carried out in the past to quantify and determine the structures of cyclic fatty acid monomers (CFAMs) formed from oleic, linoleic and linolenic acids in heated vegetable oils. Recently, much attention have been given to LC-PUFAs due to their potential health benefits. However, data on quantification of CFAMs formed from these fatty acids, such as eicosapentaenoic acid (EPA, cis-5, cis-8, cis-11, cis-14, cis-17 20:5) and docosahexaenoic acid (DHA, cis-4, cis-7, cis-10, cis-13, cis-16, cis-19 22:6), the two main LC-PUFAs in fish oils, are scarce. In the present study, structural analyses of CFAMs formed from EPA and DHA during the deodorization of fish oil are presented. Fish oil sample was deodorized at 250 degrees C for 3 h under a pressure of 1.5 mbar in a laboratory deodorizer. The CFAMs formed during heat treatment of fish oil were isolated by a combination of saponification, esterification, urea fractionations and column chromatography. Structural analyses of C20- and C22-CFAMs were achieved by gas-chromatography electronic-ionization mass-spectrometry (GC-EI-MS) of their 4,4-dimethyloxazoline (DMOX) derivatives. We identified seven out of 13 possible structures of hydrogenated CFAMs formed from EPA, and nine out of 16 possible structures of CFAM formed from DHA. Major CFAMs from both EPA and DHA were cyclohexyl isomers. All possible cyclohexyl isomers were found but only nine out of 18 of the cyclopentyl isomers were present in concentration sufficient for identification. Chemical mechanisms involved in the formation of polyunsaturated LC-PUFAs have been investigated. The results have shown that general principle involved in the cyclization of LC-PUFAs is same as that for the thermal cyclization of oleic, linoleic and alpha-linolenic acids.
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Affiliation(s)
- Olivier Berdeaux
- UMR FLAVIC Department, INRA, 17 rue Sully, BP 86510, 21065 Dijon, Cedex, France.
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Romero A, Bastida S, Sánchez-Muniz FJ. Cyclic fatty acid monomer formation in domestic frying of frozen foods in sunflower oil and high oleic acid sunflower oil without oil replenishment. Food Chem Toxicol 2006; 44:1674-81. [PMID: 16806629 DOI: 10.1016/j.fct.2006.05.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2005] [Revised: 04/03/2006] [Accepted: 05/05/2006] [Indexed: 11/15/2022]
Abstract
During the frying process, oxidation, hydrolysis, polymerization, isomerization, and cyclization occur. Polymers and Cyclic fatty acid monomers (CFAM) are potentially toxic, and the latter are detected at relatively low levels (0.01-0.7%) in used frying oils. Twenty fryings of different frozen foods were carried out over 10 consecutive days in sunflower oil (SO) and in high oleic acid sunflower oil (HOSO). Fatty acid methyl ester derivates were hydrogenated with platinum oxide catalyst under hydrogen. Ethyl palmitate was added as an internal standard before hydrogenation. The CFAM obtained were isolated, concentrated and quantified by HPLC using a reverse-phase column followed by gas chromatography. Linear adjustments between total and individual CFAM content and the number of frying operations performed with both oils were established by analysis of variance. The comparison between linear equation adjustments of both oils was performed by a two-way analysis of covariance. After 20 fryings 15.4 +/- 0.06 g polar content/100 g oil, 7.15 +/- 0.08 g polymers/ oil, 11.52 +/- 0.08 g polymers/100g oil and 855 +/- 8.9 mg CFAM/kg oil were detected in SO. A 10 mg/100 mg oil of altered fatty acid content correspond to 700 mg/kg CFAM, while 25% polar material and 10% polymer content would correspond to about 850-1,000 mg CFAM/kg oil. Data suggest that frying with SO produces in each new frying 9 mg CFAM/kg more than frying with HOSO (p < 0.001). After frying cyclopentyl structures were more than twice as abundant as cyclohexyl fatty acids in both oils. Bicyclic compound formation was significantly higher in SO (p < 0.001). Because digestion and absorption of polar material, polymers and CFAM occur, data clearly show the advantageousness and advisability of frying with HOSO rather than SO.
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Affiliation(s)
- A Romero
- Departamento de Nutrición y Bromatología I, Nutrición, Facultad de Farmacia, Universidad Complutense de Madrid, E-28040 Madrid, Spain
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Destaillats F, Angers P. On the mechanisms of cyclic and bicyclic fatty acid monomer formation in heated edible oils. EUR J LIPID SCI TECH 2005. [DOI: 10.1002/ejlt.200501159] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Cyclic fatty acid monomers and thermoxidative alteration compounds formed during frying of frozen foods in extra virgin olive oil. J AM OIL CHEM SOC 2000. [DOI: 10.1007/s11746-000-0183-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Martin JC, Joffre F, Siess MH, Vernevaut MF, Collenot P, Genty M, Sébédio JL. Cyclic fatty acid monomers from heated oil modify the activities of lipid synthesizing and oxidizing enzymes in rat liver. J Nutr 2000; 130:1524-30. [PMID: 10827204 DOI: 10.1093/jn/130.6.1524] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Cyclic fatty acid monomers purified from a heated linseed oil were given for 2 wk to adult rats as triacylglycerol at two dose levels, i.e., 0.1 and 1 g/100 g diet, to determine their effect on some aspects of lipid metabolism. Indirect evidence of a peroxisome proliferator-like effect was observed, as determined by an elevation of some characteristic enzyme activities, such as peroxisomal acyl-CoA oxidase, and the microsomal omega- but also (omega-1)-laurate hydroxylase (CYP4A1 and CYP2E1, respectively). The dietary cyclic fatty acids induced a coordinated regulation between the activities of the lipogenic enzymes studied (Delta9-desaturase, phosphatidate phosphohydrolase) and peroxisomal oxidation, but not with mitochondrial beta-oxidation. The dose-dependent decrease of Delta9-desaturase activity (P < 0.05) with cyclic fatty acid monomer intake was accompanied by a similar decrease of the monounsaturated fatty acid level in liver. The increase in the gamma-linolenic acid level also suggested an increase in Delta6-desaturase activity with cyclic fatty acid intake (P < 0.05). In addition, our results strongly suggested that the altered liver levels of eicosapentaenoic and arachidonic acids were due to the peroxisomal retroconversion process in rats fed cyclic acids. Finally, an effect of these cyclic compounds on the carbohydrate metabolism cannot be disregarded because they decreased liver glycogen concentration. We conclude that cyclic fatty acid monomers affect different aspects of lipid metabolism, including a phenotypic peroxisome proliferator response. This provides the ground for further studies investigating the biochemical pathways that underlie the nutritional effect of such molecules.
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Affiliation(s)
- J C Martin
- Unité de Nutrition Lipidique, Institut National de la Recherche Agronomique, 21034 Dijon Cédex, France
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Moya Moreno M, Mendoza Olivares D, Amézquita López F, Gimeno Adelantado J, Bosch Reig F. Determination of unsaturation grade and trans isomers generated during thermal oxidation of edible oils and fats by FTIR. J Mol Struct 1999. [DOI: 10.1016/s0022-2860(98)00937-5] [Citation(s) in RCA: 47] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Dobson G, Sebedio JL. Monocyclic dienoic fatty acids formed from γ-linolenic acid in heated evening primrose oil. Chem Phys Lipids 1999. [DOI: 10.1016/s0009-3084(98)00102-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Abstract
Procedures for structural analysis of fatty acids are reviewed. The emphasis is on methods that involve gas chromatography-mass spectrometry and, in particular, the use of picolinyl ester and dimethyloxazoline derivatives. These should be considered as complementing each other, not simply as alternatives. However, additional derivatization procedures can be of value, including hydrogenation and deuteration, and preparation of dimethyl disulfide and 4-methyl-1,2,4-triazoline-3,5-dione adducts. Sometimes complex mixtures must be separated into simpler fractions prior to analysis by gas chromatography-mass spectrometry. Silver ion and reversed-phase high-performance liquid chromatography are then of special value. In particular, a novel application of the latter technique, involving a base-deactivated stationary phase and acetonitrile as mobile phase, is described that is suited to the separation of fatty acids in the form of picolinyl ester and dimethyloxazoline derivatives, as well as methyl esters.
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Affiliation(s)
- W W Christie
- Scottish Crop Research Institute, Invergowrie, Dundee, Scotland.
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Effect of cyclic fatty acid monomers on fat absorption and transport depends on their positioning within the ingested triacylglycerols. J Lipid Res 1997. [DOI: 10.1016/s0022-2275(20)37185-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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