1
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Zhou Z, Crilley LR, Ditto JC, VandenBoer TC, Abbatt JPD. Chemical Fate of Oils on Indoor Surfaces: Ozonolysis and Peroxidation. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2023; 57:15546-15557. [PMID: 37647222 DOI: 10.1021/acs.est.3c04009] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
Unsaturated triglycerides found in food and skin oils are reactive in ambient air. However, the chemical fate of such compounds has not been well characterized in genuine indoor environments. Here, we monitored the aging of oil coatings on glass surfaces over a range of environmental conditions, using mass spectrometry, nuclear magnetic resonance (NMR), and electron paramagnetic resonance (EPR) techniques. Upon room air exposure (up to 17 ppb ozone), the characteristic ozonolysis products, secondary ozonides, were observed on surfaces near the cooking area of a commercial kitchen, along with condensed-phase aldehydes. In an office setting, ozonolysis is also the dominant degradation pathway for oil films exposed to air. However, for indoor enclosed spaces such as drawers, the depleted air flow makes lipid autoxidation more favorable after an induction period of a few days. Forming hydroperoxides as the major primary products, this radical-mediated peroxidation behavior is accelerated by indoor direct sunlight, but the initiation step in dark settings is still unclear. These results are in accord with radical measurements, indicating that indoor photooxidation facilitates radical formation on surfaces. Overall, many intermediate and end products observed are reactive oxygen species (ROS) that may induce oxidative stress in human bodies. Given that these species can be widely found on both food and household surfaces, their toxicological properties are worth further attention.
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Affiliation(s)
- Zilin Zhou
- Department of Chemistry, University of Toronto, Toronto, Ontario M5S 3H6, Canada
| | - Leigh R Crilley
- Department of Chemistry, York University, Toronto, Ontario M3J 1P3, Canada
| | - Jenna C Ditto
- Department of Chemistry, University of Toronto, Toronto, Ontario M5S 3H6, Canada
| | | | - Jonathan P D Abbatt
- Department of Chemistry, University of Toronto, Toronto, Ontario M5S 3H6, Canada
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2
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Changes in physicochemical properties and lipid oxidation lead to the formation of mud on salted egg yolks during storage. Food Chem 2023; 409:135341. [PMID: 36586259 DOI: 10.1016/j.foodchem.2022.135341] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 11/27/2022] [Accepted: 12/26/2022] [Indexed: 12/28/2022]
Abstract
Salted egg yolk (SEY) becomes easily "muddy" during storage, leading to a decrease in the quality of salted eggs. The mechanism of SEY mudding was studied in this paper. The results showed that SEY hydrogen proton binding decreased, and SEY water and lipid fluidity increased during storage. In addition, the degree of lipid oxidation and monounsaturated fatty acids in salted egg yolk lipids (SEYL) increased, and primary oxidation products and secondary oxidation products were formed. Moreover, the structure of SEY was degraded to release lipids and proteins, and these proteins and lipids were re-emulsified to form new aggregates. Finally, by PLS-DA modeling analysis, it was found that the content of ω-3 polyunsaturated fatty acids and phospholipids changed significantly after SEY became muddy. These results suggest that the muddiness of SEY can primarily be attributed to higher fluidity and protein-lipid re-emulsification, and secondarily to the oxidation of SEYL.
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3
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Santos PDS, Silva GAR, Senes CER, Cruz VHM, Pizzo JS, Visentainer JV, Santos OO. Evaluation of the Stability of Popular Oils for Fittura Through Analytical Techniques. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2023. [DOI: 10.1080/15428052.2022.2119912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
| | | | | | - Victor H. M. Cruz
- Department of Chemistry, State University of Maringá, Maringá, Brazil
| | - Jessica S. Pizzo
- Department of Chemistry, State University of Maringá, Maringá, Brazil
| | | | - Oscar O. Santos
- Department of Chemistry, State University of Maringá, Maringá, Brazil
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4
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Gao Y, Cui N, Liu J, Ma Q, Zhao T, Yang Z, Zhao H, Zhang B, Liang L. Application of metabolomics to explore the automatic oxidation process of hazelnut oil. Food Res Int 2022; 162:111888. [DOI: 10.1016/j.foodres.2022.111888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/21/2022] [Accepted: 08/25/2022] [Indexed: 11/04/2022]
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5
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Zhao Z, Wan P, Liu J, Yu S, Yang X, Chen DW. Monitoring of the oxidation process of egg yolk phospholipids at frying temperature by nuclear magnetic resonance. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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6
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Boerkamp VJ, Merkx DW, Wang J, Vincken JP, Hennebelle M, van Duynhoven JP. Quantitative assessment of epoxide formation in oil and mayonnaise by 1H-13C HSQC NMR spectroscopy. Food Chem 2022; 390:133145. [DOI: 10.1016/j.foodchem.2022.133145] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 04/22/2022] [Accepted: 05/01/2022] [Indexed: 11/27/2022]
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7
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Ampem G, Le Gresley A, Grootveld M, Naughton DP. Nuclear Magnetic Resonance Spectroscopic Analysis of the Evolution of Peroxidation Products Arising from Culinary Oils Exposed to Thermal Oxidation: An Investigation Employing 1H and 1H-1H COSY and TOCSY Techniques. Foods 2022; 11:foods11131864. [PMID: 35804680 PMCID: PMC9265948 DOI: 10.3390/foods11131864] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/15/2022] [Accepted: 06/20/2022] [Indexed: 02/05/2023] Open
Abstract
Scientific warnings on the deleterious health effects exerted by dietary lipid oxidation products (LOPs) present in thermally stressed culinary oils have, to date, not received adequate attention given that there has been an increase in the use and consumption of such oil products in everyday life. In this study, high-resolution 1H nuclear magnetic resonance (NMR) analysis was used to characterize and map chemical modifications to fatty acid (FA) acyl groups and the evolution of LOPs in saturated fatty acid (SFA)-rich ghee, monounsaturated fatty acid (MUFA)-rich groundnut, extra virgin olive, and macadamia oils, along with polyunsaturated fatty acid (PUFA)-rich sesame, corn and walnut oils, which were all thermally stressed at 180 °C, continuously and discontinuously for 300 and 480 min, respectively. Results acquired revealed that PUFA-rich culinary oils were more susceptible to thermo-oxidative stress than the others tested, as expected. However, ghee and macadamia oil both generated only low levels of toxic LOPs, and these results demonstrated a striking similarity. Furthermore, at the 120 min thermo-oxidation time-point, the discontinuous thermo-oxidation episodes produced higher concentrations of aldehydic LOPs than those produced during continuous thermo-oxidation sessions for the same duration. On completion of the thermo-oxidation period, a higher level of triacylglycerol chain degradation, and hence, higher concentrations of aldehydes, were registered in culinary oils thermally stressed continuously over those found in discontinuous thermo-oxidized oils. These findings may be crucial in setting targets and developing scientific methods for the suppression of LOPs in thermo-oxidized oils.
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Affiliation(s)
- Gilbert Ampem
- Department of Chemistry and Pharmaceutical Sciences, SEC Faculty, Kingston University, Kingston-upon-Thames, Surrey KT1 2EE, UK; (G.A.); (D.P.N.)
| | - Adam Le Gresley
- Department of Chemistry and Pharmaceutical Sciences, SEC Faculty, Kingston University, Kingston-upon-Thames, Surrey KT1 2EE, UK; (G.A.); (D.P.N.)
- Correspondence: ; Tel.: +44-(0)20-8417-7432
| | - Martin Grootveld
- Leicester School of Pharmacy, De Montfort University, Leicester LE1 9BH, UK;
| | - Declan P. Naughton
- Department of Chemistry and Pharmaceutical Sciences, SEC Faculty, Kingston University, Kingston-upon-Thames, Surrey KT1 2EE, UK; (G.A.); (D.P.N.)
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8
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Hu X, Peng B, Wang S, Tu Z, Li J, Wang H, Hu Y, Zhong B. Oxidative stabilities of grass carp oil: possible mechanisms of volatile species formation in hydroperoxylated metabolites at high temperature. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04032-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Osheter T, Linder C, Wiesman Z. Time Domain (TD) Proton NMR Analysis of the Oxidative Safety and Quality of Lipid-Rich Foods. BIOSENSORS 2022; 12:bios12040230. [PMID: 35448290 PMCID: PMC9031308 DOI: 10.3390/bios12040230] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/31/2022] [Accepted: 04/06/2022] [Indexed: 05/17/2023]
Abstract
Food safety monitoring is highly important due to the generation of unhealthy components within many food products during harvesting, processing, storage, transportation and cooking. Current technologies for food safety analysis often require sample extraction and the modification of the complex chemical and morphological structures of foods, and are either time consuming, have insufficient component resolution or require costly and complex instrumentation. In addition to the detection of unhealthy chemical toxins and microbes, food safety needs further developments in (a) monitoring the optimal nutritional compositions in many different food categories and (b) minimizing the potential chemical changes of food components into unhealthy products at different stages from food production until digestion. Here, we review an efficient methodology for overcoming the present analytical limitations of monitoring a food's composition, with an emphasis on oxidized food components, such as polyunsaturated fatty acids, in complex structures, including food emulsions, using compact instruments for simple real-time analysis. An intelligent low-field proton NMR as a time domain (TD) NMR relaxation sensor technology for the monitoring of T2 (spin-spin) and T1 (spin-lattice) energy relaxation times is reviewed to support decision-making by producers, retailers and consumers in regard to food safety and nutritional value during production, shipping, storage and consumption.
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10
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Siudem P, Zielińska A, Paradowska K. Application of 1H NMR in the study of fatty acids composition of vegetable oils. J Pharm Biomed Anal 2022; 212:114658. [DOI: 10.1016/j.jpba.2022.114658] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 02/06/2022] [Accepted: 02/08/2022] [Indexed: 10/19/2022]
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11
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Kontogianni VG, Gerothanassis IP. Analytical and Structural Tools of Lipid Hydroperoxides: Present State and Future Perspectives. Molecules 2022; 27:2139. [PMID: 35408537 PMCID: PMC9000705 DOI: 10.3390/molecules27072139] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 03/20/2022] [Accepted: 03/22/2022] [Indexed: 11/17/2022] Open
Abstract
Mono- and polyunsaturated lipids are particularly susceptible to peroxidation, which results in the formation of lipid hydroperoxides (LOOHs) as primary nonradical-reaction products. LOOHs may undergo degradation to various products that have been implicated in vital biological reactions, and thus in the pathogenesis of various diseases. The structure elucidation and qualitative and quantitative analysis of lipid hydroperoxides are therefore of great importance. The objectives of the present review are to provide a critical analysis of various methods that have been widely applied, and more specifically on volumetric methods, applications of UV-visible, infrared, Raman/surface-enhanced Raman, fluorescence and chemiluminescence spectroscopies, chromatographic methods, hyphenated MS techniques, NMR and chromatographic methods, NMR spectroscopy in mixture analysis, structural investigations based on quantum chemical calculations of NMR parameters, applications in living cells, and metabolomics. Emphasis will be given to analytical and structural methods that can contribute significantly to the molecular basis of the chemical process involved in the formation of lipid hydroperoxides without the need for the isolation of the individual components. Furthermore, future developments in the field will be discussed.
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Affiliation(s)
- Vassiliki G. Kontogianni
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
| | - Ioannis P. Gerothanassis
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
- International Center for Chemical and Biological Sciences, H.E.J. Research Institute of Chemistry, University of Karachi, Karachi 75270, Pakistan
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12
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del Caño-Ochoa S, Ruiz-Aracama A, Guillén MD. Alpha-Tocopherol, a Powerful Molecule, Leads to the Formation of Oxylipins in Polyunsaturated Oils Differently to the Temperature Increase: A Detailed Study by Proton Nuclear Magnetic Resonance of Walnut Oil Oxidation. Antioxidants (Basel) 2022; 11:antiox11040604. [PMID: 35453290 PMCID: PMC9031923 DOI: 10.3390/antiox11040604] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 01/07/2023] Open
Abstract
Lipid oxidation causes food degradation and the formation of toxic compounds. Therefore, the addition to foods of compounds able to avoid, delay or minimize this degradative process is a commonly used strategy. Nevertheless, neither the identity of most of the formed compounds in this complex process nor the way in which their formation is affected by the strategy used are well known. In this context, the effect the temperature increase and the enrichment level in alpha-tocopherol on the evolution of the walnut oil oxidation, as a model of an oil rich in polyunsaturated omega-6 acyl groups, submitted to storage conditions, are tackled by 1H NMR. The study has allowed knowing the degradation kinetic of both the oil acyl groups and alpha-tocopherol, the identification of a very high number of oxylipins and the kinetic of their formation. The temperature increase accelerates the formation of all oxylipins, favouring the formation of hydroperoxy conjugated E,E-dienes and related derivatives versus that of the Z,E-isomers. The enrichment in alpha-tocopherol accelerates the formation of hydroperoxy conjugated Z,E-dienes and related derivatives, and delays in relation to the formation of the former that of the E,E-isomers and related derivatives, hindering, to a certain extent, the formation of the latter in line with the enrichment level.
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13
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Zhang Y, Wang M, Zhang X, Qu Z, Gao Y, Li Q, Yu X. Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis. Crit Rev Food Sci Nutr 2021:1-15. [PMID: 34845958 DOI: 10.1080/10408398.2021.2009437] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Edible oils are indispensable food components, because they are used for cooking or frying. However, during processing, transport, storage, and consumption, edible oils are susceptible to oxidation, during which various primary and secondary oxidative products are generated. These products may reduce the nutritional value and safety of edible oils and even harm human health. Therefore, analyzing the oxidation of edible oil is essential to ensure the quality and safety of oil. Oxidation is a complex process with various oxidative products, and the content of these products can be evaluated by corresponding indexes. According to the structure and properties of the oxidative products, analytical methods have been employed to quantify these products to analyze the oxidation of oil. Combined with proper chemometric analytical methods, qualitative identification has been performed to discriminate oxidized and nonoxidized oils. Oxidative products are complex and diverse. Thus, proper indexes and analytical methods should be selected depending on specific research objectives. Expanding the mechanism of the correspondence between oxidative products and analytical methods is crucial. The underlying mechanism, conventional indexes, and applications of analytical methods are summarized in this review. The challenges and perspectives for future applications of several methods in determining oxidation are also discussed. This review may serve as a reference in the selection, establishment, and improvement of methods for analyzing the oxidation of edible oil. HighlightsThe mechanism of edible oil oxidation analysis was elaborated.Conventional oxidation indexes and their limited values were discussed.Analytical methods for the determination of oxidative products and qualitative identification of oxidized and non-oxidized oils were reviewed.
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Affiliation(s)
- Yan Zhang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Mengzhu Wang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xuping Zhang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Zhihao Qu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Yuan Gao
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Qi Li
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
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14
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Huang S, Liu Y, Sun X, Li J. Application of Artificial Neural Network Based on Traditional Detection and GC-MS in Prediction of Free Radicals in Thermal Oxidation of Vegetable Oil. Molecules 2021; 26:6717. [PMID: 34771126 PMCID: PMC8586939 DOI: 10.3390/molecules26216717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 11/01/2021] [Accepted: 11/02/2021] [Indexed: 11/30/2022] Open
Abstract
In this study, electron paramagnetic resonance (EPR) and gas chromatography-mass spectrometry (GC-MS) techniques were applied to reveal the variation of lipid free radicals and oxidized volatile products of four oils in the thermal process. The EPR results showed the signal intensities of linseed oil (LO) were the highest, followed by sunflower oil (SO), rapeseed oil (RO), and palm oil (PO). Moreover, the signal intensities of the four oils increased with heating time. GC-MS results showed that (E)-2-decenal, (E,E)-2,4-decadienal, and 2-undecenal were the main volatile compounds of oxidized oil. Besides, the oxidized PO and LO contained the highest and lowest contents of volatiles, respectively. According to the oil characteristics, an artificial neural network (ANN) intelligent evaluation model of free radicals was established. The coefficients of determination (R2) of ANN models were more than 0.97, and the difference between the true and predicted values was small, which indicated that oil profiles combined with chemometrics can accurately predict the free radical of thermal oxidized oil.
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Affiliation(s)
- Shengquan Huang
- Nuspower Greatsun (Guangdong) Biotechnology Co., Ltd., Guangzhou 510931, China;
| | - Ying Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.L.); (X.S.)
| | - Xuyuan Sun
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.L.); (X.S.)
| | - Jinwei Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.L.); (X.S.)
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15
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Le Gresley A, Ampem G, De Mars S, Grootveld M, Naughton DP. "Real-World" Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants. Front Nutr 2021; 8:620952. [PMID: 33614697 PMCID: PMC7892784 DOI: 10.3389/fnut.2021.620952] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Accepted: 01/12/2021] [Indexed: 01/19/2023] Open
Abstract
Differences in lipid oxidation products (LOPs) and trace metal concentrations of French fry samples found between two global chain fast-food restaurants in the UK were investigated using high-resolution proton nuclear magnetic resonance (1H NMR) and inductively coupled plasma-optical emission spectrometry (ICP-OES) analyses, respectively, of extracts derived therefrom. Over the course of 3 days and 3 different diurnal time periods, samples of French fries (FFs) were analyzed, and comparisons of two different oil extraction methods were undertaken for the two restaurants involved. The magnitude of concentrations of LOPs extracted from FFs is discussed. Significant differences between 6/7 aldehyde classifications, and aluminum, manganese, vanadium, lead, iron, copper and nickel levels between samples from the two restaurants are also reported. Redox-active transition and further trace metal concentrations inversely correlated with FF oil sample LOP contents; this suggested an antioxidant rather than a pro-oxidant role for them.
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Affiliation(s)
- Adam Le Gresley
- Department of Chemistry and Pharmaceutical Sciences, Kingston University, Kingston-upon-Thames, United Kingdom
| | - Gilbert Ampem
- Department of Chemistry and Pharmaceutical Sciences, Kingston University, Kingston-upon-Thames, United Kingdom
| | - Simon De Mars
- Department of Chemistry and Pharmaceutical Sciences, Kingston University, Kingston-upon-Thames, United Kingdom
| | - Martin Grootveld
- Leicester School of Pharmacy, De Montfort University, Leicester, United Kingdom
| | - Declan P. Naughton
- Department of Chemistry and Pharmaceutical Sciences, Kingston University, Kingston-upon-Thames, United Kingdom
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16
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Walnut ( Juglans regia L.) Volatile Compounds Indicate Kernel and Oil Oxidation. Foods 2021; 10:foods10020329. [PMID: 33557108 PMCID: PMC7913853 DOI: 10.3390/foods10020329] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 01/29/2021] [Accepted: 02/01/2021] [Indexed: 02/07/2023] Open
Abstract
Kernel oxidation susceptibility and pellicle darkening are among the biggest concerns regarding walnut quality. Monitoring oxidation is crucial to preserve quality from production to consumption. Chemical oxidation parameters (peroxide value and UV absorbances), fatty acid profile, tocopherols, phenols, and volatiles in ‘Chandler’ and ‘Howard’ kernels were studied at different time points during 28 weeks of storage to evaluate potential oxidation markers. During storage, peroxide value, UV absorbances, and volatiles concentration increased; oxidative stability, phenols, and tocopherols decreased, while fatty acid profile was unaffected. ‘Chandler’ had a lower peroxide value, K232, and K268; and higher kernel and oil oxidative stability compared to ‘Howard’. Phenols and tocopherols decreased 1.2-fold in ‘Chandler’ and 1.3-fold in ‘Howard’. Using multivariate analysis, samples were discriminated in three groups according with their oxidative levels. Increases of volatiles in oil and kernel were associated with higher oxidative levels. Pentanal, 2-methylpropanal, hexanal, (E)-2-pentenal, 3-octanone, octanal, (Z)-2-penten-1-ol, hexanol, (E)-2-octenal, 1-octen-3-ol, benzaldehyde, (E,E)-2,4-nonadienal, and hexanoic acid in kernels were adequate at distinguishing oxidation levels and as oxidative markers in walnuts. Kernel volatiles is a useful measurement for walnut oxidation during storage without any prior fat extraction.
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17
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Qiu H, Qiu Z, Chen Z, Liu L, Wang J, Jiang H, Zhang H, Liu GQ. Antioxidant properties of blueberry extract in different oleogel systems. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110364] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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18
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Albuquerque TG, Costa HS, Oliveira MBPP. 4-hydroxy-2-alkenals in foods: a review on risk assessment, analytical methods, formation, occurrence, mitigation and future challenges. Crit Rev Food Sci Nutr 2021; 62:3569-3597. [PMID: 33397127 DOI: 10.1080/10408398.2020.1867499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Undoubtedly, significant advances were performed concerning 4-hydroxy-2-alkenals research on foods, and their formation by double oxidation of polyunsaturated fatty acids. But further studies are still needed, especially on their occurrence in foods enriched with n-3 and n-6 fatty acids, as well as in foods for infants and processed foods. Major factors concerning the formation of 4-hydroxy-2-alkenals were discussed, namely the influence of fatty acids composition, time/temperature, processing conditions, salt, among others. Regarding mitigation, the most effective strategies are adding phenolic extracts to foods matrices, as well as other antioxidants, such as vitamin E. Exposure assessment studies revealed 4-hydroxy-2-alkenals values that could not be considered a risk for human health. However, these toxic compounds remain unaltered after digestion and can easily reach the systemic circulation. Therefore, it is crucial to develop in vivo research, with the inclusion of the colon phase, as well as, cell membranes of the intestinal epithelium. In conclusion, according to our review it is possible to eliminate or effectively decrease 4-hydroxy-2-alkenals in foods using simple and economic practices.
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Affiliation(s)
- Tânia Gonçalves Albuquerque
- Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P, Lisbon, Portugal.,REQUIMTE-LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal.,Instituto Universitário Egas Moniz, Lisbon, Portugal
| | - Helena S Costa
- Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P, Lisbon, Portugal.,REQUIMTE-LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal
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19
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Ahmed R, Varras PC, Siskos MG, Siddiqui H, Choudhary MI, Gerothanassis IP. NMR and Computational Studies as Analytical and High-Resolution Structural Tool for Complex Hydroperoxides and Diastereomeric Endo-Hydroperoxides of Fatty Acids in Solution-Exemplified by Methyl Linolenate. Molecules 2020; 25:E4902. [PMID: 33113947 PMCID: PMC7660186 DOI: 10.3390/molecules25214902] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 10/17/2020] [Accepted: 10/21/2020] [Indexed: 12/28/2022] Open
Abstract
A combination of selective 1D Total Correlation Spectroscopy (TOCSY) and 1H-13C Heteronuclear Multiple Bond Correlation (HMBC) NMR techniques has been employed for the identification of methyl linolenate primary oxidation products without the need for laborious isolation of the individual compounds. Complex hydroperoxides and diastereomeric endo-hydroperoxides were identified and quantified. Strongly deshielded C-O-O-H 1H-NMR resonances of diastereomeric endo-hydroperoxides in the region of 8.8 to 9.6 ppm were shown to be due to intramolecular hydrogen bonding interactions of the hydroperoxide proton with an oxygen atom of the five-member endo-peroxide ring. These strongly deshielded resonances were utilized as a new method to derive, for the first time, three-dimensional structures with an assignment of pairs of diastereomers in solution with the combined use of 1H-NMR chemical shifts, Density Functional Theory (DFT), and Our N-layered Integrated molecular Orbital and molecular Mechanics (ONIOM) calculations.
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Affiliation(s)
- Raheel Ahmed
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan; (R.A.); (M.I.C.)
| | - Panayiotis C. Varras
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece; (P.C.V.); (M.G.S.)
| | - Michael G. Siskos
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece; (P.C.V.); (M.G.S.)
| | - Hina Siddiqui
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan; (R.A.); (M.I.C.)
| | - M. Iqbal Choudhary
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan; (R.A.); (M.I.C.)
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah 214412, Saudi Arabia
| | - Ioannis P. Gerothanassis
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan; (R.A.); (M.I.C.)
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece; (P.C.V.); (M.G.S.)
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20
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Daoud S, Waschatko G, Bou-Maroun E, Cayot P. Fast, direct and in situ monitoring of lipid oxidation in an oil-in-water emulsion by near infrared spectroscopy. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2020; 12:3098-3105. [PMID: 32930169 DOI: 10.1039/d0ay00583e] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Lipid oxidation has implications on food, cosmetics and other fat containing products. Fatty acid autoxidation alters both the quality and safety of these products. Efficient and fast methods are needed to track lipid oxidation in complex systems. In this study, an oil-in-water emulsion (20% v/v of fish oil stabilized with high oleic sunflower lecithin) was subjected to iron-initiated oxidation. Conjugated dienes (CDs) were measured after fat extraction using a standardized method. Near infrared spectroscopy (NIRS) has been used to record chemical changes occurring during oxidation directly in the emulsion. Variations were noticed in different spectral regions. Partial least squares regression (PLSR) revealed correlations between conjugated diene values and NIRS spectra. High coefficients of determination (R2 = 0.967 and 0.996) were found for calibration and prediction respectively. The CD value was predicted from NIRS spectra with an error of 7.26 mmol eq. LH kg-1 oil (7.8% error). Limits of detection (LOD) and quantification (LOQ) of 4.65 and 15.5 mmol eq. LH kg-1 oil were estimated. NIRS is a rapid and simple method for measuring lipid oxidation (CD value) in an emulsion without prior fat extraction. NIRS can replace the reference methods that use hazardous solvents and consume time. Therefore, NIRS enables in-line monitoring for process and quality control.
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Affiliation(s)
- Samar Daoud
- Unité Mixte "Procédés Alimentaires et Microbiologiques", Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.
| | - Gustav Waschatko
- Cargill R&D Centre Europe BVBA, Havenstraat 84, B-1800 Vilvoorde, Belgium
| | - Elias Bou-Maroun
- Unité Mixte "Procédés Alimentaires et Microbiologiques", Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.
| | - Philippe Cayot
- Unité Mixte "Procédés Alimentaires et Microbiologiques", Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.
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21
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Aiello A, Pizzolongo F, Scognamiglio G, Romano A, Masi P, Romano R. Effects of supercritical and liquid carbon dioxide extraction on hemp (
Cannabis sativa
L.) seed oil. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14498] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Alessandra Aiello
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 80055 Portici (NA) Italy
| | - Fabiana Pizzolongo
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 80055 Portici (NA) Italy
| | - Giorgio Scognamiglio
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 80055 Portici (NA) Italy
| | - Annalisa Romano
- CAISIAL University of Naples Federico II Via Università 133 80055 Portici (NA) Italy
| | - Paolo Masi
- CAISIAL University of Naples Federico II Via Università 133 80055 Portici (NA) Italy
| | - Raffaele Romano
- Department of Agricultural Sciences University of Naples Federico II via Università, 100 80055 Portici (NA) Italy
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22
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Oxidative stabilities of olive and camellia oils: Possible mechanism of aldehydes formation in oleic acid triglyceride at high temperature. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108858] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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23
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Huyan Z, Ding S, Mao X, Wu C, Yu X. Effects of packaging materials on oxidative product formation in vegetable oils: Hydroperoxides and volatiles. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100328] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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24
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Martin-Rubio AS, Sopelana P, Guillén MD. Influence of minor components on lipid bioaccessibility and oxidation during in vitro digestion of soybean oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4793-4800. [PMID: 30977133 DOI: 10.1002/jsfa.9734] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 03/24/2019] [Accepted: 04/06/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Minor components of edible oils could influence their evolution during in vitro digestion. This might affect the bioaccessibility of lipid nutrients and the safety of the ingested food. Bearing this in mind, the evolution of virgin and refined soybean oils, which are very similar in acyl group composition, has been studied throughout in vitro digestion using 1 H nuclear magnetic resonance (NMR) and solid-phase microextraction-gas chromatography /mass spectrometry, focusing on lipolysis and oxidation reactions. The fate of γ-tocopherol, the main antioxidant present in soybean oil, has also been analyzed with 1 H NMR. RESULTS There were no noticeable differences in lipolysis between the two oils that were studied. The extent of oxidation during digestion, which was very low in both cases, was slightly higher in the virgin type, which showed lower tocopherols and squalene concentrations than the refined one, together with a considerable abundance of free fatty acids. This can be deduced both from the appearance after digestion of conjugated hydroperoxy- and hydroxy-dienes only in the virgin oil, and from its higher levels of volatile aldehydes and 2-pentyl-furan. Under in vitro digestion conditions, the formation of epoxides seemed to be favored over other oxidation products. Finally, although some soybean oil essential nutrients like polyunsaturated fatty acids exhibited no significant degradation after digestion, γ-tocopherol concentration diminished during this process, especially in the virgin oil. CONCLUSION Although the minor component composition of the soybean oils did not affect lipolysis during in vitro digestion, it influenced the extent of their oxidation and γ-tocopherol bioaccessibility. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Ana S Martin-Rubio
- Food Technology. Faculty of Pharmacy. Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain
| | - Patricia Sopelana
- Food Technology. Faculty of Pharmacy. Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain
| | - María D Guillén
- Food Technology. Faculty of Pharmacy. Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain
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25
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Escalante-Aburto A, Mariscal-Moreno RM, Santiago-Ramos D, Ponce-García N. An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649693] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Rosa María Mariscal-Moreno
- Departamento de Ingeniería Industrial, Universidad Politécnica de Francisco I. Madero, Tepatepec, México
| | | | - Néstor Ponce-García
- Facultad de Ciencias Agrícolas, UAEMex Campus Universitario “El Cerrillo”, Toluca, Estado de México
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26
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Zeng M, Chen C, Cai S, Shao M, Yin J, Li H, Guo H, Chen J, Yin G. Oxidative Stability of Soybean Oil under Accelerated Transformer Conditions: Comprehensive Mechanistic Studies. Ind Eng Chem Res 2019. [DOI: 10.1021/acs.iecr.9b00133] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Miao Zeng
- State Key Laboratory of Power Grid Environmental Protection, China Electric Power Research Institute Wuhan Branch, Wuhan 430074, P. R. China
- Key Laboratory of Material Chemistry for Energy Conversion and Storage, Ministry of Education, Hubei Key Laboratory of Materials Chemistry and Service Failure, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology, Wuhan 430074, P. R. China
| | - Cheng Chen
- State Key Laboratory of Power Grid Environmental Protection, China Electric Power Research Institute Wuhan Branch, Wuhan 430074, P. R. China
| | - Shengwei Cai
- State Key Laboratory of Power Grid Environmental Protection, China Electric Power Research Institute Wuhan Branch, Wuhan 430074, P. R. China
| | - Minfeng Shao
- State Key Laboratory of Power Grid Environmental Protection, China Electric Power Research Institute Wuhan Branch, Wuhan 430074, P. R. China
| | - Jing Yin
- State Key Laboratory of Power Grid Environmental Protection, China Electric Power Research Institute Wuhan Branch, Wuhan 430074, P. R. China
| | - Hui Li
- State Key Laboratory of Power Grid Environmental Protection, China Electric Power Research Institute Wuhan Branch, Wuhan 430074, P. R. China
| | - Huihao Guo
- State Key Laboratory of Power Grid Environmental Protection, China Electric Power Research Institute Wuhan Branch, Wuhan 430074, P. R. China
| | - Jiangbo Chen
- State Key Laboratory of Power Grid Environmental Protection, China Electric Power Research Institute Wuhan Branch, Wuhan 430074, P. R. China
| | - Guochuan Yin
- State Key Laboratory of Power Grid Environmental Protection, China Electric Power Research Institute Wuhan Branch, Wuhan 430074, P. R. China
- Key Laboratory of Material Chemistry for Energy Conversion and Storage, Ministry of Education, Hubei Key Laboratory of Materials Chemistry and Service Failure, School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology, Wuhan 430074, P. R. China
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27
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Bao Y, Zhou Q, Zhang M, Zhang H, Luan Q, Zhou W, Tang H, Huang F. Wet-spun nanoTiO2/chitosan nanocomposite fibers as efficient and retrievable absorbent for the removal of free fatty acids from edible oil. Carbohydr Polym 2019; 210:119-126. [DOI: 10.1016/j.carbpol.2019.01.035] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 01/03/2019] [Accepted: 01/10/2019] [Indexed: 11/29/2022]
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28
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Ahmed R, Siddiqui H, Choudhary MI, Gerothanassis IP. 1 H- 13 C HMBC NMR experiments as a structural and analytical tool for the characterization of elusive trans/cis hydroperoxide isomers from oxidized unsaturated fatty acids in solution. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2019; 57:S69-S74. [PMID: 30702165 DOI: 10.1002/mrc.4844] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 01/23/2019] [Accepted: 01/23/2019] [Indexed: 06/09/2023]
Abstract
The radical-dependent oxidation of unsaturated fatty acids is a fundamental reaction in lipid chemistry, biochemistry, and technology. We report herein the first successful application of 1 H-13 C HMBC NMR experiment for the identification and quantification of complex and minor (3.9% to 0.85%) components of cis and trans primary hydroperoxide isomers of oxidized oleate and linoleate methyl esters in solution, without the need of laborious isolation of the individual components.
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Affiliation(s)
- Raheel Ahmed
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi, Pakistan
| | - Hina Siddiqui
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi, Pakistan
| | - Muhammad Iqbal Choudhary
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi, Pakistan
- Department of Biochemistry, Faculty of Science, King Abdul-Aziz University, Jeddah, Saudi Arabia
| | - Ioannis P Gerothanassis
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi, Pakistan
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece
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29
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Le Gresley A, Ampem G, Grootveld M, Percival BC, Naughton DP. Characterisation of peroxidation products arising from culinary oils exposed to continuous and discontinuous thermal degradation processes. Food Funct 2019; 10:7952-7966. [DOI: 10.1039/c9fo02065a] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
High-resolution NMR analysis has been used, for the first time, to identify, putatively, two new secondary aldehydic lipid oxidation products in culinary oils.
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Affiliation(s)
- Adam Le Gresley
- Department of Chemistry and Pharmaceutical Sciences
- SEC Faculty
- Kingston University
- Kingston-upon-Thames
- UK
| | - Gilbert Ampem
- Department of Chemistry and Pharmaceutical Sciences
- SEC Faculty
- Kingston University
- Kingston-upon-Thames
- UK
| | | | | | - Declan P. Naughton
- Department of Chemistry and Pharmaceutical Sciences
- SEC Faculty
- Kingston University
- Kingston-upon-Thames
- UK
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30
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Hatzakis E. Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review. Compr Rev Food Sci Food Saf 2018; 18:189-220. [PMID: 33337022 DOI: 10.1111/1541-4337.12408] [Citation(s) in RCA: 135] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 09/28/2018] [Accepted: 10/18/2018] [Indexed: 12/15/2022]
Abstract
Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.
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Affiliation(s)
- Emmanuel Hatzakis
- Dept. of Food Science and Technology, The Ohio State Univ., Parker Building, 2015 Fyffe Rd., Columbus, OH, U.S.A.,Foods for Health Discovery Theme, The Ohio State Univ., Parker Building, 2015 Fyffe Rd., Columbus, OH, U.S.A
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31
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Williamson K, Hatzakis E. NMR analysis of roasted coffee lipids and development of a spent ground coffee application for the production of bioplastic precursors. Food Res Int 2018; 119:683-692. [PMID: 30884704 DOI: 10.1016/j.foodres.2018.10.046] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 10/09/2018] [Accepted: 10/12/2018] [Indexed: 11/29/2022]
Abstract
Multinuclear and multidimensional NMR spectroscopy was applied as a robust and rapid tool for the analysis of several classes of non-polar compounds in roasted coffee beans, coffee beverage and spent coffee grounds. In addition to various fatty acids, other compounds found in roasted coffee lipids, include oxidation and hydrolysis products, terpenes, sterols, and phospholipids. Spent coffee grounds have a similar fatty acid composition with roasted coffee beans and they are rich in Cafestol and Kawheol, which appear as esters of fatty acids. Triglycerides extracted from coffee waste using a green chemistry approach, based on supercritical CO2 extraction, are promising candidates for the production of bioplastics. Bioplastic precursors were produced using an in situ solvent-free epoxidation process and the reaction monitoring was performed using NMR spectroscopy.
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Affiliation(s)
- Kathryn Williamson
- Department of Food Science and Technology, The Ohio State University, Parker Building, 2015 Fyffe Rd, Columbus, OH, United States.
| | - Emmanuel Hatzakis
- Department of Food Science and Technology, The Ohio State University, Parker Building, 2015 Fyffe Rd, Columbus, OH, United States; Foods for Health Discovery Theme, The Ohio State University, United States.
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32
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Ramsden CE, Hennebelle M, Schuster S, Keyes GS, Johnson CD, Kirpich IA, Dahlen JE, Horowitz MS, Zamora D, Feldstein AE, McClain CJ, Muhlhausler BS, Makrides M, Gibson RA, Taha AY. Effects of diets enriched in linoleic acid and its peroxidation products on brain fatty acids, oxylipins, and aldehydes in mice. Biochim Biophys Acta Mol Cell Biol Lipids 2018; 1863:1206-1213. [PMID: 30053599 PMCID: PMC6180905 DOI: 10.1016/j.bbalip.2018.07.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 07/12/2018] [Accepted: 07/21/2018] [Indexed: 02/08/2023]
Abstract
BACKGROUND Linoleic acid (LA) is abundant in modern industrialized diets. Oxidized LA metabolites (OXLAMs) and reactive aldehydes, such as 4-hydroxy-2-nonenal (4-HNE), are present in heated vegetable oils and can be endogenously synthesized following consumption of dietary LA. OXLAMs have been implicated in cerebellar degeneration in chicks; 4-HNE is linked to neurodegenerative conditions in mammals. It unknown whether increasing dietary LA or OXLAMs alters the levels of oxidized fatty acids (oxylipins), precursor fatty acids, or 4-HNE in mammalian brain. OBJECTIVES To determine the effects of increases in dietary OXLAMs and dietary LA, on levels of fatty acids, oxylipins, and 4-HNE in mouse brain tissues. METHODS Mice (n = 8 per group) were fed one of three controlled diets for 8 weeks: (1) a low LA diet, (2) a high LA diet, or (3) the low LA diet with added OXLAMs. Brain fatty acids, oxylipins, and 4-HNE were quantified in mouse cerebellum and cerebral cortex by gas chromatography-flame ionization detection, liquid chromatography-tandem mass spectrometry, and immunoblot, respectively. RESULTS Increasing dietary LA significantly increased omega-6 fatty acids, decreased omega-3 fatty acids, and increased OXLAMs in brain. Dietary OXLAMs had minimal effect on oxidized lipids but did decrease both omega-6 and omega-3 fatty acids. Neither dietary LA nor OXLAMs altered 4-HNE levels. CONCLUSION Brain fatty acids are modulated by both dietary LA and OXLAMs, while brain OXLAMs are regulated by endogenous synthesis from LA, rather than incorporation of preformed OXLAMs.
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Affiliation(s)
- Christopher E Ramsden
- Laboratory of Clinical Investigation, National Institute on Aging, National Institutes of Health, Baltimore, MD, USA; National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, Bethesda, MD, USA; FOODplus Research Center, School of Agriculture, Food and Wine, The University of Adelaide, Adelaide, Australia.
| | - Marie Hennebelle
- Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California, Davis, CA, USA
| | - Susanne Schuster
- Department of Pediatrics, University of California, San Diego, CA, USA
| | - Gregory S Keyes
- Laboratory of Clinical Investigation, National Institute on Aging, National Institutes of Health, Baltimore, MD, USA
| | - Casey D Johnson
- Department of Pediatrics, University of California, San Diego, CA, USA
| | - Irina A Kirpich
- School of Medicine, University of Louisville, Louisville, KY, USA
| | - Jeff E Dahlen
- Neurobiology Section, Center for Neural Circuits and Behavior, Department of Neurosciences, University of California, San Diego, USA
| | - Mark S Horowitz
- Laboratory of Clinical Investigation, National Institute on Aging, National Institutes of Health, Baltimore, MD, USA
| | - Daisy Zamora
- Laboratory of Clinical Investigation, National Institute on Aging, National Institutes of Health, Baltimore, MD, USA
| | - Ariel E Feldstein
- Department of Pediatrics, University of California, San Diego, CA, USA
| | - Craig J McClain
- School of Medicine, University of Louisville, Louisville, KY, USA
| | - Beverly S Muhlhausler
- FOODplus Research Center, School of Agriculture, Food and Wine, The University of Adelaide, Adelaide, Australia
| | - Maria Makrides
- South Australian Health and Medical Research Institute, Adelaide, Australia
| | - Robert A Gibson
- FOODplus Research Center, School of Agriculture, Food and Wine, The University of Adelaide, Adelaide, Australia
| | - Ameer Y Taha
- Department of Food Science and Technology, College of Agriculture and Environmental Sciences, University of California, Davis, CA, USA
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33
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Shin JA, Jeong SH, Jia CH, Hong ST, Lee KT. Comparison of antioxidant capacity of 4-vinylguaiacol with catechin and ferulic acid in oil-in-water emulsion. Food Sci Biotechnol 2018; 28:35-41. [PMID: 30815292 DOI: 10.1007/s10068-018-0458-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2018] [Revised: 08/15/2018] [Accepted: 08/19/2018] [Indexed: 11/30/2022] Open
Abstract
The product of ferulic acid decarboxylation, 4-vinylguaiacol (4-VG), is an important antioxidant and is reported to have an antioxidant capacity comparable to α-tocopherol. In this study, evaluation on antioxidant capacities of ferulic acid, catechin, and 4-VG was performed when 200 ppm of each compound was added in a 10% O/W emulsion for 50 days. Peroxide value (POV) results of the O/W emulsion containing 4-VG were noteworthy. The POV was 1.9 meq/L of emulsion after 29 days, which was no different to the initial value (day 0). Even when the oxidation was allowed to advance to day 50, the POV remained at 2.2 meq/L of emulsion, representing only a tiny increase relative to the initial value on day 0. 1H-NMR results also showed that the lowest conjugated forms and no aldehydes were detected in emulsion of 4-VG stored for 50 days, proving the excellent antioxidant capacity in the O/W emulsion.
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Affiliation(s)
- Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134 Republic of Korea
| | - Sang-Hwa Jeong
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134 Republic of Korea
| | - Cai-Hua Jia
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134 Republic of Korea
| | - Soon Taek Hong
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134 Republic of Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134 Republic of Korea
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34
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Shin JA, Jeong SH, Jia CH, Lee KT. Antioxidant capacity of decarboxylated rice bran extract in bulk oil. Food Sci Biotechnol 2018; 27:1041-1046. [PMID: 30263833 DOI: 10.1007/s10068-018-0334-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 02/04/2018] [Accepted: 02/05/2018] [Indexed: 11/30/2022] Open
Abstract
Decarboxylation of ferulic acid would increase the solubility in oils. Rice bran extract (RBE) containing 29 mg ferulic acid/g RBE was decarboxylated to obtain decarboxylated rice bran extract (DRBE), and its antioxidant capacity in oil system was studied. After addition of DRBE (500 ppm), oxidation was monitored for 20 days at 60 °C under the dark. To compare the oxidation degree, 500 ppm of ferulic acid and well-known lipid soluble antioxidant, α-tocopherol, were used. Contents of conjugated dienes and aldehydes were measured using 1H NMR as well as peroxide value (POV). On 7 days of oxidation, DRBE (539.0 meq/kg oil) showed lower POV than the control (819.7 meq/kg oil). Also, contents of total conjugated form and aldehydes were 194.60, and 5.94 mmol/L oil, which were lower than those of control (323.63 and 15.94 mmol/L oil). However, after 10 days of oxidation, antioxidant capacity of DRBE was not observed.
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Affiliation(s)
- Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Republic of Korea
| | - Sang-Hwa Jeong
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Republic of Korea
| | - Cai-Hua Jia
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Republic of Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Republic of Korea
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35
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Maszewska M, Florowska A, Dłużewska E, Wroniak M, Marciniak-Lukasiak K, Żbikowska A. Oxidative Stability of Selected Edible Oils. Molecules 2018; 23:E1746. [PMID: 30018226 PMCID: PMC6100155 DOI: 10.3390/molecules23071746] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Revised: 07/11/2018] [Accepted: 07/14/2018] [Indexed: 02/06/2023] Open
Abstract
The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ± 1 °C) and a Rancimat test (temperature 120 °C) and their stability was compared at the 1st and 12th month of storage. Changes in the peroxide (PV) and anisidine (AnV) values in the thermostat test were the fastest in rapeseed oil and grapeseed oil. The best quality was preserved by peanut and corn oils both in the first and the twelfth month of storage. The induction times for the rice bran, corn, peanut, and rapeseed oils were similar from 4.77 h to 5.02 h in the first month and from 3.22 h to 3.77 h in the twelfth month. The shortest induction times were determined for grapeseed oil: 2.4 h and 1.6 h, respectively. A decrease of oxidative stability of about 30% was found in all the oils after 12 months of storage. The PV of 10, determined in the thermostat and Rancimat tests, were achieved at the latest in corn oil and the fastest in rice bran oil.
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Affiliation(s)
- Magdalena Maszewska
- Division of Fats & Oils and Food Concentrates Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland.
| | - Anna Florowska
- Division of Fats & Oils and Food Concentrates Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland.
| | - Elżbieta Dłużewska
- Division of Fats & Oils and Food Concentrates Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland.
| | - Małgorzata Wroniak
- Division of Fats & Oils and Food Concentrates Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland.
| | - Katarzyna Marciniak-Lukasiak
- Division of Fats & Oils and Food Concentrates Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland.
| | - Anna Żbikowska
- Division of Fats & Oils and Food Concentrates Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland.
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Martin-Rubio A, Sopelana P, Ibargoitia M, Guillén MD. Prooxidant effect of α-tocopherol on soybean oil. Global monitoring of its oxidation process under accelerated storage conditions by 1H nuclear magnetic resonance. Food Chem 2018; 245:312-323. [DOI: 10.1016/j.foodchem.2017.10.098] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 10/11/2017] [Accepted: 10/19/2017] [Indexed: 10/18/2022]
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Merkx DWH, Hong GTS, Ermacora A, van Duynhoven JPM. Rapid Quantitative Profiling of Lipid Oxidation Products in a Food Emulsion by 1H NMR. Anal Chem 2018; 90:4863-4870. [DOI: 10.1021/acs.analchem.8b00380] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Donny W. H. Merkx
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT, Vlaardingen, The Netherlands
- Wageningen University and Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands
- Wageningen University and Research, Laboratory of Biophysics, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
| | - G. T. Sophie Hong
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT, Vlaardingen, The Netherlands
| | - Alessia Ermacora
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT, Vlaardingen, The Netherlands
| | - John P. M. van Duynhoven
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT, Vlaardingen, The Netherlands
- Wageningen University and Research, Laboratory of Biophysics, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
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Jiang X, Huang R, Wu S, Wang Q, Zhang Z. Correlations between 1H NMR and conventional methods for evaluating soybean oil deterioration during deep frying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9757-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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39
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Xu L, Yu X, Li M, Chen J, Wang X. Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1382510] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Lirong Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Yangling, P. R. China
| | - Mengjun Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, P. R. China
| | - Jia Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
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40
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Effect of heating on oxidation stability and fatty acid composition of microwave roasted groundnut seed oil. Journal of Food Science and Technology 2017; 54:4335-4343. [PMID: 29184239 DOI: 10.1007/s13197-017-2904-1] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/12/2017] [Accepted: 09/27/2017] [Indexed: 12/30/2022]
Abstract
The oxidative stability and fatty acid composition of groundnut seed oil (GSO) exposed to microwaves were evaluated during heating at 170 °C. During heating, the oxidative indices such as free fatty acid, peroxide value, p-anisidine value, TOTOX, thiobarbituric acid value, specific extinctions, and color value were increased. The increments were found to be higher in unroasted seed oils compared to roasted ones indicating lower release of lipid oxidation products in roasted GSO. After 9 h heating, the relative content of polyunsaturated fatty acid (PUFA) decreased to 89.53% and that of saturated fatty acid (SFA) increased to 117.46% in unroasted sample. The relative content of PUFA decreased to 92.05% and that of SFA increased to 105.76% in 7.5 min roasted sample after 9 h of heating. However, the roasting process slowed down the oxidative deterioration of PUFA. With increased heating times, an appreciable loss was more apparent in the triacylglycerol species OLL and OOL in unroasted samples compared to roasted ones. In FTIR, the peak intensities in unroasted samples were markedly changed in comparison with roasted samples during heating. The roasting of groundnut seed prior to the oil extraction reduced the oxidative degradation of oil samples; thereby increasing heat stability.
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41
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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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Zheng H, Du X, Guo L, Hu J, Xu Y, Zhao H. Using NMR to study changes in the characteristic constituents of stored rice. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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43
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Insausti M, de Araújo Gomes A, Camiña JM, de Araújo MCU, Band BSF. Fluorescent fingerprints of edible oils and biodiesel by means total synchronous fluorescence and Tucker3 modeling. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2017; 175:185-190. [PMID: 28039846 DOI: 10.1016/j.saa.2016.12.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 12/16/2016] [Accepted: 12/19/2016] [Indexed: 06/06/2023]
Abstract
The present work proposes the use of total synchronous fluorescence spectroscopy (TSFS) as a discrimination methodology for fluorescent compounds in edible oils, which are preserved after the transesterification processes in the biodiesel production. In the same way, a similar study is presented to identify fluorophores that do not change in expired vegetal oils, to associate physicochemical parameters to fluorescent measures, as contribution to a fingerprint for increasing the chemical knowledge of these products. The fluorescent fingerprints were obtained by Tucker3 decomposition of a three-way array of the total synchronous fluorescence matrices. This chemometric method presents the ability for modeling non-bilinear data, as Total Synchronous Fluorescence Spectra data, and consists in the decomposition of the three way data arrays (samples×Δλ×λ excitation), into four new data matrices: A (scores), B (profile in Δλ mode), C (profile in spectra mode) and G (relationships between A, B and C). In this study, 50 samples of oil from soybean, corn and sunflower seeds before and after its expiration time, as well as 50 biodiesel samples obtained by transesterification of the same oils were measured by TSFS. This study represents an immediate application of chemical fingerprint for the discrimination of non-expired and expired edible oils and biodiesel. This method does not require the use of reagents or laborious procedures for the chemical characterization of samples.
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Affiliation(s)
- Matías Insausti
- FIA Lab., INQUISUR - CONICET, Sector Química Analítica, Universidad Nacional del Sur. Av. Alem 1253, B8000CPB Bahía Blanca, Argentina.
| | - Adriano de Araújo Gomes
- Faculdade de Química, Instituto de Ciências Exatas da Universidade Federal do Sul e Sudoeste do Pará. Folha 17, Quadra 04, Lote Especial, Nova Marabá, CEP: 68505080 Marabá, Pará, Brazil
| | - José Manuel Camiña
- Instituto de Ciencias de la Tierra y Ambientales de La Pampa (INCITAP), Mendoza 109, L6302EPA Santa Rosa, La Pampa, Argentina; Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa (UNLPam), Av. Uruguay 151, L6300CLB Santa Rosa, La Pampa, Argentina.
| | - Mario Cesar Ugulino de Araújo
- Universidade Federal da Paraíba, Departamento de Química, Laboratório de Automação e Instrumentação em Química Analítica/Quimiometria (LAQA), Caixa Postal 5093, CEP 58051-970 João Pessoa, PB, Brazil.
| | - Beatriz Susana Fernández Band
- FIA Lab., INQUISUR - CONICET, Sector Química Analítica, Universidad Nacional del Sur. Av. Alem 1253, B8000CPB Bahía Blanca, Argentina
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Nieva-Echevarría B, Goicoechea E, Manzanos MJ, Guillén MD. Fish in Vitro Digestion: Influence of Fish Salting on the Extent of Lipolysis, Oxidation, and Other Reactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:879-891. [PMID: 28052192 DOI: 10.1021/acs.jafc.6b04334] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
A study of the various chemical reactions which take place during fish in vitro digestion and the potential effect of fish salting on their extent is addressed for the first time. Farmed European sea bass fillets, raw, brine-salted or dry-salted, were digested using a gastrointestinal in vitro model. Fish lipid extracts before and after digestion were analyzed by 1H NMR, and the headspace composition of the digestates was investigated by SPME-GC/MS. During digestion, not only lipolysis, but also fish lipid oxidation took place. This latter was evidenced by the generation of conjugated dienes supported on chains having also hydroperoxy- and hydroxy-groups (primary oxidation compounds), by the increase of volatile secondary oxidation products, and by the decrease of the antioxidant 2,6-di-tert-butyl-hydroxytoluene (BHT). Likewise, esterification and Maillard-type reactions also occurred. Salting, and especially dry-salting, enhanced all these reactions, except for lipolysis, during digestion.
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Affiliation(s)
- Bárbara Nieva-Echevarría
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU) , Paseo de la Universidad n° 7, 01006 Vitoria, Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU) , Paseo de la Universidad n° 7, 01006 Vitoria, Spain
| | - María J Manzanos
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU) , Paseo de la Universidad n° 7, 01006 Vitoria, Spain
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU) , Paseo de la Universidad n° 7, 01006 Vitoria, Spain
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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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46
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Shin JA, Lee MY, Lee KT. Oxidation Stability of O/W Emulsion Prepared with Linolenic Acid Enriched Diacylglycerol. J Food Sci 2016; 81:C2373-C2380. [DOI: 10.1111/1750-3841.13421] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2016] [Revised: 07/06/2016] [Accepted: 07/19/2016] [Indexed: 11/30/2022]
Affiliation(s)
- Jung-Ah Shin
- Dept. of Food Science and Technology; Chungnam National Univ; Daejeon 305-764 South Korea
| | - Mi-Young Lee
- Chungcheongnam-do Health and Environmental Research Inst; Daejeon 300-801 South Korea
| | - Ki-Teak Lee
- Dept. of Food Science and Technology; Chungnam National Univ; Daejeon 305-764 South Korea
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47
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Combined Application of Fluorescence Spectroscopy and Chemometrics Analysis in Oxidative Deterioration of Edible Oils. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0587-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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48
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Giese E, Winkelmann O, Rohn S, Fritsche J. Toward determining fat quality parameters of fish oil by means of1H NMR spectroscopy. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500573] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Editha Giese
- Faculty of Life Sciences/Food Science; Hamburg University of Applied Sciences; Hamburg Germany
| | | | - Sascha Rohn
- Hamburg School of Food Science; University of Hamburg; Hamburg Germany
| | - Jan Fritsche
- Faculty of Life Sciences/Food Science; Hamburg University of Applied Sciences; Hamburg Germany
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Jia CH, Wang XY, Qi JF, Hong ST, Lee KT. Antioxidant Properties of Caffeic acid Phenethyl Ester and 4-Vinylcatechol in Stripped Soybean Oil. J Food Sci 2015; 81:C35-41. [PMID: 26641978 DOI: 10.1111/1750-3841.13160] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2015] [Accepted: 10/22/2015] [Indexed: 01/22/2023]
Abstract
Caffeic acid was used to synthesize 4-vinylcatechol (4-VC) by thermal decarboxylation and to prepare caffeic acid phenethyl ester (CAPE) by esterification reaction. The identities of synthesized products were confirmed by (1)H NMR. Antioxidative activities of 4-VC and CAPE were compared with α-tocopherol and BHT in stripped soybean oil at 60 °C under the dark. To evaluate the degrees of oxidation at different concentrations and combinations, peroxide value (PV) and (1)H NMR were performed. From the results of PV, the formation of primary oxidation products (i.e., hydroperoxides) in stripped soybean oil containing 200 ppm CAPE was the slowest. The relative oxidation degree of 200 ppm CAPE (9.5%) was lower than other samples on 9 d. Similar results were obtained by (1)H NMR analysis. After 15 d of storage, levels of conjugated diene forms and aldehydes of 200 ppm CAPE sample (57.3 and 0.9 mmol/mol oil) were also lower than other treatments. In addition, 4-VC and α-tocopherol were found to have a synergistic antioxidant effect.
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Affiliation(s)
- Cai-Hua Jia
- Dept. of Food Science and Technology, Chungnam National Univ, Daejeon 305-764, Republic of Korea
| | - Xiang-Yu Wang
- Dept. of Food Science and Technology, Chungnam National Univ, Daejeon 305-764, Republic of Korea
| | - Jin-Feng Qi
- Dept. of Food Science and Technology, Chungnam National Univ, Daejeon 305-764, Republic of Korea
| | - Soon-Taek Hong
- Dept. of Food Science and Technology, Chungnam National Univ, Daejeon 305-764, Republic of Korea
| | - Ki-Teak Lee
- Dept. of Food Science and Technology, Chungnam National Univ, Daejeon 305-764, Republic of Korea
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50
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Jia CH, Shin JA, Lee KT. Effects of Caffeic Acid Phenethyl Ester and 4-Vinylcatechol on the Stabilities of Oil-in-Water Emulsions of Stripped Soybean Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10280-10286. [PMID: 26492097 DOI: 10.1021/acs.jafc.5b02423] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Caffeic acid phenethyl ester (CAPE) and 4-vinylcatechol (4-VC) were prepared for studying their antioxidative activities in emulsion. Oil-in-water emulsions of stripped soybean oil containing 200 ppm of CAPE, 4-VC, or α-tocopherol were stored at 40 °C in the dark for 50 days, and proton nuclear magnetic resonance ((1)H NMR) was used to identify and quantify the oxidation products. Emulsion droplet sizes, peroxide values, and levels of primary oxidation products (i.e., hydroperoxides) and secondary oxidation products (i.e., aldehydes) were determined. The results showed that CAPE (200 ppm) and 4-VC (200 ppm) had significantly greater antioxidant activities on the oxidation of stripped soybean oil-in-water emulsions than α-tocopherol (200 ppm). The peroxide values of CAPE (8.4 mequiv/L emulsion) and 4-VC (15.0 mequiv/L emulsion) were significantly lower than that of α-tocopherol (33.4 mequiv/L emulsion) (p < 0.05) on 36 days. In addition, the combinations of CAPE + α-tocopherol (100 + 100 ppm) or 4-VC + α-tocopherol (100 + 100 ppm) had better antioxidant activities than α-tocopherol (200 ppm). For CAPE + α-tocopherol, 4-VC + α-tocopherol, and α-tocopherol, the amounts of conjugated diene forms were 16.67, 13.72, and 16.32 mmol/L emulsion, and the concentrations of aldehydes were 2.15, 1.13, and 4.26 mmol/L emulsion, respectively, after 50 days of storage.
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Affiliation(s)
- Cai-Hua Jia
- Department of Food Science and Technology, Chungnam National University , Daejeon 305-764, Republic of Korea
| | - Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University , Daejeon 305-764, Republic of Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University , Daejeon 305-764, Republic of Korea
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