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Jain A, Passi SJ, Selvamurthy W. Total fat and fatty acid profile including TFA content of Indian fried foods versus the oils used for frying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:2185-2195. [PMID: 39397846 PMCID: PMC11465016 DOI: 10.1007/s13197-024-05989-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/17/2024] [Accepted: 04/10/2024] [Indexed: 10/15/2024]
Abstract
Due to deleterious health effects, consumption of trans fat containing fried foods is a major concern. The present study has assessed total fat, SFA, cis-UFA and TFA content of Indian fried foods-French fries, Poori, Potato chips, Bread Pakora and Mathri (on dry weight basis), at varying number of frying cycles/temperatures as well as composition of the oils extracted from the foods and the oils used for frying. Total fat in the food items was significantly higher at 32nd (x̄27.4%) versus the 1st frying cycle (x̄22.5%; p < 0.05). Progressive frying cycles (1st vs. 32nd)/temperatures demonstrated declining levels of cis-UFAs (at 180 °C: x̄16.33% vs. x̄11.29%; at 160 °C: x̄19.54% vs. x̄13.81%) with concomitant increase in SFA (at 180 °C: x̄4.97% vs. x̄14.97%; at 160 °C: x̄5.19% vs. x̄13.79%) and TFA content (at 180 °C: x̄0.05% vs. x̄0.89%; at 160 °C: x̄0.04% vs. x̄0.17%). Compared to the unheated oil, at 32nd frying cycle (irrespective of the frying temperatures), oils extracted from fried foods registered a significant decrease in cis-UFA (x̄17.41%) coupled with an increase in SFA (x̄63.74%) and an exponential increase in TFA (39-301 folds); however, the change was slightly lesser in oils used for frying (cis-UFA: x̄15.06%; SFA: x̄53.75%; TFA: 20-264 folds). To curb TFA in fried foods, necessary regulations are needed for restricting the number of frying cycles as well as the frying temperatures along with awareness generation regarding appropriate frying practices. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05989-z.
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Affiliation(s)
- Akanksha Jain
- Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India
- Bhagini Nivedita College, University of Delhi, Delhi, India
| | - Santosh Jain Passi
- Institute of Home Economics, University of Delhi, D1/1073, Sector D, Pocket-1, Vasant Kunj, New Delhi, 110070 India
- Nutrition Foundation of India, Qutub Institutional Area, New Delhi, India
- Amity University Uttar Pradesh, Noida, India
| | - William Selvamurthy
- Amity University Uttar Pradesh, Noida, India
- Amity University Chhattisgarh, Raipur, India
- Defence Research and Development Organisation, Government of India, Delhi, India
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2
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Makarenko MA, Malinkin AD, Bessonov VV. Change in Sunflower Oil Quality and Safety Depending on Number of Deodorisation Cycles Used. Foods 2024; 13:2555. [PMID: 39200481 PMCID: PMC11353703 DOI: 10.3390/foods13162555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2024] [Revised: 08/08/2024] [Accepted: 08/10/2024] [Indexed: 09/02/2024] Open
Abstract
Deodorisation remains a beneficial aspect of the processing of edible oils and fats and is required during the first refining and after transportation, storage, and/or further processing, such as interesterification. While there is awareness among the scientific community that repeated deodorisation may negatively impact product quality, according to some technical and processing requirements, oils, fats, and their blends can still be treated with up to 3-4 cycles of deodorisation. However, the precise changes caused by sequential deodorising processes remain unknown. This study analysed fatty acid compositions, peroxide values, anisidine values, volatile profiles, and monochloropropanediol (MCPDEs) and glycidyl (GEs) fatty acid ester contents in pressed and repeatedly deodorised sunflower oils (SFOs). The latter had higher levels of saturated fatty acids (SFAs); monounsaturated fatty acids (MUFAs); and trans fatty acids (TFAs); as well as volatile aldehydes, such as pentanal, hexanal, (E)-2-hexenal, and (E)-2-heptenal, and MCPDE contents with each successive deodorisation. Most of these compounds have the potential to cause harmful health effects. Therefore, it is necessary to limit the number of edible oil deodorisation cycles in order to maintain their quality and safety.
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Affiliation(s)
- Mariia Andreevna Makarenko
- Food Chemistry Laboratory, Federal Research Centre of Nutrition and Biotechnology, 109240 Moscow, Russia; (A.D.M.); (V.V.B.)
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3
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Li T, Qu Y, Hu X, Liang M, Guo Q, Wang Q. Green synthesis and structure characterization of resveratrol conjugated linoleate. Food Chem 2023; 422:136151. [PMID: 37126956 DOI: 10.1016/j.foodchem.2023.136151] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 04/10/2023] [Accepted: 04/11/2023] [Indexed: 05/03/2023]
Abstract
To improve the stability and broaden the application of resveratrol (Res), the Res conjugated linoleate (RCL) were synthesized successfully using Res and 9c,11t-conjugated linoleic acid (CLA) with N, N'-carbonyldiimidazole (CDI) as catalyst for the first time. The Res conversion and the yield of RCL were achieved at 96.85% and 65.30%, respectively. In comparison with Res, RCL has lower acid value (1.80 mg/g) and peroxide value (3.25 meq/kg) and higher thermal stability (improved by 115.3 ℃). RCL was identified as a novel triester compound with a physical appearance as a light-yellow viscous oil. The 9c,11t-CLA was activated by CDI first, reacted with Res to form 4'-Res-ester preferentially, followed by 5,4'-Res-ester and 3,5,4'-Res-ester. The transition-state quaternary ring structures of monoesters were the key structures determining the formation of RCL. This study provided an efficient and eco-friendly approach for the synthesis of RCL, promoting the development of the synthesis of Res long-chain fatty acid ester.
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Affiliation(s)
- Tian Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China
| | - Yang Qu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China
| | - Xiaoning Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China
| | - Manzhu Liang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China
| | - Qin Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China.
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China.
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4
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An improved method for rapid evaluation of enzymatic cis/trans isomerization of C18:1 monounsaturated fatty acids. Food Chem 2023; 404:134618. [DOI: 10.1016/j.foodchem.2022.134618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 10/10/2022] [Accepted: 10/12/2022] [Indexed: 11/05/2022]
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5
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Guo Q, Li T, Qu Y, Liang M, Ha Y, Zhang Y, Wang Q. New research development on trans fatty acids in food: Biological effects, analytical methods, formation mechanism, and mitigating measures. Prog Lipid Res 2023; 89:101199. [PMID: 36402189 DOI: 10.1016/j.plipres.2022.101199] [Citation(s) in RCA: 28] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 11/13/2022] [Accepted: 11/13/2022] [Indexed: 11/18/2022]
Abstract
The trans fatty acids (TFAs) in food are mainly generated from the ruminant animals (meat and milk) and processed oil or oil products. Excessive intake of TFAs (>1% of total energy intake) caused more than 500,000 deaths from coronary heart disease and increased heart disease risk by 21% and mortality by 28% around the world annually, which will be eliminated in industrially-produced trans fat from the global food supply by 2023. Herein, we aim to provide a comprehensive overview of the biological effects, analytical methods, formation and mitigation measures of TFAs in food. Especially, the research progress on the rapid, easy-to-use, and newly validated analytical methods, new formation mechanism, kinetics, possible mitigation mechanism, and new or improved mitigation measures are highlighted. We also offer perspectives on the challenges, opportunities, and new directions for future development, which will contribute to the advances in TFAs research.
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Affiliation(s)
- Qin Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China.
| | - Tian Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China
| | - Yang Qu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China
| | - Manzhu Liang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China
| | - Yiming Ha
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China
| | - Yu Zhang
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Beijing 100081, PR China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China.
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6
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Hou J, Zhou X, Yu T, Sop RT, Ma J, Wang M, Wu Q, Zheng X, Jiang Z. Ziziphi s
pinosae
Semen Oil Enhance the Oxidative Stability of Soybean Oil under Frying Conditions. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100060] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Juncai Hou
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Xuan Zhou
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Tong Yu
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Ri Tong Sop
- Institute of Food Science HAN DOK SU Pyongyang University of Light Industry Pyongyang 95003 Democratic People's Republic of Korea
| | - Jiage Ma
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Mingli Wang
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Qinrou Wu
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Xiaoyu Zheng
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Zhanmei Jiang
- College of Food Science Northeast Agricultural University Harbin 150030 China
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7
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Li Y, Yu Y, Luo Q, He Y, Tian Z, Zhao Y. Thermally induced isomerization of linoleic acid and α-linolenic acid in Rosa roxburghii Tratt seed oil. Food Sci Nutr 2021; 9:2843-2852. [PMID: 34136152 PMCID: PMC8194737 DOI: 10.1002/fsn3.2222] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 02/22/2021] [Accepted: 02/25/2021] [Indexed: 11/06/2022] Open
Abstract
Rosa roxburghii seed oil is obtained from the seeds left following pressing of the juice from R. roxburghii fruit. The total oil content of R. roxburghii seed was around 9.30%. The fatty acid profile of the oil was determined by gas chromatography (GC). Among the 11 fatty acids identified in the oil, seven were unsaturated fatty acids (UFAs) (92.6%); four were saturated fatty acids (SFAs) (7.17%). Then, the kinetics of formation of trans-fatty acids was studied by GC. Heat treatment of R. roxburghii seed oil showed an increase in the relative percentage of linoleic acid and α-linolenic acid isomers with increasing temperature and time. The formation of linoleic acid and α-linolenic acid isomers followed a zero-order reaction. The presence of O2 enhanced the isomerization of these UFAs. In addition, the rate constants and activation energies for the geometrical isomerization of UFAs in R. roxburghii seed oil were presented. Overall, R. roxburghii seed oil contains high UFA contents. Heating temperature and duration and the presence of O2 should be considered to reduce the formation of trans-fatty acids during thermal treatment of R. roxburghii seed oil.
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Affiliation(s)
- Yongfu Li
- Integrated Rural Development CenterGuizhou Academy of Agricultural ScienceGuiyangChina
| | - Yuanshan Yu
- Institute of Sericulture and Agricultural Products ProcessingGuangdong Academy of Agricultural SciencesGuagnzhouChina
| | - Qiqi Luo
- Integrated Rural Development CenterGuizhou Academy of Agricultural ScienceGuiyangChina
| | - Yangbo He
- Integrated Rural Development CenterGuizhou Academy of Agricultural ScienceGuiyangChina
| | - Zhuxi Tian
- Integrated Rural Development CenterGuizhou Academy of Agricultural ScienceGuiyangChina
| | - Yueliang Zhao
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
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8
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Li T, Guo Q, Qu Y, Li Y, Wang X, Sun Z, Wang Q. An improved gas chromatography‐based approach for characterisation of fatty acids in fresh basil seed oil. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14885] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Tian Li
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing100194China
- Citrus Research Institute Chinese Academy of Agricultural Sciences/Southwestern University Chongqing400712China
| | - Qin Guo
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing100194China
| | - Yang Qu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing100194China
- College of Life Science and Technology Xinjiang University Urumqi830046China
| | - Yujie Li
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing100194China
| | - Xinping Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing100194China
| | - Zhigao Sun
- Citrus Research Institute Chinese Academy of Agricultural Sciences/Southwestern University Chongqing400712China
| | - Qiang Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing100194China
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9
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Action of phytosterols on thermally induced trans fatty acids in peanut oil. Food Chem 2020; 344:128637. [PMID: 33229150 DOI: 10.1016/j.foodchem.2020.128637] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 10/13/2020] [Accepted: 11/11/2020] [Indexed: 12/12/2022]
Abstract
The effects of six phytosterols on thermally induced trans fatty acids (TFAs) in peanut oil were investigated. Peanut oil, triolein, trilinolein and trilinolenin heated at 180 °C for 12 and 24 h with or without phytosterols were analyzed by GC-FID. The atomic net charge distribution, frontier molecular orbital energy (FMOE), and bond dissociation energy (BDE) of six phytosterols were calculated by density functional theory. Results showed that six phytosterols inhibited the formation of trans oleic acid, trans linoleic acids, trans linolenic acids, and total TFAs. The anti-isomerization effects of phytosterols were mainly associated with hydroxyl site activities, which were affected by the double bond position in the main skeleton of cyclopentane tetrahydrophenanthrene and the number of double bonds on the C17 branch chain. The FMOE difference and BDE of phytosterol molecules were closely related to their anti-isomerization rates. The anti-isomerization mechanisms of phytosterols on TFAs in peanut oil were proposed.
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10
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Guo Q, Li T, Qu Y, Wang X, Liu L, Liu H, Wang Q. Molecular formation mechanism of trans linolenic acid in thermally induced α-linolenic acid. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109595] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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11
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Gotoh N, Kagiono S, Yoshinaga K, Mizobe H, Nagai T, Yoshida A, Beppu F, Nagao K. Study of Trans Fatty Acid Formation in Oil by Heating Using Model Compounds. J Oleo Sci 2018; 67:273-281. [PMID: 29459509 DOI: 10.5650/jos.ess17209] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The intake of trans fatty acids (TFAs) in foods changes the ratio of low density lipoprotein (LDL) to high density lipoprotein (HDL) cholesterol in blood, which causes cardiovascular disease. TFAs are formed by trans isomerization of unsaturated fatty acids (UFAs). The most recognized formation mechanisms of TFAs are hydrogenation of liquid oil to form partially hydrogenated oil (PHO,) and biohydrogenation of UFAs to form TFA in ruminants. Heating oil also forms TFAs; however, the mechanism of formation, and the TFA isomers formed have not been well investigated. In this study, the trans isomerization mechanism of unsaturated fatty acid formation by heating was examined using the model compounds oleic acid, trioleate, linoleic acid, and trilinoleate for liquid plant oil. The formation of TFAs was found to be suppressed by the addition of an antioxidant and argon gas. Furthermore, the quantity of formed TFAs correlated with the quantity of formed polymer in trioleate heated with air and oxygen. These results suggest that radical reactions form TFAs from UFAs by heating. Furthermore, trans isomerization by heating oleic acid and linoleic acid did not change the original double bond positions. Therefore, the distribution of TFA isomers formed was very simple. In contrast, the mixtures of TFA isomers formed from PHO and ruminant UFAs are complicated because migration of double bonds occurs during hydrogenation and biohydrogenation. These findings suggest that trans isomerization by heating is executed by a completely different mechanism than in hydrogenation and biohydrogenation.
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Affiliation(s)
- Naohiro Gotoh
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Satoshi Kagiono
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Kazuaki Yoshinaga
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | | | | | - Akihiko Yoshida
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | | | - Koji Nagao
- Department of Applied Biochemistry and Food Science, Saga University
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12
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Guo Q, Jiang F, Jin J, Li Q, Wang F, Wang Q, Ha Y. Highly sensitive method for the quantification of trans-linolenic acid isomers in trilinolenin of edible oils using an ionic liquid capillary column. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4697-4703. [PMID: 28369919 DOI: 10.1002/jsfa.8337] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2016] [Revised: 03/20/2017] [Accepted: 03/24/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The polarities of linolenic acid isomers are very similar, and only a few studies to date have attempted to separate α-linolenic acid (ALA) isomers completely. The aim of this study was to fill this gap by developing and validating an accurate method for the analysis of ALA isomers in trilinolenin at 200, 220 and 240 °C using a gas chromatograph-flame ionization detector equipped with an SLB-IL111 capillary column. RESULTS Results showed that eight ALA isomer standards were separated effectively using these optimized gas chromatographic conditions. The coefficient of determination was r2 > 0.9994 in the linear range of each ALA isomer. The obtained limits of detection and limits of quantification of the ALA isomers were 0.02-0.08 ppm and 0.05-0.22 ppm, respectively. A high degree of reproducibility and percent recoveries between 96.2% and 106.5%, with coefficients of variation ranging from 0.82% to 0.97%, were achieved. CONCLUSION The developed method has been successfully applied to the analysis of ALA isomers in heated pure trilinolenin as well as to trilinolenin in various edible oils, and the TALA isomerization pathways in heated trilinolenin were verified. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Qin Guo
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, PR China
| | - Fan Jiang
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, PR China
| | - Jing Jin
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, PR China
| | - Qingpeng Li
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, PR China
| | - Feng Wang
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, PR China
| | - Qiang Wang
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, PR China
| | - Yiming Ha
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, PR China
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13
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He F, Guo Q, Gu F, Ha Y, Gong W, Wang F. Investigating the amount of TFAs, CLAs and ω6/ω3 of various brands of corn oil heated at different time-temperature treatments. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1776-1784. [PMID: 28720932 DOI: 10.1007/s13197-017-2603-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/17/2016] [Indexed: 11/28/2022]
Abstract
A qualitative and quantitative analysis of trans fatty acids (TFAs), conjugated linoleic acids (CLAs) and linoleic acid/α-linolenic acid (ω6/ω3) in eleven different brands of fresh and heated corn oil was investigated. Corn oil was subjected to thermal treatment at 180, 210 and 230 °C for 4, 8 and 12 h. The kinds of fatty acids were almost the same in all eleven brands of corn oil, but there were differences in the quantities of TFAs, CLAs and ω6/ω3 among the brands. The formation of TFAs in different brands of corn oil increased slowly at 180 °C and rapidly at 230 °C with the maximum increase of 28 and 374%, respectively. The formation of CLAs also increased during the heating with the amount of 0.00-0.32 g/100 g in fresh corn oil and 0.71-1.12 g/100 g in corn oil heated at 230 °C for 12 h. The value of ω6/ω3 was high in corn oil and increased with heating temperature and time. The largest rise of ω6/ω3 can reach upwards of 239:1. The results showed that temperature control was essential for maintaining the quality and nutritional value of corn oil.
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Affiliation(s)
- Fan He
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Yuanmingyuan West Road No. 2, Haidian District, Beijing, 100193 People's Republic of China.,He Bei Zheng Zhong Middle School, Zhengding, 050800 Hebei People's Republic of China
| | - Qin Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Yuanmingyuan West Road No. 2, Haidian District, Beijing, 100193 People's Republic of China
| | - Fengying Gu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Yuanmingyuan West Road No. 2, Haidian District, Beijing, 100193 People's Republic of China
| | - Yiming Ha
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Yuanmingyuan West Road No. 2, Haidian District, Beijing, 100193 People's Republic of China
| | - Wei Gong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Yuanmingyuan West Road No. 2, Haidian District, Beijing, 100193 People's Republic of China
| | - Feng Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Yuanmingyuan West Road No. 2, Haidian District, Beijing, 100193 People's Republic of China
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14
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Jiang F, Guo Q, Li Q, Jin J, Ha Y. The kinetics of thermally induced isomerisation of trilinolenin, an improved gas chromatography study. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13389] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fan Jiang
- Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Sciences; No. 2 Yuan Ming Yuan West Road Haidian District Beijing 100193 China
- Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process; Ministry of Agriculture; No. 2 Yuan Ming Yuan West Road Haidian District Beijing 100193 China
| | - Qin Guo
- Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Sciences; No. 2 Yuan Ming Yuan West Road Haidian District Beijing 100193 China
| | - Qingpeng Li
- Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Sciences; No. 2 Yuan Ming Yuan West Road Haidian District Beijing 100193 China
| | - Jing Jin
- Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Sciences; No. 2 Yuan Ming Yuan West Road Haidian District Beijing 100193 China
| | - Yiming Ha
- Institute of Agro-products Processing Science and Technology; Chinese Academy of Agricultural Sciences; No. 2 Yuan Ming Yuan West Road Haidian District Beijing 100193 China
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15
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Guo Q, Jiang F, Deng Z, Li Q, Jin J, Ha Y, Wang F. Reaction pathway mechanism of thermally induced isomerization of 9,12-linoleic acid triacylglycerol. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1861-1867. [PMID: 27507439 DOI: 10.1002/jsfa.7988] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 08/05/2016] [Accepted: 08/08/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND To clarify the formation mechanism of trans linoleic acid isomers in edible oils during the heating process, trilinolein and trilinoelaidin, as representative oils, were placed in glass ampoules and sealed before heating at 180, 240 and 320 °C. The glass ampoules were removed at regular time intervals, and the contents were analyzed by infrared spectroscopy. The samples were then subjected to derivatization into their methyl esters for gas chromatographic analysis. RESULTS Analysis results show that 9c,12c and 9t,12t fatty acids from trilinolein and trilinoelaidin molecules undergo chemical bond rotation, migration and degradation, leading to the formation of non-conjugated linoleic acids (NLAs), conjugated linoleic acids (CLAs) and aldehydes. The formation rate of isomers from the 9c,12c fatty acid is higher than that of the 9t,12t fatty acid. The production of aldehydes increases with heating temperature and time. The isomerization pathways involved in the formation of NLAs and CLAs during heating are clearly presented. CONCLUSION These findings suggest possible pathways of NFA and CFA formation from heated trilinolein and trilinoelaidin, complement the mechanistic studies previously published in the literature, and provide a theoretical basis for future control of the quality and safety of fats and oils. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Qin Guo
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China
| | - Fan Jiang
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China
| | - Zhaoxuan Deng
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China
| | - Qingpeng Li
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China
| | - Jing Jin
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China
| | - Yiming Ha
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China
| | - Feng Wang
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, People's Republic of China
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A kinetic study of the thermally induced isomerization reactions of 9 c ,12 c linoleic acid triacylglycerol using gas chromatography. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.02.046] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Guo Q, Wang F, He F, Ha YM, Li QP, Jin J, Deng ZX. The impact of technical cashew nut shell liquid on thermally-induced trans isomers in edible oils. Journal of Food Science and Technology 2015; 53:1487-95. [PMID: 27570273 DOI: 10.1007/s13197-015-2147-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/27/2015] [Accepted: 12/14/2015] [Indexed: 11/27/2022]
Abstract
The effects of technical cashew nut shell liquid (TCNSL) on the trans isomerization of edible oils during heating are investigated. Edible oils were subjected to thermal treatment at various heating times and temperatures. Our results show that the addition of TCNSL to edible oils at the appropriate concentration during heating suppresses trans fatty acid formation and induces formation of conjugated linoleic acid (CLA) isomers. A concentration of 0.2 % TCNSL demonstrates the best ability to inhibit formation of trans-oleic acid, trans-linoleic acid, and trans-linolenic acid isomers as well as increase the formation of 9 t,11 t-CLA and 10 t,12 t-CLA isomers. Our analysis indicates that the presence of 0.2 % TCNSL in corn oil does not significantly reduce the acid value, but may significantly lower the peroxide value. TCNSL is also observed to have better function compared to Vitamin E (VE) and tertiary butylhydroquinone (TBHQ), indicating that it may be considered an effective additive in edible oils.
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Affiliation(s)
- Qin Guo
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People's Republic of China
| | - Feng Wang
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People's Republic of China
| | - Fan He
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People's Republic of China
| | - Yi-Ming Ha
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People's Republic of China
| | - Qing-Peng Li
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People's Republic of China
| | - Jing Jin
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People's Republic of China
| | - Zhao-Xuan Deng
- Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 People's Republic of China
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