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Huimin L, Yongfu L, Ju Q. Characterization of the evolution of free radicals and TALAs in linseed oil during heat treatment. Heliyon 2024; 10:e27168. [PMID: 38509964 PMCID: PMC10950500 DOI: 10.1016/j.heliyon.2024.e27168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 02/18/2024] [Accepted: 02/26/2024] [Indexed: 03/22/2024] Open
Abstract
Various studies have demonstrated that employing ESR spin trapping to detect free radicals yields valuable insights into the vulnerability of bulk oils to oxidation. Consequently, this method can be employed to assess and compare the oxidative stability of different samples. This study was conducted to investigate the production and transformation of free radicals and trans isomers in linseed oil when subjected to different temperatures and durations of heating. These analyses revealed that the peak levels of free radicals PBN adducts were evident in linseed oil heated to 120 °C, while these levels decreased within 90 min and were absent at a higher temperature of 180 °C. Free radical PBN adducts were readily degraded at 180 °C. Levels of heat-induced trans isomers rose in linseed oil samples with rising temperatures but began to degrade at temperatures exceeding 240 °C partially. The content examination of these trans isomers revealed that the double bonds located at positions 9 and 15 exhibited a higher susceptibility to isomerization compared to the double bond at position 12. Furthermore, the values of k and Ea indicated that the synthesis of tri-trans-α-linolenic acid (TALAs) was more challenging compared to double-TALAs, and double-TALAs were more challenging than single-TALAs. This was because the tri-TALAs has a higher Ea value than the mono-TALAs and double-TALAs. The study has demonstrated that subjecting linseed oil to high-temperature heating leads to the production of free radicals and trans isomers. And PBN radical adduct is unstable at 180 °C and the double bonds at positions 9 and 15 could be isomerized more easily than that at position 12. These results indicated that controlling the formation of free radicals and single-TALAs isomers may be the key way to reduce the trans isomers of linolenic acid during cooking oil heating. In the follow-up study, we found that VE, VK3, ethyl caffeic acid and resveratrol had significant inhibitory effects on the formation of TALAs of linolenic acid, and the highest inhibitory rate of resveratrol with 5% addition could be reached to 30.86%. The above substances can be applied to the thermal processing of linseed oil to prevent the formation of TALAs.
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Affiliation(s)
- Lu Huimin
- Institute of Integrated Agricultural Development (Guizhou Academy of Agricultural Sciences), Guiyang, China
- College of Food Science and Engineering (Guiyang College), Guiyang, China
| | - Li Yongfu
- Institute of Integrated Agricultural Development (Guizhou Academy of Agricultural Sciences), Guiyang, China
- College of Food Science and Engineering (Guiyang College), Guiyang, China
| | - Qiu Ju
- Institute of Integrated Agricultural Development (Guizhou Academy of Agricultural Sciences), Guiyang, China
- College of Food Science and Engineering (Guiyang College), Guiyang, China
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2
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Yang J, Qin L, Zhu Y, He C. The regularity of heat-induced free radicals generation and transition of camellia oil. Food Res Int 2022; 157:111295. [DOI: 10.1016/j.foodres.2022.111295] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 04/20/2022] [Accepted: 04/21/2022] [Indexed: 11/30/2022]
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3
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Liu J, Shen M, Liu X, Liang L, Wu Y, Zhang J, Xu X, Liu G. The loss and fate of BaA, Chr, BbF, and BaP (PAH4) tracked by stable isotope during frying. Food Chem 2021; 374:131769. [PMID: 34920410 DOI: 10.1016/j.foodchem.2021.131769] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2021] [Revised: 11/30/2021] [Accepted: 11/30/2021] [Indexed: 01/22/2023]
Abstract
The objective of this work was to accurately quantify the loss of benzo(a)anthracene, chrysene, benzo(b)fluoranthene, and benzo(a)pyrene (PAH4) and investigate the fate of the lost PAH4 into their derivatives during frying. Stable isotopes (PAH4-d12) were used to simulate the loss and track the conversion of PAH4. The results showed that the rate of loss of PAH4-d12 increased with the increase of frying temperature and the loss rate of benzo(a)pyrene-d12 was the largest, indicating that benzo(a)pyrene had the strongest chemical reactivity during frying. Moreover, the identification of five PAH4 derivatives has confirmed the conversion of lost PAH4. Finally, the loss of PAH4 during frying positively correlated with the oxidation of oil, and a conversion mechanism of PAHs to derivatives was proposed. This work directly proved the loss and conversion of PAH4 and provided a comprehensive perspective for studying the changes in PAH4 during frying.
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Affiliation(s)
- Jiaji Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Mengyu Shen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xiaofang Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Li Liang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Yinyin Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
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Aydın S, Sayin U, Sezer MÖ, Sayar S. Antioxidant efficiency of citrus peels on oxidative stability during repetitive deep‐fat frying: Evaluation with EPR and conventional methods. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15584] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sema Aydın
- Department of Gastronomy (English) Istanbul Gelisim University Istanbul Turkey
| | - Ulku Sayin
- Department of Physics, Faculty of Science Selçuk University Konya Turkey
| | - M. Özgür Sezer
- Department of Physics, Faculty of Science Selçuk University Konya Turkey
| | - Sedat Sayar
- Department of Food Engineering University of Mersin Mersin Turkey
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FT-IR and Raman spectroscopy data fusion with chemometrics for simultaneous determination of chemical quality indices of edible oils during thermal oxidation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108906] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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6
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Identification and quantification of synergetic antioxidants and their application in sunflower oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108726] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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7
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The Role of an Acidic Peptide in Controlling the Oxidation Process of Walnut Oil. Foods 2019; 8:foods8100499. [PMID: 31618871 PMCID: PMC6835922 DOI: 10.3390/foods8100499] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 10/06/2019] [Accepted: 10/14/2019] [Indexed: 12/16/2022] Open
Abstract
Here, the mechanism of action of an antioxidant peptide rich in acidic amino acid residues in controlling lipid oxidation is discussed. Firstly, in the presence of this peptide, the fluorescence intensity of lipid peroxide in samples of walnut oil was very low, indicating that the peptide prevented the formation of lipid peroxides. Secondly, the production of lipid-derived radicals of oil was reduced by 23% following addition of the anti-oxidative peptide. Thirdly, Raman shifts of the lipid with the anti-oxidative peptide showed that acidic amino acid residues of the peptide were involved in delaying lipid oxidation. Finally, seven peptide inhibitors were synthesized with variations to the amino acid sequence of the original peptide, and Glu-Asp was proven to enhance the peptide's superoxide anion radical scavenging activity and decrease the formation of linoleic acid peroxides. Our findings emphasize the potential value of acidic amino acid residues in protecting unsaturated fatty acids from oxidation.
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Tura M, Mandrioli M, Gallina Toschi T. Preliminary Study: Comparison of Antioxidant Activity of Cannabidiol (CBD) and α-Tocopherol Added to Refined Olive and Sunflower Oils. Molecules 2019; 24:E3485. [PMID: 31561446 PMCID: PMC6804254 DOI: 10.3390/molecules24193485] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 09/12/2019] [Accepted: 09/24/2019] [Indexed: 12/18/2022] Open
Abstract
This study evaluates the antioxidant activity of cannabidiol (CBD), added to model systems of refined olive (ROO) and sunflower (SO) oils, by measuring the peroxide value, oxidative stability index (OSI), electron spin resonance (ESR) forced oxidation, and DPPH• assays. Free acidity, a parameter of hydrolytic rancidity, was also examined. CBD was compared using the same analytical scheme with α-tocopherol. CBD, compared to α-tocopherol, showed a higher scavenging capacity, measured by DPPH• assay, but not better oxidative stability (OSI) of the oily systems considered. In particular, α-tocopherol (0.5%) showed an antioxidant activity only in SO, registered by an increase of more than 30% of the OSI (from 4.15 ± 0.07 to 6.28 ± 0.11 h). By ESR-forced oxidation assay, the concentration of free radicals (μM) in ROO decreased from 83.33 ± 4.56 to 11.23 ± 0.28 and in SO from 19.21 ± 1.39 to 6.90 ± 0.53 by adding 0.5% α-tocopherol. On the contrary, the addition of 0.5% CBD caused a worsening of the oxidative stability of ROO (from 23.58 ± 0.32 to 17.28 ± 0.18 h) and SO (from 4.93 ± 0.04 to 3.98 ± 0.04 h). Furthermore, 0.5% of CBD did not lower dramatically the concentration of free radicals (μM) as for α-tocopherol, which passed from 76.94 ± 9.04 to 72.25 ± 4.13 in ROO and from 17.91 ± 0.95 to 16.84 ± 0.25 in SO.
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Affiliation(s)
- Matilde Tura
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Viale Fanin 40, 40127 Bologna, Italy.
| | - Mara Mandrioli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Viale Fanin 40, 40127 Bologna, Italy.
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Viale Fanin 40, 40127 Bologna, Italy.
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Chen H, Wang Y, Cao P, Liu Y. Thermal Oxidation Rate of Oleic Acid Increased Dramatically at 140 °C Studied using Electron Spin Resonance and GC–MS/MS. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12213] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Hongjian Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122 People's Republic of China
| | - Yong Wang
- Department of Food Science and Engineering, Guangdong Saskatchewan Oilsee Joint LaboratoryJinan University Guangdong 510632 People's Republic of China
| | - Peirang Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122 People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122 People's Republic of China
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Liu Z, Zhou D, Zhou X, Yin F, Zhao Q, Xie H, Li D, Zhu B, Wang T, Shahidi F. Effect of Various Hot‐Air Drying Processes on Clam
Ruditapes philippinarum
Lipids: Composition Changes and Oxidation Development. J Food Sci 2018; 83:2976-2982. [DOI: 10.1111/1750-3841.14375] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 09/06/2018] [Accepted: 09/13/2018] [Indexed: 11/30/2022]
Affiliation(s)
- Zhong‐Yuan Liu
- School of Food Science and TechnologyDalian Polytechnic Univ. Dalian 116034 PR China
| | - Da‐Yong Zhou
- School of Food Science and TechnologyDalian Polytechnic Univ. Dalian 116034 PR China
- Natl Engineering Research Center of Seafood Dalian 116034 PR China
| | - Xin Zhou
- School of Food Science and TechnologyDalian Polytechnic Univ. Dalian 116034 PR China
| | - Fa‐Wen Yin
- School of Food Science and TechnologyDalian Polytechnic Univ. Dalian 116034 PR China
| | - Qi Zhao
- School of Food Science and TechnologyDalian Polytechnic Univ. Dalian 116034 PR China
- Natl Engineering Research Center of Seafood Dalian 116034 PR China
| | - Hong‐Kai Xie
- Beijing Advanced Innovation Centre of Food Nutrition and Human HealthChina Agricultural Univ. Beijing 100083 China
| | - De‐Yang Li
- School of Food Science and TechnologyDalian Polytechnic Univ. Dalian 116034 PR China
| | - Bei‐Wei Zhu
- School of Food Science and TechnologyDalian Polytechnic Univ. Dalian 116034 PR China
- Natl Engineering Research Center of Seafood Dalian 116034 PR China
- Beijing Advanced Innovation Centre of Food Nutrition and Human HealthChina Agricultural Univ. Beijing 100083 China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center Tianjin 300457 PR China
| | - Tong Wang
- Dept. of Food Science and Human NutritionIowa State Univ. Ames IA 50011‐1061 USA
| | - Fereidoon Shahidi
- Dept. of BiochemistryMemorial Univ. of Newfoundland St. John's NL A1B3 × 9 Canada
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11
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Kou Y, Li Q, Liu X, Zhang R, Yu X. Efficient Detection of Edible Oils Adulterated with Used Frying Oils through PE-film-based FTIR Spectroscopy Combined with DA and PLS. J Oleo Sci 2018; 67:1083-1089. [DOI: 10.5650/jos.ess18029] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Yuxing Kou
- College of Food Science and Engineering, Northwest A&F University
| | - Qi Li
- College of Food Science and Engineering, Northwest A&F University
| | - Xiaoli Liu
- College of Food Science and Engineering, Northwest A&F University
| | - Rui Zhang
- College of Food Science and Engineering, Northwest A&F University
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University
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