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Hu Q, Zhang J, He L, Wei L, Xing R, Yu N, Huang W, Chen Y. Revealing oxidative degradation of lipids and screening potential markers of four vegetable oils during thermal processing by pseudotargeted oxidative lipidomics. Food Res Int 2024; 175:113725. [PMID: 38129041 DOI: 10.1016/j.foodres.2023.113725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 11/19/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The oxidative degradation of lipids in vegetable oils during thermal processing may present a risk to human health. However, not much is known about the evolution of lipids and their non-volatile derivatives in vegetable oils under different thermal processing conditions. In the present study, a pseudotargeted oxidative lipidomics approach was developed and the evolution of lipids and their non-volatile derivatives in palm oil, rapeseed oil, soybean oil, and flaxseed oil under different thermal processing conditions was investigated. The results showed that thermal processing resulted in the oxidative degradation of TGs in vegetable oils, which generated oxTGs, DGs, and FFAs, as well as TGs with smaller molecular weights. The lower the fatty acid saturation, the more severe the oxidative degradation of vegetable oils and thermal processing at high temperatures should be avoided if possible. From the accumulation of oxTGs concentrations, the hazards during thermal processing at high temperatures were, in descending order, soybean oil, rapeseed oil, flaxseed oil, and palm oil. The non-volatile potential markers were screened in palm oil, rapeseed oil, soybean oil, and flaxseed oil for 1, 7, 5, and 2 markers related to thermal processing time, respectively. The study provided suggestions for the consumption of vegetable oils from multiple perspectives and identified markers for monitored oxidative degradation of vegetable oils.
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Affiliation(s)
- Qian Hu
- Key Laboratory for Food Authenticity identification of the State Administration for Market Regulation, Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Jiukai Zhang
- Key Laboratory for Food Authenticity identification of the State Administration for Market Regulation, Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Lei He
- Key Laboratory for Food Authenticity identification of the State Administration for Market Regulation, Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Liyang Wei
- Key Laboratory for Food Authenticity identification of the State Administration for Market Regulation, Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Ranran Xing
- Key Laboratory for Food Authenticity identification of the State Administration for Market Regulation, Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Ning Yu
- Key Laboratory for Food Authenticity identification of the State Administration for Market Regulation, Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Wensheng Huang
- Key Laboratory for Food Authenticity identification of the State Administration for Market Regulation, Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Ying Chen
- Key Laboratory for Food Authenticity identification of the State Administration for Market Regulation, Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China.
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Effects of temperature and ferric ion on the formation of glycerol core aldehydes during simulated frying. Food Chem 2022; 385:132596. [PMID: 35299017 DOI: 10.1016/j.foodchem.2022.132596] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 02/24/2022] [Accepted: 02/26/2022] [Indexed: 11/22/2022]
Abstract
Glycerol core aldehydes (GCAs) are toxins widely formed in oils at high temperature. This study investigated the effects of frying time, temperature, and Fe3+ content on the GCAs formation in high-oleic sunflower oil. The results showed that the GCAs (8-oxo, 9-oxo, 10-oxo-8, 11-oxo-9) concentrations increased with time following the pseudo-first-order kinetics. Frying at 160 °C without Fe3+ and at 180 °C with 0.0005 mol·L-1 Fe3+ yielded the lowest and highest total GCA content. The concentrations of GCAs (8-oxo) and GCAs (9-oxo) or GCAs (10-oxo-8) and GCAs (11-oxo-9) changed similarly with different frying temperature and Fe3+ concentration. The major GCAs was GCAs (9-oxo) (40-70%), which also had the highest formation rate (5.42 × 10-4 mg·g-1·h-1). However, GCA (10-oxo-8) and GCAs (11-oxo-9) with similar proportion (ca. 10-20%) and GCAs (8-oxo) made up the least proportions (<10%).
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Cheng W, Liu G, Guo Z, Chen F, Cheng KW. Kinetic Study and Degradation Mechanism of Glycidyl Esters in both Palm Oil and Chemical Models during High-Temperature Heating. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:15319-15326. [PMID: 33131272 DOI: 10.1021/acs.jafc.0c05515] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
A kinetic model for glycidyl ester (GE) formation in both palm oil and chemical models during high-temperature heating was built to investigate the formation and degradation mechanisms of GEs in refined palm oil. The results showed that the formation and degradation of GEs followed pseudo-first-order reactions, and the rate constants of reaction kinetics followed the Arrhenius equation. The estimated activation energy of the GE degradation reaction (12.87 kJ/mol) was significantly lower than that of the GE formation reaction (34.58 kJ/mol), suggesting that GE degradation occurred more readily than formation. The Fourier transform infrared (FTIR) band intensities of epoxy and ester carboxyl groups decreased over heating time, while no band assigned to the cyclic acyloxonium group was found. Furthermore, no 5,5-dimethyl-1-pyrroline N-oxide (DMPO)-cyclic acyloxonium radical adduct was detected by quadrupole time-of-flight mass spectrometry (Q-TOF-MS). The above findings indicated that GEs were decomposed, fatty acid was also liberated, and GE degradation did not involve a cyclic acyloxonium intermediate. GEs were primarily decomposed into monoacylglycerol via ring-opening reaction during heating followed by fatty acid and glycerol via hydrolysis reaction.
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Affiliation(s)
- Weiwei Cheng
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Guoqin Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Zheng Guo
- Department of Engineering, Faculty of Science and Technology, Aarhus University, 8000 Aarhus C, Denmark
| | - Feng Chen
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Ka-Wing Cheng
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
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4
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Zheng L, Jin J, Karrar E, Wang X, Jin Q. Activated complex theory is a classical theory suitable for food science with appropriate use. Food Chem 2020; 332:127486. [PMID: 32663756 DOI: 10.1016/j.foodchem.2020.127486] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 06/18/2020] [Accepted: 07/01/2020] [Indexed: 10/23/2022]
Abstract
Activated complex theory (ACT), apart from Van 't Hoff equation, has long been applying as an alternative tool to connect the kinetics (reaction rate constant, k) and thermodynamics parameters (including standard enthalpy of activation, △H++; standard entropy of activation, △S++; standard Gibbs free energy of activation, △G++). The study mainly focuses on ACT application in food systems, especially oil and fruit juice processing. Considering there are several improper calculations or mistakes often found in papers published recently in 2014-2019, three considerations are presented when applying the ACT, including 1) Understand that the reaction should be a single chemical elementary step; 2) Ensure that the units used should be consistent; 3) Effectively analyze the kinetics and thermodynamic parameters by choosing proper temperatures. This study is expected to further improve the understanding and correct application of this well-known theory in future work.
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Affiliation(s)
- Liyou Zheng
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Jun Jin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Emad Karrar
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China
| | - Qingzhe Jin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China.
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Qiu Y, He D, Yang J, Ma L, Zhu K, Cao Y. Kaempferol separated from Camellia oleifera meal by high-speed countercurrent chromatography for antibacterial application. Eur Food Res Technol 2020; 246:2383-2397. [PMID: 32837313 PMCID: PMC7415335 DOI: 10.1007/s00217-020-03582-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 07/24/2020] [Accepted: 07/25/2020] [Indexed: 01/06/2023]
Abstract
Natural biologically active substances have received continuous attention for the potentially beneficial health properties against chronic diseases. In this study, bacteriostatic active substance from Camellia oleifera meal, which is a major by-product of the Camellia oil processing industry, were extracted with continuous phase change extraction (CPCE) method and separated by HSCCC. Compared with traditional extraction methods, CPCE possessed higher extraction efficiency. Two main substances were separated and purified (above 90.0%). The structure of them were further identified by UV, LC-ESI-MS-MS, 1H-NMR, and 13C-NMR as flavonoids F2 kaempferol 3-O-[β-d-glucopyranosyl-(1 → 2)-α-l-rhamnopyranosyl-(1 → 6)]-β-d-glucopyranoside and J2 kaempferol 3-O-[β-d-xylopyranosyl-(1 → 2)-α-l-rhamnopyranosyl-(1 → 6)]-β-d-glucopyranoside for the first time in C. Oleifera meal. The results of antibacterial activity measurement showed that both compounds have excellent antibacterial activity. And the antibacterial stability of F2 were finally confirmed: F2 showed broad spectrum antibacterial activity against Escherichia coli, Staphylococcus aureus, Salmonella enteriditis, Bacillus thuringiensis, Aspergillus niger and Rhizopus nigricans. Besides, F2 exhibited relatively high stable property even at high temperature, acid and metal ion solutions. The findings of this work suggest the possibility of employing C. oleifera meal as an attractive source of health-promoting compounds, and at the same time facilitate its high-value reuse and reduction of environmental burden.
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Affiliation(s)
- Yuanxin Qiu
- School of Light Industry and Food, Zhongkai University of Agricultural and Engineering, Guangzhou, 510220 China
| | - Di He
- School of Light Industry and Food, Zhongkai University of Agricultural and Engineering, Guangzhou, 510220 China
| | - Jingxian Yang
- School of Light Industry and Food, Zhongkai University of Agricultural and Engineering, Guangzhou, 510220 China
| | - Lukai Ma
- School of Light Industry and Food, Zhongkai University of Agricultural and Engineering, Guangzhou, 510220 China
| | - Kaiqi Zhu
- School of Light Industry and Food, Zhongkai University of Agricultural and Engineering, Guangzhou, 510220 China
| | - Yong Cao
- School of Food Science and Engineering, South China Agricultural University, No. 483 Wushan Road, Wushan Street, Tianhe District, Guangzhou, 510000 China
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Ma L, Liu G, Cheng W, Liu X, Liu H, Wang Q, Mao G, Cai X, Brennan C, Brennan MA. Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14462] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Lukai Ma
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Guoqin Liu
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Weiwei Cheng
- Institute for Advanced Study Shenzhen University Shenzhen 518060 China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health School of Food and Chemical Engineering Beijing Technology and Business University Beijing 100048 China
| | - Huifan Liu
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Qin Wang
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Guoxing Mao
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Xintong Cai
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Charles Brennan
- Department of Wine Food and Molecular Biosciences Lincoln University Lincoln 7647 New Zealand
| | - Margaret A. Brennan
- Department of Wine Food and Molecular Biosciences Lincoln University Lincoln 7647 New Zealand
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