Cargando…

Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating

The β-carbolines, mainly including harman and norharman, are a group of naturally occurring, plant-derived alkaloids, and are also considered as nonpolar heterocyclic aromatic amines. Sesame seed oils contain a high level of β-carbolines (harman and norharman). In China, sesame seed oil blends are o...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Wei, Yang, Zhaoyu, Shi, Lili, Cui, Ziyu, Li, Yun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623535/
https://www.ncbi.nlm.nih.gov/pubmed/34834111
http://dx.doi.org/10.3390/molecules26227018
_version_ 1784605955892183040
author Liu, Wei
Yang, Zhaoyu
Shi, Lili
Cui, Ziyu
Li, Yun
author_facet Liu, Wei
Yang, Zhaoyu
Shi, Lili
Cui, Ziyu
Li, Yun
author_sort Liu, Wei
collection PubMed
description The β-carbolines, mainly including harman and norharman, are a group of naturally occurring, plant-derived alkaloids, and are also considered as nonpolar heterocyclic aromatic amines. Sesame seed oils contain a high level of β-carbolines (harman and norharman). In China, sesame seed oil blends are one of the most popular types of vegetable oils blends, which can be used as cooking oils or frying oils. Thus, it is meaningful to investigate the degradation of β-carbolines (harman and norharman) in sesame seed oil blends as frying oils during heating. In this work, the loss of harman and norharman in different types of sesame seed oil blends have been investigated. The results showed that the degradation of harman and norharman were dependent both on the type of oil blends, heating temperature and time. Harman and norharman were more degraded during heating (150 °C, 180 °C) in oleic acid-rich oil blends compared to polyunsaturated acid-rich oil blends. Mechanistic investigation suggested that the reduction in harman and norharman in oil blends during heating was mainly due to the oxidative degradation reaction between β-carbolines and lipid oxidation products. Therefore, the contents of β-carbolines (harman and norharman) in sesame seed oil blends when used as frying oils and heated can be decreased with prolonged cooking time.
format Online
Article
Text
id pubmed-8623535
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-86235352021-11-27 Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating Liu, Wei Yang, Zhaoyu Shi, Lili Cui, Ziyu Li, Yun Molecules Article The β-carbolines, mainly including harman and norharman, are a group of naturally occurring, plant-derived alkaloids, and are also considered as nonpolar heterocyclic aromatic amines. Sesame seed oils contain a high level of β-carbolines (harman and norharman). In China, sesame seed oil blends are one of the most popular types of vegetable oils blends, which can be used as cooking oils or frying oils. Thus, it is meaningful to investigate the degradation of β-carbolines (harman and norharman) in sesame seed oil blends as frying oils during heating. In this work, the loss of harman and norharman in different types of sesame seed oil blends have been investigated. The results showed that the degradation of harman and norharman were dependent both on the type of oil blends, heating temperature and time. Harman and norharman were more degraded during heating (150 °C, 180 °C) in oleic acid-rich oil blends compared to polyunsaturated acid-rich oil blends. Mechanistic investigation suggested that the reduction in harman and norharman in oil blends during heating was mainly due to the oxidative degradation reaction between β-carbolines and lipid oxidation products. Therefore, the contents of β-carbolines (harman and norharman) in sesame seed oil blends when used as frying oils and heated can be decreased with prolonged cooking time. MDPI 2021-11-20 /pmc/articles/PMC8623535/ /pubmed/34834111 http://dx.doi.org/10.3390/molecules26227018 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Liu, Wei
Yang, Zhaoyu
Shi, Lili
Cui, Ziyu
Li, Yun
Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating
title Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating
title_full Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating
title_fullStr Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating
title_full_unstemmed Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating
title_short Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating
title_sort degradation of β-carbolines harman and norharman in edible oils during heating
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623535/
https://www.ncbi.nlm.nih.gov/pubmed/34834111
http://dx.doi.org/10.3390/molecules26227018
work_keys_str_mv AT liuwei degradationofbcarbolinesharmanandnorharmaninedibleoilsduringheating
AT yangzhaoyu degradationofbcarbolinesharmanandnorharmaninedibleoilsduringheating
AT shilili degradationofbcarbolinesharmanandnorharmaninedibleoilsduringheating
AT cuiziyu degradationofbcarbolinesharmanandnorharmaninedibleoilsduringheating
AT liyun degradationofbcarbolinesharmanandnorharmaninedibleoilsduringheating