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Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing

Thermal treatment of lipids rich in fatty acids contributes to the formation of lipid oxidation products (LOPs), which have potentially harmful effects on human health. This study included soybean oil (SO), palm oil (PO), olive oil (OO), and lard oil (LO) as the research objects, with an aim to inve...

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Autores principales: Zhuang, Yuan, Dong, Jun, He, Xiaomei, Wang, Junping, Li, Changmo, Dong, Lu, Zhang, Yan, Zhou, Xiaofei, Wang, Hongxun, Yi, Yang, Wang, Shuo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9201814/
https://www.ncbi.nlm.nih.gov/pubmed/35719170
http://dx.doi.org/10.3389/fnut.2022.913297
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author Zhuang, Yuan
Dong, Jun
He, Xiaomei
Wang, Junping
Li, Changmo
Dong, Lu
Zhang, Yan
Zhou, Xiaofei
Wang, Hongxun
Yi, Yang
Wang, Shuo
author_facet Zhuang, Yuan
Dong, Jun
He, Xiaomei
Wang, Junping
Li, Changmo
Dong, Lu
Zhang, Yan
Zhou, Xiaofei
Wang, Hongxun
Yi, Yang
Wang, Shuo
author_sort Zhuang, Yuan
collection PubMed
description Thermal treatment of lipids rich in fatty acids contributes to the formation of lipid oxidation products (LOPs), which have potentially harmful effects on human health. This study included soybean oil (SO), palm oil (PO), olive oil (OO), and lard oil (LO) as the research objects, with an aim to investigate the impact of heating temperature and fatty acid type on the generation of LOPs (α-dicarbonyl compounds, malondialdehyde (MDA), α,β-unsaturated aldehydes, and 16 volatile aldehydes). Results showed that LOPs increased significantly (p < 0.05) with the increase in temperature (100 ~ 200°C). Furthermore, the amount of 2,3-butanedione (159.53 μg/g), MDA (3.15 μg/g), 4-hydroxy-hexenal (3.03 μg/g), 2-butenal (292.18%), 2-pentenal (102.26%), hexanal (898.72%), and 2,4-heptadienal (E, E) (2182.05%) were more at 200°C in SO rich in polyunsaturated fatty acids (PUFAs) than other oils. Results from heat map analysis indicated that the 2, 4-heptadienal, and glyoxal related to the myristic acid of oil. Moreover, the MDA was in close association with PUFAs. Based on the effect of temperature and fatty acid type on the generation of LOPs, this study could serve as a control method to reduce harmful LOPs.
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spelling pubmed-92018142022-06-17 Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing Zhuang, Yuan Dong, Jun He, Xiaomei Wang, Junping Li, Changmo Dong, Lu Zhang, Yan Zhou, Xiaofei Wang, Hongxun Yi, Yang Wang, Shuo Front Nutr Nutrition Thermal treatment of lipids rich in fatty acids contributes to the formation of lipid oxidation products (LOPs), which have potentially harmful effects on human health. This study included soybean oil (SO), palm oil (PO), olive oil (OO), and lard oil (LO) as the research objects, with an aim to investigate the impact of heating temperature and fatty acid type on the generation of LOPs (α-dicarbonyl compounds, malondialdehyde (MDA), α,β-unsaturated aldehydes, and 16 volatile aldehydes). Results showed that LOPs increased significantly (p < 0.05) with the increase in temperature (100 ~ 200°C). Furthermore, the amount of 2,3-butanedione (159.53 μg/g), MDA (3.15 μg/g), 4-hydroxy-hexenal (3.03 μg/g), 2-butenal (292.18%), 2-pentenal (102.26%), hexanal (898.72%), and 2,4-heptadienal (E, E) (2182.05%) were more at 200°C in SO rich in polyunsaturated fatty acids (PUFAs) than other oils. Results from heat map analysis indicated that the 2, 4-heptadienal, and glyoxal related to the myristic acid of oil. Moreover, the MDA was in close association with PUFAs. Based on the effect of temperature and fatty acid type on the generation of LOPs, this study could serve as a control method to reduce harmful LOPs. Frontiers Media S.A. 2022-06-02 /pmc/articles/PMC9201814/ /pubmed/35719170 http://dx.doi.org/10.3389/fnut.2022.913297 Text en Copyright © 2022 Zhuang, Dong, He, Wang, Li, Dong, Zhang, Zhou, Wang, Yi and Wang. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Zhuang, Yuan
Dong, Jun
He, Xiaomei
Wang, Junping
Li, Changmo
Dong, Lu
Zhang, Yan
Zhou, Xiaofei
Wang, Hongxun
Yi, Yang
Wang, Shuo
Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing
title Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing
title_full Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing
title_fullStr Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing
title_full_unstemmed Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing
title_short Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing
title_sort impact of heating temperature and fatty acid type on the formation of lipid oxidation products during thermal processing
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9201814/
https://www.ncbi.nlm.nih.gov/pubmed/35719170
http://dx.doi.org/10.3389/fnut.2022.913297
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