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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...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2022
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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. |
format | Online Article Text |
id | pubmed-9201814 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
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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