Correlation of fatty acids, glyceride core aldehydes, and polycyclic aromatic hydrocarbons during the thermal oxidation of hazelnut oil
Main Article Content
Keywords
correlation, edible safety, fatty acids, glyceride core aldehydes, polycyclic aromatic hydrocarbons
Abstract
Fatty acids in edible oil will be oxidized into aldehydes and ketones during hot processing, which will produce polycyclic aromatic hydrocarbons (PAHs) and other harmful substances to human health. Hazelnut oil was heated under different temperatures and times. For each type of oil sample, fatty acid composition, glyceride core aldehyde (GCAs), and PAHs were investigated. The correlation between these indicators was analyzed by the Pearson correlation coefficient. As the main component of hazelnut oil, oleic acid plays an essential role in the formation of GCAs. For GCAs, 9-oxo and 10-oxo-8 compounds were detected. The content of 9-oxo increased with the temperature, while there was no significant change in 10-oxo-8. There exist 15 kinds of PAHs in hazelnut oil. Correlation result shows that GCAs were strongly correlated with six kinds of PAHs (BaA, CHR, BbF, PYR, BaP, and IPY), which shows that GCAs are the precursor of several kinds of PAHs. The research provides strong theoretical guidance for the edible safety and control methods of hazelnut oil.
References
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Zarkovic, K. 2003. 4-hydroxynonenal and neurodegenerative diseases. Molecular Aspects of Medicine 24(4–5): 293–303. 10.1016/s0098-2997(03)00024-4
Zhangi, Y., Lyu, C., Meng, X., Dong, W., Guo, H., Su, C. et al. 2019. Effect of storage condition on oil oxidation of flat-European hybrid hazelnut. Journal of Oleo Science 68(10): 939–950. 10.5650/jos.ess19120
Zhu, Y., Li, X., Huang, J., Zhao, C., Qi, J., Jin, Q. et al. 2018. Correlations between polycyclic aromatic hydrocarbons and polar components in edible oils during deep frying of peanuts. Food Control 87: 109–116. 10.1016/j.foodcont.2017.12.011
Ceci, L. N., and Carelli, A. A. 2010. Relation between oxidative stability and composition in argentinian olive oils. Journal of the American Oil Chemists Society 87(10): 1189–1197. 10.1007/s11746-010-1598-6
Chen, M. J., and Chiou, R. Y. 1995. Variation of iron, copper, free fatty acid content and lipoxygenase activity in peanut kernels subjected to various pretreatments and roasting. International Journal of Food Sciences and Nutrition 46(2): 145–148. 10.3109/09637489509012542
Csallany, A., Saari, Han, I., Shoeman, D. W., Chen, C., and Jieyao Y. 2015. 4-Hydroxynonenal (HNE), a toxic aldehyde in french fries from fast food restaurants. Journal of the American Oil Chemists Society 92(10): 1413–1419. 10.1007/s11746-015-2699-z
Drabova, L., Tomaniova, M., Kalachova, K., Kocourek, V., Hajslova, J. and Pulkrabova, J. 2013. Application of solid phase extraction and two-dimensional gas chromatography coupled with time-of-flight mass spectrometry for fast analysis of polycyclic aromatic hydrocarbons in vegetable oils. Food Control 33(2): 489–497. 10.1016/j.foodcont.2013.03.018
Dragana, R., Jelena, M. Jovan, M., Biljana, N., and Dejan, M. 2023. Antibacterial efficiency of adjuvant photodynamic therapy and high-power diode laser in the treatment of young permanent teeth with chronic periapical periodontitis. A prospective clinical study. Photodiagnosis and Photodynamic Therapy 41: 103129. 10.1016/j.pdpdt.2022.103129
Edenharder, R., Kerkhoff, G., and Dunkelberg, H. 1998. Effects of beta-carotene, retinal, riboflavin, alpha-tocopherol and vitamins C and K1 on sister-chromatid exchanges induced by 3-amino-1-methyl-5H-pyrido 4,3-b indole (Trp-P-2) and cyclophosphamide in human lymphocyte cultures. Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research Association 36(11): 897–906. 10.1016/s0278-6915(98)00068-4
Fan, S., Li, J., Zhang, Y., Tian, X., Wang, Q., He, X. et al. 2020. On line detection of defective apples using computer vision system combined with deep learning methods. Journal of Food Engineering 286: 110102. 10.1016/j.jfoodeng.2020.110102
Farhadian, A., Jinap, S., Abas, F. and Sakar, Z. I. 2010. Determination of polycyclic aromatic hydrocarbons in grilled meat. Food Control 21(5): 606–610. 10.1016/j.foodcont.2009.09.002
Glover, Z. J., Bisgaard, A.H., Andersen, U., Povey, M.J., Brewer, J. R. and Simonsen, A.C. 2019. Cross-correlation analysis to quantify relative spatial distributions of fat and protein in super-resolution microscopy images of dairy gels. Food Hydrocolloids 97: 105225. 10.1016/j.foodhyd.2019.105225
Gregersen, S. B., Glover, Z.J., Wiking, L., Simonsen, A.C., Bertelsen, K., Pedersen, B. et al. 2021. Microstructure and rheology of acid milk gels and stirred yoghurts–Quantification of process-induced changes by auto-and cross correlation image analysis. Food Hydrocolloids 111. 10.1016/j.foodhyd.2020.106269
Guillen, M. D., and Uriarte, P. S. 2012. Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α,β unsaturated aldehydes. Food Chemistry 131(3): 915–926. 10.1016/j.foodchem.2011.09.079
Kravic, S., Suturovic, Z., Svarc-Gajic, J., Stojanovic, z,. and Pucarevic, M. 2010. Determination of trans fatty acids in foodstuffs by gas chromatography-mass spectrometry after simultaneous microwave-assisted extraction-esterification. Journal of the Serbian Chemical Society 75 (6): 803–812. 10.2298/jsc090717051k
Ledesma, E., Rendueles, M. and Diaz, M. 2015. Spanish smoked meat products: Benzo(a)pyrene (BaP) contamination and moisture. Journal of Food Composition and Analysis 37: 87–94. 10.1016/j.jfca.2014.09.004
Liu, Z., Liu, M., Lyu, C., Li, B., Meng, X., Si, X., and Shu, C. 2022. Effect of heat treatment on oxidation of hazelnut oil. Journal of Oleo Science 71(12): 1711–1723. 10.5650/jos.ess22131
Lledias, F., and Hansberg, W. 2000. Catalase modification as a marker for singlet oxygen. Methods in Enzymology 319: 110–119. 10.1016/S0076-6879(00)19013-5
Mengke, S., Qian, J., Jinhu, G., Yuxin, Z., Shuai, C., Ting, Y. et al. 2021. Quality alert from direct discrimination of polycyclic aromatic hydrocarbons in edible oil by liquid-interfacial surface-enhanced Raman spectroscopy. LWT 143. 10.1016/j.lwt.2021.111143
Nachay, K. 2011. Halting lipid oxidation. Food Technology 65(6): 14–15.
Nana, C., Tiantian, Z., Zhentai, H., Zhen, Y., Guixi, W., Qinghua, M. et al. 2022. Characterisation of oil oxidation, fatty acid, carotenoid, squalene and tocopherol components of hazelnut oils obtained from three varieties undergoing oxidation. International Journal of Food Science & Technology 57(6): 3456–3466. 10.1111/ijfs.15669
Picklo, M. J., Azenkeng, A. and Hoffmann, M. R. 2011. Trans-4-oxo-2-nonenal potently alters mitochondrial function. Free Radical Biology and Medicine 50(2): 400–407. 10.1016/j.freeradbiomed.2010.11.014
Pryor, W. A., and Porter, N. A. 1990. Suggested mechanisms for the production of 4-hydroxy-2-nonenal from the autoxidation of polyunsaturated fatty acids. Free Radical Biology & Medicine 8(6): 541–543. 10.1016/0891-5849(90)90153-a
Purcaro, G., Moret, S. and Conte, L.S. 2013. Overview on polycyclic aromatic hydrocarbons: Occurrence, legislation and innovative determination in foods. Talanta 105: 292–305. 10.1016/j.talanta.2012.10.041
Rodríguez, F. J., García, A., Pardo, P.J., Chávez, F., and Luque-Baena, R. M. 2018. Study and classification of plum varieties using image analysis and deep learning techniques. Progress in Artificial Intelligence 7(2): 119–127. 10.1007/s13748-017-0137-1
Sartori, D., and Gaion, A. 2016. Toxicity of polyunsaturated aldehydes of diatoms to Indo-Pacific bioindicator organism Echinometra mathaei. Drug and Chemical Toxicology 39(2): 124–128. 10.3109/01480545.2015.1041602
Wu, G., Han, S., Zhang, Y., Liu, T.T., Karrar, E., Jin, Q. et al. 2022. Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying. Food Chemistry 372. 10.1016/j.foodchem.2021.131143
Zarkovic, K. 2003. 4-hydroxynonenal and neurodegenerative diseases. Molecular Aspects of Medicine 24(4–5): 293–303. 10.1016/s0098-2997(03)00024-4
Zhangi, Y., Lyu, C., Meng, X., Dong, W., Guo, H., Su, C. et al. 2019. Effect of storage condition on oil oxidation of flat-European hybrid hazelnut. Journal of Oleo Science 68(10): 939–950. 10.5650/jos.ess19120
Zhu, Y., Li, X., Huang, J., Zhao, C., Qi, J., Jin, Q. et al. 2018. Correlations between polycyclic aromatic hydrocarbons and polar components in edible oils during deep frying of peanuts. Food Control 87: 109–116. 10.1016/j.foodcont.2017.12.011
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Published
Aug 7, 2024
Article Details
How to Cite
Liu, Z., Liu, M., Wu, Z., Lyu, C., Jiao, X., & Jiang, H. (2024). Correlation of fatty acids, glyceride core aldehydes, and polycyclic aromatic hydrocarbons during the thermal oxidation of hazelnut oil. Quality Assurance and Safety of Crops & Foods, 16(3), 55-66. https://doi.org/10.15586/qas.v16i3.1441
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Research Article
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
How to Cite
Liu, Z., Liu, M., Wu, Z., Lyu, C., Jiao, X., & Jiang, H. (2024). Correlation of fatty acids, glyceride core aldehydes, and polycyclic aromatic hydrocarbons during the thermal oxidation of hazelnut oil. Quality Assurance and Safety of Crops & Foods, 16(3), 55-66. https://doi.org/10.15586/qas.v16i3.1441