Comparative 1H NMR-Based Chemometric Evaluations of the Time-Dependent Generation of Aldehydic Lipid Oxidation Products in Culinary Oils Exposed to Laboratory-Simulated Shallow Frying Episodes: Differential Patterns Observed for Omega-3 Fatty Acid-Containing Soybean Oils
| Autor: | Miles Gibson, Siâny Vincent, Martin Grootveld, Katy Woodason, Benita Percival, Angela I. Wann |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
food.ingredient Linolenic acid soybean oil frying oils lipid oxidation products TP1-1185 Plant Science ω-3 fatty acids 1H NMR analysis Health Professions (miscellaneous) Microbiology Aldehyde Soybean oil low-molecular-mass n-alkanals food Lipid oxidation 4-Oxo-n-alkanals aldehydes high-temperature frying practices food toxicology Food science Omega 3 fatty acid chemistry.chemical_classification Chemistry Chemical technology chemometrics analysis Fatty acid food and beverages Corn oil Food Science Polyunsaturated fatty acid |
| Zdroj: | Foods Volume 10 Issue 10 Foods, Vol 10, Iss 2481, p 2481 (2021) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10102481 |
| Popis: | open access article Soybean oil is the second most exported oil from the United States and South America, and is widely marketed as a cooking oil product containing numerous health benefits for human consumers. However, culinary oils with high polyunsaturated fatty acid (PUFA) contents, are known to produce high quantities of lipid oxidation products (LOPs), including toxic aldehydes upon exposure to high-temperature frying episodes. Previous studies have demonstrated causal links between aldehyde ingestion and inhalation with deleterious health perturbations, including mutagenic and carcinogenic effects, along with cardiovascular and teratogenic actions. In this study, aldehydic LOPs were detected and quantified in commercially available samples of soybean, avocado, corn and extra-virgin olive oil products before and after their exposure to laboratory-simulated laboratory frying episodes (LSSFEs) using high-resolution 1H nuclear magnetic resonance (NMR) analysis. Results acquired demonstrated that PUFA-rich soybean and corn oils gave rise to the highest concentrations of oil aldehydes from the thermo-oxidation of unsaturated fatty acids, whereas monounsaturated fatty acid (MUFA)-laden avocado and olive oils were much more resistant to this peroxidation process, as expected. Multivariate chemometrics analyses provided evidence that an orthogonal component pattern of aldehydic LOPs featuring low-molecular-mass n-alkanals such as propanal, and 4-oxo-alkanals, arises from thermo-oxidation of the ω-3 fatty acid (FA) linolenic acid (present in soybean oils at levels of ca. 7% (w/w)), was able to at least partially distinguish this oil from corresponding samples of thermally-stressed corn oil. Despite having a similar total PUFA level, corn oil has only a negligible ω-3 FA content, and therefore generated significantly lower levels of these two aldehyde classes. In view of the adverse health effects associated with dietary LOP ingestion, alternative methodologies for the incorporation of soybean oils within high-temperature frying practices are proposed. |
| Databáze: | OpenAIRE |
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