期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 69, 期 11, 页码 3466-3478出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.0c08067
关键词
frying oil; triacylglycerides; primary oxidation products; triolein; C-30 RP-LC-MS; isomer differentiation
资金
- FCT/MCTES (Fundacao para a Ciencia e Tecnologia and Ministerio da Ciencia, Tecnologia e Ensino Superior), QREN, COMPETE [UIDB/50017/2020 + UIDP/50017/2020, UIDB/50006/2020, UIDP/00616/2020]
- Portuguese Mass Spectrometry Network through PT national funds [LISBOA-01-0145-FEDER-402-022125]
- FEDER, within the PT2020 Partnership Agreement
- Compete 2020
- FCT [SFRH/BPD/117213/2016]
- Scientific Employment Stimulus 2017 [CEECIND/00971/2017]
- Centro2020, through FEDER [POCI-01-0145-FEDER-030962]
- PT2020
- University of Aveiro
- Fundação para a Ciência e a Tecnologia [SFRH/BPD/117213/2016] Funding Source: FCT
This study identified primary oxidation TAGs generated during the cooking process using high-resolution mass spectrometry. These oxidation species may be associated with lipid-derived reactive oxygen species occurring during food frying.
Frying allows cooking food while promoting their organoleptic properties, imparting crunchiness and flavor. The drawback is the oxidation of triacylglycerides (TAGs), leading to the formation of primary oxidized TAGs. Although they have been associated with chronic and degenerative diseases, they are precursors of pleasant flavors in fried foods. Nevertheless, there is a lack of knowledge about the oxidation species present in foods and their involvement in positive/negative health effects. In this work, high-resolution (HR) C-30 reversed-phase (RP)-liquid chromatography (LC)-tandem HR mass spectrometry (MS/MS) was used to identify primary oxidation TAGs resulting from heating triolein (160 degrees C, 5 min). This allows simulating the initial heating process of frying oils usually used to prepare fried foods, such as chips, crisps, and snacks. Beyond hydroxy, dihydroxy, hydroperoxy, and hydroxy-hydroperoxy derivatives, already reported in phospholipids oxidized by Fenton reaction, new compounds were identified, such as dihydroxy-hydroperoxy-triolein derivatives and positional isomers (9/10- and 9/12-dihydroxy-triolein derivatives). These compounds should be considered when proposing flavor formation pathways and/or mitigating lipid-derived reactive oxygen species occurring during food frying.
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