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Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2019-12-30 , DOI: 10.1111/ijfs.14462 Lukai Ma 1 , Guoqin Liu 2 , Weiwei Cheng 3 , Xinqi Liu 4 , Huifan Liu 1 , Qin Wang 1 , Guoxing Mao 1 , Xintong Cai 1 , Charles Brennan 5 , Margaret A. Brennan 5
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2019-12-30 , DOI: 10.1111/ijfs.14462 Lukai Ma 1 , Guoqin Liu 2 , Weiwei Cheng 3 , Xinqi Liu 4 , Huifan Liu 1 , Qin Wang 1 , Guoxing Mao 1 , Xintong Cai 1 , Charles Brennan 5 , Margaret A. Brennan 5
Affiliation
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The present work investigated the formation of three toxic aldehydes, malondialdehyde (MDA), 4‐hydroxy‐hexenal (HHE) and 4‐hydroxy‐nonenal (HNE), during deep‐frying of different foods in corn oil (CO), rapeseed oil (RO) and linseed oil (LO). Besides, their contents in French fries (FF) and fried chicken breast meat (FCBM) were also explored. Results showed that the MDA/HHE/HNE levels in frying groups were all lower than those in control, indicating the incorporation into the fried foods. Apart from the different levels, MDA/HHE/HNE in FF and FCBM possessed similar variation tendencies, revealing the matrix‐mediated distribution. The combined exposure assessment based on the threshold of toxicological concern (TTC) levels was conducted, and risks of exceeding the limitation values (1.5 μg kg bw−1 day−1) for HNE in CO and HHE in LO were exhibited. The consumption of both FF and FCBM should be regulated, considering the levels of MDA, HHE and HNE these fried foods may contain.
中文翻译：
植物油中炸土豆条和鸡胸肉时丙二醛，4-羟基己醛和4-羟基壬烯的形成
本工作研究了玉米油（CO），菜籽油中不同食物的油炸过程中，三种有毒醛的形成，即丙二醛（MDA），4-羟基己烯醛（HHE）和4-羟基壬烯醛（HNE）的形成。 （RO）和亚麻籽油（LO）。此外，还研究了它们在炸薯条（FF）和炸鸡胸肉（FCBM）中的含量。结果显示，油炸组中的MDA / HHE / HNE水平均低于对照组，表明已将其掺入油炸食品中。除了不同的水平，FF和FCBM中的MDA / HHE / HNE具有相似的变化趋势，揭示了基质介导的分布。进行了基于毒理学关注阈值（TTC）的综合暴露评估，并发现了超过限值的风险（1.5μgkg bw -1 天展示了CO中的HNE和LO中的HHE的-1）。考虑到这些油炸食品可能含有的MDA，HHE和HNE含量，应同时控制FF和FCBM的食用量。
更新日期：2019-12-30
中文翻译：
植物油中炸土豆条和鸡胸肉时丙二醛，4-羟基己醛和4-羟基壬烯的形成
本工作研究了玉米油（CO），菜籽油中不同食物的油炸过程中，三种有毒醛的形成，即丙二醛（MDA），4-羟基己烯醛（HHE）和4-羟基壬烯醛（HNE）的形成。 （RO）和亚麻籽油（LO）。此外，还研究了它们在炸薯条（FF）和炸鸡胸肉（FCBM）中的含量。结果显示，油炸组中的MDA / HHE / HNE水平均低于对照组，表明已将其掺入油炸食品中。除了不同的水平，FF和FCBM中的MDA / HHE / HNE具有相似的变化趋势，揭示了基质介导的分布。进行了基于毒理学关注阈值（TTC）的综合暴露评估，并发现了超过限值的风险（1.5μgkg bw -1 天展示了CO中的HNE和LO中的HHE的-1）。考虑到这些油炸食品可能含有的MDA，HHE和HNE含量，应同时控制FF和FCBM的食用量。
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