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 and Technology - Tập 55 Số 4 - Trang 1833-1842 - 2020
Lukai Ma1, Guoqin Liu2, Weiwei Cheng3, Xinqi Liu4, Huifan Liu1, Qin Wang1, Guoxing Mao1, Xintong Cai1, Charles S. Brennan5, Margaret A. Brennan5
1College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China
2Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
3Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
4Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, 100048, China
5Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand

Tóm tắt

SummaryThe 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.

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Thông tin
Thông tin xuất bản

International Journal of Food Science and Technology

Tập 55 Số 4

1833-1842

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