Food & Function
·
2019
·Vol. 10
·期 11
·7052-7062
·
IF 3.241
Lukai Ma,Guoqin Liu,Weiwei Cheng,Xinqi Liu,Huifan Liu,Qin Wang
In this study, the formation of two toxic reactive aldehydes, 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE), was investigated during frying of two different foodstuffs at 180 °C for 7 h in three different vegetable oils. The results showed that HHE and HNE content in the oil after frying was lower than that in the oil fried without foods. It was mainly because of the incorporation of HHE/HNE into the fried foods. In French Fries (FF), the HNE content was higher, whereas it was lower in the fried chicken breast meat (FCBM). The bidirectional model systems consisting of the model oil frying system and the model food frying system were used. The result of the model oil system showed that the content of HNE was higher in FF for the higher hydrophobic property than that in HHE, which would be preferably bounded into the hydrophobic helical structures, whereas the lower content of HNE was observed in FCBM due to its higher reactivity towards the nucleophilic group, namely, the protein in FCBM. Furthermore, the model food frying system including starch and protein extracted from the corresponding foodstuffs verified the results in the model oil system. Finally, the probable migration mechanism of HHE and HNE in different food matrices was proposed for the first time.
研究领域:
食品科学
·
毒理学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
·
2019
·Vol. 121
·期 7
·1900040
·
IF 1.852
Lukai Ma,Guoqin Liu,Xinqi Liu
The formation of three toxic reactive aldehydes, malondialdehyde (MDA), 4-hydroxy-hexenal (HHE), and 4-hydroxy-2-nonenal (HNE), is investigated in five commonly consumed vegetable oils using a method based on the Schaal oven test. HHE is only detected in linseed oil (LO) and rapeseed oil (RO), while MDA and HNE are found to be present in all tested oils. The formation potential of MDA, HHE, and HNE in the tested oils is closely related to the initial polyunsaturated fatty acid (PUFA) content in the oil. Correlation analyses reveal low correlation coefficients for MDA, determining its unsuitability to evaluate the oxidation of oils with low PUFA content, such as palm oil and camellia oil; in contrast, HHE and HNE show sufficient correlations with other oxidation indices in all tested oils. Furthermore, regression analysis indicates that HHE content can predict the oxidation of ω-3 type oil, while HNE content can estimate oxidative deterioration of ω-6 type oils. Particularly, HNE content can also evaluate the oxidation of ω-9 type oils such as PO and CLO with relatively low PUFA level for the high correlations (>0.991, P < 0.01) toward the total oxidation value (TOTOX). Practical Applications : Edible oil consumption continues to increase worldwide. Therefore, it is very important to understand the conditions under which potentially health-damaging compounds are formed in these oils and to develop methods to inhibit their formation or eliminate them from the oils. This study investigates the formation of three toxically reactive aldehydes, namely MDA, HHE, and HNE, through lipid oxidation, specifically PUFA peroxidation. The application of these aldehydes as oxidation indicators for different vegetable oils is also explored. This work could prove beneficial for the quality control of vegetable oils in the edible oil industry. The formation of three toxic aldehydes, MDA, HHE, and HNE in different types of vegetable oils is investigated. Considerable amounts of MDA, HHE, and HNE is found in all the tested oils. The results show the formation of these three aldehydes is competitive. Besides, MDA content is not appropriate to evaluate the oxidation of oils with low PUFA content, such as PO and CLO; while HHE and HNE can characteristically depict the oxidation of ω-3 and ω-6 type oil.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2017
·
IF 3.154
Lukai Ma,Guoqin Liu
A group of toxic aldehydes such as, malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE), and 4-hydroxy-2-nonenal (HNE) have been found in various vegetable oils and oil-based foods. Then simultaneous determination of them holds a great need in both the oil chemistry field and food field. In the present study, a simple and efficient analytical method was successfully developed for the simultaneous separation and detection of MDA, HHE, and HNE in vegetable oils by reversed-phase-high-performance liquid chromatography (RP-HPLC) coupled with photodiode array detector (PAD) at dual-channel detection mode. The effect of various experimental factors on the extraction performance, such as coextraction solvent system, butylated hydroxytoluene addition, and trichloroacetic acid addition were systematically investigated. Results showed that the linear ranges were 0.02–10.00 μg/mL for MDA, 0.02–4.00 μg/mL for HHE, and 0.03–4.00 μg/mL for HNE with the satisfactory correlation coefficient of >0.999 for all detected aldehydes. The limit of detection (LOD) and limit of quantification (LOQ) of MDA, HHE, and HNE were ∼0.021and 0.020 μg/mL, ∼0.009 and 0.020 μg/mL, and ∼0.014 and 0.030 μg/mL, respectively. Their recoveries were 99.64–102.18%, 102.34–104.61%, and 98.87–103.04% for rapeseed oil and 96.38–98.05%, 96.19–101.34%, and 96.86–99.04% for French fries, separately. Under the selected conditions, the developed methods was successfully applied to the simultaneous determination of MDA, HHE, and HNE in different tested vegetable oils. The results indicated that this method could be employed for the quality assessment of vegetable oils.
研究领域:
食品科学
·
分析化学
✓ 已验证
DOI
PubMed
高影响因子
LANGMUIR
·
2025
·
IF 3.9
Hanze Zhang,Feng Tang,Shuanglin Wu,Chenmeizi Wang,Yaqing Yang,Fenglin Huang
2-Nonenal, a primary component of the characteristic “aging odor,” poses minimal toxicity but significantly affects quality of life and psychological well-being, necessitating its effective removal. However, the existing removal methods mainly rely on adsorption of activated carbon or odor masking after diffusion, which suffers from low efficiency and environmental concerns. This study presents an approach for eliminating 2-nonenal through a multilayered composite textile system that integrates the synergistic effects of amine-based adsorption and triboelectric-driven mechanisms, transforming waste static electricity into valuable resources. Manganese oxide particles were loaded onto the surface of PET by hydrothermal method (250.5 g/m2), and then modified by amination, and then combined with other different common fabrics to form double-layer composite fabric. Under 2 Hz friction frequency, interfacial contact electrification generates substantial surface charges up to 40 nC/cycle, with electrostatic effects enhancing catalytic performance through three synergistic mechanisms: (1) Continuous tribo-induced charge injection drives valence state oscillations in manganese oxides, concurrently generating dual reactive oxygen species (•O2– and •OH); (2) Locally intensified electric fields from accumulated interfacial charges significantly reduce activation energy for aldehyde group oxidation; (3) Amino-manganese oxide charge transfer complexes accelerate regeneration of high-valent manganese through electron-bridging effects, achieving 9% improvement in catalytic cycle efficiency. This electrocatalytic coupling mechanism achieves sustained 87.77% removal efficiency for 2-nonenal, providing an innovative self-powered and energy-efficient strategy for aldehyde pollutant remediation.
研究领域:
环境科学
·
材料工程
·
电化学
·
纺织技术
·
除臭技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Feng Wang,Xianhong Bi,Yun Cui,Kewei Lin,Charles Brennan,Soottawat Benjakul,Gengsheng Xiao,Lukai Ma
Toxic compounds in fried food products attract increasing attention, but studies regarding the levels of common toxins, such as malondialdehyde (MDA), 4-hydroxy-2-hexenal (4-HHE), and 4-hydroxy-2-nonenal (4-HNE), in fried starch-based food (FSBF) are scarce. Herein, we investigated the formation and distributions of these aldehydes in FSBF, and the frying oil and FSBF retained higher levels of low-molecular-weight aldehydes. The highest aldehyde concentrations were observed in French fries. Simulated frying experiments revealed that the distributions of the toxic aldehydes in FSBF were mainly determined by the amylose content. Molecular dynamics simulations indicated that amylose interacted strongly with 4-HNE, but its interactions with MDA and 4-HHE were weaker. The migration of MDA, 4-HHE, and 4-HNE into FSBFs was primarily attributed to the interactions between the toxic aldehydes and amylose. This study should provide a novel basis for the control and elimination of toxic aldehydes in fried food.
研究领域:
食品安全
·
分子生物学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Shuwei Wang,Tianyu Dong,Ruijia Liu,Jie Sun,Haitao Chen
Pork is one of the meats widely consumed all over the world, while stewing is preferred because it can retain the nutritional content of the meat. After stewing, pork still retains some odors, such as bloody aroma, which affects the flavor quality. Therefore, people often add spices during the stewing process to reduce the off-flavor, but the mechanism of the effect of spices on the off-flavor has not been clarified. This study examined the pork broth before and after the addition of spices and determined the off-flavor compounds ( (E) -2-nonenal, (E) -2-heptenal, acetic acid, and valeric acid) in pork broth and key spice compounds (linalool, 1,8-cineole, and (E) -anethole) in pork broth with spices. The mechanism of the influence of spices on the off-flavor compounds of pork broth was clarified through the sensory perceptual interaction between off-flavor compounds and key spice compounds. The S-curve method was used to analyze the perceptual interactions between off-flavor compounds and key spice compounds. The results showed that linalool, 1,8-cineole, and (E) -anethole all had a masking effect on the aroma of off-flavor compounds (S-curve ratios = 1.58, 2.21, and 5.84, respectively), and the inhibitory effect was strongest when the three compounds acted together (S-curve ratio = 42.49).
研究领域:
食品化学
·
风味科学
·
感官分析
·
食品加工
✓ 已验证
产品关联
DOI
高影响因子
NEW PHYTOLOGIST
·
2023
·Vol. 240
·期 2
·676-693
·
IF 9.4
Daili Ji,Manfei Luo,Yinjie Guo,Qiuxin Li,Lingxi Kong,Haitao Ge,Qi Wang,Qiulai Song,Xiannan Zeng,Jinfang Ma,Yingchun Wang,Jörg Meurer,Wei Chi
Summary Reactive carbonyl species (RCS) derived from lipid peroxides can act as critical damage or signaling mediators downstream of reactive oxygen species by modifying target proteins. However, their biological effects and underlying mechanisms remain largely unknown in plants. Here, we have uncovered the mechanism by which the RCS 4-hydroxy-(E)-2-nonenal (HNE) participates in photosystem II (PSII) repair cycle of chloroplasts, a crucial process for maintaining PSII activity under high and changing light conditions. High Light Sensitive 1 (HLT1) is a potential NADPH-dependent reductase in chloroplasts. Deficiency of HLT1 had no impact on the growth of Arabidopsis plants under normal light conditions but increased sensitivity to high light, which resulted from a defective PSII repair cycle. In hlt1 plants, the accumulation of HNE-modified D1 subunit of PSII was observed, which did not affect D1 degradation but hampered the dimerization of repaired PSII monomers and reassembly of PSII supercomplexes on grana stacks. HLT1 is conserved in all photosynthetic organisms and has functions in overall growth and plant fitness in both Arabidopsis and rice under naturally challenging field conditions. Our work provides the mechanistic basis underlying RCS scavenging in light acclimation and suggests a potential strategy to improve plant productivity by manipulating RCS signaling in chloroplasts.
研究领域:
植物生物学
·
分子生物学
·
光合作用
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yanyan Cao,Chuangsheng Huang,Yating Guo,Yingxin Xu,Shuying Gong,Qiang Chu,Ping Chen
Longjing tea is renowned for its fresh aroma and high value. However, during storage, the emergence of an off-flavor known as “stale odor” can significantly impact the flavor quality and economic benefits of Longjing tea. Yet, the specific volatiles responsible for this stale odor in Longjing tea remain unknown. In this study, Longjing tea samples with varying degrees of stale odor intensity were analyzed using simultaneous distillation extraction coupled with gas chromatography-mass spectrometry (SDE-GC–MS). Through odor activity value (OAV) and fractional omission testing, hexanoic acid and trans -2-nonenal were identified as the primary contributors to the stale odor. Moreover, the concentration of hexanoic acid was found to be valuable in predicting the intensity of the stale odor in Longjing tea. The oxidative degradation of linoleic acid was proved as the generation pathway of stale odor in Longjing tea. These findings provide essential theoretical principles for Longjing tea production and preservation.
研究领域:
食品科学
·
农业化学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 2
·352
·
IF 4.927
Shiqing Song,Feiting Zheng,Xiaoyan Tian,Tao Feng,Lingyun Yao,Min Sun,Lei Shi
To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of tallow were analyzed via gas chromatography (GC)–mass spectrometry (MS), the aroma characteristics of them were analyzed by GC–olfactory (GC-O) method combined with sensory analysis and partial least-squares regression (PLSR) analysis. 12 common FFAs and 35 key aroma-active compounds were obtained. Combined with the results of odor activity value (OAV) and FD factor, benzaldehyde was found to be an important component in unoxidized tallow. (E,E)-2,4-Heptadienal, (E,E)-2,4-decadienal, (E)-2-nonenal, octanal, hexanoic acid, hexanal and (E)-2-heptenal were the key compounds involved in the tallow flavor oxidation. The changes in FFAs and volatile flavor compounds during oxidation and the metabolic evolution of key aroma-active compounds are systematically summarized in this study. The paper also provides considerable guidance in oxidation control and meat flavor product development.Keywords:oxidized tallow;aroma-active compounds;solvent-assisted flavor evaporation;gas chromatography-olfactometry;partial least-squares regression
研究领域:
食品科学
·
分析化学
·
农业化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Dan Li,Zheqi Zhang,Kaihua Zhang,Shouwei Wang,Xiaoman Li,Mingwu Zang
Fatty acids and volatile substances in hybrid pork (Duroc × Landrace × Yorkshire; DLY) and four indigenous pork (Guangdong small-ear spotted; hill black; Beijing black, BB; and Qingyu) in raw, cooked, and reheated states were explored. The objectives were to determine odor differences between DLY and indigenous pork and the difference in changes after heating and reheating and to clarify the reasons for these changes. Results revealed that C 18:1 and C 20:4 fatty acids are the key to distinguishing DLY pork from indigenous pork. After cooking, the greatest decrease was observed in the proportion of polyunsaturated fatty acids in pork, and after reheating, monounsaturated fatty acids were detected, except in the BB pork. The substances that accounted for the difference between DLY and indigenous pork were 2,3-octadione, hexanal, 1-octen-3-ol, 2-nonanone (after heating), and (Z)-2-nonenal (after reheating). Reheating reduced the content of nonanal, 2,3-octandione, hexanal, and ( E , E )-2,4-decadienal, resulting in the deterioration of the aroma. In the DLY pork, the dramatic increase in the ( Z )-2-nonenal content may be the key factor. Principal component analysis identified that the difference in aroma between DLY and indigenous pork increased after reheating, but hierarchical cluster analysis showed that regardless of treatment, flavor difference was smaller between DLY and indigenous pork than among indigenous pigs. The analysis results show that differences in fatty acid content and oxidation path in unsaturated fatty acids were the reasons for the difference in aroma and the deterioration of flavor after reheating.
研究领域:
食品科学
·
农业化学
·
动物科学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Ping Yang,Chen Liu,Huanlu Song,Lijin Wang,Xueqing Wang,Jiacai Hua
Off-flavor compounds in IF-DHMP were identified using sensory-directed analysis. In total, 56 types of aroma-active compounds were identified in the off-flavor (OF) samples, positive control (PC) samples, and accelerated oxidation (AO) samples. The Aroma Extraction Dilution Analysis (AEDA) results showed that methional, generated via Maillard reaction , was the most important component with the highest dilution factor in OF. The results of aroma recombination, omission and spiking experiment revealed that compounds such as pentanal, methional, ( E )-2-nonenal, 3-methylbutanal, ( E )-2-heptenal, nonanal, ( E,E )-2,4-heptadienal, 1-penten-3-one, 1-octen-3-one, and ( E,E )-2,4-nonadienal were the major sources of off-flavor in OF. We observed that the off-flavor in OF samples originated due to proteolysis, Maillard reaction, or lipid oxidation during processing rather than due to lipid oxidation during storage.
研究领域:
食品科学
·
化学感官科学
·
分析化学
·
婴幼儿营养
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）