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Relationship between PAH4 formation and thermal reaction products in model lipids and possible pathways of PAHs formation

Xiangxin Xu,Xiaofang Liu,Shuai Wang,Yongping Zou,Jixian Zhang,Li Liang,Chaoting Wen,Youdong Li,Xiaowei Xu,Xudong He,Guoyan Liu,Xin Xu

Lipids are closely related to the generation of PAHs during food thermal processing. During heating, lipids mainly triglycerides undergo hydrolysis, oxidation and decomposition. The relationship between the various products and the formation of PAHs is still unclear. This paper investigated the effect of different lipid standards on PAH4 production, and explored their thermal stability and reaction products to delve into nature of the differences in PAH4 production. Fatty acids were more prone to generate PAH4 than glycerides. The higher the degree of esterification of glycerides, the higher its thermal stability and the lower the content of PAH4 generated, implying that hydrolysis of glycerides promoted the generation of PAH4. In addition, there was a positive correlation between unsaturation in lipids and the PAH4 production. After heat treatment, hydroperoxides, unsaturated fatty alcohols and aldehydes, alkenes and aromatic substances were abundant in oleic acid and linoleic acid which produced the most PAH4. Thermal decomposition of lipid hydroperoxides was the pathway for the generation of conjugated hydrocarbon radicals, alcohols, aldehydes, and alkenes . The intramolecular cyclization and Diels-Alder reaction acted as ring-forming reactions, with consequent dehydrogenation , decarboxylation , side-chain breaks and radical reorganization, ultimately facilitating the amplification of the aromatic rings and the formation of PAHs.