Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing

• Published in: Frontiers in nutrition (Lausanne) 2022-06, Vol.9, p.913297-913297
• Main Authors: Zhuang, Yuan, Dong, Jun, He, Xiaomei, Wang, Junping, Li, Changmo, Dong, Lu, Zhang, Yan, Zhou, Xiaofei, Wang, Hongxun, Yi, Yang, Wang, Shuo
• Format: Article
• Language: English
• Subjects: edible oil; fatty acid; lipid oxidation products; Nutrition; thermal treatment; β-unsaturated aldehydes
• ISSN: 2296-861X; 2296-861X
• DOI: 10.3389/fnut.2022.913297

Thermal treatment of lipids rich in fatty acids contributes to the formation of lipid oxidation products (LOPs), which have potentially harmful effects on human health. This study included soybean oil (SO), palm oil (PO), olive oil (OO), and lard oil (LO) as the research objects, with an aim to investigate the impact of heating temperature and fatty acid type on the generation of LOPs (α-dicarbonyl compounds, malondialdehyde (MDA), α,β-unsaturated aldehydes, and 16 volatile aldehydes). Results showed that LOPs increased significantly ( p < 0.05) with the increase in temperature (100 ~ 200°C). Furthermore, the amount of 2,3-butanedione (159.53 μg/g), MDA (3.15 μg/g), 4-hydroxy-hexenal (3.03 μg/g), 2-butenal (292.18%), 2-pentenal (102.26%), hexanal (898.72%), and 2,4-heptadienal (E, E) (2182.05%) were more at 200°C in SO rich in polyunsaturated fatty acids (PUFAs) than other oils. Results from heat map analysis indicated that the 2, 4-heptadienal, and glyoxal related to the myristic acid of oil. Moreover, the MDA was in close association with PUFAs. Based on the effect of temperature and fatty acid type on the generation of LOPs, this study could serve as a control method to reduce harmful LOPs.