Evaluation of glycerol core aldehydes formation in edible oils under restaurant deep frying

Lirong Xu; Gangcheng Wu; Yiren Zhang; Qiaojun Wang; Chenwei Zhao; Hui Zhang; Qingzhe Jin; Xingguo Wang

doi:10.1016/j.foodres.2020.109696

Evaluation of glycerol core aldehydes formation in edible oils under restaurant deep frying

Food Res Int. 2020 Nov:137:109696. doi: 10.1016/j.foodres.2020.109696. Epub 2020 Sep 16.

Authors

Lirong Xu¹, Gangcheng Wu¹, Yiren Zhang², Qiaojun Wang¹, Chenwei Zhao¹, Hui Zhang¹, Qingzhe Jin¹, Xingguo Wang³

Affiliations

¹ Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue Wuxi, Jiangsu 214122, PR China.
² Department of Chemistry, School of Physical Science, University of Liverpool, Cambridge Court, Liverpool, UK.
³ Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue Wuxi, Jiangsu 214122, PR China. Electronic address: xingguow@jiangnan.edu.cn.

PMID: 33233270
DOI: 10.1016/j.foodres.2020.109696

Abstract

Glycerol core aldehydes (GCAs) are potentially toxic lipid oxidation products characterized by aldehydic acids bonded to glycerol via acyl groups. This study investigated the profile and change of GCAs in rapeseed oil (RO), high-oleic sunflower oil (HOSO) and cottonseed oil (CO) after frying chicken nuggets (CNs), fish nuggets (FNs) and French fries (FFs) for 60 h in real restaurant frying systems. Three GCAs (8-oxo, 9-oxo, and 10-oxo-8) were identified, with the GCAs (9-oxo) accounting for the highest value (60%), followed by GCAs (10-oxo-8) and GCAs (8-oxo). The total GCAs increased from 1.12 to 2.02 mg/g with frying time from 0 to 60 h in RO used for frying FNs. The FN frying systems produced the largest amount of GCAs, whereas the FF frying systems produced the least. RO contained more GCAs than CO and HOSO owing to its higher unsaturated fatty acid content (91.81%). Furthermore, the GCAs showed a high correlation with polymerized and oxidized products, indicating that the formation of GCAs were related to the oxidative stability of oils. These results may provide insight into the formation of GCAs and their control during frying.

Keywords: Deep-frying; Diethyl ether (PubChem CID:3283); Glycerol core aldehydes; Lipid oxidation products; Oxidized products; Petroleum ether (PubChem CID:8900); Polar compound; Polymerized products; [(2)H29]-Methyl Pentadecanoate (PubChem CID: 23518); methyl-t-butyl-ether (PubChem CID: 15413).

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Aldehydes*
Animals
Cooking
Fatty Acids / analysis
Glycerol*
Restaurants

Substances

Aldehydes
Fatty Acids
Glycerol