Formation of AGEs in Penaeus vannamei fried with high oleic acid sunflower oil

Jiao Mo; Yuanyuan Zhao; Runlin Wu; Benlun Hu; Caihua Jia; Jianhua Rong; Ru Liu; Siming Zhao

doi:10.1016/j.fochx.2023.100869

Formation of AGEs in Penaeus vannamei fried with high oleic acid sunflower oil

Food Chem X. 2023 Sep 6:19:100869. doi: 10.1016/j.fochx.2023.100869. eCollection 2023 Oct 30.

Authors

Jiao Mo¹, Yuanyuan Zhao¹, Runlin Wu¹, Benlun Hu¹, Caihua Jia^{1

2}, Jianhua Rong^{1

2}, Ru Liu^{1

2}, Siming Zhao¹

Affiliations

¹ College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
² Author Affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China.

Abstract

Here, we investigated the effects of frying process on the formation of advanced glycation end products (AGEs) in shrimps using Penaeus vannamei as the raw material. The results showed that the oil, malondialdehyde, fluorescent AGEs, carboxymethyl lysine (CML), methylglyoxal hydroimidazolone (MG-H1) and the outer layer carboxyethyl lysine (CEL) content was higher in the fried shrimps than that in the raw unfried shrimps. The outer layer CML, CEL and inner CEL, MG-H1 values all reached the maximum after the first batch of frying (22.43 mg/kg, 304.24 mg/kg, 83.76 mg/kg, and 169.42 mg/kg respectively). However, fluorescent AGEs and MG-H1 of the outer layer reached the maximum after the fifth and fourth batches of frying (1230.0 AU/g and 341.63 mg/kg). Malondialdehyde, fluorescent AGEs, CML, MG-H1, and CEL concentration in the fried shrimps firstly increased and then decreased to stabilization with more frying batches, with higher content in the outer layer of fried shrimps.

Keywords: Advanced glycation end products; Deep-frying; Penaeus vannamei; Quality.