Determination of 2,4‐decadienal in edible oils using reversed‐phase liquid chromatography and its application as an alternative indicator of lipid oxidation

Abstract

As a major product of linoleic acid‐rich oils, 2,4‐decadienal has unique reactivity that may be potentially toxic to human body. In this study, a reliable reversed‐phase liquid chromatography method for the determination of carbonyls was developed, and 2,4‐decadienal as the target aldehyde was validated. Furthermore, the possibility of 2,4‐decadienal as a lipid oxidation marker was evaluated. The optimal sample pretreatment method was extraction by 2 mL of acetonitrile three times, followed by derivatization at 40 °C for 30 min. The method was linear, sensitive, and accurate with detection and quantification limits of 15 and 50 nmol/L, respectively, and had good average recoveries for 2,4‐decadienal in oil samples. In tested edible oils, during heating at 180 °C, the level of 2,4‐decadienal rose faster than other aldehydes, including one of the characteristic aldehydes, hexanal. Moreover, good linear relationships between the 2,4‐decadienal content and other oxidation indices (R2 = 0.858 to 0.984 for the anisidine value; R2 = 0.876 to 0.986 for the total oxidation value) were observed in sunflower and corn oils under 8 hr heating at three temperatures (120, 150, and 180 °C), indicating that 2,4‐decadienal can predict the oxidation of oil.Practical Application2,4‐Decadienal is a toxic aldehyde produced by the oxidation of linoleic acid‐rich oils, which is closely related to human health. This work is the first to demonstrate that 2,4‐decadienal can be used as an alternative oxidation indicator for linoleic acid‐rich oils and is of great significance for the quality control of edible oil in the food industry.

Effects of mealworm larva composition and selected process parameters on the physicochemical properties of extruded meat analog

“…This finding was in accordance with Sun et al. ( 2020 ) who reported that the 2,4‐decadienal in oxidation indicator of edible oils increased with increase in heating temperature (120°C, 150°C, and 180°C).…”

“…It may be because of the rapid formation of oxidation substances from unstable lipids caused by high temperature during extrusion cooking. This finding was in accordance with Sun et al (2020) who reported that the 2,4-decadienal in oxidation indicator of edible oils increased with increase in heating temperature (120°C, 150°C, and 180°C).…”

Molecular Mechanisms Underlying the Effect of Lipid Oxidation Products on Digestibility and Conformation of Myoglobin under Thermal Treatment

“…Moreover, the digestibility of protein is affected by different thermal processing techniques. , Prolonged drying and excessive thermal cooking can cause proteins to become insusceptible to protease digestion. , Generally, research on cooking methods involving moderate thermal treatment conditions (such as sous-vide cooking, boiling, and water-bath cooking) presented positive effects, whereas research involving intense cooking methods (such as roasting, frying, and baking) suggested negative influences on meat protein digestibility . Nevertheless, to date, few studies have examined the synergistic relationship between LOPs and thermal processing on protein digestion and conformation simultaneously, especially for trans , trans ,-2,4-decadienal (2,4-Dec), a product afforded in high amounts during lipid thermal processing . Myoglobin (Mb) is a sarcoplasmic protein that plays a critical role in meat color, which was chosen for this study as it is not easily broken down by digestive enzymes given its rigid structure .…”

“…13 Nevertheless, to date, few studies have examined the synergistic relationship between LOPs and thermal processing on protein digestion and conformation simultaneously, especially for trans,trans,-2,4-decadienal (2,4-Dec), a product afforded in high amounts during lipid thermal processing. 14 Myoglobin (Mb) is a sarcoplasmic protein that plays a critical role in meat color, which was chosen for this study as it is not easily broken down by digestive enzymes given its rigid structure. 15 The influence of 2,4-Dec on the digestibility of Mb during thermal processing requires further investigation, making it favorable to entirely understand the digestion of meat protein in foods containing or making contact with lipids under thermal processing.…”

Effect of (E,E)‐2,4‐decadienal on Side‐Chain Modification, Conformation Change, and Aggregation of Bovine Serum Albumin

“…Because (E,E)‐2,4‐decadienal is highly reactive and exhibits teratogenicity and carcinogenicity, most of the research is focused on DNA damage, [ 13 ] cytotoxic effects on smooth muscle cells, [ 14 ] pulmonary changes, [ 15 ] cytotoxicity to human vascular SMC, [ 14 ] effects on human bronchial epithelial cells, [ 16 ] and mitochondrial dysfunction and oxidative stress [ 17 ] induced by the aldehyde, as well as identification of its metabolites. [ 18 ] However, in the field of food science, most of the research focuses on the monitoring of the formation of (E,E)‐2,4‐decadienal during processing [ 19–22 ] or studying the Maillard reaction of (E,E)‐2,4‐decadienal and amino acids in a heating system. [ 23,24 ] Only a few studies have focused on the reaction of (E,E)‐2,4‐decadienal with proteins; for example, mass spectrometry was used to identify the (E,E)‐2,4‐decadienal‐mediated modification sites in cytochrome c [ 25 ] as well as ribonuclease A and lactoglobulin.…”