Exposure assessment of Malondialdehyde, 4-Hydroxy-2-(E)-Nonenal and 4-Hydroxy-2-(E)-Hexenal through specific foods available in Belgium

Papastergiadis, Antonios; Fatouh, Amr El Sayed; Jacxsens, Liesbeth; Lachat, Carl; Shrestha, Kshitij; Daelman, Jeff; Kolsteren, Patrick; Langenhove, Herman Van; Meulenaer, Bruno De

doi:10.1016/j.fct.2014.06.030

Cited by 57 publications

(33 citation statements)

References 39 publications

(40 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…MDA is known to originate from the oxidation of both ω‐6 and ω‐3 PUFAs, while HHE and HNE are formed by the oxidation of ω‐3 and ω‐6 PUFA, respectively . These three toxic aldehydes (referred to as “target aldehydes” hereafter) have been found in various vegetable oils, especially those rich in PUFA . Because the target aldehydes can be incorporated into fried foods with the oxidized vegetable oils, they become part of the human diet .…”

Section: Introductionmentioning

confidence: 99%

“…MDA, HHE, and HNE have attracted attention in some regions: the Belgian Superior Health Council has considered MDA and HNE as major concerns for human health; HNE has been recognized as a potential public health concern in America; and the European Food Safety Authority scientific committee has suggested the threshold of toxicological concern (TTC) level of exposure for MDA, HHE, and HNE as 30, 1.5, and 1.5 μg kg −1 bw/day, respectively . Remarkably, the number of scientific articles reporting MDA, HHE, and HNE as related to the food domain are very few (Table S1, Supporting Information).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Malondialdehyde, 4‐Hydroxy‐2‐Hexenal, and 4‐Hydroxy‐2‐Nonenal in Vegetable Oils: Formation Kinetics and Application as Oxidation Indicators

Liu

2019

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

The formation of three toxic reactive aldehydes, malondialdehyde (MDA), 4‐hydroxy‐hexenal (HHE), and 4‐hydroxy‐2‐nonenal (HNE), is investigated in five commonly consumed vegetable oils using a method based on the Schaal oven test. HHE is only detected in linseed oil (LO) and rapeseed oil (RO), while MDA and HNE are found to be present in all tested oils. The formation potential of MDA, HHE, and HNE in the tested oils is closely related to the initial polyunsaturated fatty acid (PUFA) content in the oil. Correlation analyses reveal low correlation coefficients for MDA, determining its unsuitability to evaluate the oxidation of oils with low PUFA content, such as palm oil and camellia oil; in contrast, HHE and HNE show sufficient correlations with other oxidation indices in all tested oils. Furthermore, regression analysis indicates that HHE content can predict the oxidation of ω‐3 type oil, while HNE content can estimate oxidative deterioration of ω‐6 type oils. Particularly, HNE content can also evaluate the oxidation of ω‐9 type oils such as PO and CLO with relatively low PUFA level for the high correlations (>0.991, P < 0.01) toward the total oxidation value (TOTOX). Practical Applications: Edible oil consumption continues to increase worldwide. Therefore, it is very important to understand the conditions under which potentially health‐damaging compounds are formed in these oils and to develop methods to inhibit their formation or eliminate them from the oils. This study investigates the formation of three toxically reactive aldehydes, namely MDA, HHE, and HNE, through lipid oxidation, specifically PUFA peroxidation. The application of these aldehydes as oxidation indicators for different vegetable oils is also explored. This work could prove beneficial for the quality control of vegetable oils in the edible oil industry. The formation of three toxic aldehydes, MDA, HHE, and HNE in different types of vegetable oils is investigated. Considerable amounts of MDA, HHE, and HNE is found in all the tested oils. The results show the formation of these three aldehydes is competitive. Besides, MDA content is not appropriate to evaluate the oxidation of oils with low PUFA content, such as PO and CLO; while HHE and HNE can characteristically depict the oxidation of ω‐3 and ω‐6 type oil.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Malondialdehyde, 4‐Hydroxy‐2‐Hexenal, and 4‐Hydroxy‐2‐Nonenal in Vegetable Oils: Formation Kinetics and Application as Oxidation Indicators

Liu

2019

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…It has been found that malondialdehyde is a carcinogenic agent that can damage and alter functioning of cells. Hence, quantification of malondialdehyde in foods is used as an indicator of safety and quality (Papastergiadis et al, ). At 1 day of storage, all of the QB cheeses had similar TBARS values.…”

Section: Resultsmentioning

confidence: 99%

Incorporating flaxseed (linum usitatissimum) oil into queso blanco at different stages of the cheese manufacturing process

Gurdian

Reyes

Kyereh

et al. 2017

J Food Process Preserv

View full text Add to dashboard Cite

The objective of this study was to evaluate the physicochemical and microbial properties of queso blanco (QB) with flaxseed oil (FO) incorporated at different stages of the cheese manufacturing process. Whole milk was homogenized, coagulated with citric acid, salted with NaCl, and the resulting curds were pressed. Then QBFO was produced by incorporating FO during homogenization (QBFO‐H), coagulation (QBFO‐C), or salting (QBFO‐S). The cheeses were stored at 8 °C for 30 days. Significantly lower lipid oxidation in QB was observed when FO was added during coagulation or salting compared to homogenization. However, lipid oxidation values of QBFO‐H did not exceed the allowable limit for good quality food, it experienced the lowest yeast and mold counts, and only QBFO‐H had a significantly higher lipid content than QB. This study demonstrated that QB containing FO can be effectively produced by incorporating FO during the homogenization step of the cheese manufacturing process. Practical applications Flaxseed oil (FO) is a potent source of α‐linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid. Incorporation of FO into queso blanco (QB) cheese may provide a functional food that aids in greater omega‐3 polyunsaturated fatty acid consumption. Addition of FO into QB during homogenization yielded a good quality cheese with higher fat content.

show abstract

“…Content of MDA (a) and HNE (b) in common foods reported in literature (Ma & Liu, ; Papastergiadis et al., ; Surh & Kwon, ; Yin, ). Bars represent ranges and means…”

Section: Introductionmentioning

confidence: 99%

Typical reactive carbonyl compounds in food products: Formation, influence on food quality, and detection methods

Zhao

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Reactive carbonyl compounds are a large group of highly reactive electrophilic compounds containing one or more carbonyl groups, which can be created by lipid oxidation both in vivo and in food. Malondialdehyde (MDA) and 4‐hydroxy‐2‐nonenel (HNE) are the two most important reactive carbonyl compounds in food. They can react with proteins and nucleic acids and cause biological damage to cells and lead to carbonyl stress. Therefore, they are regarded as representative products of lipid oxidation, toxic molecules, and biomarkers of oxidative stress. Apart from biological toxicity, they can also react with myoglobin and myofibrillar protein and further affect color, gel properties, hydrophobicity, or other properties of food. However, the effects of MDA and HNE on food qualities have not received as much attentions and it is noteworthy that the existing analytical methods for detecting MDA and HNE have a variety of limitations due to the complexity of food samples. To provide a comprehensive understanding of HNE and MDA, the formation mechanism, occurrence, and analytical methods for MDA and HNE in food matrix were summarized in this article. Emphasis is focused on formation mechanism including non‐enzymatic pathway and enzymatic pathway, and detection methods including the extraction methods, the new development of sample pre‐treatment technology and the selection of derivative reagents. Impressively, the reaction mechanism of MDA and HNE with myoglobin or myofibrillar protein is also described to explain how MDA and HNE affect food quality.

show abstract

Exposure assessment of Malondialdehyde, 4-Hydroxy-2-(E)-Nonenal and 4-Hydroxy-2-(E)-Hexenal through specific foods available in Belgium

Cited by 57 publications

References 39 publications

Malondialdehyde, 4‐Hydroxy‐2‐Hexenal, and 4‐Hydroxy‐2‐Nonenal in Vegetable Oils: Formation Kinetics and Application as Oxidation Indicators

Malondialdehyde, 4‐Hydroxy‐2‐Hexenal, and 4‐Hydroxy‐2‐Nonenal in Vegetable Oils: Formation Kinetics and Application as Oxidation Indicators

Incorporating flaxseed (linum usitatissimum) oil into queso blanco at different stages of the cheese manufacturing process

Typical reactive carbonyl compounds in food products: Formation, influence on food quality, and detection methods

Contact Info

Product

Resources

About