Formation of 4‐hydroxynonenal (4‐HNE) in frozen mackerel (<i>Scomber scombrus</i>) in the presence and absence of green tea

Alghazeer, Rabia; Howell, Nazlin K.

doi:10.1002/jsfa.3117

Cited by 12 publications

(6 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our research also showed that the correlation between the HNE and ARA (n‐6 PUFA) content was significant in cold‐air‐ ( p < .01) and sun‐drying processes. These results are consistent with previous observational studies, which proposed that ARA yields more HNE than other fatty acids (Alghazeer & Howell, 2008 ). Hence, the possible formation pathways were proposed to assess the feasibility of linoleic acid and ARA as the precursor of HNE.…”

Section: Relationship Between Hhe / ...supporting

confidence: 93%

Effect of drying processes on the occurrence of lipid oxidation‐derived 4‐hydroxy‐2‐hexenal and 4‐hydroxy‐2‐nonenal in Spanish mackerel (Scomberomorus niphonius)

Cui

Liu

Sun

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

In this study, dry‐cured Spanish mackerel ( Scomberomorus niphonius , DCSM) was prepared via three different methods (hot‐air drying, cold‐air drying, and sun drying). The content of 4‐hydroxy‐2‐hexenal (HHE) and 4‐hydroxy‐2‐nonenal (HNE) derived from lipid oxidation in whole processes was investigated by HPLC‐MS/MS. The changes in fatty acid composition were detected by GC‐MS, and the degree of lipid oxidation was evaluated by the levels of acid values (AV), peroxide values (POV), and thiobarbituric acid‐reactive substances (TBARS). The results showed that the drying process significantly accelerated lipid oxidation in DCSM. The contents of HHE and HNE were significantly increased after processing. The content of HHE was higher by 18.44‐, 13.45‐, and 16.32‐folds compared with that of HNE after three different processes, respectively. The HHE and HNE contents fluctuated upward during the hot‐air and cold‐air drying process. However, the contents of HHE and HNE increased time‐dependent during the sun drying process, with the highest values of 86.33 ± 10.54 and 5.29 ± 0.54 mg/kg fish among the three different processes. Besides, there was a significant positive correlation between HHE contents and n‐3 fatty acids content in hot‐air drying and sun drying processes (Pearson's r = .991/.996), and HNE occurrence was closely related to n‐6 fatty acid content in sun drying process (Pearson's r = .989). Regression analysis indicated that the content of HHE and TOTOX TBA values in DCSM showed good linear relationships ( R 2 value = .907), which suggested that the content of HHE could be used to estimate the oxidative deterioration of dry‐cured fish products.

show abstract

Section: Relationship Between Hhe / ...supporting

confidence: 93%

Effect of drying processes on the occurrence of lipid oxidation‐derived 4‐hydroxy‐2‐hexenal and 4‐hydroxy‐2‐nonenal in Spanish mackerel (Scomberomorus niphonius)

Cui

Liu

Sun

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Regardless of the tremendous advantage of deep-frozen foods, there have been only few studies on freezing at deep freezing temperatures. Moreover, researches about long-term storage at such deep-freezing temperature have rarely been conducted (Alghazeer et al, 2008;Choi et al, 2018;Utera et al, 2014). Sakata et al (1995) analyzed the physicochemical properties of porcine M. longissimus dorci frozen at -80℃ after 1 month of storage.…”

Section: Articlementioning

confidence: 99%

“…Mørkøre and Lilleholt (2007) froze and stored Atlantic cod at -55℃ and -70℃ for only 11 days. Although the foods were frozen at this deep-freezing temperature, the freezing facilities were either industrial or laboratory scale (Indergård et al, 2014;Kim et al, 2013;Utera et al, 2014), or described only freezing temperatures (Alghazeer et al, 2008;Sakata et al, 1995). In this way, consumers have been excluded from the advantage of deep freezing storage due to its economical and feasibility factors (Elansari and Bekhit, 2017;Lisitsyn et al, 2019).…”

Section: Articlementioning

confidence: 99%

Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer

Kim

Lee

Park

et al. 2020

Food Sci Anim Resour

View full text Add to dashboard Cite

This study was conducted to investigate the effects of freezing and storage temperature (-18℃, -50℃, and -60℃) on the physicochemical properties of pork neck and chicken leg meat in home-scale deep freezers. Pork neck was cut into a thickness of 3 cm (9×9×3 cm, 150 g), individually packed in air-containing packages, and stored at different temperature (-18℃, -50℃, and -60℃) for 6 months. Chicken leg meats were prepared (10 cm long, weighing 70 g) and packed in the same manner. Frozen samples were thawed at 2℃. Physicochemical properties such as thawing loss, cooking loss, water-holding capacity, color, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS) were evaluated. The samples frozen by deep freezing (-60℃) was favorable with respect to thawing loss, color, and VBN. Samples frozen at -60℃ had lower values of thawing loss and VBN than those frozen at -18℃ for all storage periods (p<0.05). Color parameters were more similar to those of fresh meat than to those of samples frozen at -18℃ for 6 months. The TBARS of all samples were below 0.3 mg malondialdehyde/kg, thereby indicating oxidative stability of lipids. Consequently, deep freezing at -60℃ may be acceptable for maintaining the quality of fresh pork neck and chicken leg meat for 6 months without deterioration.

show abstract

“…Sensitivity of this interface was enough to detect 10 pmol of hexanal injected but it still could not provide enough ionization for such aldehydes as malondialdehyde (MDA) and 4-HNE [[33]]. Modern LC/MS interfaces allow detection of 4-HNE without derivatization, and direct analysis of 4-HNE is sporadically employed [[34]–[36]]. In an acidified methanolic solution, 4-HNE forms a derivative with methanol, which produces an ion at m/z 171.…”

Section: Fatty Aldehyde Analysis By Lc/msmentioning

confidence: 99%

Mass spectrometry of fatty aldehydes

Berdyshev

2011

Biochimica et Biophysica Acta (BBA) - Molecular and Cell Biolog

View full text Add to dashboard Cite

Fatty aldehydes are important components of the cellular lipidome. Significant interest has been developed towards the analysis of the short chain α,β-unsaturated and hydroxylated aldehydes formed as a result of oxidation of polyunsaturated fatty acids. Multiple gas chromatography-mass spectrometry (GC/MS) and subsequently liquid chromatography-mass spectrometry (LC/MS) approaches have been developed to identify and quantify short-chain as well as long-chain fatty aldehydes. Due to the ability to non-enzymaticaly form Schiff bases with amino groups of proteins, lipids, and with DNA guanidine, free aldehydes are viewed as a marker or metric of fatty acid oxidation and not the part of intracellular signaling pathways which has significantly limited the overall attention this group of molecules have received. This review provides an overview of current GC/MS and LC/MS approaches of fatty aldehyde analysis as well as discusses technical challenges standing in the way of free fatty aldehyde quantitation.

show abstract

Formation of 4‐hydroxynonenal (4‐HNE) in frozen mackerel (Scomber scombrus) in the presence and absence of green tea

Cited by 12 publications

References 37 publications

Effect of drying processes on the occurrence of lipid oxidation‐derived 4‐hydroxy‐2‐hexenal and 4‐hydroxy‐2‐nonenal in Spanish mackerel (Scomberomorus niphonius)

Effect of drying processes on the occurrence of lipid oxidation‐derived 4‐hydroxy‐2‐hexenal and 4‐hydroxy‐2‐nonenal in Spanish mackerel (Scomberomorus niphonius)

Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer

Mass spectrometry of fatty aldehydes

Contact Info

Product

Resources

About