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

Abstract

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.

Approach to evaluate the sensory quality deterioration of chicken seasoning using characteristic oxidation indicators

“…It revealed that the concentration of various volatiles differed significantly between deteriorated and fresh samples, where unfriendly flavor ( e.g., aldehydes, olefins and alkanes) were higher in medium and serious deteriorated ones. Similar findings have been reported in a variety of foods ( Gayoso et al, 2017 , Ghorbani Gorji et al, 2019 , Ma et al, 2019 ). Moreover, as shown in Fig.…”

Rest Plant Materials with Natural Antioxidants Increase the Oxidative Stability of Omega-3-Rich Norwegian Cold Pressed Camelina sativa Oil

“…The levels of 4-HHE and HNE reflect the proportion of omega-3 and omega-6 fatty acids in the oil (omega-3/omega-6 = 2.1) and in addition an increased autooxidation rate of the more unsaturated omega-3 fatty acids than the omega-6 fatty acids. However, another accelerated storage study of camelina oil kept at 60 °C for 30 days in air 44 , showed the same levels for HHE and HNE, i.e. about 0.6 µg/g oil.…”

“…The levels of 4-4-HHE and 4-HNE reflect the proportion of omega-3 and omega-6 fatty acids in the oil (omega-3/omega-6 = 2.1) and in addition an increased autoxidation rate of the more unsaturated omega-3 fatty acids than the omega-6 fatty acids. However, another accelerated storage study of camelina oil kept at 60 °C for 30 days in air 44 showed the same levels for 4-HHE and 4-HNE, i.e., about 0.6 μg/g of oil. This 4-HNE concentration corresponds to our 4-HNE concentration in CO after 6 weeks of storage at 40 °C, which is surprising, since the formation of hydroxyalkenals has been shown to be temperature-dependent, so higher levels would have been expected at higher temperatures.…”

Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils

“…In the present work, the formation of three toxically non‐volatile reactivate aldehydes, MDA, HHE and HNE, during deep‐frying of potato sticks and chicken breast meat in vegetable oils was investigated. Previously, we found that HHE/HNE could be used as alternative oxidation indicator to evaluate the peroxidation of vegetable oils, and proposed a simultaneous and competitive formation pathway of MDA, HHE and HNE (Ma et al , ). Considering the fact that French fries and fried chicken meat were the most consumed fried foods, potato sticks and chicken breast meat were chosen as the foodstuffs.…”

“…As typical α,β‐unsaturated aldehydes, HHE and HNE can be derived from the peroxidation of ω‐3 and ω‐6 PUFA, respectively. For this reason, it was recently demonstrated that HHE and HNE could be used as alternative indicators to depict the oxidation of ω‐3 and ω‐6 type oils characteristically (Ma et al , ). All these three aldehydes are highly reactive, indicating that they can undergo nucleophilic reactions with DNA, lipoproteins and peptides.…”