Monitoring by 1H nuclear magnetic resonance of the changes in the composition of virgin linseed oil heated at frying temperature. Comparison with the evolution of other edible oils

Guillén, Marı́a D.; Uriarte, Patricia Sancho

doi:10.1016/j.foodcont.2012.04.024

Cited by 48 publications

(49 citation statements)

References 31 publications

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“…Taking into account that the area of the above‐mentioned signals is proportional to the number of protons that generate them, and that the proportionality constant is the same in all the cases, several approaches have been developed to determine the molar percentage of several kinds of acyl groups in food lipids. These have been thoroughly explained in previous papers (Aursand and others ; Igarashi and others ; Guillén and Ruiz , , , , , , , ; Guillén and Goicoechea , ; Guillén and others ; Guillén and Uriarte , , , ; Goicoechea and Guillén ; Vidal and others ; Sopelana and others ; Martínez‐Yusta and Guillén , ). One of them, which is useful for vegetable oils and food lipids of animal origin, except fish lipids, involves the following equations:

Linolenic groups Ln (%) = 100 (A_{normalJ} / 3 A_{normalK})

Linoleic groups normalL (%) = 100 (2 A_{normalI} / 3 A_{normalK})

\begin{matrix} true \\ left Oleic (or monounsaturated) groups O (or MU) (%) \\ left = 100 [(A_{normalF} - 2 A_{normalI} - A_{normalJ}) / 3 A_{K}] \end{matrix}

…”

Section: H Nmr As a Tool For The Study Of Food Lipid Thermo‐oxidatiomentioning

confidence: 80%

“…The formation of each of these functional groups depends on both the food lipid nature and the thermo‐oxidation conditions. In fact, under certain degradative conditions the occurrence of these primary oxidation compounds is not detected by this technique, which indicates either that they are not formed or that, if they are formed, their degradation rate is too high for them to be detected by 1 H NMR (Guillén and Uriarte , , , ).…”

Section: H Nmr As a Tool For The Study Of Food Lipid Thermo‐oxidatiomentioning

confidence: 97%

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A Review of Thermo‐Oxidative Degradation of Food Lipids Studied by ¹H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature

Martínez‐Yusta

Goicoechea

Guillén

2014

Comp Rev Food Sci Food Safe

143

153

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This review summarizes present-day knowledge provided by proton nuclear magnetic resonance ( 1 H NMR) concerning food lipid thermo-oxidative degradation. The food lipids considered include edible oils and fats of animal and vegetable origin. The thermo-oxidation processes of food lipids of very different composition, occurring at low, intermediate, or high temperatures, with different food lipid surfaces exposed to oxygen, are reviewed. Mention is made of the influence of both food lipid nature and degradative conditions on the thermo-oxidation process. Interest is focused not only on the evolution of the compounds that degrade, but also on the intermediate or primary oxidation compounds formed, as well as on the secondary ones, from both qualitative and quantitative points of view. Very valuable qualitative and quantitative information is provided by 1 H NMR, which can be useful for metabolomic and lipidomic studies. The chemical shift assignments of spectral signals of protons of primary (hydroperoxides and hydroxides associated with conjugated dienes) and secondary, or further (aldehydes, epoxides, among which 9,10-epoxy-12-octadecenoate [leukotoxin] can be cited, alcohols, ketones) oxidation compounds is summarized. It is worth noting the ability of 1 H NMR to detect toxic oxygenated α,β-unsaturated aldehydes, like 4-hydroperoxy-, 4,5-epoxy-, and 4-hydroxy-2-alkenals, which can be generated in the degradation of food lipids having omega-3 and omega-6 polyunsaturated groups in both biological systems and foodstuffs. They are considered as genotoxic and cytotoxic, and are potential causative agents of cancer, atherosclerosis, and Parkinson's and Alzheimer's diseases.

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Linolenic groups Ln (%) = 100 (A_{normalJ} / 3 A_{normalK})

Linoleic groups normalL (%) = 100 (2 A_{normalI} / 3 A_{normalK})

\begin{matrix} true \\ left Oleic (or monounsaturated) groups O (or MU) (%) \\ left = 100 [(A_{normalF} - 2 A_{normalI} - A_{normalJ}) / 3 A_{K}] \end{matrix}

…”

Section: H Nmr As a Tool For The Study Of Food Lipid Thermo‐oxidatiomentioning

confidence: 80%

Section: H Nmr As a Tool For The Study Of Food Lipid Thermo‐oxidatiomentioning

confidence: 97%

A Review of Thermo‐Oxidative Degradation of Food Lipids Studied by ¹H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature

Martínez‐Yusta

Goicoechea

Guillén

2014

Comp Rev Food Sci Food Safe

143

153

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“…On the other hand, USFA in vegetable oils can pose a risk in cooking processes due to exposure to oxidation and decomposition at high temperatures. Guillen and Uriarte reported that linoleic acid is associated with the formation of potentially toxic compounds such as free radicals, aldehydes, and ketones. These reactive oxygen species (ROS), formed by the peroxidation of USFA, can cause decomposition of Amadori compounds and development of intermediates for the formation of Strecker aldehydes, pyrazines, and pyridines in the Maillard reaction, and can eventually contribute to the formation of HCAs .…”

Section: Resultsmentioning

confidence: 99%

The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils

Ekiz

Öz

2018

J Sci Food Agric

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“…However, that is a very expensive methodology and requires special skills to interpret the spectra. The use of 1 H and 13 C NMR spectroscopy in food, applied by different research groups [138][139][140][141][142][143][144][145][146], has proved to be very useful in evaluating the oxidative status of the lipid fraction, as well as in providing information on the nature (main functional groups) and concentration of the compounds found (i.e. hydroperoxides, carbonyl compounds and dienes).…”

Section: Magnetic Resonancementioning

confidence: 99%

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Barriuso

Astiasarán

Ansorena

2012

Eur Food Res Technol

268

220

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Lipid oxidation analysis in food samples is a relevant topic since compounds generated in the process are related to undesirable sensory and biological effects. As the process is complex and depends on the type of lipid substrate, oxidation agents and environmental factors, proper measurement of lipid oxidation remains a challenging task. A great variety of methodologies have been developed and implemented so far, both for determining primary oxidation products and secondary oxidation products. Most common methods and classical procedures are described, including peroxide value, TBARS analysis and chromatography. Some other methodologies such as chemiluminescence, fluorescence emission, Raman spectroscopy, infrared spectroscopy or magnetic resonance, provide interesting and promising results, so attention must be paid to these alternative techniques in the area of food lipid oxidation analysis.

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Monitoring by 1H nuclear magnetic resonance of the changes in the composition of virgin linseed oil heated at frying temperature. Comparison with the evolution of other edible oils

Cited by 48 publications

References 31 publications

A Review of Thermo‐Oxidative Degradation of Food Lipids Studied by ¹H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature

A Review of Thermo‐Oxidative Degradation of Food Lipids Studied by ¹H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature

The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

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Monitoring by 1H nuclear magnetic resonance of the changes in the composition of virgin linseed oil heated at frying temperature. Comparison with the evolution of other edible oils

Cited by 48 publications

References 31 publications

A Review of Thermo‐Oxidative Degradation of Food Lipids Studied by 1H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature

A Review of Thermo‐Oxidative Degradation of Food Lipids Studied by 1H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature

The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

Contact Info

Product

Resources

About

A Review of Thermo‐Oxidative Degradation of Food Lipids Studied by ¹H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature

A Review of Thermo‐Oxidative Degradation of Food Lipids Studied by ¹H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature