Browsing by Subject "HNE"
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Item 4-Hydroxy-2-Trans-Nonenal (HNE), a toxic degradation product of lipid oxidation, in fried chicken and donut(2017-08) Yin, NingAlpha, beta-unsaturated-4-hydroxyaldehydes, a group of secondary lipid oxidation products, are highly interesting due to their high reactivity to various biological compounds including amino acids and DNA. 4-Hydroxy-2-trans-Nonenal (HNE), one of the most abundant and toxic compound in this group, was measured in commercial fried chicken breasts, chicken thighs, chicken nuggets and raised glazed donuts from different fast food stores and supermarkets. Samples were analyzed for fat content, fatty acids distribution and HNE concentration. Fried chickens and donuts were selected because they are very common fast food and they are deep-frying at high temperatures (160-190 °C). Preliminary experiments were conducted using the thiobarbituric acid (TBARS) assay to obtain the secondary lipid oxidation products such as aldehydes, ketones and related carbonyl compounds. HNE concentration was measured as 2,4-dinitrophenylhydrazone derivatives using an HPLC method. HNE concentrations in fried chickens from 3 different sources are between 10.02 and 11.89 µg HNE/100 g breast and between 19.80 and 24.41 µg HNE/100 g thigh. For chicken nuggets and popcorn chicken, HNE concentrations are between 9.00 and 47.93 µg HNE/100 g samples. For donut samples from 3 different brands, HNE concentrations were between 18.55 and 21.71 µg HNE/100 g donut. Measured HNE amount in chicken thighs samples is greater than chicken breasts samples, suggesting the heme iron content existed in dark meat possibly act as a catalyst to accelerate the lipid oxidation in the meat. These results indicated that HNE is incorporated into the fried chickens and glazed donuts samples from frying oils and might pose a public health concern for long-term consumption given the toxicity of HNE.Item The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats(2014-08) Liu, XiaoyuThe formation of HNE, HHE, HOE and HDE was investigated in commercial corn, soybean, peanut, canola oils, lard and beef tallow which were heat treated at different temperatures (145, 165 and 185°C) for 1, 3 and 5 hours. The formation of these 4–hydroxyaldehydes was monitored as 2, 4–dinitrophenylhydrazone derivatives by HPLC. These oils and fats were selected based on their different fatty acid distributions. In general, the formation of these 4–hydroxyaldehydes increased with higher temperatures (145, 165 and 185°C), longer heating time (in the range of 0 to 5 hours) and higher unsaturation in the samples. It was found that the formation of HNE was dependent on temperature, heating time and the level of linoleic acid in the oils. Therefore, to minimize the formation of the toxic HNE in high linoleic acid containing oils, the lowest temperature and the shortest heating time should be used.