Characterization of non-volatile oxidation products formed from triolein in a model study at frying temperature

• Autor(a) principal: Petronilho, Sílvia
• Data de Publicação: 2021
• Outros Autores: Neves, Bruna, Melo, Tânia, Oliveira, Sara, Alves, Eliana, Barros, Cristina, Nunes, Fernando M., Coimbra, Manuel A., Domingues, M. Rosário
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10773/31029
• topic: Frying oil; Triacylglycerides; Primary oxidation products; Triolein; C30 RP−LC−MS; Isomer differentiation

Frying allows cooking food while promoting their organoleptic properties, imparting crunchiness and flavor. The drawback is the oxidation of triacylglycerides (TAGs), leading to the formation of primary oxidized TAGs. Although they have been associated with chronic and degenerative diseases, they are precursors of pleasant flavors in fried foods. Nevertheless, there is a lack of knowledge about the oxidation species present in foods and their involvement in positive/negative health effects. In this work, high-resolution (HR) C30 reversed-phase (RP)−liquid chromatography (LC)−tandem HR mass spectrometry (MS/MS) was used to identify primary oxidation TAGs resulting from heating triolein (160 °C, 5 min). This allows simulating the initial heating process of frying oils usually used to prepare fried foods, such as chips, crisps, and snacks. Beyond hydroxy, dihydroxy, hydroperoxy, and hydroxy−hydroperoxy derivatives, already reported in phospholipids oxidized by Fenton reaction, new compounds were identified, such as dihydroxy−hydroperoxy−triolein derivatives and positional isomers (9/10- and 9/12-dihydroxy−triolein derivatives). These compounds should be considered when proposing flavor formation pathways and/or mitigating lipid-derived reactive oxygen species occurring during food frying.