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
BACKGROUND The effects of different frying oils (sunflower, hazelnut, canola, commercially mixed, corn, riviera olive, and natural extra virgin olive) on the formation of heterocyclic aromatic amines (HCAs) in meatballs, and the changes in fatty acid composition of meatballs and frying oils before a...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2019-03, Vol.99 (4), p.1509-1518 |
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| creator | Ekiz, Elif Oz, Fatih |
| description | BACKGROUND
The effects of different frying oils (sunflower, hazelnut, canola, commercially mixed, corn, riviera olive, and natural extra virgin olive) on the formation of heterocyclic aromatic amines (HCAs) in meatballs, and the changes in fatty acid composition of meatballs and frying oils before and after deep‐fat frying, were determined.
RESULTS
Frying oils had a very significant effect (P < 0.01) on fatty acid composition and the total HCA content of meatballs. It was determined, in meat, intermuscular fat, meatballs, and all of the different frying oils, that the most common saturated fatty acids (SFAs) were palmitic acid and stearic acid, the most common monounsaturated fatty acid (MUFA) was oleic acid, and the most common polyunsaturated fatty acid (PUFA) was linoleic acid. Only 2‐amino‐3,8‐dimethylimidazo[4,5‐f]quinoxaline (MeIQx) was detected in deep‐fat fried meatballs, whereas other HCAs (2‐amino‐3‐methylimidazo[4,5‐f]quinoxaline (IQx), 2‐amino‐3‐methylimidazo[4,5‐f]quinoline (IQ), 2‐amino‐3,4‐dimethylimidazo[4,5‐f]quinoline (MeIQ), 2‐amino‐3,7,8‐trimethylimidazo[4,5‐f]quinoxaline (7,8‐DiMeIQx), 2‐amino‐3,4,8‐trimethylimidazo[4,5‐f]quinoxaline (4,8‐DiMeIQx), 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP), 2‐amino‐9H‐pyrido[2,3‐b]indole (AαC) and 2‐amino‐3‐methyl‐9H‐pyrido[2,3‐b]indole (MeAαC)) could not be detected. The total amount of HCAs in the meatballs ranged between 30.43 and 43.71 ng g−1.
CONCLUSION
The results of the present study showed that MeIQx could be formed in deep‐fat fried meatballs with different frying oils. The lowest MeIQx content was found in meatballs fried in hazelnut oil and the highest MeIQx content was found in meatballs fried in commercially mixed oil. © 2018 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.9325 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2093306150</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2177547681</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3535-189261de81d1884ab2674beb3bb4738d0cbb283f17257b3fb42315a1d56baed93</originalsourceid><addsrcrecordid>eNp1kcuKFDEYhYMoTju68AUk4EYXNZM_qdRlOQyOFwZcOK5DrtNpqpI2SSP1Sj6lqe5RVHCVP5zvHA4chF4CuQBC6OUuO3kxMsofoQ2QsW8IAfIYbapGGw4tPUPPct4RQsax656iM0agBU7HDfpxt7XYOmd1yTg6bHy9kw0Fu7T4cI-jn6oQcKmci2mWxddfJbe22BT1oievsUxxVeox-2Az9gHPVhYlp-qWwRzteivD_Ul0spQFS-0N1nHex-zX2GODv31_tHiOnjg5Zfvi4T1HX2_e3V1_aG4_v_94fXXbaMYZb2AYaQfGDmBgGFqpaNe3yiqmVNuzwRCtFB2Yg57yXjGnWsqASzC8U9KakZ2jN6fcfYrfDjYXMfus7TTJYOMhC0pGxkgHnFT09T_oLh5SqO0Ehb7nbd8NUKm3J0qnmHOyTuyTn2VaBBCxDijWAcU6YGVfPSQe1GzNb_LXYhW4PAHf_WSX_yeJT19uro6RPwGEvaeb</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2177547681</pqid></control><display><type>article</type><title>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</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Ekiz, Elif ; Oz, Fatih</creator><creatorcontrib>Ekiz, Elif ; Oz, Fatih</creatorcontrib><description>BACKGROUND
The effects of different frying oils (sunflower, hazelnut, canola, commercially mixed, corn, riviera olive, and natural extra virgin olive) on the formation of heterocyclic aromatic amines (HCAs) in meatballs, and the changes in fatty acid composition of meatballs and frying oils before and after deep‐fat frying, were determined.
RESULTS
Frying oils had a very significant effect (P < 0.01) on fatty acid composition and the total HCA content of meatballs. It was determined, in meat, intermuscular fat, meatballs, and all of the different frying oils, that the most common saturated fatty acids (SFAs) were palmitic acid and stearic acid, the most common monounsaturated fatty acid (MUFA) was oleic acid, and the most common polyunsaturated fatty acid (PUFA) was linoleic acid. Only 2‐amino‐3,8‐dimethylimidazo[4,5‐f]quinoxaline (MeIQx) was detected in deep‐fat fried meatballs, whereas other HCAs (2‐amino‐3‐methylimidazo[4,5‐f]quinoxaline (IQx), 2‐amino‐3‐methylimidazo[4,5‐f]quinoline (IQ), 2‐amino‐3,4‐dimethylimidazo[4,5‐f]quinoline (MeIQ), 2‐amino‐3,7,8‐trimethylimidazo[4,5‐f]quinoxaline (7,8‐DiMeIQx), 2‐amino‐3,4,8‐trimethylimidazo[4,5‐f]quinoxaline (4,8‐DiMeIQx), 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP), 2‐amino‐9H‐pyrido[2,3‐b]indole (AαC) and 2‐amino‐3‐methyl‐9H‐pyrido[2,3‐b]indole (MeAαC)) could not be detected. The total amount of HCAs in the meatballs ranged between 30.43 and 43.71 ng g−1.
CONCLUSION
The results of the present study showed that MeIQx could be formed in deep‐fat fried meatballs with different frying oils. The lowest MeIQx content was found in meatballs fried in hazelnut oil and the highest MeIQx content was found in meatballs fried in commercially mixed oil. © 2018 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.9325</identifier><identifier>PMID: 30141529</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Amines ; Amines - chemistry ; Animals ; Composition ; Cooking - instrumentation ; Cooking - methods ; Corn ; deep‐fat frying ; Fatty acid composition ; Fatty acids ; Fatty Acids - chemistry ; Frying ; frying oils ; Hazelnut oil ; Hazelnuts ; heterocyclic aromatic amine ; Heterocyclic Compounds - chemistry ; Hot Temperature ; Indoles ; Linoleic acid ; Meat ; Meat - analysis ; meatball ; Meatballs ; Oils & fats ; Oleic acid ; Olive oil ; Organic chemistry ; Palmitic acid ; Plant Oils - chemistry ; Polyunsaturated fatty acids ; Pyridines ; Quinoline ; Quinoxaline ; Quinoxalines ; Stearic acid ; Swine ; Vegetable oils</subject><ispartof>Journal of the science of food and agriculture, 2019-03, Vol.99 (4), p.1509-1518</ispartof><rights>2018 Society of Chemical Industry</rights><rights>2018 Society of Chemical Industry.</rights><rights>2019 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3535-189261de81d1884ab2674beb3bb4738d0cbb283f17257b3fb42315a1d56baed93</citedby><cites>FETCH-LOGICAL-c3535-189261de81d1884ab2674beb3bb4738d0cbb283f17257b3fb42315a1d56baed93</cites><orcidid>0000-0002-5300-7519</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.9325$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.9325$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,778,782,1414,27907,27908,45557,45558</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30141529$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ekiz, Elif</creatorcontrib><creatorcontrib>Oz, Fatih</creatorcontrib><title>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</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
The effects of different frying oils (sunflower, hazelnut, canola, commercially mixed, corn, riviera olive, and natural extra virgin olive) on the formation of heterocyclic aromatic amines (HCAs) in meatballs, and the changes in fatty acid composition of meatballs and frying oils before and after deep‐fat frying, were determined.
RESULTS
Frying oils had a very significant effect (P < 0.01) on fatty acid composition and the total HCA content of meatballs. It was determined, in meat, intermuscular fat, meatballs, and all of the different frying oils, that the most common saturated fatty acids (SFAs) were palmitic acid and stearic acid, the most common monounsaturated fatty acid (MUFA) was oleic acid, and the most common polyunsaturated fatty acid (PUFA) was linoleic acid. Only 2‐amino‐3,8‐dimethylimidazo[4,5‐f]quinoxaline (MeIQx) was detected in deep‐fat fried meatballs, whereas other HCAs (2‐amino‐3‐methylimidazo[4,5‐f]quinoxaline (IQx), 2‐amino‐3‐methylimidazo[4,5‐f]quinoline (IQ), 2‐amino‐3,4‐dimethylimidazo[4,5‐f]quinoline (MeIQ), 2‐amino‐3,7,8‐trimethylimidazo[4,5‐f]quinoxaline (7,8‐DiMeIQx), 2‐amino‐3,4,8‐trimethylimidazo[4,5‐f]quinoxaline (4,8‐DiMeIQx), 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP), 2‐amino‐9H‐pyrido[2,3‐b]indole (AαC) and 2‐amino‐3‐methyl‐9H‐pyrido[2,3‐b]indole (MeAαC)) could not be detected. The total amount of HCAs in the meatballs ranged between 30.43 and 43.71 ng g−1.
CONCLUSION
The results of the present study showed that MeIQx could be formed in deep‐fat fried meatballs with different frying oils. The lowest MeIQx content was found in meatballs fried in hazelnut oil and the highest MeIQx content was found in meatballs fried in commercially mixed oil. © 2018 Society of Chemical Industry</description><subject>Amines</subject><subject>Amines - chemistry</subject><subject>Animals</subject><subject>Composition</subject><subject>Cooking - instrumentation</subject><subject>Cooking - methods</subject><subject>Corn</subject><subject>deep‐fat frying</subject><subject>Fatty acid composition</subject><subject>Fatty acids</subject><subject>Fatty Acids - chemistry</subject><subject>Frying</subject><subject>frying oils</subject><subject>Hazelnut oil</subject><subject>Hazelnuts</subject><subject>heterocyclic aromatic amine</subject><subject>Heterocyclic Compounds - chemistry</subject><subject>Hot Temperature</subject><subject>Indoles</subject><subject>Linoleic acid</subject><subject>Meat</subject><subject>Meat - analysis</subject><subject>meatball</subject><subject>Meatballs</subject><subject>Oils & fats</subject><subject>Oleic acid</subject><subject>Olive oil</subject><subject>Organic chemistry</subject><subject>Palmitic acid</subject><subject>Plant Oils - chemistry</subject><subject>Polyunsaturated fatty acids</subject><subject>Pyridines</subject><subject>Quinoline</subject><subject>Quinoxaline</subject><subject>Quinoxalines</subject><subject>Stearic acid</subject><subject>Swine</subject><subject>Vegetable oils</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kcuKFDEYhYMoTju68AUk4EYXNZM_qdRlOQyOFwZcOK5DrtNpqpI2SSP1Sj6lqe5RVHCVP5zvHA4chF4CuQBC6OUuO3kxMsofoQ2QsW8IAfIYbapGGw4tPUPPct4RQsax656iM0agBU7HDfpxt7XYOmd1yTg6bHy9kw0Fu7T4cI-jn6oQcKmci2mWxddfJbe22BT1oievsUxxVeox-2Az9gHPVhYlp-qWwRzteivD_Ul0spQFS-0N1nHex-zX2GODv31_tHiOnjg5Zfvi4T1HX2_e3V1_aG4_v_94fXXbaMYZb2AYaQfGDmBgGFqpaNe3yiqmVNuzwRCtFB2Yg57yXjGnWsqASzC8U9KakZ2jN6fcfYrfDjYXMfus7TTJYOMhC0pGxkgHnFT09T_oLh5SqO0Ehb7nbd8NUKm3J0qnmHOyTuyTn2VaBBCxDijWAcU6YGVfPSQe1GzNb_LXYhW4PAHf_WSX_yeJT19uro6RPwGEvaeb</recordid><startdate>20190315</startdate><enddate>20190315</enddate><creator>Ekiz, Elif</creator><creator>Oz, Fatih</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-5300-7519</orcidid></search><sort><creationdate>20190315</creationdate><title>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</title><author>Ekiz, Elif ; Oz, Fatih</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3535-189261de81d1884ab2674beb3bb4738d0cbb283f17257b3fb42315a1d56baed93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Amines</topic><topic>Amines - chemistry</topic><topic>Animals</topic><topic>Composition</topic><topic>Cooking - instrumentation</topic><topic>Cooking - methods</topic><topic>Corn</topic><topic>deep‐fat frying</topic><topic>Fatty acid composition</topic><topic>Fatty acids</topic><topic>Fatty Acids - chemistry</topic><topic>Frying</topic><topic>frying oils</topic><topic>Hazelnut oil</topic><topic>Hazelnuts</topic><topic>heterocyclic aromatic amine</topic><topic>Heterocyclic Compounds - chemistry</topic><topic>Hot Temperature</topic><topic>Indoles</topic><topic>Linoleic acid</topic><topic>Meat</topic><topic>Meat - analysis</topic><topic>meatball</topic><topic>Meatballs</topic><topic>Oils & fats</topic><topic>Oleic acid</topic><topic>Olive oil</topic><topic>Organic chemistry</topic><topic>Palmitic acid</topic><topic>Plant Oils - chemistry</topic><topic>Polyunsaturated fatty acids</topic><topic>Pyridines</topic><topic>Quinoline</topic><topic>Quinoxaline</topic><topic>Quinoxalines</topic><topic>Stearic acid</topic><topic>Swine</topic><topic>Vegetable oils</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ekiz, Elif</creatorcontrib><creatorcontrib>Oz, Fatih</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ekiz, Elif</au><au>Oz, Fatih</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>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</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2019-03-15</date><risdate>2019</risdate><volume>99</volume><issue>4</issue><spage>1509</spage><epage>1518</epage><pages>1509-1518</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
The effects of different frying oils (sunflower, hazelnut, canola, commercially mixed, corn, riviera olive, and natural extra virgin olive) on the formation of heterocyclic aromatic amines (HCAs) in meatballs, and the changes in fatty acid composition of meatballs and frying oils before and after deep‐fat frying, were determined.
RESULTS
Frying oils had a very significant effect (P < 0.01) on fatty acid composition and the total HCA content of meatballs. It was determined, in meat, intermuscular fat, meatballs, and all of the different frying oils, that the most common saturated fatty acids (SFAs) were palmitic acid and stearic acid, the most common monounsaturated fatty acid (MUFA) was oleic acid, and the most common polyunsaturated fatty acid (PUFA) was linoleic acid. Only 2‐amino‐3,8‐dimethylimidazo[4,5‐f]quinoxaline (MeIQx) was detected in deep‐fat fried meatballs, whereas other HCAs (2‐amino‐3‐methylimidazo[4,5‐f]quinoxaline (IQx), 2‐amino‐3‐methylimidazo[4,5‐f]quinoline (IQ), 2‐amino‐3,4‐dimethylimidazo[4,5‐f]quinoline (MeIQ), 2‐amino‐3,7,8‐trimethylimidazo[4,5‐f]quinoxaline (7,8‐DiMeIQx), 2‐amino‐3,4,8‐trimethylimidazo[4,5‐f]quinoxaline (4,8‐DiMeIQx), 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP), 2‐amino‐9H‐pyrido[2,3‐b]indole (AαC) and 2‐amino‐3‐methyl‐9H‐pyrido[2,3‐b]indole (MeAαC)) could not be detected. The total amount of HCAs in the meatballs ranged between 30.43 and 43.71 ng g−1.
CONCLUSION
The results of the present study showed that MeIQx could be formed in deep‐fat fried meatballs with different frying oils. The lowest MeIQx content was found in meatballs fried in hazelnut oil and the highest MeIQx content was found in meatballs fried in commercially mixed oil. © 2018 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>30141529</pmid><doi>10.1002/jsfa.9325</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-5300-7519</orcidid></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2019-03, Vol.99 (4), p.1509-1518 |
| issn | 0022-5142 1097-0010 |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Amines Amines - chemistry Animals Composition Cooking - instrumentation Cooking - methods Corn deep‐fat frying Fatty acid composition Fatty acids Fatty Acids - chemistry Frying frying oils Hazelnut oil Hazelnuts heterocyclic aromatic amine Heterocyclic Compounds - chemistry Hot Temperature Indoles Linoleic acid Meat Meat - analysis meatball Meatballs Oils & fats Oleic acid Olive oil Organic chemistry Palmitic acid Plant Oils - chemistry Polyunsaturated fatty acids Pyridines Quinoline Quinoxaline Quinoxalines Stearic acid Swine Vegetable oils |
| title | 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 |
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