Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method
•An effective HPLC-ESI-MS/MS method for aldehyde determination was established.•Most aldehydes species time- and temperature-dependently formed and accumulated.•Frying process caused lipid exchange and aldehyde migration between clam and oil.•The polyphenol in AOB retarded the formation of aldehydes...
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| Veröffentlicht in: | Food chemistry 2020-03, Vol.308, p.125650-125650, Article 125650 |
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| container_title | Food chemistry |
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| creator | Liu, Zhong-Yuan Zhou, Da-Yong Li, Ao Zhao, Man-Tong Hu, Yuan-Yuan Li, De-Yang Xie, Hong-Kai Zhao, Qi Hu, Xiao-Pei Zhang, Jiang-Hua Shahidi, Fereidoon |
| description | •An effective HPLC-ESI-MS/MS method for aldehyde determination was established.•Most aldehydes species time- and temperature-dependently formed and accumulated.•Frying process caused lipid exchange and aldehyde migration between clam and oil.•The polyphenol in AOB retarded the formation of aldehydes.
This study aimed at investigating the formation and accumulation of 16 reactive aldehydes in clam (Ruditapes philippinarum) during oil frying in both the tissue and the oil using an HPLC-ESI-MS/MS methodology. After processing, the accumulation of acrolein, crotonaldehyde, pentanal, trans-2-hexenal, hexanal, trans, trans-2,4-heptadienal, heptanal, nonanal, trans, trans-2,4-decadienal and 4-hydroxy-2-nonenal was most noticeable in both fried clam and frying oil. Most of the aldehyde species showed a time- and temperature-dependent manner of formation and accumulation during frying due to continuous oxidative degradation under conditions employed. However, several species of aldehyde such as acrolein and trans-2-pentenal slightly decreased at higher temperatures and/or longer frying times, which may be due to the imbalance toward disappearance of aldehydes resulting from their evaporation under the extreme conditions. Presence of natural polyphenols in bamboo leaves significantly prevented the formation of aldehydes in both fried clam and frying oil due to their antioxidant activity (P |
| doi_str_mv | 10.1016/j.foodchem.2019.125650 |
| format | Article |
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This study aimed at investigating the formation and accumulation of 16 reactive aldehydes in clam (Ruditapes philippinarum) during oil frying in both the tissue and the oil using an HPLC-ESI-MS/MS methodology. After processing, the accumulation of acrolein, crotonaldehyde, pentanal, trans-2-hexenal, hexanal, trans, trans-2,4-heptadienal, heptanal, nonanal, trans, trans-2,4-decadienal and 4-hydroxy-2-nonenal was most noticeable in both fried clam and frying oil. Most of the aldehyde species showed a time- and temperature-dependent manner of formation and accumulation during frying due to continuous oxidative degradation under conditions employed. However, several species of aldehyde such as acrolein and trans-2-pentenal slightly decreased at higher temperatures and/or longer frying times, which may be due to the imbalance toward disappearance of aldehydes resulting from their evaporation under the extreme conditions. Presence of natural polyphenols in bamboo leaves significantly prevented the formation of aldehydes in both fried clam and frying oil due to their antioxidant activity (P < 0.05).</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2019.125650</identifier><identifier>PMID: 31655477</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Aldehydes ; Aldehydes - chemistry ; Animals ; Bivalvia - chemistry ; Chromatography, High Pressure Liquid ; Clam ; Cooking ; Deep-fat frying ; Hot Temperature ; Lipid oxidation ; Natural polyphenol ; Oxidation-Reduction ; Tandem Mass Spectrometry</subject><ispartof>Food chemistry, 2020-03, Vol.308, p.125650-125650, Article 125650</ispartof><rights>2019 Elsevier Ltd</rights><rights>Copyright © 2019 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c471t-8986893097026f488ede4434b554c17e98144943059e0849cad30179e529c7013</citedby><cites>FETCH-LOGICAL-c471t-8986893097026f488ede4434b554c17e98144943059e0849cad30179e529c7013</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814619317765$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31655477$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Liu, Zhong-Yuan</creatorcontrib><creatorcontrib>Zhou, Da-Yong</creatorcontrib><creatorcontrib>Li, Ao</creatorcontrib><creatorcontrib>Zhao, Man-Tong</creatorcontrib><creatorcontrib>Hu, Yuan-Yuan</creatorcontrib><creatorcontrib>Li, De-Yang</creatorcontrib><creatorcontrib>Xie, Hong-Kai</creatorcontrib><creatorcontrib>Zhao, Qi</creatorcontrib><creatorcontrib>Hu, Xiao-Pei</creatorcontrib><creatorcontrib>Zhang, Jiang-Hua</creatorcontrib><creatorcontrib>Shahidi, Fereidoon</creatorcontrib><title>Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•An effective HPLC-ESI-MS/MS method for aldehyde determination was established.•Most aldehydes species time- and temperature-dependently formed and accumulated.•Frying process caused lipid exchange and aldehyde migration between clam and oil.•The polyphenol in AOB retarded the formation of aldehydes.
This study aimed at investigating the formation and accumulation of 16 reactive aldehydes in clam (Ruditapes philippinarum) during oil frying in both the tissue and the oil using an HPLC-ESI-MS/MS methodology. After processing, the accumulation of acrolein, crotonaldehyde, pentanal, trans-2-hexenal, hexanal, trans, trans-2,4-heptadienal, heptanal, nonanal, trans, trans-2,4-decadienal and 4-hydroxy-2-nonenal was most noticeable in both fried clam and frying oil. Most of the aldehyde species showed a time- and temperature-dependent manner of formation and accumulation during frying due to continuous oxidative degradation under conditions employed. However, several species of aldehyde such as acrolein and trans-2-pentenal slightly decreased at higher temperatures and/or longer frying times, which may be due to the imbalance toward disappearance of aldehydes resulting from their evaporation under the extreme conditions. Presence of natural polyphenols in bamboo leaves significantly prevented the formation of aldehydes in both fried clam and frying oil due to their antioxidant activity (P < 0.05).</description><subject>Aldehydes</subject><subject>Aldehydes - chemistry</subject><subject>Animals</subject><subject>Bivalvia - chemistry</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Clam</subject><subject>Cooking</subject><subject>Deep-fat frying</subject><subject>Hot Temperature</subject><subject>Lipid oxidation</subject><subject>Natural polyphenol</subject><subject>Oxidation-Reduction</subject><subject>Tandem Mass Spectrometry</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc1uGyEUhVGVqnHSvkLEMptxYIbhZ9fISupKjlop7RphuNMZaxgcYCL5DfrYxXGSbVdw0XfPvYeD0BUlS0oov9ktuxCc7cEva0LVktYtb8kHtKBSNJUgoj5DC9IQWUnK-Dm6SGlHCCms_ITOG8rblgmxQH_vug5sTjh0OIPfQzR5joDN5HAPJg_TH5wHDzhMOPeAuxB9eS1VaTCjg_7gIGE3xxfySMTD8bqPwUJ60bWj8dikVEpweHso4nj9c7OqHh5vHh6xh9wH9xl97MyY4MvreYl-39_9Wq2rzY9v31e3m8oyQXMlleRSNUQJUvOOSQkOGGvYtvixVIAqdpliDWkVEMmUNa4hVChoa2UFoc0luj7plgWfZkhZ-yFZGEczQZiTros2E5zyuqD8hNoYUorQ6X0cvIkHTYk-pqB3-i0FfUxBn1IojVevM-atB_fe9vbtBfh6AqA4fR4g6mQHmCy4IZY0tAvD_2b8A5Lbmtc</recordid><startdate>20200305</startdate><enddate>20200305</enddate><creator>Liu, Zhong-Yuan</creator><creator>Zhou, Da-Yong</creator><creator>Li, Ao</creator><creator>Zhao, Man-Tong</creator><creator>Hu, Yuan-Yuan</creator><creator>Li, De-Yang</creator><creator>Xie, Hong-Kai</creator><creator>Zhao, Qi</creator><creator>Hu, Xiao-Pei</creator><creator>Zhang, Jiang-Hua</creator><creator>Shahidi, Fereidoon</creator><general>Elsevier Ltd</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>7X8</scope></search><sort><creationdate>20200305</creationdate><title>Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method</title><author>Liu, Zhong-Yuan ; Zhou, Da-Yong ; Li, Ao ; Zhao, Man-Tong ; Hu, Yuan-Yuan ; Li, De-Yang ; Xie, Hong-Kai ; Zhao, Qi ; Hu, Xiao-Pei ; Zhang, Jiang-Hua ; Shahidi, Fereidoon</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c471t-8986893097026f488ede4434b554c17e98144943059e0849cad30179e529c7013</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Aldehydes</topic><topic>Aldehydes - chemistry</topic><topic>Animals</topic><topic>Bivalvia - chemistry</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Clam</topic><topic>Cooking</topic><topic>Deep-fat frying</topic><topic>Hot Temperature</topic><topic>Lipid oxidation</topic><topic>Natural polyphenol</topic><topic>Oxidation-Reduction</topic><topic>Tandem Mass Spectrometry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Liu, Zhong-Yuan</creatorcontrib><creatorcontrib>Zhou, Da-Yong</creatorcontrib><creatorcontrib>Li, Ao</creatorcontrib><creatorcontrib>Zhao, Man-Tong</creatorcontrib><creatorcontrib>Hu, Yuan-Yuan</creatorcontrib><creatorcontrib>Li, De-Yang</creatorcontrib><creatorcontrib>Xie, Hong-Kai</creatorcontrib><creatorcontrib>Zhao, Qi</creatorcontrib><creatorcontrib>Hu, Xiao-Pei</creatorcontrib><creatorcontrib>Zhang, Jiang-Hua</creatorcontrib><creatorcontrib>Shahidi, Fereidoon</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Liu, Zhong-Yuan</au><au>Zhou, Da-Yong</au><au>Li, Ao</au><au>Zhao, Man-Tong</au><au>Hu, Yuan-Yuan</au><au>Li, De-Yang</au><au>Xie, Hong-Kai</au><au>Zhao, Qi</au><au>Hu, Xiao-Pei</au><au>Zhang, Jiang-Hua</au><au>Shahidi, Fereidoon</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2020-03-05</date><risdate>2020</risdate><volume>308</volume><spage>125650</spage><epage>125650</epage><pages>125650-125650</pages><artnum>125650</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•An effective HPLC-ESI-MS/MS method for aldehyde determination was established.•Most aldehydes species time- and temperature-dependently formed and accumulated.•Frying process caused lipid exchange and aldehyde migration between clam and oil.•The polyphenol in AOB retarded the formation of aldehydes.
This study aimed at investigating the formation and accumulation of 16 reactive aldehydes in clam (Ruditapes philippinarum) during oil frying in both the tissue and the oil using an HPLC-ESI-MS/MS methodology. After processing, the accumulation of acrolein, crotonaldehyde, pentanal, trans-2-hexenal, hexanal, trans, trans-2,4-heptadienal, heptanal, nonanal, trans, trans-2,4-decadienal and 4-hydroxy-2-nonenal was most noticeable in both fried clam and frying oil. Most of the aldehyde species showed a time- and temperature-dependent manner of formation and accumulation during frying due to continuous oxidative degradation under conditions employed. However, several species of aldehyde such as acrolein and trans-2-pentenal slightly decreased at higher temperatures and/or longer frying times, which may be due to the imbalance toward disappearance of aldehydes resulting from their evaporation under the extreme conditions. Presence of natural polyphenols in bamboo leaves significantly prevented the formation of aldehydes in both fried clam and frying oil due to their antioxidant activity (P < 0.05).</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>31655477</pmid><doi>10.1016/j.foodchem.2019.125650</doi><tpages>1</tpages></addata></record> |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Aldehydes Aldehydes - chemistry Animals Bivalvia - chemistry Chromatography, High Pressure Liquid Clam Cooking Deep-fat frying Hot Temperature Lipid oxidation Natural polyphenol Oxidation-Reduction Tandem Mass Spectrometry |
| title | Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method |
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