DAN - Posters/abstracts em congressos internacionais
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Browsing DAN - Posters/abstracts em congressos internacionais by Subject "4-hydroxy-2-alkenals"
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- Influence of processing conditions on 4-hydroxy-2-alkenals occurrence in edible oilsPublication . Albuquerque, T.G.; Oliveira, M.B.P.P.; Costa, H.S.Introduction: 4-hydroxy-2-alkenals, namely 4-hydroxy-2-nonenal (HNE) and 4-hydroxy-2-hexenal (HHE) are secondary lipid oxidation products of n-6 and n-3 polyunsaturated fatty acids, respectively. During the last years, an increased attention is being paid to these mutagenic, cytotoxic and genotoxic compounds. Edible oils were identified as one of the major sources of these compounds, becoming a potential toxicological concern for public health. Aims: To evaluate the occurrence of 4-hydroxy-2-alkenals in different edible oils and to study the influence of processing conditions on the amounts of HNE and HHE of the selected edible oils. Methodology: A literature review on the presence of HNE and HHE in corn, sesame, soybean and sunflower oils was performed. Afterwards, the reported fatty acids composition, as well as, time and temperature of frying were evaluated to establish a relationship with the presence of these hazardous compounds in edible oils. Results and Conclusions: A great variability was observed on HNE for the same type of oil from different geographical origins. The highest amount of HNE was observed for crude soybean oil (644.2 mg/kg), which decreased after refining (260 mg/kg). For extra-virgin olive oil submitted to 180 °C for 7 h, HNE was not detected; while for the same conditions applied to corn oil, soybean and sunflower oils, HNE content was 2.59, 2.87 and 3.30 mg/kg, respectively. In the near future, it is important to exploit other conditions to explain the different amounts of HNE reported for the same type of edible oil from different origins, as well as to evaluate the effect of different frying equipment’s and frying conditions with different foods.
- Occurrence of 4-hydroxy-2-alkenals in foodstuffs: are we facing a challenge?Publication . Albuquerque, T.G.; Costa, H.S.; Oliveira, M.B.P.P.4-hydroxy-2-alkenals are secondary lipid oxidation products, which are formed because of fatty acids degradation in the presence of oxygen and exposure to high temperatures. The most well know 4-hydroxy-2-alkenals are 4-hydroxy-2-nonenal (HNE) and 4-hydroxy-2-hexenal (HHE) which are secondary lipid oxidation products of n-6 and n-3 polyunsaturated fatty acids, respectively. These compounds received particular interest because they are highly reactive substances that can modify proteins, nucleic acids and other important molecules. In this review the occurrence of 4-hydroxy-2-alkenals, namely HNE and HHE, in different food groups (infant formulas, milk and dairy products; meat and meat products; fish and fish products; oils and fats; and other processed foods) is focused and discussed.