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4-hydroxy-2-alkenals in foods: a review on risk assessment, analytical methods, formation, occurrence, mitigation and future challenges

2021-01-05Journal article Restricted access
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dc.contributor.authorAlbuquerque, T.G.
dc.contributor.authorCosta, H.S.
dc.contributor.authorOliveira, M.B.P.P.
dc.date.accessioned2022-01-17T16:16:09Z
dc.date.available2022-01-17T16:16:09Z
dc.date.issued2021-01-05
dc.description.abstractUndoubtedly, significant advances were performed concerning 4-hydroxy-2-alkenals research on foods, and their formation by double oxidation of polyunsaturated fatty acids. But further studies are still needed, especially on their occurrence in foods enriched with n-3 and n-6 fatty acids, as well as in foods for infants and processed foods. Major factors concerning the formation of 4-hydroxy-2-alkenals were discussed, namely the influence of fatty acids composition, time/temperature,processing conditions, salt, among others. Regarding mitigation, the most effective strategies are adding phenolic extracts to foods matrices, as well as other antioxidants, such as vitamin E. Exposure assessment studies revealed 4-hydroxy-2-alkenals values that could not be considered a risk for human health. However, these toxic compounds remain unaltered after digestion and can easily reach the systemic circulation. Therefore, it is crucial to develop in vivo research, with the inclusion of the colon phase, as well as, cell membranes of the intestinal epithelium. In conclusion, according to our review it is possible to eliminate or effectively decrease 4-hydroxy-2-alkenals in foods using simple and economic practices.pt_PT
dc.description.sponsorshipThis work has been funded by National Institute of Health Dr. Ricardo Jorge, I.P., under the project PTranSALT (Reference number 2012DAN828) and was also supported by the project UIDB/QUI/ 50006/2020 (FCT/MCTES). Tânia Gonçalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCrit Rev Food Sci Nutr. 2022;62(13):3569-3597. doi: 10.1080/10408398.2020.1867499. Epub 2021 Jan 5pt_PT
dc.identifier.doi10.1080/10408398.2020.1867499pt_PT
dc.identifier.issn1040-8398
dc.identifier.urihttp://hdl.handle.net/10400.18/7859
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherTaylor & Francispt_PT
dc.relationUIDB/QUI/50006/2020pt_PT
dc.relationInfluence of processing technology on the lipid profile of processed foods: nutritional and toxicological concerns trans isomers, chloropropanols and aldehydes
dc.relation.publisherversionhttps://www.tandfonline.com/doi/full/10.1080/10408398.2020.1867499pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subject4-hydroxy-2-nonenalpt_PT
dc.subject4-hydroxy-2-hexenalpt_PT
dc.subjectFoodpt_PT
dc.subjectMitigationpt_PT
dc.subjectRisk Assessmentpt_PT
dc.subjectSegurança Alimentarpt_PT
dc.title4-hydroxy-2-alkenals in foods: a review on risk assessment, analytical methods, formation, occurrence, mitigation and future challengespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleInfluence of processing technology on the lipid profile of processed foods: nutritional and toxicological concerns trans isomers, chloropropanols and aldehydes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F99718%2F2014/PT
oaire.citation.endPage29pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleCritical Reviews in Food Science and Nutritionpt_PT
oaire.fundingStreamOE
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublicatione54778cd-ad9a-4507-8c95-b5cb101ef365
relation.isProjectOfPublication.latestForDiscoverye54778cd-ad9a-4507-8c95-b5cb101ef365

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