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Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil.
Food Res Int. 2019 07; 121:919-925.FR

Abstract

This study aimed to investigate lipid derived formations of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips during frying. 2,4-Decadienal, a lipid derived carbonyl, was monitored in repeatedly used sunflower oil at different thermoxidation levels (0, 6, 12, 18, 24 h at 180 °C), and in potato chips prepared in. Formations of decadien-1-amine and 2-pentylpyridine were shown for the first time in potato chips. Frying oil had the highest concentration of 2,4-decadienal after thermal oxidation at 180 °C for 6 h. Expectedly, potato chips fried in this oil contained the highest concentration of 2,4-decadienal (29 mg/kg). There was a positive correlation (r2 = 0.73) between the concentrations of 2,4-decadienal and decadien-1-amine (relative concentration as peak area) formed in potato chips fried in repeatedly used sunflower oil. No 2-pentylpyridine was detected in potato chips fried in unoxidized oil, whereas its concentration ranged between 91 and 154 μg/kg in potato chips fried in oxidized oil. Acrylamide concentration of potato chips ranged between 525 μg/kg (fried in oxidized oil, 12 h) and 722 μg/kg (fried in unoxidized oil). A negative correlation (r2 = 0.70) was observed between the concentrations of 2,4-decadienal and acrylamide in potato chips. The results suggest that reactions of lipid derived carbonyls should be taken into account to understand better the modifcations of amino acids in fried products.

Authors+Show Affiliations

Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey.Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Ankara, Turkey. Electronic address: vgokmen@hacettepe.edu.tr.Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31108826

Citation

Karademir, Yeşim, et al. "Investigation of Lipid-derived Formation of Decadien-1-amine, 2-pentylpyridine, and Acrylamide in Potato Chips Fried in Repeatedly Used Sunflower Oil." Food Research International (Ottawa, Ont.), vol. 121, 2019, pp. 919-925.
Karademir Y, Gökmen V, Öztop HM. Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil. Food Res Int. 2019;121:919-925.
Karademir, Y., Gökmen, V., & Öztop, H. M. (2019). Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil. Food Research International (Ottawa, Ont.), 121, 919-925. https://doi.org/10.1016/j.foodres.2019.01.020
Karademir Y, Gökmen V, Öztop HM. Investigation of Lipid-derived Formation of Decadien-1-amine, 2-pentylpyridine, and Acrylamide in Potato Chips Fried in Repeatedly Used Sunflower Oil. Food Res Int. 2019;121:919-925. PubMed PMID: 31108826.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil. AU - Karademir,Yeşim, AU - Gökmen,Vural, AU - Öztop,Halil Mecit, Y1 - 2019/01/11/ PY - 2018/11/25/received PY - 2019/01/08/revised PY - 2019/01/09/accepted PY - 2019/5/22/entrez PY - 2019/5/22/pubmed PY - 2020/9/29/medline KW - 2,4-decadienal KW - 2-pentylpyridine KW - Acrylamide KW - Decadien-1-amine KW - Frying KW - Lipid oxidation KW - Maillard reaction KW - Potato chips SP - 919 EP - 925 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 121 N2 - This study aimed to investigate lipid derived formations of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips during frying. 2,4-Decadienal, a lipid derived carbonyl, was monitored in repeatedly used sunflower oil at different thermoxidation levels (0, 6, 12, 18, 24 h at 180 °C), and in potato chips prepared in. Formations of decadien-1-amine and 2-pentylpyridine were shown for the first time in potato chips. Frying oil had the highest concentration of 2,4-decadienal after thermal oxidation at 180 °C for 6 h. Expectedly, potato chips fried in this oil contained the highest concentration of 2,4-decadienal (29 mg/kg). There was a positive correlation (r2 = 0.73) between the concentrations of 2,4-decadienal and decadien-1-amine (relative concentration as peak area) formed in potato chips fried in repeatedly used sunflower oil. No 2-pentylpyridine was detected in potato chips fried in unoxidized oil, whereas its concentration ranged between 91 and 154 μg/kg in potato chips fried in oxidized oil. Acrylamide concentration of potato chips ranged between 525 μg/kg (fried in oxidized oil, 12 h) and 722 μg/kg (fried in unoxidized oil). A negative correlation (r2 = 0.70) was observed between the concentrations of 2,4-decadienal and acrylamide in potato chips. The results suggest that reactions of lipid derived carbonyls should be taken into account to understand better the modifcations of amino acids in fried products. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/31108826/Investigation_of_lipid_derived_formation_of_decadien_1_amine_2_pentylpyridine_and_acrylamide_in_potato_chips_fried_in_repeatedly_used_sunflower_oil_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(19)30020-1 DB - PRIME DP - Unbound Medicine ER -