Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil

2019-07-01
Karademir, Yesim
GÖKMEN, VURAL
Öztop, Halil Mecit
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 degrees 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 degrees 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 (r(2) = 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 mu g/kg in potato chips fried in oxidized oil. Acrylamide concentration of potato chips ranged between 525 mu g/kg (fried in oxidized oil, 12 h) and 722 mu g/kg (fried in unoxidized oil). A negative correlation (r(2) = 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.
FOOD RESEARCH INTERNATIONAL

Suggestions

Investigation of amino acid modifications derived from lipid oxidation in foods
Karademir, Yeşi; Öztop, Halil Mecit; Department of Food Engineering (2019)
This study aimed to investigate lipid derived amino acid modifications in foods. When the revealed carbonyl pool resulted from the repeated use of frying oils and high absorption rates of the oil during frying are taken into consideration, deep-fat fried foods have a significant potential to investigate this type of reactions. In the first part, effect of heating time of the frying oil on amino acid modifications in potato chips and model doughs was investigated. 2,4-decadienal, total free amino acid, decad...
Using high pressure microfluidization to improve physical properties and lycopene content of ketchup type products
Mert, Behiç (Elsevier BV, 2012-04-01)
This study evaluates the effects of high pressure microfluidization of ketchup mixes on the physical properties and lycopene content. During the processing the pressure level ranged between 200 and 2000 bar, while the number of passes was kept constant. When the treatment pressure was increased from 200 to 1200 bar, the yield stress, elastic modulus, storage modulus. and Bostwick consistency values of the ketchup samples improved. However, over-processing was observed for the samples treated at 1600 and 200...
Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry
ALTAN, Aylin; Öztop, Halil Mecit; MCCARTHY, Kathryn L.; MCCARTHY, Michael J. (Elsevier BV, 2011-12-01)
Magnetic resonance imaging (MRI) and NMR relaxometry were used to monitor changes in feta cheese during 169 h of brining at 4.8%, 13.0% and 23.0% salt solutions. Image and relaxation data were acquired to study salt uptake and water loss due to dehydration of cheese during brining. Saturation recovery and Carr-Purcell-Meiboom-Gill (CPMG) sequences were used to determine the longitudinal relaxation (T-1) and the transverse relaxation (T-2) times, respectively. Signal intensities of T-2 weighted images decrea...
Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality
ERINC, Hakan; Mert, Behiç; Tekin, Aziz (Springer Science and Business Media LLC, 2018-10-01)
The aim of this study is to investigate the effects of various particle sized and different amount of plant fibers as fat mimetic for biscuit formulations instead of biscuit fat. The fibers with different particle sizes were obtained from wheat bran and used instead of fat in biscuit formulations. The texture, rheology and quality analyses of low-fat biscuit (30, 20 and 10% fat) were performed and compared with those of the full-fat control sample (40% fat). Results showed that wheat bran fiber with bigger ...
Evaluation of hemicellulose as a coating material with gum arabic for food microencapsulation
Tatar, Feyza; Tunc, Merve Tugce; DERVİŞOĞLU, MUHAMMET; Çekmecelioğlu, Deniz; KAHYAOĞLU, TALİP (Elsevier BV, 2014-03-01)
In this study, hemicellulose-based coatings were assessed for use in microencapsulated fish oil. The fish oil emulsions were prepared using the solutions of gum arabic (GA), gum arabic-hemicellulose (GA-HC) and hemicellulose (HC) as the coating materials, amended with maltodextrin as a cheap filler material. The fish oil was then encapsulated with these emulsions using the spray drying method. The effects of the hemicelluloses on the emulsions and the formed microcapsules were evaluated by physical and chem...
Citation Formats
Y. Karademir, V. GÖKMEN, and H. M. Öztop, “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, pp. 919–925, 2019, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/38351.