Journal of the American Oil Chemists' Society

, Volume 85, Issue 8, pp 777–782

Temperature Dependence of HNE Formation in Vegetable Oils and Butter Oil

Authors

  • In Hwa Han
    • Department of Food Science and NutritionUniversity of Minnesota
    • Department of Food Science and NutritionUniversity of Minnesota
Original Paper

DOI: 10.1007/s11746-008-1250-x

Cite this article as:
Han, I.H. & Csallany, A.S. J Am Oil Chem Soc (2008) 85: 777. doi:10.1007/s11746-008-1250-x

Abstract

The temperature dependence of the formation of toxic 4-hydroxy-2-trans-nonenal (HNE) was investigated in high and low linoleic acid (LA) containing oils such as corn, soybean and butter oils. These oils contain about 60, 54 and 3–4% of LA for corn, soybean and butter oils, respectively. The oils were heated for 0, 0.5, 1, 2, and 3 h at 190 °C and for 0, 5, 15 and 30 min at 218 °C. HNE concentrations in the oils were analyzed by high performance liquid chromatography (HPLC). The maximum HNE concentrations in heated (190 °C) corn, soybean and butter oils were 5.46, 3.73 and 1.85 μg HNE/g oil, respectively. The concentration of HNE at 218 °C increased continuously for all the three oils, although they were heated for much shorter periods compared to the lower temperature of heating (190 °C). HNE concentration at 30 min reached the maximum of 15.48, 10.72 and 6.71 μg HNE/g oil for corn, soybean and butter oils, respectively. HNE concentration at higher temperature (218 °C) was 4.9, 3.7, and 8.7 times higher than at the lower temperature (190 °C) and 30 min of heating for corn, soybean and butter oils, respectively. It was found that HNE formation was temperature dependant in the tested oils.

Keywords

Butter oil Corn oil Heating temperature HNE 4-Hydroxy-2-trans-nonenal Linoleic acid N6 fatty acid Soybean oil

Copyright information

© AOCS 2008