Temperature Dependence of HNE Formation in Vegetable Oils and Butter Oil
- 266 Downloads
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.
KeywordsButter oil Corn oil Heating temperature HNE 4-Hydroxy-2-trans-nonenal Linoleic acid N6 fatty acid Soybean oil
This research has been supported partly by the Minnesota Agricultural Experiment Station and the Midwes Dairy Association.
- 2.Esterbauer H (1993) Cytotoxicity and genotoxicity of lipid oxidation products. Am J Clin Nutr 57:779S–786SGoogle Scholar
- 3.Grootveld M, Atherton MD, Sheerin AN, Hawkes J, Blake D, Richens TE, Silwood CJL, Lynch E, Claxson AWD (1998) In vivo absorption, metabolism, and urinary excretion of unsaturated aldehydes in experimental animals. Relevance to the development of cardiovascular diseases by the dietary ingestion of thermally stressed polyunsaturate-rich culinary oils. J Clin Invest 101:1210–1218CrossRefGoogle Scholar
- 4.Kritchevsky D (1991) Dietary fat and experimental atherosclerosis. Int J Tissue React 13:59–65Google Scholar
- 5.Kruman I, Bruce-Keller AJ, Bredesen D, Waeg G, Mattson MP (1997) Evidence that 4-hydroxynonenal mediate oxidative stress induced neuronal apoptosis. J Neurosci 13:5089–5100Google Scholar
- 7.Subramanian R, Roediger F, Jordan B, Mattson MP, Keller JN, Waeg G, Butterfield DA (1997) The lipid peroxidation product, 4-hydroxy-2-trans-nonenal, alters the coformation of cortical synaptosomal membrane proteins. J Neurochem 69:1161–1169Google Scholar
- 8.Owen AD, Schapira HA, Jenner P, Marsden CD (1997) Indices of oxidative stress in Parkinson’s disease, Alzheimer’s disease and dementia with Lewy bodies. J Neural Transm Suppl 51:167–173Google Scholar
- 10.Mattson MP (1997) Central role of oxyradicals in the metabolism of amyloid beta-peptide cytotoxicity. Alzheimers Dis Rev 2:1–14Google Scholar
- 12.Esterbauer H, Zollner H, Schaur RJ (1988) Hydroxyalkenals: cytotoxic products of lipid peroxidation. ISI Atlas Sci Biochem 1:311–317Google Scholar
- 22.Sonntag NOV (1979) Composition and characteristics of individual fats and oils. In: Stern D (ed) Bailey’s industrial oil and fat products. Wiley, New York, pp 289–477Google Scholar