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Influence of fatty acids compositions and manufacturing type on the formation of 4-hydroxy-2-alkenals in food lipids

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Abstract

Correlations between 4-hydroxy-2-hexenal (HHE) or 4-hydroxy-2-nonenal (HNE) and fatty acids were statistically investigated in 73 kinds of commercially available food sources of n-3 or n-6 polyunsaturated fatty acids (PUFA). The analysis revealed that the level of HNE was obviously correlated with the contents of PUFA (r=0.462), n-6 PUFA (r=0.512), and saturated fatty acids (r=0.535). Significant correlation was also observed between HHE and HNE (r=0.486) although whose source fatty acids were different. Regarding the sesame oils and perilla oils currently available on the Korean markets, no appreciable difference in the levels of HHE or HNE was found depending on their manufacturing types.

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Authors and Affiliations

  1. Department of Food and Nutrition, College of Health and Welfare, Kangwon National University, Samcheok, Gangwon, 245-711, Korea

    Jeonghee Surh & Byung Yong Lee

  2. Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, 151-742, Korea

    Hoonjeong Kwon

Authors
  1. Jeonghee Surh
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  2. Byung Yong Lee
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  3. Hoonjeong Kwon
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Correspondence to Jeonghee Surh.

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Surh, J., Lee, B.Y. & Kwon, H. Influence of fatty acids compositions and manufacturing type on the formation of 4-hydroxy-2-alkenals in food lipids. Food Sci Biotechnol 19, 297–303 (2010). https://doi.org/10.1007/s10068-010-0043-9

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  • DOI: https://doi.org/10.1007/s10068-010-0043-9

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