Correlation of fatty acids, glyceride core aldehydes, and polycyclic aromatic hydrocarbons during the thermal oxidation of hazelnut oil

• DOI: 10.15586/qas.v16i3.1441
• Publication Date: 2024-08-08T14:42:40Z
• Authors: Zixuan Liu; Meichu Liu; Zhaoxia Wu; Chunmao Lyu; Xinyao Jiao; Hongyu Jiang
• Keywords: Glyceride

Fatty acids in edible oil will be oxidized into aldehydes and ketones during hot processing, which produce polycyclic aromatic hydrocarbons (PAHs) other harmful substances to human health. Hazelnut was heated under different temperatures times. For each type of sample, fatty acid composition, glyceride core aldehyde (GCAs), PAHs were investigated. The correlation between these indicators analyzed by the Pearson coefficient. As main component hazelnut oil, oleic plays an essential role formation GCAs. GCAs, 9-oxo 10-oxo-8 compounds detected. content increased with temperature, while there no significant change 10-oxo-8. There exist 15 kinds oil. Correlation result shows that GCAs strongly correlated six (BaA, CHR, BbF, PYR, BaP, IPY), are precursor several PAHs. research provides strong theoretical guidance for safety control methods