4-hydroxy-2-nonenal and 2-octenal

4-hydroxy-2-nonenal has been researched along with 2-octenal* in 2 studies

Other Studies

2 other study(ies) available for 4-hydroxy-2-nonenal and 2-octenal

Article	Year
Development, validation and application of an UFLC-DAD-ESI-MS method for determination of carbonyl compounds in soybean oil during continuous heating. Food chemistry, 2017, Mar-01, Volume: 218 A method was developed for the extraction and UFLC-DAD-ESI-MS analysis of carbonyl compounds (CCs) in oils heated to 180°C. Different parameters were evaluated, and the best results were 1.5ml of acetonitrile as the extraction solvent, manual stirring for 3min and 30min of sonication time. The method was validated using soybean oil samples spiked with CCs at concentration levels ranging from 0.2 to 10.0μg.mL Topics: Acrolein; Aldehydes; Chromatography, High Pressure Liquid; Heating; Soybean Oil; Spectrometry, Mass, Electrospray Ionization	2017
In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation. Food & function, 2012, Volume: 3, Issue:9 Coffee, as a source of acrylamide, needs to be investigated in depth to understand the contribution of different precursors. This study aimed to investigate the contributions of sucrose decomposition and lipid oxidation on acrylamide formation in coffee during roasting. Coffee beans and model systems were used to monitor the accumulation of neo-formed carbonyls during heating through sucrose decomposition and lipid oxidation. High resolution mass spectrometry analyses confirmed the formation of 5-hydroxymethylfurfural (HMF) and 3,4-dideoxyosone, which were identified as the major sugar decomposition products in both roasted coffee and model systems. Among others, 2-octenal, 2,4-decadienal, 2,4-heptadienal, 4-hydroxynonenal, and 4,5-epoxy-2-decenal were identified in relatively high quantities in roasted coffee. Formation and elimination of HMF in coffee during roasting had a kinetic pattern similar to those of acrylamide. Its concentration rapidly increased within 10 min followed by an exponential decrease afterward. The amount of lipid oxidation products tended to increase linearly during roasting. It was concluded from the results that roasting formed a pool of neo-formed carbonyls from sucrose decomposition and lipid oxidation, and they play certain role on acrylamide formation in coffee. Topics: Acrylamide; Aldehydes; Chromatography, Liquid; Coffee; Epoxy Compounds; Food Handling; Furaldehyde; Hot Temperature; Oxidation-Reduction; Sucrose; Tandem Mass Spectrometry	2012

Article

Year

Development, validation and application of an UFLC-DAD-ESI-MS method for determination of carbonyl compounds in soybean oil during continuous heating.

Food chemistry, 2017, Mar-01, Volume: 218

A method was developed for the extraction and UFLC-DAD-ESI-MS analysis of carbonyl compounds (CCs) in oils heated to 180°C. Different parameters were evaluated, and the best results were 1.5ml of acetonitrile as the extraction solvent, manual stirring for 3min and 30min of sonication time. The method was validated using soybean oil samples spiked with CCs at concentration levels ranging from 0.2 to 10.0μg.mL

Topics: Acrolein; Aldehydes; Chromatography, High Pressure Liquid; Heating; Soybean Oil; Spectrometry, Mass, Electrospray Ionization

2017

In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation.

Food & function, 2012, Volume: 3, Issue:9

Coffee, as a source of acrylamide, needs to be investigated in depth to understand the contribution of different precursors. This study aimed to investigate the contributions of sucrose decomposition and lipid oxidation on acrylamide formation in coffee during roasting. Coffee beans and model systems were used to monitor the accumulation of neo-formed carbonyls during heating through sucrose decomposition and lipid oxidation. High resolution mass spectrometry analyses confirmed the formation of 5-hydroxymethylfurfural (HMF) and 3,4-dideoxyosone, which were identified as the major sugar decomposition products in both roasted coffee and model systems. Among others, 2-octenal, 2,4-decadienal, 2,4-heptadienal, 4-hydroxynonenal, and 4,5-epoxy-2-decenal were identified in relatively high quantities in roasted coffee. Formation and elimination of HMF in coffee during roasting had a kinetic pattern similar to those of acrylamide. Its concentration rapidly increased within 10 min followed by an exponential decrease afterward. The amount of lipid oxidation products tended to increase linearly during roasting. It was concluded from the results that roasting formed a pool of neo-formed carbonyls from sucrose decomposition and lipid oxidation, and they play certain role on acrylamide formation in coffee.

Topics: Acrylamide; Aldehydes; Chromatography, Liquid; Coffee; Epoxy Compounds; Food Handling; Furaldehyde; Hot Temperature; Oxidation-Reduction; Sucrose; Tandem Mass Spectrometry

2012