AI Article Synopsis

  • 2-Propenal (acrolein) is a toxic compound produced when edible oils break down, and previous studies attributed its formation primarily to radical oxidation of fatty acids.
  • This study examines an alternative pathway for acrolein generation through singlet oxygen oxidation, revealing that certain fatty acid hydroperoxide isomers are key contributors to acrolein production.
  • The findings indicate that oils rich in linoleic acid become more acrolein-rich when exposed to light, suggesting that oil storage and processing conditions can be optimized to minimize acrolein exposure.

Article Abstract

2-Propenal (acrolein) is a toxic aldehyde generated from the thermal degradation of edible oils. While previous studies have suggested that linolenic acid (LnA) is the origin of acrolein formation in edible oils, these studies were performed under thermal conditions where only the fatty acid hydroperoxide (FAOOH) isomers derived from radical oxidation were formed. In this study, we reinvestigated the acrolein generation pathway through another oxidation mechanism involving singlet oxygen (O) oxidation (type II photo-oxidation). Standards of the main FAOOH isomers (oleic acid hydroperoxide, linoleic acid hydroperoxide (HpODE), and linolenic acid hydroperoxide (HpOTE)) found in edible oils were prepared, and their decomposition products, including those derived fromO oxidation (i.e., 10- and 12-HpODE) were analyzed by GC-EI-MS. We found that O oxidation products of linoleic acid (LA) and LnA but not OA, are significant sources of acrolein formation. The amount of acrolein formed from edible oils high in LA (e.g., rice bran oil) increased by photo irradiation. Further investigation into the mechanism of acrolein generation demonstrated that the amount of acrolein derived from O oxidation-specific HpOTE isomers (i.e., 10- and 15-HpOTE) was two times greater than that of other HpOTE isomers (i.e., 9-, 12-, 13-, and 16-HpOTE). The results of the present study provide a new pathway of acrolein formation from type II photo-oxidation. This information can be used to inform on oil storage and processing conditions to reduce exposure and dietary intake of acrolein.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9005701PMC
http://dx.doi.org/10.1038/s41538-022-00138-2DOI Listing

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