Reduction of toxic aldehydes in heated flaxseed oil using sesame and perilla protein enzymatic hydrolysates.

Reducing ability of sesame meal protein enzymatic hydrolysates (SMH) and perilla protein enzymatic hydrolysates (PMH) on the content of toxic aldehydes including acetaldehyde, formaldehyde, 2-hydroxylhexenal (HHE), and 2-hydroxyl nonenal (HNE), were evaluated in heated flaxseed oil at concentrations ranging from 0.01 to 1.0 g. Adding SMH and PMH decreased the formation of secondary oxidation products and toxic aldehydes during heating. In particular, HHE and HNE were not detected, even at 0.01 g of protein concentration. Free radical scavenging activities in heated flaxseed oil significantly increased when 1.0 g of SMH and PMH were added ( < 0.05). Some volatiles including 2-ethylpyridine, pyrazines, and trimethylamine were formed or increased substantially in flaxseed oils with higher concentrations of SMH and PMH. In general, SMH showed higher antioxidative activity and reducing ability on the toxic aldehydes than PMH. Plant protein enzymatic hydrolysate could control the formation of toxic aldehydes during oxidation of ω-3 edible oil.