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

被引：0
作者：
Jeonghee Surh
Byung Yong Lee
Hoonjeong Kwon
机构：
[1] Kangwon National University,Department of Food and Nutrition, College of Health and Welfare
[2] Seoul National University,Department of Food and Nutrition, and Research Institute of Human Ecology
来源：
Food Science and Biotechnology | 2010年 / 19卷
关键词：
4-hydroxy-2-nonenal; 4-hydroxy-2-hexenal; fatty acid composition; manufacturing type;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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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页码：297 / 303
页数：6
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