Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating

The β-carbolines, mainly including harman and norharman, are a group of naturally occurring, plant-derived alkaloids, and are also considered as nonpolar heterocyclic aromatic amines. Sesame seed oils contain a high level of β-carbolines (harman and norharman). In China, sesame seed oil blends are o...

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Autores principales:	Wei Liu, Zhaoyu Yang, Lili Shi, Ziyu Cui, Yun Li
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	β-carbolines harman norharman degradation vegetable oil blend heating Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/4b213e169f9949bd9ba192363eabebfc
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spelling	oai:doaj.org-article:4b213e169f9949bd9ba192363eabebfc2021-11-25T18:29:14ZDegradation of β-Carbolines Harman and Norharman in Edible Oils during Heating10.3390/molecules262270181420-3049https://doaj.org/article/4b213e169f9949bd9ba192363eabebfc2021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/22/7018https://doaj.org/toc/1420-3049The β-carbolines, mainly including harman and norharman, are a group of naturally occurring, plant-derived alkaloids, and are also considered as nonpolar heterocyclic aromatic amines. Sesame seed oils contain a high level of β-carbolines (harman and norharman). In China, sesame seed oil blends are one of the most popular types of vegetable oils blends, which can be used as cooking oils or frying oils. Thus, it is meaningful to investigate the degradation of β-carbolines (harman and norharman) in sesame seed oil blends as frying oils during heating. In this work, the loss of harman and norharman in different types of sesame seed oil blends have been investigated. The results showed that the degradation of harman and norharman were dependent both on the type of oil blends, heating temperature and time. Harman and norharman were more degraded during heating (150 °C, 180 °C) in oleic acid-rich oil blends compared to polyunsaturated acid-rich oil blends. Mechanistic investigation suggested that the reduction in harman and norharman in oil blends during heating was mainly due to the oxidative degradation reaction between β-carbolines and lipid oxidation products. Therefore, the contents of β-carbolines (harman and norharman) in sesame seed oil blends when used as frying oils and heated can be decreased with prolonged cooking time.Wei LiuZhaoyu YangLili ShiZiyu CuiYun LiMDPI AGarticleβ-carbolinesharmannorharmandegradationvegetable oil blendheatingOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 7018, p 7018 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	β-carbolines harman norharman degradation vegetable oil blend heating Organic chemistry QD241-441
spellingShingle	β-carbolines harman norharman degradation vegetable oil blend heating Organic chemistry QD241-441 Wei Liu Zhaoyu Yang Lili Shi Ziyu Cui Yun Li Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating
description	The β-carbolines, mainly including harman and norharman, are a group of naturally occurring, plant-derived alkaloids, and are also considered as nonpolar heterocyclic aromatic amines. Sesame seed oils contain a high level of β-carbolines (harman and norharman). In China, sesame seed oil blends are one of the most popular types of vegetable oils blends, which can be used as cooking oils or frying oils. Thus, it is meaningful to investigate the degradation of β-carbolines (harman and norharman) in sesame seed oil blends as frying oils during heating. In this work, the loss of harman and norharman in different types of sesame seed oil blends have been investigated. The results showed that the degradation of harman and norharman were dependent both on the type of oil blends, heating temperature and time. Harman and norharman were more degraded during heating (150 °C, 180 °C) in oleic acid-rich oil blends compared to polyunsaturated acid-rich oil blends. Mechanistic investigation suggested that the reduction in harman and norharman in oil blends during heating was mainly due to the oxidative degradation reaction between β-carbolines and lipid oxidation products. Therefore, the contents of β-carbolines (harman and norharman) in sesame seed oil blends when used as frying oils and heated can be decreased with prolonged cooking time.
format	article
author	Wei Liu Zhaoyu Yang Lili Shi Ziyu Cui Yun Li
author_facet	Wei Liu Zhaoyu Yang Lili Shi Ziyu Cui Yun Li
author_sort	Wei Liu
title	Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating
title_short	Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating
title_full	Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating
title_fullStr	Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating
title_full_unstemmed	Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating
title_sort	degradation of β-carbolines harman and norharman in edible oils during heating
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/4b213e169f9949bd9ba192363eabebfc
work_keys_str_mv	AT weiliu degradationofbcarbolinesharmanandnorharmaninedibleoilsduringheating AT zhaoyuyang degradationofbcarbolinesharmanandnorharmaninedibleoilsduringheating AT lilishi degradationofbcarbolinesharmanandnorharmaninedibleoilsduringheating AT ziyucui degradationofbcarbolinesharmanandnorharmaninedibleoilsduringheating AT yunli degradationofbcarbolinesharmanandnorharmaninedibleoilsduringheating
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Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating

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