文献类型：期刊文献

英文题名：Effects of quercetin on emissions of aldehydes from heated docosahexaenoic acid (DHA)-fortified soybean oil

作者：Fan, Zhenyu[1,2];Wang, Li[3];Jiang, Qingqing[1,2];Fan, Daming[4];Xiao, Jianbo[5];Wang, Mingfu[6];Zhao, Yueliang[1,2,7]

机构：[1]Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China;[2]Minist Agr, Lab Qual & Safety Risk Assessment Aquat Prod Stora, Shanghai 201306, Peoples R China;[3]East China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[4]Jiangnan Univ, Sch Food Sci & Technol, Wuxi, Peoples R China;[5]Univ Vigo, Fac Food Sci & Technol, Dept Analyt Chem & Food Sci, Ourense Campus, E-32004 Orense, Spain;[6]Shenzhen Univ, Inst Adv Study, Shenzhen, Peoples R China;[7]Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai, Peoples R China

年份：2023

卷号：442

外文期刊名：JOURNAL OF HAZARDOUS MATERIALS

收录：;EI(收录号：20224212898703);WOS:【SCI-EXPANDED(收录号:WOS:000874590500003)】；

基金：This work was financially supported by "National Key R&D Program of China (2021YFD2100103)", "National Natural Science Foundation of China (31901807 & 31871901)" and "Shanghai Young Oriental Scholar Program (QD2019033)".

语种：英文

外文关键词：Oil fumes; Aldehyde emissions; DHA-fortified Soybean oil; Quercetin; Inhibition

摘要：Home cooking has been considered as an indoor pollution problem since cooking oil fumes contain various toxic chemicals such as aldehydes. Fortifying edible oils with docosahexaenoic acid (DHA) has been applied to enhance the nutritional value of oils. This study designed a frying simulation system and examined the effect of oil type, DHA fortification, heating time, and addition of natural antioxidant on the emissions of aldehydes from heated oils. Results showed that linseed oil had the highest total aldehyde emissions, followed by soybean oil, peanut oil, and palm oil. Fortifying soybean oil with DHA increased the toxic aldehydes emitted. Quercetin, a flavonoid, significantly reduced aldehydes emitted from DHA-fortified soybean oil (by up to 39.80%) to levels similar to those of normal soybean oil. Further analysis showed that DHA-fortified soybean oil with quercetin had a significantly higher DHA and unsaturated fatty acids (UFAs) content than the control oil at each heating time point. The result indicated that quercetin inhibited emissions of aldehydes, at least in part, by protecting UFAs from oxidation. Collectively, quercetin could be used as a natural additive in DHA-fortified and normal cooking oils to reduce aldehyde emissions, indoor air pollution, and preserve functional DHA and other UFAs.