Comprehensive multiomics analysis reveals the effects of French fries and chicken breast meat on the oxidative degradation of lipids in soybean oil during deep-frying
文献类型： 外文期刊
第一作者： Hu, Qian
作者： Hu, Qian;Zhang, Jiukai;Xing, Ranran;Huang, Wensheng;Chen, Ying;Hu, Qian;Zhang, Jiukai;Xing, Ranran;Huang, Wensheng;Chen, Ying;Zhang, Ting
作者机构：
关键词： Oxidative lipidomics; Volatolomics; Triglycerides; Deep-frying; Food matrix
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 473 卷
页码：
收录情况： SCI
摘要： This study investigated the oxidative degradation of lipids in soybean oil used for frying French fries (SOFFF) and chicken breast meat (SOFCBM) using integrated volatolomics and oxidative lipidomics. Water in the food matrix promotes triglyceride hydrolysis. The rate of lipid hydrolysis was higher in SOFCBM, whereas the rate of lipid oxidation was higher in SOFFF. Prolonged frying with SOFFF may be more harmful to health because of the toxic oxidized triglycerides. Nitrogenous volatile derivatives are characteristic of SOFCBM. The volatile derivatives produced by SOFFF were similar to those produced by thermal processing. Ten non-volatile derivatives were identified as potential markers related to the total polar compound content, and 17 non-volatile derivatives were identified as potential markers related to deep-frying time in both SOFFF and SOFCBM. These results provide a comprehensive insight into the effects of fried foods on the oxidative degradation of lipids.
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