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

文献类型： 外文期刊

第一作者： Liu, Wei

作者： Liu, Wei;Yang, Zhaoyu;Shi, Lili;Cui, Ziyu;Li, Yun

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关键词： beta-carbolines; harman; norharman; degradation; vegetable oil blend; heating

期刊名称：MOLECULES （ 影响因子：4.927； 五年影响因子：5.11 ）

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年卷期： 2021 年 26 卷 22 期

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收录情况： SCI

摘要： The beta-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 beta-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 beta-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 & DEG;C, 180 & DEG;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 beta-carbolines and lipid oxidation products. Therefore, the contents of beta-carbolines (harman and norharman) in sesame seed oil blends when used as frying oils and heated can be decreased with prolonged cooking time.

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