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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

作者： Hu, Qian 1 ; Zhang, Jiukai 1 ; Xing, Ranran 1 ; Huang, Wensheng 1 ; Zhang, Ting 3 ; Chen, Ying 1 ;

作者机构： 1.Chinese Acad Inspect & Quarantine, Beijing 100176, Peoples R China

2.State Adm Market Regulat, Key Lab Food Authent Identificat, Beijing 100176, Peoples R China

3.Xinjiang Acad Agr Sci, Inst Farm Prod Storage & Proc, Res Ctr Xinjiang Main Farm Prod Proc Engn, Urumqi 830091, Peoples R China

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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