Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating |
| |
| Authors: | Wei Liu Zhaoyu Yang Lili Shi Ziyu Cui Yun Li |
| |
| Affiliation: | 1.College of Food Science and Technology, Henan University of Technology, Lianhua Street, Zhengzhou 450001, China; (Z.Y.); (L.S.); (Z.C.);2.Key Laboratory of Agro-Products Safety & Quality of the Ministry of Agriculture, Institute of Quality Standards & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, No. 12, Zhongguancun South Street, Beijing 100081, China |
| |
| Abstract: | 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. |
| |
| Keywords: | β -carbolines, harman, norharman, degradation, vegetable oil blend, heating |
|
|
