Research Progress of Active Carbonyl Compounds Produced by Oxidantion of Fats in Food

LIU Nan; CUI Kexin; SUN Yong; WANG Shanshan; YANG Min; SUN Guohui; WANG Mingli; WANG Dajun; ZHOU Deqing

doi:10.13386/j.issn1002-0306.2021090098

Volume 43 Issue 17

Aug. 2022

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Science and Technology of Food Industry > 2022 > 43(17): 466-473. > DOI: 10.13386/j.issn1002-0306.2021090098

LIU Nan, CUI Kexin, SUN Yong, et al. Research Progress of Active Carbonyl Compounds Produced by Oxidantion of Fats in Food[J]. Science and Technology of Food Industry, 2022, 43(17): 466−473. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090098.

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Research Progress of Active Carbonyl Compounds Produced by Oxidantion of Fats in Food

1.
Yellow Sea Fisheries Institute, Chinese Academy of Fishery Sciences, Laboratory for Marine Drugs and Bioproducts of Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao 266071, China
2.
College of Food Science and Engineering, Ocean University of China, Qingdao 266005, China
3.
Penglai Huiyang Food Co., Ltd., Yantai 265609, China
4.
Yantai Haiyu Food Co., Ltd., Yantai 264000, China

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Received Date: September 07, 2021
Available Online: June 25, 2022

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Abstract

Abstract

During food processing, reactive carbonyl compounds (RCCs) are produced due to the oxidation of fatty acids. Since RCCs are closely related to inflammation, aging, tumor, Alzheimer's disease, etc., they have attracted extensive attention in the field of food science and drug science. The biological reaction of RCCs is mainly due to their ability to covalently modify proteins to form adducts with proteins and disrupt their normal physiological functions. This paper reviews the research progress on the types and their related chemical reactions of active carbonyl compounds, as well as detection methods, dietary exposure and control methods of active carbonyl compounds represented by 4-hydroxy-trans-2-nonenal (HNE) and 4-hydroxyhexenal (HHE), in order to provide reference for the quality control of food and the reduction of active carbonyl compounds.
- reactive carbonyl compounds,
- foods,
- detection method,
- control,
- fatty acid

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