The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils

Journal of the Science of Food and Agriculture
Elif Ekiz, Fatih Oz

Abstract

The effects of different frying oils (sunflower, hazelnut, canola, commercially mixed, corn, riviera olive, and natural extra virgin olive) on the formation of heterocyclic aromatic amines (HCAs) in meatballs, and the changes in fatty acid composition of meatballs and frying oils before and after deep-fat frying, were determined. Frying oils had a very significant effect (P < 0.01) on fatty acid composition and the total HCA content of meatballs. It was determined, in meat, intermuscular fat, meatballs, and all of the different frying oils, that the most common saturated fatty acids (SFAs) were palmitic acid and stearic acid, the most common monounsaturated fatty acid (MUFA) was oleic acid, and the most common polyunsaturated fatty acid (PUFA) was linoleic acid. Only 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) was detected in deep-fat fried meatballs, whereas other HCAs (2-amino-3-methylimidazo[4,5-f]quinoxaline (IQx), 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-9H-pyrido[2,3-...Continue Reading

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Citations

May 18, 2019·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Yiqun ChengGuanghong Zhou
Jul 20, 2019·Journal of the Science of Food and Agriculture·De-Wei ChenJane K Parker
Jan 15, 2021·Comprehensive Reviews in Food Science and Food Safety·Thaís de Moura NevesSemíramis Martins Álvares Domene
Dec 16, 2020·Comprehensive Reviews in Food Science and Food Safety·Xiaoqian ChenYu Zhang

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