Formation mechanisms of reactive carbonyl species from fatty acids in dry-cured fish during storage in the presence of free radicals
This study aimed to better understand the changes of fatty acids in dry-cured fish during storage, and to analyze the reactive carbonyl species (RCS) formation mechanism primarily from the standpoint of oxygen-derived free radical reactions interactions. Oleic acid and linoleic acid were the predomi...
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| Format: | Article |
| Language: | English |
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KeAi Communications Co. Ltd.
2021-12-01
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| Series: | Journal of Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566922000106 |
| _version_ | 1798005527502913536 |
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| author | Qi Zhang Shiliang Jia Yan Bai Xuxia Zhou Yuting Ding |
| author_facet | Qi Zhang Shiliang Jia Yan Bai Xuxia Zhou Yuting Ding |
| author_sort | Qi Zhang |
| collection | DOAJ |
| description | This study aimed to better understand the changes of fatty acids in dry-cured fish during storage, and to analyze the reactive carbonyl species (RCS) formation mechanism primarily from the standpoint of oxygen-derived free radical reactions interactions. Oleic acid and linoleic acid were the predominant unsaturated fatty acids in dry-cured fish. The content of unsaturated fatty acids in dry-cured fish increased over time at 4°C, while decreased at 25°C. Singlet oxygen, superoxide anion and hydroxyl-alkyl radical levels increased with time, and more free radicals were yielded in the samples held at 25°C. Redundancy analysis revealed that hydroxyl-alkyl radicals had the greatest influence on the oxidation of lipids. Hydroxyl-alkyl radicals and singlet oxygen levels were positively correlated with 4-hydroxy-2-nonenal (HNE), malondialdehyde (MDA), peroxide value and acid value levels, but adversely to 4-hydroxy-2-hexenal (HHE) and fatty acids levels. Moreover, HNE and MDA were both inversely linked with fatty acids contents. It is possible that the intermediates of lipid oxidation undergo oxidation, cleavage and other reactions due to free radical activity, resulting in the generation of aldehyde precursors. These findings help us further characterize the lipid oxidation and RCS formation mechanism in dry-cured fish during storage. |
| first_indexed | 2024-04-11T12:40:42Z |
| format | Article |
| id | doaj.art-26f611000c1b48deb6cfce8f531efbe1 |
| institution | Directory Open Access Journal |
| issn | 2772-5669 |
| language | English |
| last_indexed | 2024-04-11T12:40:42Z |
| publishDate | 2021-12-01 |
| publisher | KeAi Communications Co. Ltd. |
| record_format | Article |
| series | Journal of Future Foods |
| spelling | doaj.art-26f611000c1b48deb6cfce8f531efbe12022-12-22T04:23:30ZengKeAi Communications Co. Ltd.Journal of Future Foods2772-56692021-12-0112203210Formation mechanisms of reactive carbonyl species from fatty acids in dry-cured fish during storage in the presence of free radicalsQi Zhang0Shiliang Jia1Yan Bai2Xuxia Zhou3Yuting Ding4College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Correspondence authors.College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Correspondence authors.This study aimed to better understand the changes of fatty acids in dry-cured fish during storage, and to analyze the reactive carbonyl species (RCS) formation mechanism primarily from the standpoint of oxygen-derived free radical reactions interactions. Oleic acid and linoleic acid were the predominant unsaturated fatty acids in dry-cured fish. The content of unsaturated fatty acids in dry-cured fish increased over time at 4°C, while decreased at 25°C. Singlet oxygen, superoxide anion and hydroxyl-alkyl radical levels increased with time, and more free radicals were yielded in the samples held at 25°C. Redundancy analysis revealed that hydroxyl-alkyl radicals had the greatest influence on the oxidation of lipids. Hydroxyl-alkyl radicals and singlet oxygen levels were positively correlated with 4-hydroxy-2-nonenal (HNE), malondialdehyde (MDA), peroxide value and acid value levels, but adversely to 4-hydroxy-2-hexenal (HHE) and fatty acids levels. Moreover, HNE and MDA were both inversely linked with fatty acids contents. It is possible that the intermediates of lipid oxidation undergo oxidation, cleavage and other reactions due to free radical activity, resulting in the generation of aldehyde precursors. These findings help us further characterize the lipid oxidation and RCS formation mechanism in dry-cured fish during storage.http://www.sciencedirect.com/science/article/pii/S2772566922000106Dry-cured fishLipid oxidationReactive carbonyl speciesElectron spin resonanceStorage temperatures |
| spellingShingle | Qi Zhang Shiliang Jia Yan Bai Xuxia Zhou Yuting Ding Formation mechanisms of reactive carbonyl species from fatty acids in dry-cured fish during storage in the presence of free radicals Journal of Future Foods Dry-cured fish Lipid oxidation Reactive carbonyl species Electron spin resonance Storage temperatures |
| title | Formation mechanisms of reactive carbonyl species from fatty acids in dry-cured fish during storage in the presence of free radicals |
| title_full | Formation mechanisms of reactive carbonyl species from fatty acids in dry-cured fish during storage in the presence of free radicals |
| title_fullStr | Formation mechanisms of reactive carbonyl species from fatty acids in dry-cured fish during storage in the presence of free radicals |
| title_full_unstemmed | Formation mechanisms of reactive carbonyl species from fatty acids in dry-cured fish during storage in the presence of free radicals |
| title_short | Formation mechanisms of reactive carbonyl species from fatty acids in dry-cured fish during storage in the presence of free radicals |
| title_sort | formation mechanisms of reactive carbonyl species from fatty acids in dry cured fish during storage in the presence of free radicals |
| topic | Dry-cured fish Lipid oxidation Reactive carbonyl species Electron spin resonance Storage temperatures |
| url | http://www.sciencedirect.com/science/article/pii/S2772566922000106 |
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