title: Determination of toxic α-dicarbonyl compounds, glyoxal, methylglyoxal, and diacetyl, released to the headspace of lipid commodities upon heat treatment.
abstract: Toxic α-dicarbonyl compounds, glyoxal, 2-methylglyoxal, and diacetyl, released from the headspace from butter, margarine, safflower oil, beef fat, and cheese heated at 100 and 200 °C were analyzed by gas chromatography as quinoxaline derivatives. Total amounts of α-dicarbonyl compounds ranged from 40.5 ng/g (butter) to 331.2 ng/g (beef fat) at 100 °C and from 302.4 ng/g (safflower oil) to 4521.5 ng/g (margarine) at 200 °C. The total amount of α-dicarbonyl compounds increased approximately 55- and 15-fold in the headspace of heated butter and margarine, respectively, when the temperature was increased from 100 to 200 °C. However, only slight differences associated with temperature variation were observed in the cases of safflower oil and beef fat (1.3- and 1.1-fold, respectively). Diacetyl was found in the highest amounts among all samples, ranging from 13.9 ± 0.3 ng/g (butter) to 2835.7 ng/g (cheese) at 100 °C and from 112.5 ± 102 ng/g (safflower oil) to 2274.5 ± 442.6 ng/g (margarine) at 200 °C, followed by methylglyoxal, ranging from 13.0 ± 0.5 to 112.7 ± 10.1 ng/g (cheese) at 100 °C and from 34.7 ± 5.0 ng/g (safflower oil) to 1790 ± 372.3 ng/g (margarine) at 200 °C. Much less glyoxal formed, in amounts ranging from 13.6 ± 0.7 ng/g (butter) to 53.4 ± 11.2 ng/g (beef fat) at both temperatures. The amounts of α-dicarbonyl compounds released into the vapor phase from lipid commodities during heating were satisfactorily analyzed.
authors: Department of Environmental Toxicology, University of California, Davis, California 95616, USA.
authors: Yaping
authors: Y
authors: Jiang
authors: Matt
authors: M
authors: Hengel
authors: Canping
authors: C
authors: Pan
authors: James N
authors: JN
authors: Seiber
authors: Takayuki
authors: T
authors: Shibamoto
mesh_terms: D000818:Animals; D002079:Butter / Q000032:analysis; D002417:Cattle; D002611:Cheese / Q000032:analysis; D002849:Chromatography, Gas; D003258:Consumer Behavior; D003257:Consumer Product Safety; D003931:Diacetyl / Q000009:adverse effects / Q000032:analysis* / Q000737:chemistry; D005223:Fats / Q000032:analysis; D006037:Glyoxal / Q000009:adverse effects / Q000032:analysis* / Q000737:chemistry; D006358:Hot Temperature; D006801:Humans; D057230:Limit of Detection; D008383:Margarine / Q000032:analysis; D008460:Meat / Q000032:analysis*; D011765:Pyruvaldehyde / Q000009:adverse effects / Q000032:analysis* / Q000737:chemistry; D011810:Quinoxalines / Q000737:chemistry / Q000302:isolation & purification
chemical_list: D005223:Fats; D011810:Quinoxalines; D006037:Glyoxal; D011765:Pyruvaldehyde; D002079:Butter; D008383:Margarine; D003931:Diacetyl