The lipid oxidation product, the toxic 4-hydroxynonenal, was measured for fried chicken in commercial samples from two fast food restaurants and one commercial establishment. The fried chicken samples were breasts, th...The lipid oxidation product, the toxic 4-hydroxynonenal, was measured for fried chicken in commercial samples from two fast food restaurants and one commercial establishment. The fried chicken samples were breasts, thighs, chicken nuggets and popcorn chicken. Fried chicken samples were separated to breast skin and meat, and thigh skin and meat. Chicken nuggets and popcorn chicken were not separated from the coating materials and the meat was analyzed together. Samples were analyzed for total fat, fatty acid distribution, reactivity with thiobarbituric acid (TBAR), measuring the secondary lipid peroxidation products such as aldehydes, ketones and related carbonyl compounds. Samples were analyzed for HNE, a toxic aldehyde using high performance liquid chromatography (HPLC). Fatty acid distribution showed in breast and thigh meats, a higher level of palmitic acid, compared to the breast and thigh skins. TBAR values were significantly higher in all breast meats compared to skins. TBAR values were significantly higher in thigh meat than in skin samples. HNE concentrations (μg HNE/g fat) were significantly very low in breast skins compared to breast meat. HNE concentration was generally higher in thigh meat than skin but not in every sample. In chicken nuggets, both the TBAR value and HNE concentration were much higher from one establishment than from the two others. Chicken nuggets TBAR and HNE concentrations resembled one of the chicken nugget samples. The average toxic HNE concentration for 100 g fried chicken breast (skins + meat) was 12.55 μg and for thighs (skin + meat) was 26.76 μg. The average total HNE concentration was 2.1 times higher in the fried chicken thighs than in the breasts. It is clear that HNE is produced during the heating process of oils and incorporated into the fried meat and skin samples during the frying process. If HNE, a toxic aldehyde, is consumed with the food, over long periods of time it could be related to a number of pathological conditions.展开更多
The research is designed to study the relationship of intake of fatty acids through fast food items, consumption trends and related health issues. Fried food products most commonly consumed at restaurants were selecte...The research is designed to study the relationship of intake of fatty acids through fast food items, consumption trends and related health issues. Fried food products most commonly consumed at restaurants were selected. Food outlets of both branded and non-branded vendors were included in the study for comparison. Total fat content, Fatty acids and Fatty Acid Methyl Esters (FAME’s) in food samples were determined experimentally using titrimetric and spectrophotometric methods. Fatty acids of Stearic, Oleic and Myristic were extracted from each food sample using petroleum ether as extracting solvent, followed by conversion to FAME’s by treating the filtrate with methylamine, ethanol and sulphuric acid. A survey analysis using the questionnaire as a tool was also conducted. The results showed variable concentration in each sample. Total fat content was highest in French fries, followed by fish and chicken. Among the fatty acids, Stearic acid was found higher in concentration than other two fatty acids. The study concluded that the level of saturated fatty acids was 0.4 g (7.6%), which was securely under the allowable limit of daily value (on a 2000 calorie diet) of 3 g (15%).展开更多
Toxic lipid oxidation product (LOP) generation in culinary frying oils (CFOs) during high-temperature frying practices: passage into fried foodsLOPs detectable in fried foods are both cytotoxic and genotoxic, and curr...Toxic lipid oxidation product (LOP) generation in culinary frying oils (CFOs) during high-temperature frying practices: passage into fried foodsLOPs detectable in fried foods are both cytotoxic and genotoxic, and currently a substantial proportion of the human population regularly consumes such toxins in Western diets.展开更多
In 2023,Zibo barbecue culture exploded across the entire country,allowing people nationwide to experience and enjoy Zibo barbecue.This phenomenon injected new vitality into the economic development of Zibo.To promote ...In 2023,Zibo barbecue culture exploded across the entire country,allowing people nationwide to experience and enjoy Zibo barbecue.This phenomenon injected new vitality into the economic development of Zibo.To promote the economic development of Hebei Province,this paper fully analyzes the reasons behind the popularity of Zibo barbecue,combines these insights with the characteristics of traditional cuisine in Hebei,and draws lessons from Zibo barbecue’s success as a business card for Zibo.The paper then outlines a strategy for building a culinary business card for Hebei.展开更多
文摘The lipid oxidation product, the toxic 4-hydroxynonenal, was measured for fried chicken in commercial samples from two fast food restaurants and one commercial establishment. The fried chicken samples were breasts, thighs, chicken nuggets and popcorn chicken. Fried chicken samples were separated to breast skin and meat, and thigh skin and meat. Chicken nuggets and popcorn chicken were not separated from the coating materials and the meat was analyzed together. Samples were analyzed for total fat, fatty acid distribution, reactivity with thiobarbituric acid (TBAR), measuring the secondary lipid peroxidation products such as aldehydes, ketones and related carbonyl compounds. Samples were analyzed for HNE, a toxic aldehyde using high performance liquid chromatography (HPLC). Fatty acid distribution showed in breast and thigh meats, a higher level of palmitic acid, compared to the breast and thigh skins. TBAR values were significantly higher in all breast meats compared to skins. TBAR values were significantly higher in thigh meat than in skin samples. HNE concentrations (μg HNE/g fat) were significantly very low in breast skins compared to breast meat. HNE concentration was generally higher in thigh meat than skin but not in every sample. In chicken nuggets, both the TBAR value and HNE concentration were much higher from one establishment than from the two others. Chicken nuggets TBAR and HNE concentrations resembled one of the chicken nugget samples. The average toxic HNE concentration for 100 g fried chicken breast (skins + meat) was 12.55 μg and for thighs (skin + meat) was 26.76 μg. The average total HNE concentration was 2.1 times higher in the fried chicken thighs than in the breasts. It is clear that HNE is produced during the heating process of oils and incorporated into the fried meat and skin samples during the frying process. If HNE, a toxic aldehyde, is consumed with the food, over long periods of time it could be related to a number of pathological conditions.
文摘The research is designed to study the relationship of intake of fatty acids through fast food items, consumption trends and related health issues. Fried food products most commonly consumed at restaurants were selected. Food outlets of both branded and non-branded vendors were included in the study for comparison. Total fat content, Fatty acids and Fatty Acid Methyl Esters (FAME’s) in food samples were determined experimentally using titrimetric and spectrophotometric methods. Fatty acids of Stearic, Oleic and Myristic were extracted from each food sample using petroleum ether as extracting solvent, followed by conversion to FAME’s by treating the filtrate with methylamine, ethanol and sulphuric acid. A survey analysis using the questionnaire as a tool was also conducted. The results showed variable concentration in each sample. Total fat content was highest in French fries, followed by fish and chicken. Among the fatty acids, Stearic acid was found higher in concentration than other two fatty acids. The study concluded that the level of saturated fatty acids was 0.4 g (7.6%), which was securely under the allowable limit of daily value (on a 2000 calorie diet) of 3 g (15%).
基金De Montfort University, Leicester, UK for the award of a Fees-Waiver PhD Scholarship Bursary.
文摘Toxic lipid oxidation product (LOP) generation in culinary frying oils (CFOs) during high-temperature frying practices: passage into fried foodsLOPs detectable in fried foods are both cytotoxic and genotoxic, and currently a substantial proportion of the human population regularly consumes such toxins in Western diets.
基金Social Science Development Research Project of Hebei Province in 2023(Project No.20230203011)。
文摘In 2023,Zibo barbecue culture exploded across the entire country,allowing people nationwide to experience and enjoy Zibo barbecue.This phenomenon injected new vitality into the economic development of Zibo.To promote the economic development of Hebei Province,this paper fully analyzes the reasons behind the popularity of Zibo barbecue,combines these insights with the characteristics of traditional cuisine in Hebei,and draws lessons from Zibo barbecue’s success as a business card for Zibo.The paper then outlines a strategy for building a culinary business card for Hebei.
