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    Home > Food News > Food Articles > Wang Qiang Researcher Team, Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences: Effects of plant sterols on the formation of heterogeneous trans fatty acids in peanut oil

    Wang Qiang Researcher Team, Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences: Effects of plant sterols on the formation of heterogeneous trans fatty acids in peanut oil

    • Last Update: 2021-02-23
    • Source: Internet
    • Author: User
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    Recently, a team of researchers from the Agricultural Products Processing Institute of the Chinese Academy of Agricultural Sciences, Food Chemistry, published a research paper entitled "Action of Phytosterols on thermally induced trans fatty acids in peanut oil" online, which systematically revealed the mechanism by which phytosterols inhibit trans fatty acid formation in peanut oil. Wang Qiang, a researcher at the Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences, is the first author of this article, and Li Sweet, an associate researcher and doctoral student, is the first author of the article.

    Highlights

    Peanut
    is one of the most consumed cooking oils, increasing at an annual rate of more than 1.6%. Peanut oil contains high levels of unsaturated fatty acids, mainly lysic acids and flyphic acids, which are heterogeneous in the thermal process to produce trans fatty acids (TFAs), while TFAs intake causes more than half a million people worldwide to die of cardiovascular disease each year, increasing the risk of heart disease by 21% and mortality by 28%. As the WHO launches its "Alternative" Action Guidance Program on May 14, 2018, which aims to eliminate trans fats used in the global food supply chain by 2023, countries are actively exploring new technologies and ways to reduce fat TFAs. The team's previous research put forward the mechanism of free-form and proton transfer formed by edible oil TFAs (trans lysicic acid and trans-lysic acid), and clarified its formation pathway, which made a breakthrough in the formation of TFAs, and found that some natural and anabolic antioxidants have better TFAs inhibitory effect, but its inhibition mechanism is not clear. Whether phytosterols, as natural active substances in oils and fats, have anti-isomer effects has yet to be studied. Using the combination of gas chromatography and density general letter theory, Wang Qiang's team of agricultural products processing institute of the Chinese Academy of Agricultural Sciences studied the effects of six different structural plant sterols (bean sterol,
    β
    -glutamol, cauliflower sterols, rapeseed sterols, algae sterols and xenon sterols) on the formation of isomer TFAs in peanut oil, and put forward the mechanism for inhibiting the formation of TFAs.

    Results and
    D
    scussion
    unsaturated fatty acids in peanut oil produce C18:2-9
    2-9
    , 12
    c
    and C18:2-9

    , 12


    t
    two trans-ionic acids; six structural plant sterols can inhibit their formation to varying degrees, and the inhibition rate of 24 h heated at 180
    β
    degrees C is significantly higher than 12 h; In order to further prove the effect of these six structural plant sterols on the formation of TFAs in peanut oil, triglycerides of lysate, triglycerides of flaglycerides and triglycerides of flaxate were used to simulate the heating process of peanut oil, and it was found that the inhibition effect of six structural plant sterols on TFAs was consistent with peanut oil. The calculation of density general letter theory proves that the anti-isomer effect of plant sterol is related to its hydroxyl bit activity, and the activity of plant sterol hydroxyhydroxygen reaction is influenced by the double-bond position and the number of double bonds in C17 chains, and the number of double-bonds in the molecule increases, and the resistance Isomer activity increased, and the study also found that peanut oil Central Asian oleic acid molecules C11-bit acrylic hydrogen is more prone to dissocation than C8 and C14-bit hydrogen, double-bonded C9 and C13-bit hydrogen than C10 and C12-bit hydrogen more prone to dissocation; Under heating conditions, plant sterol molecules first de-dissophate hydrogen to form plant sterol hydroxyurea free radicals, and then binding with acrylic carbon free radicals (C11>C8 and C14) or double-bond carbon free radicals (C9 and C13>C10 and C12) to form a stable molecule with a large spatial resistance, to prevent or reduce the isomerization of the folate molecule, to inhibit the formation of trans-lysic acid, and to propose a plant sterol to inhibit the hot isomer of peanut oil-oilic acid to form trans-lysic acid addition reaction mechanism (A), The hydrogen pumping reaction process (B) and the proton transfer process (C).
    in summary,
    plant sterols can inhibit the formation of TFAs in peanut oil, has a better anti-isomer effect, its anti-isomer effect is related to its hydroxyl activity, and is affected by the double-bond position on the cycloprene tethydrophyte skeleton and the number of double-bonds on the C17 chain. The results not only expand the functional role of plant sterols, but also provide an important theoretical basis for the development of new oil anti-isomers.

    Communication Author's Introduction
    Wang Qiang Second-Level Researcher/Doctoral Mentor
    Deputy Director of the Agricultural Products Processing Research Institute of the Chinese Academy of Agricultural Sciences
    Member of the Central Committee of the Agricultural and Forging Commission of the 93 Society
    National Outstanding Scientific and Technological Workers, the country's first batch of outstanding agricultural scientific research talents, the national science and technology to help the precise poverty alleviation advanced individuals, selected as the national "100 million talent project" and received "outstanding contributions" Young experts "honorary title, enjoy the Special Allowance of the State Council, Ministry of Agriculture" grain and oil processing technology and engineering" innovation team chief, the Chinese Academy of Agricultural Sciences leading talent, Shandong Province Taishan leading talent, the Chinese Grain and Oil Society peanut food branch president, the Chinese Food Society functional food branch vice president, "national peanut industry technology system" processing research room director, NPJ Science of Food editorial board, Journal of Integrative Agriculture food column editor.
    long-term scientific research in the field of grain and oil processing and nutritional health. Chaired the "13th Five-Year Plan" national key research and development program special (basic research category), the National Natural Science Foundation of China, 863, public welfare agricultural industry research special and other national projects more than 30, with the first finisher won the second prize of the 2014 National Technology Invention, First Prize of 2013 and 2019 China Agricultural Science and Technology Award, 2015 China Agricultural Science and Technology Award "Excellent Innovation Team Category", 2012 ICC Highest Academic Award, 2014 China Patent Outstanding Award, 2017 China Business Federation Science and Technology Award Special Award, 2019 China's agricultural and rural ten new equipment, authorized more than 90 invention patents (including 9 international patents), soft 12, the system to revise the country and industry Standard 9, published 12 books (3 monographs in English), more than 330 academic papers SCI 120, JCR District 57, training Shubo graduate students, postdoctoral students and foreign students more than 100 people.

    Associate Researcher/Master's Tutor
    Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences
    graduated from Xinjiang University in 2013 with a Ph.D. in Engineering, and during his ph.D., he worked as a joint graduate student at South China Agricultural University and Sichuan University, and from 2013 to 2015 he was engaged in postdoctoral research at the Agricultural Processing Research Institute of the Chinese Academy of Agricultural Sciences.
    mainly engaged in the quality safety and control of edible oil research, presided over the National Natural Science Foundation of China, "13th Five-Year Key Research and Development" sub-topics, China Postdoctoral Fund on the project, China Postdoctoral Fund key fund projects, Beijing Natural Science Foundation project, Xinjiang Autonomous Region Youth Fund on the surface of more than 10 projects; 50 academic papers published in Journals such as Food Chemistry, Food Control, Carbohydrate Polymer, Postharvest Biology and Technology, 27 authors' papers, 33 patents for inventions (2 international patents), 11 authorizations, participation in the development of national standards 4 and agricultural industry standards 3 Editor-in-chief 1 monograph, 3 participating monographs, won the Chinese Academy of Agricultural Sciences in 2014 outstanding postdoctoral, participated in the 2015 China Grain and Oil Society Science and Technology Second Prize, 2019 Shen Nong China Agricultural Science and Technology First Prize, 2020 China Grain and Oil Society Science and Technology First Prize.
    this article, Action of Phytosterols on thermally induced
    trans
    fatty acids in peanut oil" will be published on 15 May 2021 in
    Food Chemistry
    .
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