4-hydroxy-2-alkenals in foods: a review on risk assessment, analytical methods, formation, occurrence, mitigation and future challenges

• Tipo: Outra Publicação em Revista Científica Internacional
• Data: 2020

Autores

Albuquerque, TG (Autor) Outra; Costa, HS (Autor) Outra; Beatriz B P P Oliveira (Autor) FFUP

Revista

Título: Critical Reviews in Food Science and Nutrition

Vol. 62

Páginas: 3569-3597

ISSN: 1040-8398

Editora: Taylor & Francis

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 0 Citações

Outras Informações

ID Authenticus: P-00T-9P9

DOI: 10.1080/10408398.2020.1867499

Abstract (EN): Undoubtedly, significant advances were performed concerning 4-hydroxy-2-alkenals research on foods, and their formation by double oxidation of polyunsaturated fatty acids. But further studies are still needed, especially on their occurrence in foods enriched with n-3 and n-6 fatty acids, as well as in foods for infants and processed foods. Major factors concerning the formation of 4-hydroxy-2-alkenals were discussed, namely the influence of fatty acids composition, time/temperature, processing conditions, salt, among others. Regarding mitigation, the most effective strategies are adding phenolic extracts to foods matrices, as well as other antioxidants, such as vitamin E. Exposure assessment studies revealed 4-hydroxy-2-alkenals values that could not be considered a risk for human health. However, these toxic compounds remain unaltered after digestion and can easily reach the systemic circulation. Therefore, it is crucial to develop in vivo research, with the inclusion of the colon phase, as well as, cell membranes of the intestinal epithelium. In conclusion, according to our review it is possible to eliminate or effectively decrease 4-hydroxy-2-alkenals in foods using simple and economic practices.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 29