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Poster Presentations
Day 2, June 23（Mon.）
Room P (Maesato East, Foyer, Ocean Wing)
- 2P-PM-23
Targeted MS-Based Approach: Investigating the Role of Water in Cooking Oil Oxidation
(1CSMU OSH, 2CSMU PH)
oYan-Jhen Lin1, Yi-Jhen Wang1, Yuan-Jhe Chang1, Mu-Rong Chao1, Chiung-Wen Hu2
Stir-frying, a staple of Eastern cuisine, involves high-heat oil cooking with ingredients that naturally contain water, along with occasional water addition to adjust flavor and texture. However, water may accelerate oil oxidation, leading to reactive carbonyl species (RCS) formation that can react with biomolecules (i.e., DNA), causing potential toxic effects. Despite these concerns, few studies on RCS formation in edible oils during high-temperature cooking with water exist.
This study developed a laboratory-scale system to simulate stir-frying at 180 °C with and without water. Soybean oil and palm oil were selected to compare RCS formation and evaluate water's impact on oxidation. Oxidized oil samples were derivatized with 2,4-dinitrophenylhydrazine and analyzed using liquid chromatography-tandem mass spectrometry with a targeted carbonylomics approach, referencing 48 RCS, operated in negative ion mode using multiple reaction monitoring.
The results showed that RCS levels in water-containing oil samples increased by 1.2 to 570 times compared to non-water samples. 4-Oxo-2-nonenal and trans,trans-2,4-undecadienal were exclusively formed in water-containing samples. These findings highlight water's critical role in lipid oxidation, intensifying RCS formation and promoting diverse oxidation products. This study advances understanding of water's influence on oil oxidation, offering insights into high-temperature cooking mechanisms and potential health risks.