Food additive octyl gallate eliminates acrolein and inhibits bacterial growth in oil-rich food. (30th November 2022)

• Record Type: Journal Article
• Authors: Qiu, Caiyi; Lu, Yongling; Gu, Huihui; Jia, Mengwei; Wang, Jiaqi; Zhang, Qiuting; Lv, Lishuang
• Is Part Of: Food chemistry. Volume 395(2022)
• Publication Date: 2022-11-30
• Subjects: Octyl gallate (PubChem CID: 61253) -- Acrolein (PubChem CID: 7847) -- French fries -- Antibacterial; ACR acrolein -- DG dodecyl gallate -- DEPT distortionless enhancement by polarisation transfer -- DNPH 2, 4-dinitrophenylhydrazine -- HPLC high-performance liquid chromatography -- HMBC heteronuclear multiple-bond correlation -- OG octyl gallate -- OG-ACR mono-ACR adduct of OG -- OG-2ACR di-ACR adduct of OG -- PG propyl gallate -- PBS phosphate-buffered saline -- TBHQ tert-butyl hydroquinone -- NMR nuclear magnetic resonance; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133546
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: OG can effectively trap ACR in chemistry models via formation of OG-ACR and OG-2ACR. OG can eliminate ACR in edible oil during the heating process. ACR adducts of OG exhibit higher antibacterial activity than OG. Abstract: Acrolein (ACR) is predominantly generated from oil-rich food during thermos- processing. Accumulation of ACR in vivo through food consumption has been associated with an increased risk of developing chronic diseases. Here, we investigated the inhibitory effect of octyl gallate (OG), a new food additive tolerant to high-temperature, alkaline and fat-soluble saturations, on the generation of ACR in OG-ACR, oil-Rancimat models, and real-world frying. Our results demonstrate that approximately 80% and 60% of ACR was eliminated by OG in the two models, respectively, and OG-ACR was detected in the deep-frying process using LC-MS/MS. The reaction pathways were clarified by synthesis and OG-ACR and OG-2ACR adduct structural elucidation. Our work reveals that the antibacterial activity of OG-ACR against Escherichia coli (gram-negative) was four times higher than that of OG. Thus, OG can be developed as a promising novel ACR scavenger for high-temperature food processing and an antibacterial agent in food storage.