Investigation on the contents of heat-induced hazards in commercial nuts. (January 2023)

• Record Type: Journal Article
• Authors: Liu, Wenting; Wang, Yuting; Xu, Dechang; Hu, Huiyu; Huang, Yilun; Liu, Yuwei; Nie, Shaoping; Li, Chang; Xie, Mingyong
• Is Part Of: Food research international. Volume 163(2023)
• Publication Date: 2023-01
• Subjects: Nuts -- Heat-induced hazards -- α-Dicarbonyl compounds -- Acrylamide -- 5-Hydroxymethylfurfural -- Nε-carboxymethyl-lysine -- Nε-carboxyethyl-lysine; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.112041
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: AA, 5-HMF, CML, CEL, 3-DG, GO and MGO were quantitated in 44 commercial nuts. They include 10 walnuts, 8 almonds, 12 cashews, 4 hazelnuts, 4 pistachios and 6 sunflower seeds. Sunflower seeds had the highest content of heat-induced hazards followed by pistachios, cashews, almonds, walnuts and hazelnuts. Sugar and deep processing might promote the formation of heat-induced hazards especially 3-DG and 5-HMF. Abstract: The purpose was to investigate the contents of heat-induced hazards by liquid chromatography-tandem mass spectrometry (LC-MS/MS) in 44 commercial nuts. Results showed that content ranges of Acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), N ε -carboxymethyl-lysine (CML), N ε -carboxyethyl-lysine (CEL), 3-Deoxyglucosone (3-DG), Glyoxal (GO), and Methylglyoxal (MGO) were ND-123.57 µg/kg, 0.57–213.42 mg/kg, 3.18–18.67 mg/kg, 3.98–57.85 mg/kg, 1.5–133.86 mg/kg, 0.45–1.59 mg/kg and 0.29–13.84 mg/kg, respectively. Sunflower seeds contained more heat-induced hazards followed by pistachios, cashews, almonds, walnuts and hazelnuts. The content of 5-HMF was positively correlated with the content of 3-DG. CML exhibited positive correlation with content of GO while no correlation between CEL and MGO. Higher levels of 3-DG and 5-HMF were observed in nuts produced with sugar and honey. Deep processing had a stronger promoting effect on CML and CEL formation. These data could provide a crucial guide for consumers to select nut products which might reduce heat-induced hazards intake.