Fluorescent probe to quantify lipid-derived electrophiles in edible oils

Area of Science:

• Food chemistry
• Analytical chemistry
• Biochemistry

Background:

• Edible oils oxidize to form lipid-derived electrophiles, which modify proteins and DNA.
• Quantifying these diverse electrophilic compounds in food is challenging.
• These modifications are implicated in human health, necessitating accurate measurement methods.

Purpose of the Study:

• To develop and validate a fluorescent probe method for quantifying α,β-unsaturated carbonyls (lipid-derived electrophiles) in foods.
• To compare the electrophilic content of different food products and packaging types.

Main Methods:

• Utilized a pre-fluorescent probe, 7-mercapto-4-methyl-coumarin (C-SH), which fluoresces upon reaction with electrophiles.
• Quantified relative electrophilic content by measuring the probe's response against a standard electrophile, trans-2-nonenal.
• Employed a simple oil extraction protocol and microplate readers for fluorescence measurements.

Main Results:

• Restaurant French fries exhibited lower lipid-derived electrophile levels than homemade frozen fries.
• Potato chips in reduced oxygen packaging had initially low electrophilic content that increased over time.
• Potato chips in oxygen-permeable packaging had higher initial electrophilic content that increased less over time.

Conclusions:

• The developed fluorescent probe method provides a straightforward way to measure relative electrophilic content in foods.
• Food processing and packaging significantly influence the formation of lipid-derived electrophiles.
• This method facilitates the assessment of electrophilic content in various food sources.