ArticleMolecules (Basel, Switzerland)2021
Degradation of β-Carbolines Harman and Norharman in Edible Oils during Heating.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 18 citations in OpenAlex.
- Trial
- Development of a Novel, Simultaneous Determination Method for Heterocyclic Amines and Mycotoxins in Fried Food by UPLC-MS/MS Combined With QuEChERS.Food science & nutrition · 2026Article
- Article
- Pre-regulation of the water content impacts on the flavor and harmful substances of sesame paste.Food chemistry: X · 2024Article
- Comparative putative metabolites profiling of Tachypleus gigas and Carcinoscorpius rotundicauda hemocytes stimulated with lipopolysaccharide.Scientific reports · 2024Review
- Comprehensive Analyses of Advanced Glycation end Products and Heterocyclic Amines in Peanuts during the Roasting Process.Molecules (Basel, Switzerland) · 2023Article
- The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations.Foods (Basel, Switzerland) · 2022Article
- Understanding the Development of Heterocyclic Aromatic Amines in Fried Bacon and in the Remaining Oil after Pan-Frying in Five Different Vegetable Oils.Foods (Basel, Switzerland) · 2022Article
- Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China.Molecules (Basel, Switzerland) · 2022Article
- Monoamine Oxidase Inhibition by Plant-Derived β-Carbolines; Implications for the Psychopharmacology of Tobacco and Ayahuasca.Frontiers in pharmacology · 2022Review
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
The β-carbolines, mainly including harman and norharman, are a group of naturally occurring, plant-derived alkaloids, and are also considered as nonpolar heterocyclic aromatic amines. Sesame seed oils contain a high level of β-carbolines (harman and norharman). In China, sesame seed oil blends are one of the most popular types of vegetable oils blends, which can be used as cooking oils or frying oils. Thus, it is meaningful to investigate the degradation of β-carbolines (harman and norharman) in sesame seed oil blends as frying oils during heating. In this work, the loss of harman and norharman in different types of sesame seed oil blends have been investigated. The results showed that the degradation of harman and norharman were dependent both on the type of oil blends, heating temperature and time. Harman and norharman were more degraded during heating (150 °C, 180 °C) in oleic acid-rich oil blends compared to polyunsaturated acid-rich oil blends. Mechanistic investigation suggested that the reduction in harman and norharman in oil blends during heating was mainly due to the oxidative degradation reaction between β-carbolines and lipid oxidation products. Therefore, the contents of β-carbolines (harman and norharman) in sesame seed oil blends when used as frying oils and heated can be decreased with prolonged cooking time.
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