Grasas y Aceites, Vol 47, No 5 (1996)

Aldehydic acids in frying oils: formation, toxicological significance and analysis


https://doi.org/10.3989/gya.1996.v47.i5.879

Afaf Kamal-Eldin
Department of Food Science, Swedish University of Agricultural Sciences, Sweden

Lars-Åke Appelqvist
Department of Food Science, Swedish University of Agricultural Sciences, Sweden

Abstract


Aldehydic acids are generated in oxidized lipids as a result of decomposition of hydroperoxides by (β-scission reactions. Aldehydes are known to interact with proteins and DNA and to impair enzymatic functions. Aldehydic esters from oxidized lipids were reabsorbed to a significant extent in rats. This paper reviews the mechanism of formation of esterified aldehydic acids in frying oils and their physiological/toxicological effects. The paper also gives an overview of relevant basic analytical techniques that needs to be improved to establish reliable quantitative method (s).

Keywords


Aldehydic acid; Analysis; Formation; Frying oil; Review (paper); Synthesis; Toxicity

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