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

Afaf Kamal-Eldin; Lars-Åke Appelqvist

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

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

Authors

Afaf Kamal-Eldin Department of Food Science, Swedish University of Agricultural Sciences
Lars-Åke Appelqvist Department of Food Science, Swedish University of Agricultural Sciences

DOI:

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

Keywords:

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

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).

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Published

1996-10-30

How to Cite

Kamal-Eldin A, Appelqvist L- Åke. Aldehydic acids in frying oils: formation, toxicological significance and analysis. Grasas aceites [Internet]. 1996Oct.30 [cited 2024Apr.19];47(5):342-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/879

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Issue

Vol. 47 No. 5 (1996)

Section

Reviews

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