ALDEHYDIC ACIDS IN FRYING OILS - FORMATION, TOXICOLOGICAL SIGNIFICANCE AND ANALYSIS

Authors
KAMALELDIN A APPELQVIST LA
Citation
A. Kamaleldin et La. Appelqvist, ALDEHYDIC ACIDS IN FRYING OILS - FORMATION, TOXICOLOGICAL SIGNIFICANCE AND ANALYSIS, Grasas y aceites, 47(5), 1996, pp. 342-348
Citations number
45
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Grasas y aceites → ACNP
ISSN journal
00173495
Volume
47
Issue
5
Year of publication
1996
Pages
342 - 348
Database
ISI
SICI code
0017-3495(1996)47:5<342:AAIFO->2.0.ZU;2-0
Abstract
Aldehydic acids are generated in oxidized lipids as a result of decomp osition of hydroperoxides by beta.-scission reactions. Aldehydes are k nown to interact with proteins and DNA and to impair enzymic functions . Aldehydic esters from oxidized lipids were resorbed to a significant extent in rats. This paper reviews the mechanism of formation of este rified aldehydic acids in frying oils and their physiological/toxicolo gical effects. The paper also gives an overview of relevant basic anal ytical techniques that needs to be improved to establish reliable quan titative method (s).