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

Afaf Kamal-Eldin, Lars Åke Appelqvist

Research output: Contribution to journalArticlepeer-review

29 Citations (Scopus)

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 enzymic functions. Aldehydic esters from oxidized lipids were resorbed 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).

Original languageEnglish
Pages (from-to)342-348
Number of pages7
JournalGrasas y Aceites
Volume47
Issue number5
DOIs
Publication statusPublished - 1996
Externally publishedYes

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

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