title: Detection of aldehydes and their conjugated hydroperoxydiene precursors in thermally-stressed culinary oils and fats: investigations using high resolution proton NMR spectroscopy.
abstract: High field (400 and 600 MHz) proton NMR spectroscopy has been employed to investigate the thermally-induced autoxidation of glycerol-bound polyunsaturated fatty acids present in intact culinary frying oils and fats. Heating of these materials at 180 degrees C for periods of 30, 60 and 90 min. generated a variety of peroxidation products, notably aldehydes (alkanals, trans-2-alkenals and alka-2,4-dienals) and their conjugated hydroperoxydiene precursors. Since such aldehydes appear to be absorbed into the systemic circulation from the gut in vivo, the toxicological significance of their production during standard frying practices is discussed.
authors.affiliation: Inflammation Research Group, London Hospital Medical College, UK.
authors.forename: R M
authors.initials: RM
authors.lastname: Haywood
authors.forename: A W
authors.initials: AW
authors.lastname: Claxson
authors.forename: G E
authors.initials: GE
authors.lastname: Hawkes
authors.forename: D P
authors.initials: DP
authors.lastname: Richardson
authors.forename: D P
authors.initials: DP
authors.lastname: Naughton
authors.forename: G
authors.initials: G
authors.lastname: Coumbarides
authors.forename: J
authors.initials: J
authors.lastname: Hawkes
authors.forename: E J
authors.initials: EJ
authors.lastname: Lynch
authors.forename: M C
authors.initials: MC
authors.lastname: Grootveld
mesh_terms: D000447:Aldehydes / Q000032:analysis*; D004041:Dietary Fats / Q000032:analysis*; D004042:Dietary Fats, Unsaturated / Q000032:analysis*; D005504:Food Analysis; D006358:Hot Temperature; D015227:Lipid Peroxidation; D009682:Magnetic Resonance Spectroscopy; D010084:Oxidation-Reduction
chemical_list: D000447:Aldehydes; D004041:Dietary Fats; D004042:Dietary Fats, Unsaturated