Generation of lipid peroxidation products in culinary oils and fats during episodes of thermal stressing: a high field 1H NMR study.
The oxidative deterioration of glycerol-bound polyunsaturated fatty acids (PUFAs) in culinary oils and fats during episodes of heating associated with normal usage (30-90 min at 180 degrees C) has been monitored by high field 1H NMR spectroscopy. Thermal stressing of PUFA-rich culinary oils generated high levels of n-alkanals, trans-2-alkenals, alka-2,4-dienals and 4-hydroxy-trans-2-alkenals via decomposition of their conjugated hydroperoxydiene precursors, whereas only low concentrations of selected aldehydes were produced in oils with a low PUFA content, lard and dripping when subjected to the above heating episodes. Samples of repeatedly used, PUFA-rich culinary oils obtained from restaurants also contained high levels of each class of aldehyde. The dietary, physiological and toxicological ramifications of the results obtained are discussed.
Claxson
A W
AW
Inflammation Research Group, London Hospital Medical College, UK.
Hawkes
G E
GE
Richardson
D P
DP
Naughton
D P
DP
Haywood
R M
RM
Chander
C L
CL
Atherton
M
M
Lynch
E J
EJ
Grootveld
M C
MC
D000447:Aldehydes / Q000032:analysis*; D005223:Fats / Q000737:chemistry*; D005231:Fatty Acids, Unsaturated / Q000737:chemistry*; D006358:Hot Temperature; D015227:Lipid Peroxidation; D009682:Magnetic Resonance Spectroscopy; D010938:Plant Oils / Q000737:chemistry*
D000447:Aldehydes; D005223:Fats; D005231:Fatty Acids, Unsaturated; D010938:Plant Oils