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 language | English |
|---|---|
| Pages (from-to) | 342-348 |
| Number of pages | 7 |
| Journal | Grasas y Aceites |
| Volume | 47 |
| Issue number | 5 |
| DOIs | |
| Publication status | Published - 1996 |
| Externally published | Yes |
Keywords
- Aldehydic acid
- Analysis
- Formation
- Frying oil
- Review (paper)
- Synthesis
- Toxicity
ASJC Scopus subject areas
- Food Science
- Organic Chemistry