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

被引：26

作者：

KamalEldin, A

Appelqvist, LA

机构：

[1] Department of Food Science, Box 7051, Swed. Univ. of Agricultural Sciences

来源：

GRASAS Y ACEITES | 1996年 / 47卷 / 05期

关键词：

aldehydic acid; analysis; formation; frying oil; review (paper); synthesis; toxicity;

D O I：

10.3989/gya.1996.v47.i5.879

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Aldehydic acids are generated in oxidized lipids as a result of decomposition of hydroperoxides by beta.-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).

引用

页码：342 / 348

页数：7

共 45 条

[1]

BARROWCLIFFE TW, 1984, THROMB HAEMOSTASIS, V52, P7

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