Detection of Aldehydes and Their Conjugated Hydroperox Ydiene Precursors in Thermally-Stressed Culinary Oils and Fats: Investigations Using High Resolution Proton Nmr Spectroscopy
作者:
HaywoodRachel M.,
ClaxsonAndrew W. D.,
HawkesGeoffrey E.,
RichardsonDavid P.,
NaughtonDeclan P.,
CoumbaridesGregory,
HawkesJane,
LynchEdward J.,
GrootveldMartin C.,
期刊:
Free Radical Research
(Taylor Available online 1995)
卷期:
Volume 22,
issue 5
页码: 441-482
ISSN:1071-5762
年代: 1995
DOI:10.3109/10715769509147552
出版商: Taylor&Francis
数据来源: Taylor
摘要:
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°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.
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