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

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).