Indian Journal of Clinical Biochemistry

, Volume 15, Issue 1, pp 1–5

Lipid peroxidation in culinary oils subjected to thermal stress

  • H. Ramachandra Prabhu
Free Radicals and Antioxidants

DOI: 10.1007/BF02873539

Cite this article as:
Prabhu, H.R. Indian J Clin Biochem (2000) 15: 1. doi:10.1007/BF02873539


The levels of cytotoxic aldehydic products in different culinary oils, with or without thermal stress, (routine domestic or commercial frying) were determined by thiobarbituric acid method. The results showed that (i) thiobarbituric acid reactivity was much higher in edible oils rich in polyunsaturated fatty acids than those rich in saturated fatty acids or monounsaturated fatty acids, even without thermal stress, (ii) the lipid peroxide levels were in proportion to the duration of thermal stress, (iii) nature of the container used (steel, iron or teflon-coated) had no significant effect on the extent of lipid peroxidation under identical conditions of thermal stress and (iv) thermally stressed oils collected from hotels and roadside caterers contained higher levels of cytotoxic aldehydic products, when compared to oils thermally stressed under domestic frying conditions. These results suggest that dietary ingestion of thermally or autoxidatively stressed polyunsaturated fatty acid rich culinary oils is more harmful compared with those similarly treated oils rich in saturated fatty acids and monounsaturated fatty acids.

Key Words

lipid peroxidationthermal stressculinary oils

Copyright information

© Association of Clinical Biochemists of India 2000

Authors and Affiliations

  • H. Ramachandra Prabhu
    • 1
  1. 1.Department of BiochemistryKasturba Medical CollegeMangalore