Lipid peroxidation in culinary oils subjected to thermal stress
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 Wordslipid peroxidation thermal stress culinary oils
Unable to display preview. Download preview PDF.
- 1.Grootveld, M., Atherton, M.D., Sheerin, A.N., Hawkes, J., Blake, D.R., Richens, T.E., Silwood, C.J.L., Lynch, E. and Claxson, A.W.D. (1998)In vivo absorption, metabolism and urinary excretion of α, β-unsaturated aldehydes in experimental animals. J. Clin. Invest. 101, 1210–1218.PubMedCrossRefGoogle Scholar
- 2.Addis, P.B. and Warner, G.J. (1991) The potential health aspects of lipid oxidation products in food. In free radicals and food additives. Arouma, O.I. and Halliwell, B., Editors. Taylor and Francis Ltd., London. p. 77–119.Google Scholar
- 4.Haywood, R.M., Claxson, A.W.D., Hawkes, G.E., Richardson, D.P., Naughton, D.P., Coumbarides, G., Lynch, E.J. and Grootveld, M.C. (1995) Detection of aldehydes and their conjugated hydroperoxydiene precusors in thermally stressed culinary oils and fats: Investigations using high resolution proton NMR spectroscopy. Free Radic. Res. 22, 441–482.PubMedCrossRefGoogle Scholar
- 5.Luotola, M.T. and Luotola, J.E.I. (1985) Effect of α-tocopherol on the peroxidation of cod-liver oil. Life Chemistry Reports, 3, 159–163.Google Scholar
- 6.Briggs, G.M. and Calloway, D.H. (1984) Nutrition and Physical fitness. 11th Ed. Holt, Rinehart and Winston. CBS College Publishing, New York p. 46.Google Scholar
- 9.Mendis, S., Wissler, R.W., Bridenstine, R.T. and Podbielski, F.J. (1989) The effects of replacing coconut oil with corn oil on human serum lipid profiles and platelet derived factors active in atherogenosis. Nutr. Reports Int. 40, 4–11.Google Scholar
- 10.Kurup, P.A. and Rajmohan, T. (1994) Consumption of coconut oil and coconut kernel and the incidence of atherosclerosis: Proceedings of symposium on coconut and coconut oil in human nutrition, p. 35–59.Google Scholar
- 11.Kritchesky, D. and Tepper, S.A. (1967) Cholesterol vehicle in experimental atherosclerosis. Comparison of heated corn oil and heated olive oil. J. Atherosclerosis. Res. 7, 647–651.Google Scholar