Toxic contaminants of thermo-oxidatively processed edible oils/fats

被引：3

作者：

Aladedunye F. ^{[1
]}

机构：

[1] Feal Stability Consultants, 112, 13th ST N, Lethbridge, AB

来源：

Lipid Technology | 2016年 / 28卷 / 07期

关键词：

Chloropropanols; Process control; Thermooxidation; Toxic aldehydes; Trans fats;

D O I：

10.1002/lite.201600032

中图分类号：

学科分类号：

摘要：

Processing of edible oils during refining of the crude oil, or when used in frying, often exposes the oils to thermal and oxidative stresses. However, because of weaknesses inherent in their chemical structure, oils subsequently undergo structural decomposition and transformation in response to thermooxidative stresses. Whereas some of the decomposition products from the processed oils confer some value additions to the oils and the foods prepared in them (e.g. flavor, color, texture, and even stability), a number of edible oils' degradation products are known to be potentially toxic, and at reasonably high quantity, can compromise the health and wellbeing of consumers. This article describes the sources and updated knowledge on major toxic compounds that are generated during high temperature processing and usage of vegetable oils. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim

引用

页码：117 / 121

页数：4