Utilizing Experimental Nmr, Detection And Structural Elucidation Of Lipid Oxidation Products From Culinary Oil Exposed To Discontinuous Thermal Degradation Processes In Fried Food From Vietnam

Abstract

Continuous or frequent consumption of fried foods containing cytotoxic/mutagenic/genotoxic lipid oxidation products (LOPs), which are produced in thermally stressed, polyunsaturated fatty acid (PUFA)-rich culinary frying oils (CFOs) during standard frying procedures, may pose serious health risks to humans. In this work, culinary frying oils (CFOs) with varying unsaturated fatty acid concentrations were exposed to laboratory-simulated shallow-frying events (LSSFEs)- discontinued heating because monounsaturated and saturated fatty acids (MUFAs and SFAs, respectively) are substantially less vulnerable to peroxidation than PUFAs (LSSFEs). In order to assess the relative potential health risks posed by them and to make appropriate recommendations regarding their safety when used for frying, we first present a case study examining the timedependent generation of aldehydic lipid oxidation products in culinary frying oils products undergoing LSSFEs. Samples were taken at the time points shown in Figure 1 - A discontinuous heating assay involving a timely sampling method for each thermally-stressed culinary oil investigated of sunflower, rapeseed, extra-virgin olive, and coconut oils. By doing a highresolution 1H NMR analysis at 400 MHz operating frequencies, the aldehydes present were identified. The formation of a variety of aldehydic LOPs in CFOs was thermally accelerated and time-dependent, according to 1H NMR studies. As predicted, sunflower oil, which is high in PUFAs, produced the highest levels of these toxins, while canola and extra-virgin olive oils, which are high in MUFAs, formed lower concentrations. Because coconut oil has a very high SFA content, only very low levels of some aldehyde classes were produced in coconut oil during discontinued heating. Second, a revised mini-review of the toxicological characteristics of LOPs, intake restrictions for them, and the risks to human health posed by ingesting them are given. In conclusion, hightemperature frying techniques expose PUFA-rich CFOs to very high concentrations of aldehydic LOPs toxins produced by thermally enhanced, O2-powered recycling peroxidation processes. These poisons permeate fried meals meant for human consumption and are thus "borne" by them. If consumed by humans in large enough quantities, such poisons have the potential to aid in the onset and progression of non-communicable chronic diseases (NCDs).