Aliphatic Aldehydes Produced by Heating Chinese Cooking Oils

Lin, Jaw‐Town; Liou, Su‐Er

doi:10.1007/s001280000076

Cited by 14 publications

(8 citation statements)

References 5 publications

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“…Volatile aldehydes generated during deep-frying were trapped according to the method reported by Lin et al [5]. Briefly, deep-frying was performed for 15 min.…”

Section: Sampling Of Volatile Aldehyde Emissionsmentioning

confidence: 99%

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Emission of Volatile Aldehydes from DAG‐Rich and TAG‐Rich Oils with Different Degrees of Unsaturation During Deep‐Frying

Katsuta

Shimizu

Yamaguchi

et al. 2008

J Americ Oil Chem Soc

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The purpose of the present study was to compare the emission of volatile aldehydes from diacylglycerolrich oils (DAG-OILs) and triacylglycerol-rich oils (TAG-OILs) with different degrees of unsaturation of fatty acid moieties during the deep-frying of sliced potatoes. To examine the effect of fatty acid composition, four kinds of oils with different fatty acid compositions were selected: rape seed (RS); sunflower oil as a high oleic (HO); safflower oil as high linoleic (HL); and, perilla oil as high linolenic (HLn) oils. The emissions of volatile aldehydes were determined during the deep-frying of sliced potatoes by using the above fresh test oils or deteriorated RS oils. The statistical analysis showed no significant difference in volatile aldehyde emission and profile between the DAG-OIL and TAG-OIL with the fatty acid composition of RS, HL, and HLn. Although a statistically significant difference was noted in the volatile aldehyde emission between the DAG-OIL and TAG-OIL with HO, this difference was extremely small when compared to the variations found in the oils with four types of fatty acid composition. Finally, no difference was found in the volatile aldehyde emissions between the deteriorated DAG-OIL and TAG-OIL, although volatile aldehyde emissions increased with frying time. In addition, the acrylamide contents in potato chips prepared with RS-DAG or RS-TAG were at comparable levels.

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“…Volatile aldehydes generated during deep-frying were trapped according to the method reported by Lin et al [5]. Briefly, deep-frying was performed for 15 min.…”

Section: Sampling Of Volatile Aldehyde Emissionsmentioning

confidence: 99%

“…Some studies reported that the generation of volatile aldehydes depends on the composition of the cooking oils [4,5]. There are various kinds of cooking oil on the market, each of which has differing molecular structure in terms of fatty acid forms and glyceride structure.…”

Section: Introductionmentioning

confidence: 99%

Emission of Volatile Aldehydes from DAG‐Rich and TAG‐Rich Oils with Different Degrees of Unsaturation During Deep‐Frying

Katsuta

Shimizu

Yamaguchi

et al. 2008

J Americ Oil Chem Soc

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“…Samples collected from the restaurant kitchen had higher oxidative activity than for samples collected outdoors on a relatively pollution-free day. This result was also expected, since cooking is a known source of indoor air pollution that can produce toxic PAHs, aldehydes, and organic acids. − Outdoor PM levels in Fort Collins are typically below national ambient air quality standards set by the U.S. EPA . However, for each of the personal samples, we cannot rule out the contribution from the air in each volunteer’s home for these comparisons.…”

Section: Resultsmentioning

confidence: 76%

Microfluidic Paper-Based Analytical Device for Aerosol Oxidative Activity

Sameenoi¹,

Panymeesamer

Supalakorn

et al. 2012

Environ. Sci. Technol.

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Human exposure to particulate matter (PM) air pollution has been linked with respiratory, cardiovascular, and neurodegenerative diseases, in addition to various cancers. Consistent among all of these associations is the hypothesis that PM induces inflammation and oxidative stress in the affected tissue. Consequently, a variety of assays have been developed to quantify the oxidative activity of PM as a means to characterize its ability to induced oxidative stress. The vast majority of these assays rely on high-volume, fixed-location sampling methods due to limitations in assay sensitivity and detection limit. As a result, our understanding of how personal exposure contributes to the intake of oxidative air pollution is limited. To further this understanding, we present a microfluidic paper-based analytical device (μPAD) for measuring PM oxidative activity on filters collected by personal sampling. The μPAD is inexpensive to fabricate and provides fast and sensitive analysis of aerosol oxidative activity. The oxidative activity measurement is based on the dithiothreitol assay (DTT assay), uses colorimetric detection, and can be completed in the field within 30 min following sample collection. The μPAD assay was validated against the traditional DTT assay using 13 extracted aerosol samples including urban aerosols, biomass burning PM, cigarette smoke and incense smoke. The results showed no significant differences in DTT consumption rate measured by the two methods. To demonstrate the utility of the approach, personal samples were collected to estimate human exposures to PM from indoor air, outdoor air on a clean day, and outdoor air on a wildfire-impacted day in Fort Collins, CO. Filter samples collected on the wildfire day gave the highest oxidative activity on a mass normalized basis, whereas typical ambient background air showed the lowest oxidative activity.

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“…Lard was reported to induce more body fat accumulation than safflower oil and linseed oil [14]. However, lard is often used in Chinese cooking [15,16]. It was recorded that lard can relief liver poisoning according to the Compendium of Material Medical.…”

Section: Introductionmentioning

confidence: 99%

Differential effects of Chinese high-fat dietary habits on lipid metabolism: mechanisms and health implications

et al. 2020

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Background: The traditional Chinese diet blends lard with vegetable oil, keeping the fatty acid balance intake ratio of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids at nearly 1:1:1. However, the effects of a mixture of lard and vegetable oil on lipid metabolism have never been researched. In the present study, by simulating Chinese high-fat dietary habits, we explored the effects of a mixture of lard and vegetable oil on lipid metabolism. Methods: We randomly assigned 50 male C57BL/6 J mice to 5 groups (10 in each group) and fed them lard, sunflower oil (SFO), soybean oil (SBO), lard blended with sunflower oil (L-SFO), or lard blended with soybean oil (L-SBO) for 12 weeks. Results: We found that the final body weights of mice in the lard group were significantly higher than those of mice in the SFO and SBO groups. Body fat rate and volume of fat cell of the lard group were significantly higher than those of the SFO, SBO, and L-SBO groups. Liver triglyceride level of the lard group increased significantly compared to the other groups. Although body fat rate and liver triglyceride level in the SBO and SFO groups decreased compared to those in the other groups, the high-density lipoprotein cholesterol/low-density lipoprotein cholesterol ratio were also significantly decreased in the SBO and SFO groups. Conclusions: We found that a lard diet induced accumulation of body fat, liver and serum lipids, which can increase the risk of obesity, non-alcoholic fatty acid liver disease, and atherosclerosis. The vegetable oil diet resulted in cholesterol metabolism disorders even though it did not lead to obesity. The mixed oil diet induced body fat accumulation, but did not cause lipid accumulation in the liver and serum. Thus, differential oil/fat diets have an impact on differential aspects in mouse lipid metabolism.

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Aliphatic Aldehydes Produced by Heating Chinese Cooking Oils

Cited by 14 publications

References 5 publications

Emission of Volatile Aldehydes from DAG‐Rich and TAG‐Rich Oils with Different Degrees of Unsaturation During Deep‐Frying

Emission of Volatile Aldehydes from DAG‐Rich and TAG‐Rich Oils with Different Degrees of Unsaturation During Deep‐Frying

Microfluidic Paper-Based Analytical Device for Aerosol Oxidative Activity

Differential effects of Chinese high-fat dietary habits on lipid metabolism: mechanisms and health implications

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