English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/93876
Compartir / Impacto:
Add this article to your Mendeley library MendeleyBASE
Citado 37 veces en Web of Knowledge®  |  Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar otros formatos: Exportar EndNote (RIS)Exportar EndNote (RIS)Exportar EndNote (RIS)

Formation of short-chain glycerol-bound oxidation products and oxidised monomeric triacylglycerols during deep-frying and occurrence in used frying fats

Autor Velasco, Joaquín ; Marmesat, Susana ; Márquez Ruiz, Gloria ; Dobarganes, M. Carmen
Palabras clave Used frying fats
Short-chain glycerol-bound compounds
Oxidised triacyglycerols
Keto compounds
Hydroxy compounds
Epoxy compounds
Fecha de publicación 2004
Citación European Journal of Lipid Science and Technology 106: 728- 735 (2004)
ResumenHeating fats and oils at high temperature in the presence of air, a common procedure in culinary practices such as frying, results in a complex mixture of oxidation products. These compounds may impair the nutritional value of the food. Among them, there is a growing interest in the group of oxidised triacylglycerol monomers because of their high absorbability. The main structures in this group include triacylglycerols (TG) containing short-chain acyl groups formed by homolytic β-scission of the alkoxy radicals coming from allylic hydroperoxides. In addition there are TG containing oxidised fatty acyl groups of molecular weight similar to that of their parent TG, i.e., epoxy, keto and hydroxy fatty acyl groups. In this review, the main routes of formation of oxidised TG monomers are detailed. Also, the most relevant advances in the analysis of intact TG molecules by high-performance liquid chromatography coupled with mass spectrometry are discussed. Special attention is paid to the present analytical possibilities for accurate quantification of the most important oxidised compounds formed at high temperature. Both the need to convert fats and oils into simpler derivatives, thus concentrating the compounds bearing the oxidised structure, and the methylation procedure selected to avoid artefact formation are justified. Typical concentrations of short-chain fatty acids, short-chain aldehydic acids, short-chain diacids, and monoepoxy fatty acids, ketoacids and hydroxyacids in frying oils from restaurants and fried-food outlets, with polar lipids levels at the limit of rejection for human consumption, are given.
URI http://hdl.handle.net/10261/93876
Identificadoresdoi: 10.1002/ejlt.200401032
issn: 1438-7697
Aparece en las colecciones: (IF) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Mostrar el registro completo

NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.