Lipid peroxidation in culinary oils subjected to thermal stress

H. Ramachandra Prabhu

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1-5
Number of pages5
JournalIndian Journal of Clinical Biochemistry
Volume15
Issue number1
DOIs
Publication statusPublished - 01-01-2000
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Clinical Biochemistry

Fingerprint Dive into the research topics of 'Lipid peroxidation in culinary oils subjected to thermal stress'. Together they form a unique fingerprint.

  • Cite this