Low Α, Β – Unsaturated Carbonyl Compounds as a Food Risk Factor in Thermal Processing of Grapeseed Oil

Abstract

Low α,β – unsaturated carbonyl compounds (LUCC) (2-propenal, crotonaldehyde) and other similar structures highly reactive organic chemicals is ubiquitously present in (cooked) foods and in the environment. Chemical reactions responsible for release of acrolein (ACR) include heat-induced dehydration of glycerol, retro-aldol cleavage of dehydrated carbohydrates, lipid peroxidation of polyunsaturated fatty acids, and Strecker degradation of methionine and threonine. Thermal processing (managing or aggressive non-monitored) of grapeseeds oil can become a food-risk factor.