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.
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Schedule a callMore From: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture
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