Abstract
Suppressing the evolution of lipid oxidation products (LOPs) in commercially available culinary oils is considered to represent a valuable health-promoting incentive since these agents have cytotoxic and genotoxic properties and have been implicated in the pathogenesis of several chronic disease states. One agent used to suppress LOPs formation is polydimethylsiloxane (PDMS). In this study, proton nuclear magnetic resonance (1H NMR) analysis was employed to evaluating the influence of increasing PDMS concentrations (6.25 × 10−7, 1.0 × 10−5, 0.025, 0.05, 0.1, 0.5, 1.0, 5.0, and 10.0 ppm) in either stirred or unstirred refined sunflower oil exposed to thermal stressing episodes continuously at 180°C for 300 min with no oil replenishment. Results acquired showed that the extent of blockage of LOPs generation was correlated with increasing concentrations of PDMS. The minimal level of added PDMS required to provide a statistically significant protective role for both stirred and unstirred culinary oils when exposed to high frying temperatures was only 6.25 × 10−7 ppm. Furthermore, stirring at 250 rpm was experimentally determined to reduce the functional role PDMS. This is vital in a real world setting since the boiling process of frying may ultimately reduce the LOPs suppression activity of PDMS.
Highlights
BackgroundLipid oxidation, in the presence of oxygen at standard frying temperatures or higher, leads to the evolution of lipid oxidation products (LOPs), which are known to exert cytotoxic and genotoxic effects towards human cells [1, 2]
Culinary oils which are employed for high-temperature frying episodes include those which are polyunsaturated, monounsaturated- or even saturated fatty acid-rich classes, and in the Western world typically polyunsaturated fatty acids (PUFAs)-rich sunflower, corn, soybean oils will be used for commercial restaurant frying purposes, and/or oil blends containing mixtures
The degree of unsaturation of frying oils critically determines their susceptibility to thermo-oxidation, and markedly increases with increasing numbers of –CH=CH– units available in their molecular structures, with polyunsaturated fatty acids (PUFAs) being more highly prone to thermo-oxidation than monounsaturated fatty acids (MUFAs), which in turn are much more susceptible to oxidation than saturated fatty acids (SFAs)
Summary
BackgroundLipid oxidation, in the presence of oxygen at standard frying temperatures (ca. 180◦C) or higher, leads to the evolution of lipid oxidation products (LOPs), which are known to exert cytotoxic and genotoxic effects towards human cells [1, 2]. 180◦C) or higher, leads to the evolution of lipid oxidation products (LOPs), which are known to exert cytotoxic and genotoxic effects towards human cells [1, 2]. Such LOPs include primary peroxidation products such as conjugated hydroperoxydienes and epoxy-fatty acids, along with their secondary fragmentation products, which include a range of lower-molecular-mass agents, notably toxic aldehydes, both saturated and unsaturated. Culinary oils which are employed for high-temperature frying episodes include those which are polyunsaturated-, monounsaturated- or even saturated fatty acid-rich classes, and in the Western world typically PUFA-rich sunflower, corn, soybean oils will be used for commercial restaurant frying purposes, and/or oil blends containing mixtures. Peroxidation-resistant MUFAs and SFAs, which are the predominant classes of FAs present in olive and coconut oils, respectively, generate much lower levels of LOPs, and only limited numbers of structurally less complex and less toxic aldehyde classes, i.e., trans-2-alkenals [ known as (E)-2alkenals] and n-alkanals only [1, 2, 7,8,9]
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