Chemical structures, analytical approaches and toxicological effects of oxidative derivatives of triglycerides as potential hazards in lipid thermal processing: A review

There is an increasing attention on oxidative derivatives of triglycerides, a group of potential thermal processing induced food toxicants, which are formed during the thermal processing of food lipids. This review aims to summarize current knowledge about their formation mechanisms, detection approaches, and toxicology impacts. Oxidative derivatives of triglycerides are generated through the oxidation, cyclization, polymerization, and hydrolysis of triglycerides under high-temperature and abundant oxygen. The analytical techniques, including GC, HPSEC, MS, ¹H-NMR were discussed in analyzing these components. In addition, their toxic effects on human health, including effects on the liver, intestines, cardiovascular system, immune system, and metabolism were elucidated. Information in this review could be used to improve the understanding of oxidative derivatives of triglycerides and ultimately improve academic and industrial strategies for eliminating these compounds in thermal processing food systems.