Fabio Scianò , Bianca Laura Bernardoni , Ilaria D'Agostino , Giulia Ferrara , Andrea Tafi , Silvia Garavaglia , Concettina La Motta
{"title":"烹调植物油中的有毒醛:产生、毒性和处理方法","authors":"Fabio Scianò , Bianca Laura Bernardoni , Ilaria D'Agostino , Giulia Ferrara , Andrea Tafi , Silvia Garavaglia , Concettina La Motta","doi":"10.1016/j.fochx.2025.102744","DOIUrl":null,"url":null,"abstract":"<div><div>The generation of toxic aldehydes in vegetable oils subjected to high-temperature cooking processes, such as frying, poses significant health risks due to their high reactivity and potential to form carcinogenic and mutagenic compounds. This review discusses the mechanisms of aldehydes formation in vegetable oils, focusing on key factors such as oil composition, cooking temperature, and heating time. The major toxic aldehydes identified include acrolein, acetaldehyde, formaldehyde, <em>t,t</em>-2,4-decadienal (<em>t,t</em>-2,4-DDE), 4-hydroxy-2-hexenal (4-HHE), and 4-hydroxynonenal (4-HNE), which have been associated with adverse health effects ranging from respiratory irritation to carcinogenicity. Currently employed air purification methods aimed at mitigating exposure to these toxic compounds in domestic and industrial settings are analyzed. Strategies such as ventilation improvements, activated carbon filters, and emerging technologies like catalytic combustion are evaluated for their effectiveness in reducing aldehyde concentrations. Further research is needed to optimize air purification techniques to reduce air pollution and protect public health from harmful aldehyde exposure.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102744"},"PeriodicalIF":6.5000,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Toxic aldehydes in cooking vegetable oils: Generation, toxicity and disposal methods\",\"authors\":\"Fabio Scianò , Bianca Laura Bernardoni , Ilaria D'Agostino , Giulia Ferrara , Andrea Tafi , Silvia Garavaglia , Concettina La Motta\",\"doi\":\"10.1016/j.fochx.2025.102744\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>The generation of toxic aldehydes in vegetable oils subjected to high-temperature cooking processes, such as frying, poses significant health risks due to their high reactivity and potential to form carcinogenic and mutagenic compounds. This review discusses the mechanisms of aldehydes formation in vegetable oils, focusing on key factors such as oil composition, cooking temperature, and heating time. The major toxic aldehydes identified include acrolein, acetaldehyde, formaldehyde, <em>t,t</em>-2,4-decadienal (<em>t,t</em>-2,4-DDE), 4-hydroxy-2-hexenal (4-HHE), and 4-hydroxynonenal (4-HNE), which have been associated with adverse health effects ranging from respiratory irritation to carcinogenicity. Currently employed air purification methods aimed at mitigating exposure to these toxic compounds in domestic and industrial settings are analyzed. Strategies such as ventilation improvements, activated carbon filters, and emerging technologies like catalytic combustion are evaluated for their effectiveness in reducing aldehyde concentrations. Further research is needed to optimize air purification techniques to reduce air pollution and protect public health from harmful aldehyde exposure.</div></div>\",\"PeriodicalId\":12334,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"29 \",\"pages\":\"Article 102744\"},\"PeriodicalIF\":6.5000,\"publicationDate\":\"2025-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2590157525005917\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525005917","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Toxic aldehydes in cooking vegetable oils: Generation, toxicity and disposal methods
The generation of toxic aldehydes in vegetable oils subjected to high-temperature cooking processes, such as frying, poses significant health risks due to their high reactivity and potential to form carcinogenic and mutagenic compounds. This review discusses the mechanisms of aldehydes formation in vegetable oils, focusing on key factors such as oil composition, cooking temperature, and heating time. The major toxic aldehydes identified include acrolein, acetaldehyde, formaldehyde, t,t-2,4-decadienal (t,t-2,4-DDE), 4-hydroxy-2-hexenal (4-HHE), and 4-hydroxynonenal (4-HNE), which have been associated with adverse health effects ranging from respiratory irritation to carcinogenicity. Currently employed air purification methods aimed at mitigating exposure to these toxic compounds in domestic and industrial settings are analyzed. Strategies such as ventilation improvements, activated carbon filters, and emerging technologies like catalytic combustion are evaluated for their effectiveness in reducing aldehyde concentrations. Further research is needed to optimize air purification techniques to reduce air pollution and protect public health from harmful aldehyde exposure.
期刊介绍:
Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.