烹调植物油中的有毒醛:产生、毒性和处理方法

IF 6.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
Fabio Scianò , Bianca Laura Bernardoni , Ilaria D'Agostino , Giulia Ferrara , Andrea Tafi , Silvia Garavaglia , Concettina La Motta
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引用次数: 0

摘要

植物油经过高温烹饪过程(如油炸)产生有毒醛,由于其高反应性和形成致癌和致突变化合物的潜力,对健康构成重大风险。本文综述了植物油中醛类化合物的形成机理,重点讨论了油脂成分、烹调温度和加热时间等关键因素。已确定的主要有毒醛包括丙烯醛、乙醛、甲醛、t,t-2,4-十二烯醛(t,t-2,4- dde)、4-羟基-2-己烯醛(4-HHE)和4-羟基壬烯醛(4-HNE),它们与从呼吸刺激到致癌性的不良健康影响有关。分析了目前用于减轻家庭和工业环境中接触这些有毒化合物的空气净化方法。对改善通风、活性炭过滤器和催化燃烧等新兴技术在降低醛浓度方面的有效性进行了评估。需要进一步研究优化空气净化技术,以减少空气污染,保护公众健康免受有害的乙醛暴露。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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.
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来源期刊
Food Chemistry: X
Food Chemistry: X CHEMISTRY, APPLIED-
CiteScore
4.90
自引率
6.60%
发文量
315
审稿时长
55 days
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.
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