The researchers first confirmed the simultaneous presence of several highly toxic aldehydes in food, cooked by the method of deep frying in oil.
This is (2E)-4-hydroxy-2-nonenal, and first discovered in food (2E)-4-oxo-2-dekenal and (2E)-4-oxo-2-undekenal.
With such a frying sunflower oil is produced far more hazardous than the olive. (Photo by SINC.)
To this day, these substances were observed only in biomedical research, where their presence in the test organisms has been associated with the development of certain types of cancer, as well as neurodegenerative diseases such as Alzheimer's and Parkinson's syndrome.
The formation of toxic aldehydes is due to the degradation of fatty acids of vegetable oil, and although some of the resulting aldehydes are volatile, many remain dissolved in the oil and then get into the food. Due to its high reactivity, especially in the presence of highly effective catalysts as enzymes, aldehydes rapidly bound to proteins, hormones and enzymes themselves inside the body, preventing it from functioning.
The research, conducted at the University of the Basque Country (Spain), which consisted in heating the three varieties of vegetable oils (olive, sunflower and linseed) in an industrial deep fryer for 40 hours (for the first two grades) and 20 hours (third grade), published in the journal Food Chemistry. Linseed oil was chosen because of its high content in the omega-3 oils grupp.Obraztsy after heating were investigated by gas chromatography-mass spectrometry. As it turned out, flaxseed and sunflower seed oil is particularly toxic form a maximum of aldehydes in the shortest time. The reason is simple: these varieties are most rich in polyunsaturated acids (linoleic and linolenic). In olive oil, containing a large amount of monounsaturated acids such as oleic acid, and the formation of these dangerous toxins, but to a lesser extent and for a longer period.
The results cause considerable anxiety, since the content of toxic aldehydes in oil is not regulated by any standards. There is a maximum allowable concentration for the content of polar degradation products in general. But the problem is that even before the oil reaches this level of regulation on Polar products, it has already exceeded all reasonable limits on toxic aldehydes. Previously, no one could conceive that such substances are formed in vegetable oils when heated. It seems that "competent authorities" there is now something to think about. Well, to you and me, too.
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