NeuralCipher Research overview
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Edible oils are essential dietary components that provide crucial micronutrients. However, their quality can deteriorate during frying - a common cooking method and with prolonged light exposure, due to chemical reactions such as hydrolysis, oxidation, and polymerization. These processes lead to the formation of harmful compounds, particularly aldehydes. This study investigates how thermal and light exposure impact the chemical composition of five widely used edible oils: olive, rapeseed, sunflower, sesame, and peanut oils. For thermal treatment, oils were heated to 190 ± 5 °C in a commercial fryer, with samples taken at the start, 10 minutes, and 60 minutes of heating, while intermittently frying chicken nuggets to simulate typical frying conditions. For light exposure treatment, oil samples were exposed to direct sunlight for 3 and 8 hours, with control samples collected beforehand. Oil composition was analyzed using an advanced 800 MHz nuclear magnetic resonance (NMR) instrument with a triple resonance inverse cryoprobe, providing high sensitivity and resolution. The results revealed a significant increase in various aldehyde compounds in all oils under both thermal and light exposure conditions. Notably, the study identified the generation of genotoxic and cytotoxic α,β-unsaturated aldehydes, including 4-hydroperoxy-(E)-2-alkenals, 4-hydroxy-(E)-2-alkenals, and 4,5-epoxy-(E)-2-alkenals. Given the established association of aldehydes with health risks, including cancer, Alzheimer's, and Parkinson's diseases, these findings highlight the importance of monitoring oil degradation during cooking and appropriate storage of oils to minimize light exposure, to reduce potential health risks. Further research is needed to identify the factors that accelerate the formation of toxic compounds in edible oils, with the goal of developing guidelines to minimize associated health risks.
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