Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
16
pubmed:dateCreated
2004-8-4
pubmed:abstractText
Emissions of low molecular weight aldehydes (LMWAs) from deep-frying of extra virgin olive oil, olive oil, and canola oil (control) were investigated at two temperatures, 180 and 240 degrees C, for 15 and 7 h, respectively. The oil fumes were collected in Tedlar bags and then analyzed by gas chromatography-mass spectrometry. Seven alkanals (C2-C7 and C9), eight 2-alkenals (C3-C10), and 2,4-heptadienal were found in the fumes of all three cooking oils. The generation rates of these aldehydes were found to be dependent on heating temperature, showing significant increases with increases in temperature. The LMWA emissions from both kinds of olive oils were very similar and were lower than those observed from canola oil under similar conditions. These results suggest that frying in any type of olive oil, independent of its commercial category, will effectively decrease the generation of volatile aldehydes in the exhaust. This fact is important because less expensive refined olive oil is usually used for deep-frying operations, whereas extra virgin olive oil is usually used as salad dressing.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Aug
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:day
11
pubmed:volume
52
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
5207-14
pubmed:dateRevised
2008-11-21
pubmed:meshHeading
pubmed:year
2004
pubmed:articleTitle
Comparison of volatile aldehydes present in the cooking fumes of extra virgin olive, olive, and canola oils.
pubmed:affiliation
Environmental Engineering, University of Dayton, 300 College Park, Dayton, Ohio 45469-0114, USA.
pubmed:publicationType
Journal Article, Comparative Study, Research Support, U.S. Gov't, Non-P.H.S., Research Support, Non-U.S. Gov't