Table 1. Estimated mean aldehyde masses ± SEM (mg) and contents (ppm) for a typical fried potato chip serving size of 154 g (n=44 samples).
| Parameter | Acylglycerol hydroperoxide aldehyde precursor | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Oleoyl- | Linoleoyl- | Linolenoyl- | ||||||||
| trans-2-Decenal | n-Nonanal | trans-2-Octenal | trans,trans-Deca-2,4-dienal | n-Hexanal | trans-2-Pentenal | trans,trans-Hepta-2,4-dienal | Propanal | |||
| Estimated Aldehyde Mass (mg) | 3.13±0.26 | 3.79±0.53 | 2.54±0.37 | 2.92±0.43 | 2.59±0.37 | 1.75±0.25 | 1.90±0.27 | Trace* | ||
| Acrolein Mass- Adjusted Value (mg) | 1.14±0.09 | 1.47±0.21 | 1.12±0.16 | 1.08±0.16 | 1.45±0.21 | 1.23±0.18 | 1.00±0.14 | Trace* | ||
| Estimated Aldehyde Content (ppm) | 20±1.7 | 25±3.5 | 16.5±2.4 | 19±2.8 | 17±2.4 | 11±1.6 | 12±1.7 | Trace* | ||
| Acrolein Mass-Adjusted Content (ppm) | 7.3±0.6 | 9.7±1.4 | 7.3±1.1 | 7.0±1.0 | 9.5±1.4 | 7.7±1.1 | 6.3±0.9 | Trace* | ||
The aldehydes listed correspond to the most predominant ones generated from the high temperature O2-fueled peroxidation of oleoyl-, linoleoyl- and linoleoylglycerol units (3,4). Acrolein mass-equivalent values in both mg and ppm are also provided in view of the availability of MHDI values for this aldehyde from the WHO (11) and AGDH (12), and this permitted direct comparisons between these values and our estimated mean aldehyde contents available for human ingestion. *, Low concentrations of residual, non-volatilised short-chain alkanals such as propanal and n-butanal were also found in some samples, and these serve as markers of linoleoylglycerol peroxidation in CFOs. Total mean ±95% confidence interval contents of trans-2-alkenals, trans,trans-alka-2,4-dienals and n-alkanals were 130±39, 122±38 and 171±49 µmol.kg−1 respectively (n=44 samples). Potato chip servings were purchased from a total of 31 different fast-food restaurants, including large globally-available chain ones.