TABLE 2.

Total aldehyde and acrolein concentrations of dietary lipid sources¹

	Palm oil		Soybean oil		Flaxseed oil		Fish oil
	Control	90°C for 72 h	Control	90°C for 72 h	Control	90°C for 72 h	Control	90°C for 72 h
EPA, % of total oil	0.0	0.0	0.0	0.0	0.0	0.0	16.9	14.3
DHA, % of total oil	0.0	0.0	0.0	0.0	0.0	0.0	16.6	13.2
UFA:SFA	0.91	0.81	5.32	3.41	9.96	7.80	1.65	1.36
Double bonds2	57	50	150	126	224	211	212	181
AnV3	3.9	87.0	0.8	384.1	ND	ND	38.4	436.6
PV, mEq/kg	15.1	607	15.0	616	11.2	128	15.0	20.4
Aldehydes, mg/kg	59	1327	14	1553	45	540	177	278
Acrolein	5.8	10.4	5.5	26.6	28.9	118	86.1	231
Total tocopherols, mg/kg	58	<10	802	37	267	<10	119	125

¹Adapted from profiles reported by Lindblom et al. (24). AnV, p-anisidine value; ND, not detectable; PV, peroxide value; UFA:SFA, unsaturated fatty acid:saturated fatty acid ratio.

²Double bonds were calculated by multiplying the number of double bonds in a fatty acid by the percentage of that fatty acid detected in the experimental oil, as described by Lindblom et al. (24).

³The p-anisidine value is determined by spectrophotometer. In the case of flaxseed oil, color interference from compounds present in flaxseed oil resulted in an undetectable AnV due to background noise. The assay limit of detection was 0.5.