Nutritional guidelines recommend reduced intake of saturated fatty acids to prevent cardiovascular disease. Polyunsaturated fatty acids (PUFA) are proposed as substitutes for saturated fats. PUFA, however, are more susceptible to lipid peroxidation resulting from environmental free radical than saturated fats. We hypothesize that toxic lipid peroxidation products could be generated during shelf storage in dietary sources of PUFA prior to consumption. Therefore, the oxidative stability of six edible oils rich in omega-3 and omega-6 PUFA was evaluated by simulating transport, storage and consumption conditions that these oils typically receive. 2-Propenal (acrolein); 2-butenol; (E,E)-2,4-heptadienal; (E,E)-3,5-octadien-2-one; (Z,Z)-3,6-nonadienal and (E,E)-2,4-decadienal were identified as potentially toxic products resulting from the oxidation of PUFA in omega-3 rich oils from marine sources while propan-2-one; 2-butanol; (E,E)-2,4-heptadienal; (E,E)-3,5-octadien-2-one and (E,E)-2,4-decadienal were identified in omega-3 PUFA rich oils from vegetable sources. Hexanal, (E)-2-heptenal, (E,E)-2,4-neptadienal, nonanal and 2-undecenal were identified from omega-6 rich oils. All samples showed increased oxidation with some lipid oxidation products exceeding recommended limits at the time of consumption. These findings highlight the importance of examining the oxidative stability of commercially available edible oils. The physiological implications of the chronic intake of reactive aldehydes, such as acrolein, through the consumption of dietary oils deserve further investigation.

营养指南建议减少饱和脂肪酸的摄入，以预防心血管疾病。提出了多不饱和脂肪酸（PUFA）作为饱和脂肪的替代品。然而，PUFA比饱和脂肪更容易受到环境自由基导致的脂质过氧化的影响。我们假设食用前在饮食中的PUFA饮食中可能会产生有毒的脂质过氧化产物。因此，通过模拟这些油通常接受的运输，储存和消耗条件，评估了六种富含omega-3和omega-6 PUFA的食用油的氧化稳定性。2-丙醛（丙烯醛）; 2-丁烯醇; （E，E）-2，4-庚二烯醛；（E，E）-3,5-辛二烯-2-一; （Z，Z）-3,6-壬二烯和（E，E）-2,4-癸二烯醛被确定为潜在毒性产物，是海洋来源的富含omega-3的油中的PUFA氧化而生成的，而丙烷为2-一。2-丁醇; （E，E）-2，4-庚二烯醛；在富含omega-3 PUFA的植物油中鉴定出（E，E）-3,5-octadien-2-one和（E，E）-2,4-decadienal。己醛，（E）-2-庚醛，（E，E从富含omega-6的油中鉴定出）-2,4-己二烯醛，壬醛和2-十一烯醛。所有样品均显示出增加的氧化作用，某些脂质氧化产物在食用时超过了建议的限量。这些发现突出了检查可商购食用油的氧化稳定性的重要性。通过食用食用油长期摄入反应性醛（如丙烯醛）的生理意义值得进一步研究。