Characteristics and inhalation risk of aldehydes and ketones in fumes from heated cooking rapeseed oils with different refining levels: Focusing on non-acylglycerol components

This study aimed to investigate the variations in aldehyde and ketone (AKs) concentrations and associated inhalation risks in emissions from heated rapeseed oils with different levels of non-acylglycerols. Firstly, the effect of heating temperatures and refining levels of the oil on the concentration and inhalation risk of AKs in the oil fumes was explored. The results revealed that full refining of rapeseed oil increased AKs concentration and associated inhalation risk, especially at higher temperatures. Subsequently, six representative non-acylglycerol components were added to the refined oil to investigate their effects on AKs. Results showed that both oleic acid and phosphatidylcholine increased the AKs concentrations and associated inhalation risks, whereas canolol, γ-tocopherol and β-carotene reduced the formation of AKs in refined oil fumes. Finally, the formation mechanism of AKs in oil fumes was analyzed. This work was intended to provide theoretical foundations for safer cooking practices and moderate processing of rapeseed oil.