Molecular dynamics simulation revealing the interactions between toxic aldehydes and starch: A case study of malondialdehyde, 4-hydroxy-2-hexenal, and 4-hydroxy-2-nonenal in starch-based food during frying.

Toxic compounds in fried food products attract increasing attention, but studies regarding the levels of common toxins, such as malondialdehyde (MDA), 4-hydroxy-2-hexenal (4-HHE), and 4-hydroxy-2-nonenal (4-HNE), in fried starch-based food (FSBF) are scarce. Herein, we investigated the formation and distributions of these aldehydes in FSBF, and the frying oil and FSBF retained higher levels of low-molecular-weight aldehydes. The highest aldehyde concentrations were observed in French fries.