Low-Field Benchtop NMR Spectroscopy for Quantification of Aldehydic Lipid Oxidation Products in Culinary Oils during Shallow Frying Episodes

Introduction: Toxic aldehydic lipid oxidation products (LOPs) arise from the thermo-oxidative deterioration of unsaturated fatty acids present in heated culinary oils when exposed to high-temperature frying episodes, and currently these effects represent a major public health concern. Objectives: In...

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Hlavní autoři:	Miles Gibson, Benita Claire Percival, Mark Edgar, Martin Grootveld
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2023-03-01
Edice:	Foods
Témata:	benchtop NMR spectrometer frying practices cooking oils PUFAs MUFAs lipid hydroperoxides
On-line přístup:	https://www.mdpi.com/2304-8158/12/6/1254
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