Nuclear Magnetic Resonance Spectroscopic Analysis of the Evolution of Peroxidation Products Arising from Culinary Oils Exposed to Thermal Oxidation: An Investigation Employing
aldehydes
continuous thermo-oxidation
culinary oil
discontinuous thermo-oxidation
lipid oxidation products (LOPs)
proton nuclear magnetic resonance (1H NMR) analysis
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
24 Jun 2022
24 Jun 2022
Historique:
received:
18
05
2022
revised:
15
06
2022
accepted:
20
06
2022
entrez:
9
7
2022
pubmed:
10
7
2022
medline:
10
7
2022
Statut:
epublish
Résumé
Scientific warnings on the deleterious health effects exerted by dietary lipid oxidation products (LOPs) present in thermally stressed culinary oils have, to date, not received adequate attention given that there has been an increase in the use and consumption of such oil products in everyday life. In this study, high-resolution
Identifiants
pubmed: 35804680
pii: foods11131864
doi: 10.3390/foods11131864
pmc: PMC9265948
pii:
doi:
Types de publication
Journal Article
Langues
eng
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