High-resolution


Journal

Journal of food and drug analysis
ISSN: 2224-6614
Titre abrégé: J Food Drug Anal
Pays: China (Republic : 1949- )
ID NLM: 101630927

Informations de publication

Date de publication:
15 03 2023
Historique:
received: 15 08 2022
accepted: 28 09 2022
medline: 26 5 2023
pubmed: 24 5 2023
entrez: 24 5 2023
Statut: epublish

Résumé

Lipid oxidations products (LOPs) are reactive mutagenic and carcinogenic species known to be generated in thermally stressed culinary oils. Mapping the evolution of LOPs in culinary oils exposed to standard frying practices - both continuous and discontinuous thermo-oxidation - at 180 °C is vital to our understanding of these processes, and to the development of scientific solutions for their effective suppression. Modifications in the chemical compositions of the thermo-oxidised oils were analysed using a high-resolution proton nuclear magnetic resonance (

Identifiants

pubmed: 37224552
pii: 2224-6614.3439
doi: 10.38212/2224-6614.3439
pmc: PMC10208671
doi:

Substances chimiques

Aldehydes 0
Oils 0

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

95-115

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Auteurs

Gilbert Ampem (G)

Department of Chemistry and Pharmaceutical Sciences, SEC Faculty, Kingston University, Kingston-upon-Thames, Surrey, KT1 2EE, UK.

Adam Le Gresley (A)

Department of Chemistry and Pharmaceutical Sciences, SEC Faculty, Kingston University, Kingston-upon-Thames, Surrey, KT1 2EE, UK.

Martin Grootveld (M)

Leicester School of Pharmacy, HLS Faculty, De Montfort University, Leicester, LE1 9BH, UK.

Declan P Naughton (DP)

Department of Chemistry and Pharmaceutical Sciences, SEC Faculty, Kingston University, Kingston-upon-Thames, Surrey, KT1 2EE, UK.

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Classifications MeSH