Nuclear Magnetic Resonance Spectroscopic Analysis of the Evolution of Peroxidation Products Arising from Culinary Oils Exposed to Thermal Oxidation: An Investigation Employing <sup>1</sup>H and <sup>1</sup>H-<sup>1</sup>H COSY and TOCSY Techniques

Nuclear Magnetic Resonance Spectroscopic Analysis of the Evolution of Peroxidation Products Arising from Culinary Oils Exposed to Thermal Oxidation: An Investigation Employing <sup>1</sup>H and <sup>1</sup>H-<sup>1</sup>H COSY and TOCSY Techniques

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....

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Bibliographic Details
Main Authors: Gilbert Ampem, Adam Le Gresley, Martin Grootveld, Declan P. Naughton
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
aldehydes
culinary oil
continuous thermo-oxidation
discontinuous thermo-oxidation
lipid oxidation products (LOPs)
proton nuclear magnetic resonance (<sup>1</sup>H NMR) analysis
Online Access:https://www.mdpi.com/2304-8158/11/13/1864

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https://www.mdpi.com/2304-8158/11/13/1864

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