Structure and kinetic analysis of lipid oxidation products during continuous heating of culinary oils and fried food by experimental NMR

Abstract

The aim of this study is detecting lipid oxidation products in polyunsaturated fatty acid PUFAs culinary oils, monounsaturated fatty acid MUFAs and unsaturated fatty acids UFAs such as primary and secondary oxidation products during frying process at high temperature. Nuclear Magnetic Resonance (NMR) spectroscopy determined the evolution of hydroperoxide, epoxide and aldehyde. Different types of lipid oxidation products were identified with their different proportions in each culinary oil. The formation of lipid oxidation products produced in the five oils was compared. Significant concentrations of aldehydes were detected in UFAs lower than MUFAs and PUFAs.