Table 2.

Total mean ± SEM saturated and α,β-unsaturated aldehyde concentrations (mmol./mol. FA) generated in culinary oils at the 20 and 90 min. LSSFE sampling time-points.

	Aldehyde nature	Saturated (total)		α,β-Unsaturated (total)
	LSSFE time-point (min.)	20	90	20	90
Culinary Oil	Sunflower	0.88 ± 0.10	3.56 ± 0.42	3.90 ± 0.52	17.22 ± 0.60
	Corn	0.87 ± 0.07	3.13 ± 0.25	3.56 ± 0.26	15.67 ± 0.47
	Extra-Virgin Olive	0.50 ± 0.14	2.48 ± 0.09	3.14 ± 0.29	10.62 ± 0.38
	Canola	0.42 ± 0.02	2.32 ± 0.04	1.80 ± 0.11	11.53 ± 0.14
	MRAFO	0.08 ± 0.01	0.55 ± 0.09	0.51 ± 0.03	4.78 ± 0.80