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. 2021 Oct 17;10(10):2481. doi: 10.3390/foods10102481

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Plots of mean ± SEM ¹H NMR-determined aldehyde concentrations (mmol./mol. FA) for culinary oils exposed to LSSFEs at 180^oC for 0, 5, 10, 20, 30, 60 and 90 min durations (n = 3 replicate samples for each sampled time-point for each oil product). (a), (E)-2-Alkenals; (b), (E,E)-Alka-2,4-dienals; (c), 4-5-Epoxy-(E)-2-alkenals; (d), 4-Hydroxy-/4-Hydroperoxy-(E)-2-alkenals; (e), n-Alkanals; (f), (E,Z)-2-4-alkadienals; (g), 4-Oxo-n-alkanals; (h), (Z)-2-alkenals; (i), Low-Molecular-Mass n-Alkanals. Oil type abbreviations: as in Section 2.1.

Plots of mean ± SEM ¹H NMR-determined aldehyde concentrations (mmol./mol. FA) for culinary oils exposed to LSSFEs at 180^oC for 0, 5, 10, 20, 30, 60 and 90 min durations (n = 3 replicate samples for each sampled time-point for each oil product). (a), (E)-2-Alkenals; (b), (E,E)-Alka-2,4-dienals; (c), 4-5-Epoxy-(E)-2-alkenals; (d), 4-Hydroxy-/4-Hydroperoxy-(E)-2-alkenals; (e), n-Alkanals; (f), (E,Z)-2-4-alkadienals; (g), 4-Oxo-n-alkanals; (h), (Z)-2-alkenals; (i), Low-Molecular-Mass n-Alkanals. Oil type abbreviations: as in Section 2.1.