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. 2022 Jun 24;11(13):1864. doi: 10.3390/foods11131864

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© 2022 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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Evolutions of aldehydic LOPs (major types) in unheated and thermally stressed culinary oils exposed to continuous and discontinuous thermo-oxidation episodes at 180 °C for a 120 min period. Abbreviations: u—unheated oil; c—continuous thermo-oxidation episode; d—discontinuous thermo-oxidation episode; Ghe—ghee; Gro—groundnut oil; Evo—extra virgin olive oil; Mac—macadamia oil; Ses—sesame oil; Cor—corn oil; Wal—walnut oil. The values are presented as mean ± SD mM (mmol LOPs per 1.0 L volume of oil).