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Generation of Harmful Aldehydes in Edible Oils During Sunlight Exposure and Deep-Frying Analyzed by High-Field 1H-NMR Spectroscopy

2024-11-29

Abstract excerpt

Edible oils are essential dietary components that provide crucial micronutrients. However, their quality can deteriorate during frying - a common cooking method and with prolonged light exposure, due to chemical reactions such as hydrolysis, oxidation, and polymerization. These processes lead to the formation of harmful compounds, particularly aldehydes. This study investigates how thermal and light exposure impac...

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Literature Corpus work
82d8003f-fc01-5365-8df6-73aeb8bcb69a
DOI
10.20944/preprints202411.2317.v1
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Generation of Harmful Aldehydes in Edible Oils During Sunlight Exposure and Deep-Frying Analyzed by High-Field 1H-NMR SpectroscopyDOI 10.20944/preprints202411.2317.v1
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<span class="word">Mechanistic <span class="word"><span class="changedDisabled">Insights <span class="word">on <span class="word"><span class="changedDisabled">Antibacterial <span class="word"><span class="changedDisabled">Property <span class="word">of <span class="word"><span class="changedDisabled">Essential <span class="word"><span class="changedDisabled">Oil <span class="word"><span class="changedDisabled">Components <span class="word">and <span class="word"><span class="changedDisabled">T…Semantic proximity
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