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High-resolution (1)H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180 °C

Lipid oxidations products (LOPs) are reactive mutagenic and carcinogenic species known to be generated in thermally stressed culinary oils. Mapping the evolution of LOPs in culinary oils exposed to standard frying practices – both continuous and discontinuous thermo-oxidation – at 180 °C is vital to...

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Autores principales: Ampem, Gilbert, Le Gresley, Adam, Grootveld, Martin, Naughton, Declan P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10208671/
https://www.ncbi.nlm.nih.gov/pubmed/37224552
http://dx.doi.org/10.38212/2224-6614.3439
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author Ampem, Gilbert
Le Gresley, Adam
Grootveld, Martin
Naughton, Declan P.
author_facet Ampem, Gilbert
Le Gresley, Adam
Grootveld, Martin
Naughton, Declan P.
author_sort Ampem, Gilbert
collection PubMed
description Lipid oxidations products (LOPs) are reactive mutagenic and carcinogenic species known to be generated in thermally stressed culinary oils. Mapping the evolution of LOPs in culinary oils exposed to standard frying practices – both continuous and discontinuous thermo-oxidation – at 180 °C is vital to our understanding of these processes, and to the development of scientific solutions for their effective suppression. Modifications in the chemical compositions of the thermo-oxidised oils were analysed using a high-resolution proton nuclear magnetic resonance ((1)H NMR) technique. Research findings acquired showed that polyunsaturated fatty acid (PUFA)-rich culinary oils were the most susceptible to thermo-oxidation. Consistently, coconut oil, which has a very high saturated fatty acid (SFA) content, was highly resistant to the thermo-oxidative methods employed. Furthermore, continuous thermo-oxidation produced greater substantive changes in the oils evaluated than discontinuous episodes. Indeed, for 120 min thermo-oxidation durations, both continuous and discontinuous methods exerted a unique impact on the contents and levels of aldehydic LOPs formed in the oils. This report exposes daily used culinary oils to thermo-oxidation, and therefore, it permits assessments of their peroxidative susceptibilities. It also serves as a reminder to the scientific community to investigate approaches for suppressing toxic LOPs generation in culinary oils exposed to these processes, most notably those involving their reuse.
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spelling pubmed-102086712023-05-25 High-resolution (1)H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180 °C Ampem, Gilbert Le Gresley, Adam Grootveld, Martin Naughton, Declan P. J Food Drug Anal Original Article Lipid oxidations products (LOPs) are reactive mutagenic and carcinogenic species known to be generated in thermally stressed culinary oils. Mapping the evolution of LOPs in culinary oils exposed to standard frying practices – both continuous and discontinuous thermo-oxidation – at 180 °C is vital to our understanding of these processes, and to the development of scientific solutions for their effective suppression. Modifications in the chemical compositions of the thermo-oxidised oils were analysed using a high-resolution proton nuclear magnetic resonance ((1)H NMR) technique. Research findings acquired showed that polyunsaturated fatty acid (PUFA)-rich culinary oils were the most susceptible to thermo-oxidation. Consistently, coconut oil, which has a very high saturated fatty acid (SFA) content, was highly resistant to the thermo-oxidative methods employed. Furthermore, continuous thermo-oxidation produced greater substantive changes in the oils evaluated than discontinuous episodes. Indeed, for 120 min thermo-oxidation durations, both continuous and discontinuous methods exerted a unique impact on the contents and levels of aldehydic LOPs formed in the oils. This report exposes daily used culinary oils to thermo-oxidation, and therefore, it permits assessments of their peroxidative susceptibilities. It also serves as a reminder to the scientific community to investigate approaches for suppressing toxic LOPs generation in culinary oils exposed to these processes, most notably those involving their reuse. Taiwan Food and Drug Administration 2023-03-15 /pmc/articles/PMC10208671/ /pubmed/37224552 http://dx.doi.org/10.38212/2224-6614.3439 Text en © 2023 Taiwan Food and Drug Administration https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/ (https://creativecommons.org/licenses/by-nc-nd/4.0/) ).
spellingShingle Original Article
Ampem, Gilbert
Le Gresley, Adam
Grootveld, Martin
Naughton, Declan P.
High-resolution (1)H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180 °C
title High-resolution (1)H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180 °C
title_full High-resolution (1)H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180 °C
title_fullStr High-resolution (1)H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180 °C
title_full_unstemmed High-resolution (1)H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180 °C
title_short High-resolution (1)H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180 °C
title_sort high-resolution (1)h nmr analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180 °c
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10208671/
https://www.ncbi.nlm.nih.gov/pubmed/37224552
http://dx.doi.org/10.38212/2224-6614.3439
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