Analysis of the Generation of Harmful Aldehydes in Edible Oils During Sunlight Exposure and Deep-Frying Using High-Field Proton Nuclear Magnetic Resonance Spectroscopy

Analysis of the Generation of Harmful Aldehydes in Edible Oils During Sunlight Exposure and Deep-Frying Using High-Field Proton Nuclear Magnetic Resonance Spectroscopy

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 fo...

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Bibliographic Details
Main Authors: Anna Meike Freis, Sahithya Phani Babu Vemulapalli
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
nuclear magnetic resonance (NMR)
high-field <sup>1</sup>H NMR spectroscopy
edible oils
fatty acids (FAs)
photodegradation
thermal degradation
Online Access:https://www.mdpi.com/2304-8158/14/3/513
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