“…It develops as a result of the overproduction and accumulation of ROS [ 25 ]. PhytoPs and PhytoFs are both an oxidation index of plant lipids [ 26 , 27 ], and a biomarker for quality control of plant food products during manufacturing and storage [ 16 ]. Processing techniques, such as roasting or frying and storage at different temperatures, were found to affect the generation of PhytoPs in food products such as sea buckthorn, vegetables, olives, grape must, almond kernels, nuts and pistachios [ 20 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 ].…”