2008
DOI: 10.1002/ejlt.200600299
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Monitoring of heat‐induced degradation of edible oils by proton NMR

Abstract: The degradation process of edible oils of very different nature, submitted to 190 7C with aeration, is studied by means of 1 H nuclear magnetic resonance (NMR). In this study, no primary oxidation products, such as hydroperoxides, are detected, the signals of aldehydes being the first to be observed in the 1 H NMR spectra. Differences between this degradation process and those occurring at 70 7C with aeration or under microwave action are discussed, not only in relation to the degradation rate of the different… Show more

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Cited by 57 publications
(42 citation statements)
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“…This fact indicates that if these functional groups (hydroperoxides and conjugated dienic associated systems) are formed when heating the oils at frying temperature, they degrade very fast, and are not present in enough concentration to be detected by this technique. This is also in agreement with previous studies on oils of different natures submitted to high temperature (Guillén & Ruiz, 2006, 2008 and with the absence of significant changes in the Peroxide Value of some edible oils submitted to frying temperature for a prolonged period of time (Dobarganes & Pérez Camino, 1988).…”
Section: Concerning Primary Oxidation Compound Formation In Virgin LIsupporting
confidence: 93%
“…This fact indicates that if these functional groups (hydroperoxides and conjugated dienic associated systems) are formed when heating the oils at frying temperature, they degrade very fast, and are not present in enough concentration to be detected by this technique. This is also in agreement with previous studies on oils of different natures submitted to high temperature (Guillén & Ruiz, 2006, 2008 and with the absence of significant changes in the Peroxide Value of some edible oils submitted to frying temperature for a prolonged period of time (Dobarganes & Pérez Camino, 1988).…”
Section: Concerning Primary Oxidation Compound Formation In Virgin LIsupporting
confidence: 93%
“…As the temperature increases (70 C, 100 C), the ratio of cis,trans/trans,-trans hydroperoxy dienic conjugated systems becomes smaller. However, at high temperature (190 C) the formation of intermediate compounds is not observed by 1 H nuclear magnetic resonance (Guillén & Ruiz, 2008), which is in accordance with the absence of significant changes in the classical Peroxide Value of the oil observed by other authors (Dobarganes & Perez-Camino, 1988). Final compounds of oil degradation are also, like intermediate ones, dependent on both the original oil composition and processing conditions.…”
Section: Introductionsupporting
confidence: 90%
“…Among these can be cited the breakdown of carbon-carbon double bonds of the acyl group chains, producing small volatile molecules and truncated acyl group chains linked to the triglyceride structure, as commented on by different authors (Choe & Min, 2007;Guillén and Ruiz, 2008). In this way, very different kinds of volatile compounds are generated, among which aldehydes are cited as being the main ones (Velasco, Marmesat, Marquez-Ruiz & Dobarganes, 2004;Guillén & Uriarte, 2009).…”
Section: Resultsmentioning
confidence: 96%