Low-Field Benchtop NMR Spectroscopy for Quantification of Aldehydic Lipid Oxidation Products in Culinary Oils during Shallow Frying Episodes.

Miles GibsonBenita Claire PercivalMark EdgarMartin Grootveld

Published in: Foods (Basel, Switzerland) (2023)

We therefore conclude that there is scope for application of these smaller, near-portable NMR facilities for commercial or 'on-site' quality control determination of toxic aldehydic LOPs in thermally stressed frying oils.

Keyphrases

quality control
magnetic resonance
high resolution
hydrogen peroxide
solid phase extraction
molecularly imprinted
mass spectrometry