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- W4315485603 abstract "This study assessed the stability of commonly used frying oils submitted to a specific heat treatment. Gas chromatographic analysis (GC-FID) revealed a decrease in the content of polyunsaturated fatty acids (PUFAs) and production of linolelaidic acid (18: 2n-6t). Furthermore, electrospray ionization mass spectrometry (ESI-MS) analysis demonstrated that the triacylglycerol (TAG) content of molecules composed of linoleic acid (L), oleic acid (O), and linolenic acid (Ln) exhibited the greatest decrease during heating. Among the evaluated vegetable oils, soybean oil exhibited the lowest temperature of stability. Conversely, the lowest concentration of trans-fatty acids (TFA) was observed for canola oil." @default.
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- W4315485603 date "2023-01-09" @default.
- W4315485603 modified "2023-10-16" @default.
- W4315485603 title "Evaluation of the Stability of Popular Oils for Fittura Through Analytical Techniques" @default.
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- W4315485603 doi "https://doi.org/10.1080/15428052.2022.2119912" @default.
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