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

This model demonstrated that for total saturated aldehyde levels, there were highly significant differences between all the main factors investigated, with p = 0.036 for oil type, 0.00030 for heating time (60 versus 90 min), and 0.005 for spectrometer operating frequencies employed for the analysis; the latter observation represents higher levels observed at 400 than at 60 MHz in view of its significantly higher STN and lower LLOQ values, most notably those for certain classes of saturated aldehydes such as low-molecular-mass n-alkanals ( t , δ = 9.78 ppm) which remain non-quantifiable at 60 MHz.

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