Comparative ¹H NMR-Based Chemometric Evaluations of the Time-Dependent Generation of Aldehydic Lipid Oxidation Products in Culinary Oils Exposed to Laboratory-Simulated Shallow Frying Episodes: Differential Patterns Observed for Omega-3 Fatty Acid-Containing Soybean Oils.

As expected, the culinary oil x time-point first-order interaction effect was also extremely significant for all oils tested ( p < 10 −50 to <10 −18 ), and this ratifies the contrasting responses of each oil type to increasing LSSFE lengths; for example, differential rates and extents PUFA losses from soybean/corn oils and extra-virgin olive/avocado oils ( Figure S1b ), and likewise the contrasting elevations and reductions in oil MUFA contents for these two groups respectively ( Figure S1a ).

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ANOVA of the FA composition datasets revealed extremely highly significant differences between both oil type and sampling time-point (0–90 min) mean values ( Table 2 ).

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