Quantifying Oxidized Lipids in Oven Fried and Deep Fried Potatoes: A Three-Way Analysis by LOI, Chemical Assays, and Lipidomics
Williams T, Plummer P, Blackburn M, Garrett T, Vasiliou V, Koelmel J, Penumetcha M. Quantifying Oxidized Lipids in Oven Fried and Deep Fried Potatoes: A Three-Way Analysis by LOI, Chemical Assays, and Lipidomics. Current Developments In Nutrition 2020, 4: nzaa052_058. PMCID: PMC7258046, DOI: 10.1093/cdn/nzaa052_058.Peer-Reviewed Original ResearchLipid oxidation indicesChemical assaysConjugated trienesConjugated dienesLipid oxidationStandard chemical methodsChemical methodsStandard chemical assaysMass spectrometryWalnut oilOxidationType of oilP-anisidine valuesMore oxidationOil samplesToxic chemicalsLipidomic analysisOxidation indexOlive oilOxidized lipidsLOI valueOilRelative amountsSpectrometryDiene