Metabolomics Reveals the Markers of Frying Vegetable Oil
semanticscholar(2020)
摘要
Fried foods have
potential adverse effects on health. However, the compounds produced during the
process of frying in different vegetable oils are unknown. A
metabolomics study was first conducted to analyze
the changes of compounds in 8 different vegetable oils before and after heating
without any foods and reveal the potential markers of frying oil. And then
these markers were validated in used frying oil. Our results of metabolomics
indicated that both heating or frying significantly changed the compounds of
vegetable oils. The 36 markers associated with
heating from the 8 different oils were identified in used frying oils and were
common markers of frying oil. Additionally,
22 markers detected in only
one vegetable oil were the unique markers of frying oils. These
markers can be used to distinguish used frying oil and have potential to reveal the
associated physiological harm.
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