Quantitative assessment of epoxide formation in oil and mayonnaise by 1H-13C HSQC NMR spectroscopy

[Display omitted] •Epoxides can be quantified reproducibly and sensitively by HSQC NMR.•Lipid hydroperoxides, aldehydes, and epoxides can be quantified simultaneously.•Epoxides appear to be primarily formed via alkoxyl radicals.•Epoxides have a limited potential as an early oxidation marker.•Quantif...

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Veröffentlicht in:	Food chemistry 2022-10, Vol.390, p.133145-133145, Article 133145
Hauptverfasser:	Boerkamp, Vincent J.P., Merkx, Donny W.H., Wang, Jianli, Vincken, Jean-Paul, Hennebelle, Marie, van Duynhoven, John P.M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bulk oil Epoxides HSQC NMR Lipid oxidation Mayonnaise Mechanistic insight
Online-Zugang:	Volltext
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