Different effects of tocopherol natural extract on sunflower oil stability under frying and accelerated storage conditions: A comprehensive study on the fate of major and minor components of oil, and added tocopherols.

The effect of adding a tocopherol-rich natural extract (TNE) at 0.1 % and 0.5 % on sunflower oil stability under frying and accelerated storage conditions was studied using H NMR and DI-SPME-GC/MS.

Deep-frying food in extra virgin olive oil: a study by (1)H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium.

Three series of fourteen deep-frying experiments on three foods of very different compositions were carried out using extra virgin olive oil as the original frying medium. The aim of the study was to establish how the nature of the food being fried influences the composition of the frying medium. The changes in the composition of the frying media referred to the evolution of molar percentage of the different kinds of acyl groups, as well as to the evolution of the concentration of newly formed compounds such as aldehydes, epoxystearyl groups, primary and secondary alcohols were monitored in a simultaneous way by (1)H NMR spectroscopy.