Thermo-induced lipid oxidation of a culinary oil: The effect of materials used in common food processing on the evolution of oxidised species

The effect of materials commonly employed in domestic food processing was investigated in vegetable oil undergoing episodes of thermal stress (180 °C). ¹H NMR spectroscopy was employed to follow the evolution of lipid peroxidation products, notably hydroperoxides and aldehydes. In samples containing copper foils, EPR spectroscopy was employed to investigate the nature of dissolved Cu(II) ions, which are known to be responsible for the decomposition of hydroperoxides. DFT calculations were used to support possible structures of Cu(II) oxo complexes.