5 Key Takeaways

• 1

  A chemometrics-guided lipidomics approach assesses vegetable oil degradation during repeated deep-frying.

• 2

  The study evaluated soybean, rapeseed, sunflower, and palm oil across 40 frying cycles to monitor lipid profile changes.

• 3

  Triglyceride concentrations decreased significantly, with reductions of about 55% in soybean and sunflower oils after 40 cycles.

• 4

  Oils with higher unsaturation, like soybean and sunflower, were more prone to thermo-oxidative degradation than palm oil.

• 5

  The lipidomics workflow identified potential markers of frying-induced degradation, enhancing monitoring and quality control.