Fatty acid distribution and polymorphism in solid lipid particles of milkfat and long chain omega-3 fatty acids

RETRACTED: Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity

“…Researchers found that the degree of saturation of fatty acids in oil is closely related to the oxidation stability of the oil. Most fats and oils contain unsaturated fatty acids ( Nosratpour et al, 2022 ). In the oxidation process, the total unsaturated fatty acid content of oils decreases, and secondary oxidation products (such as lipid hydroperoxides, aldehydes, ketones, hydrocarbons, and alcohols) generated by the oxidation of unsaturated fatty acids increase ( Cao et al, 2022 ).…”

Changes in Chemical Composition of Flaxseed Oil during Thermal-Induced Oxidation and Resultant Effect on DSC Thermal Properties

“…On this basis, DSC thermograms of edible oils are derived from the thermal events of TAG molecules and minor ingredients present in the oils that overlap [ 14 ]. In the past decades, the DSC technique has been extensively used in the study of edible oils and is considered as a valuable tool to assess the deterioration of edible oils [ 15 , 16 , 17 , 18 , 19 ]. However, to the best of our knowledge, there are few reports analyzing the effect of changes in the chemical composition of vegetable oils during oxidation, such as fatty acids, triglycerides, and their oxidation products on the DSC properties of the oils, especially for flaxseed oil.…”