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Three unsaturated fatty acids (UFAs), namely linolenic acid, linoleic acid and oleic acid, were selected to investigate the generation of persistent free radicals during heating and reheating by stove or microwave. Stove-heating and -reheating generated significant EPR signals, and quickly dissipated during cooling. When the stove-heated samples were reheated by microwave, the EPR signals were further enhanced and lasted for over 2 h. FTIR characterization showed the breaking of CC and CO bonds and LF-NMR confirmed the increased polarity after stove heating. Microwave reheating following the stove heating generated much more small molecular chemicals according to GC-MS analysis, including some ring structures, which were not detected in stove heating or microwave heating alone. We thus proposed that these ring structures, such as benzene, were involved in the formation and stabilization of free radicals. This work highlighted that the relatively long-lasting free radicals should be carefully examined in the fried food.
This article was published in the following journal.
Name: The Science of the total environment
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Use of a pulse of X-rays or fast electrons to generate free radicals for spectroscopic examination.
Highly reactive molecules with an unsatisfied electron valence pair. Free radicals are produced in both normal and pathological processes. They are proven or suspected agents of tissue damage in a wide variety of circumstances including radiation, damage from environment chemicals, and aging. Natural and pharmacological prevention of free radical damage is being actively investigated.
Removal of tissue by vaporization, abrasion, or destruction. Methods used include heating tissue by hot liquids or microwave thermal heating, freezing (CRYOABLATION), chemical ablation, and photoablation with LASERS.
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Complex petroleum hydrocarbons consisting mainly of residues from crude oil distillation. These liquid products include heating oils, stove oils, and furnace oils and are burned to generate energy.
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Multiple Sclerosis MS
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