Analysis of esterified and nonesterified fatty acids in serum from obese individuals after intake of breakfasts prepared with oils heated at frying temperature

@article{OrozcoSolano2013AnalysisOE,
  title={Analysis of esterified and nonesterified fatty acids in serum from obese individuals after intake of breakfasts prepared with oils heated at frying temperature},
  author={M I Orozco-Solano and Feliciano Priego-Capote and Mar{\'i}a Dolores Luque de Castro},
  journal={Analytical and Bioanalytical Chemistry},
  year={2013},
  volume={405},
  pages={6117-6129}
}
In this study, levels of esterified and nonesterified fatty acids (EFAs and NEFAs, respectively) were compared in obese individuals (body mass index between 30 and 47 kg m–2) in basal state and after intake of four different breakfasts prepared with oils heated at frying temperature. The target oils were three sunflower oils—pure, enriched with dimethylsiloxane (400 μg mL–1) as lipophilic oxidation inhibitor, and enriched with phenolic compounds (400 μg mL–1) as hydrophilic oxidation inhibitors… 
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Refined groundnut oil was used in the frying of chicken. and fried a rise in the acid value from 3.81% to 4.54% as oleic, the saponification value which decreased after frying from 144.45 to 88.35 mg

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