Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil

ARTICLE OPEN Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil Qing Shen 1,2 , Zhichao Zhang 1 , Shiva Emami1 , Jianchu Chen 2 , Juliana Maria Leite Nobrega de Moura Bell 1,3 and Ameer Y. Taha 1 ✉ In oil, free fatty acids (FFAs) are thought to be the preferred substrate for lipid oxidation although triacylglycerols (TAGs) are the predominant lipid class. We determined the preferential oxidation substrate (TAGs versus FFAs) in soybean oil heated at 100 °C...