Figure 1. The proportion of polymerization products (TGO + TGD), oxidative products (ox-TGM), and hydrolytic products (DG + FFA) in the total polar compounds of camellia frying oil

From

The Pro-oxidant Activity and Composition of Polar Compound Fractions in Used Deep-frying Camellia Seed Oil

Jinying Wang, Haiyan Zhong, Qizhi Long, Paul D Prenzler

Journal of Food and Nutrition Research. 2018, 6(2), 124-129 doi:10.12691/jfnr-6-2-9