{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T14:04:14Z","timestamp":1789567454748,"version":"build-2803163510"},"reference-count":84,"publisher":"American Chemical Society (ACS)","issue":"36","license":[{"start":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T00:00:00Z","timestamp":1788739200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T00:00:00Z","timestamp":1788739200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T00:00:00Z","timestamp":1788739200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-045"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026,9,16]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Two novel oxylipins, iso 13-HODE (13-hydroxy-8E,10Z-octadecadienoic acid) and iso 9-HODE (9-hydroxy-11Z,13E-octadecadienoic acid), formed during thermal processing of vegetable oils, are identified. iso HODEs are formed during deodorization through heat-induced [1,5]-sigmatropic rearrangement of Z,E 13-HODE and E,Z 9-HODE. Industrial refining increases the concentration of iso 13-HODE in sunflower oil from 65 to 150 nmol\/g and in rapeseed oil from 5 to 26 nmol\/g upon deodorization, while iso 9-HODE increases in sunflower oil from 14 to 65 nmol\/g and in rapeseed oil from 2 to 11 nmol\/g. The ratios of iso 13-HODE to Z,E 13-HODE and of iso 9-HODE to E,Z 9-HODE are even more sensitive parameters, increasing from 10- to 100-fold during industrial deodorization. Complementary laboratory heating experiments have demonstrated that these ratios already increase at temperatures above 100 \u00b0C. Therefore, we suggest the novel oxylipins as new complementary authenticity markers for distinguishing heated from virgin oils, which warrant further investigation.<\/jats:p>","DOI":"10.1021\/acs.jafc.6c06144","type":"journal-article","created":{"date-parts":[[2026,9,7]],"date-time":"2026-09-07T16:01:38Z","timestamp":1788796898000},"page":"28667-28678","source":"Crossref","is-referenced-by-count":0,"title":["<i>iso<\/i>\n                    9-HODE and\n                    <i>iso<\/i>\n                    13-HODE: Novel Markers of\nThermal Processing in Vegetable Oils"],"prefix":"10.1021","volume":"74","author":[{"given":"Ariane","family":"Lo\u0308wen","sequence":"first","affiliation":[{"name":"University of Wuppertal , , Gaussstrasse 20 , ,","place":["Wuppertal, Germany, 42119"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kathrin","family":"Plitzko","sequence":"additional","affiliation":[{"name":"University of Wuppertal , , Gaussstrasse 20 , ,","place":["Wuppertal, Germany, 42119"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ina","family":"Willenberg","sequence":"additional","affiliation":[{"name":"Max Rubner-Institut (MRI) \u2212 Federal Research Institute of Nutrition and Food , , Schu\u0308tzenberg 12 , ,","place":["Detmold, Germany, 32756"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Frank","family":"Mo\u0308llering","sequence":"additional","affiliation":[{"name":"Nutriswiss AG , , Industriering 30 , ,","place":["Lyss, Switzerland, CH-3250"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1299-6629","authenticated-orcid":true,"given":"Nils Helge","family":"Schebb","sequence":"additional","affiliation":[{"name":"University of Wuppertal , , Gaussstrasse 20 , ,","place":["Wuppertal, Germany, 42119"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,9,7]]},"reference":[{"issue":"5","key":"2026091609090616000_cit1","doi-asserted-by":"publisher","first-page":"950","DOI":"10.3945\/ajcn.110.006643","article-title":"Changes in consumption of omega-3 and omega-6 fatty\nacids in the United States during the 20th century","volume":"93","author":"Blasbalg","year":"2011","journal-title":"Am. 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