{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,13]],"date-time":"2026-09-13T05:04:58Z","timestamp":1789275898692,"version":"build-2803163510"},"reference-count":26,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T00:00:00Z","timestamp":1789084800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Center for Advanced Technologies, Uzbekistan","award":["F2021-156"],"award-info":[{"award-number":["F2021-156"]}]},{"name":"Center for Advanced Technologies, Uzbekistan","award":["ALM-202403110254"],"award-info":[{"award-number":["ALM-202403110254"]}]},{"DOI":"10.13039\/501100001734","name":"University of Copenhagen, Denmark","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100001734","id-type":"DOI","asserted-by":"crossref"}]},{"id":[{"id":"https:\/\/ror.org\/035b05819","id-type":"ROR","asserted-by":"publisher"}]},{"name":"\u201cEl-yurt Umidi\u201d Foundation, Uzbekistan"},{"name":"Erasmus+ International Credit Mobility Programme of the European Union"},{"id":[{"id":"https:\/\/ror.org\/019w4f821","id-type":"ROR","asserted-by":"publisher"}]},{"name":"World Bank in Uzbekistan","award":["REP-25112021\/127"],"award-info":[{"award-number":["REP-25112021\/127"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Understanding how vegetable-oil composition evolves during food preparation is essential for evaluating food quality and nutritional value. Palov is Uzbekistan\u2019s most widely consumed and culturally significant dish, serving as an everyday meal and a central element of hospitality and communal traditions. We hypothesised that food\u2013oil interactions during Palov preparation direct molecular changes that cannot be reproduced by controlled heating alone. Two independent batches of Palov were prepared with sunflower or cottonseed oil under household cooking conditions. Oils were sampled at six stages and compared with heating controls conducted under closely matched temperature\u2013time profiles without food ingredients. Samples were analysed using Fourier-transform infrared spectroscopy, benchtop and high-field 1H nuclear magnetic resonance spectroscopy. Cooking caused substantially greater fatty-acid changes than heating alone. In cottonseed oil, polyunsaturated fatty acids decreased from approximately 44 to 32 mol%, monounsaturated fatty acids increased from approximately 19 to 26 mol%, saturated fatty acids increased from approximately 36.5 to 41.5 mol%, and trans-fatty acids increased from approximately 0 to 2%. Heating alone produced greater accumulation of conjugated dienes and hydroperoxides, whereas cooking produced more dynamic changes in sterol-, aldehyde- and glyceride-related signals. These findings demonstrate that food\u2013oil interactions redirect fatty-acid composition, hydrolysis and oxidation-product evolution rather than merely altering the extent of thermal damage. Realistic culinary models therefore provide a more representative description of edible-oil transformation than heating-only experiments.<\/jats:p>","DOI":"10.3390\/foods15183222","type":"journal-article","created":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T12:24:33Z","timestamp":1789129473000},"page":"3222","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Molecular Evolution of Sunflower and Cottonseed Oils During Preparation of Uzbek Palov"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8425-3811","authenticated-orcid":false,"given":"Umrbek","family":"Mavlanov","sequence":"first","affiliation":[{"name":"Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sharofiddin","family":"Nuriddinov","sequence":"additional","affiliation":[{"name":"Center for Advanced Technologies, Talabalar Shaharchasi 3A, Tashkent 100174, Uzbekistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Soyibjon","family":"Bozorov","sequence":"additional","affiliation":[{"name":"Center for Advanced Technologies, Talabalar Shaharchasi 3A, Tashkent 100174, Uzbekistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ergashev","family":"Oybek","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Namangan State Technical University, I. Karimov Street 12, Namangan City 160103, Uzbekistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kodirov","family":"Olimjon","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Namangan State Technical University, I. Karimov Street 12, Namangan City 160103, Uzbekistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Meliboyev","family":"Mirazam","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Namangan State Technical University, I. Karimov Street 12, Namangan City 160103, Uzbekistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kakharova","family":"Mukharram","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Namangan State Technical University, I. Karimov Street 12, Namangan City 160103, Uzbekistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sardorbek","family":"Rahimovich","sequence":"additional","affiliation":[{"name":"Department of Physical Chemistry, National University of Uzbekistan Named After Mirzo Ulugbek, University Str. 4, Tashkent 100174, Uzbekistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-4819-3043","authenticated-orcid":false,"given":"Sardorjon Shukurov","family":"Salimovich","sequence":"additional","affiliation":[{"name":"Center for Advanced Technologies, Talabalar Shaharchasi 3A, Tashkent 100174, Uzbekistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Suvanqul","family":"Ravshanov","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Tashkent Institute of Chemical Technology, Navoiy Street 32, Tashkent 100011, Uzbekistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sherzod","family":"Kurambayev","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Urgench State University Named After Abu Rayhan Biruni, Kh. Alimjon 14, Urgench City 220100, Uzbekistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4698-8793","authenticated-orcid":false,"given":"Sarvar A.","family":"Kakhkhorov","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tomasz Pawe\u0142","family":"Czaja","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dilbar","family":"Dalimova","sequence":"additional","affiliation":[{"name":"Center for Advanced Technologies, Talabalar Shaharchasi 3A, Tashkent 100174, Uzbekistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6580-2034","authenticated-orcid":false,"given":"Bekzod","family":"Khakimov","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"100276","DOI":"10.1016\/j.advnut.2024.100276","article-title":"Health Effects of Various Edible Vegetable Oils: An Umbrella Review","volume":"15","author":"Voon","year":"2024","journal-title":"Adv. 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