The impact of partial oil substitution and trace metal ions on the evolution of peroxidation products in thermally stressed culinary oils

•Certain LOPs evolve faster than others and partial substitutions have different effects on the individual LOP concentrations that goes beyond just dilution.•Partial substitutions of culinary oil potentially offer to be an effective chemical-free scientific technique in suppressing LOPs at 180℃.•ICP-OES investigation of culinary oils revealed that the concentrations of trace metal ions did not influence the types and levels of LOPs in the studied culinary oils.