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INVESTIGATION OF EDIBLE OILS OXIDATION STABILITY USING PHOTOOXIDATION AND SPME/GC METHOD FOR DETERMINATION OF VOLATILE COMPOUNDS – PRELIMINARY INVESTIGATION
Publication date: 2008-09-30
Pol. J. Food Nutr. Sci. 2008;58(3):321-324
KEYWORDS
ABSTRACT
The resistance of edible oils to oxidative degradation, leading to rancidification, is an important parameter for assessing the quality of oil. This paper presents a new promising method to diagnose the volatile compounds which are products of oil oxidation reactions. Our experiment was carried out using a combined method of UV irradiation as an oxidation acceleration technique, headspace solid-phase microextraction (HS-SPME) as an extraction technique and capillary gas chromatography (GC) as an assay technique. Method precision and sensitivity expressed as RSD (
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| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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