INVESTIGATION OF EDIBLE OILS OXIDATION STABILITY USING PHOTOOXIDATION AND SPME/GC METHOD FOR DETERMINATION OF VOLATILE COMPOUNDS – PRELIMINARY INVESTIGATION
 
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Pol. J. Food Nutr. Sci. 2008;58(3):321–324
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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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ISSN:1230-0322