Search for Author, Title, Keyword
TRENDS IN EDIBLE VEGETABLE OILS ANALYSIS. PART A. DETERMINATION OF DIFFERENT COMPONENTS OF EDIBLE OILS – A REVIEW
 
More details
Hide details
Publication date: 2011-03-31
 
Pol. J. Food Nutr. Sci. 2011;61(1):33–43
 
KEYWORDS
ABSTRACT
This review presents recent approaches applied to analysis of edible oils. In the last decade increasing attention has been paid to human diet concerning also edible oils and fats as a source of healthy energy. One of the major problems related to fats are oil oxidation reactions which decrease the nutritive value of edible oils. This paper describes methods developed to analyse different components of edible oils. The stress is put on methods used to assess oxidation stability of edible oils, their purity and approaches to determine their geographical origin.
 
CITATIONS (11):
1.
Dihydrophytol and phytol isomers as marker substances for hydrogenated and refined vegetable oils
Markus Schröder, Katja Lehnert, Simon Hammann, Walter Vetter
European Journal of Lipid Science and Technology
 
2.
1 H LF‐NMR Energy Relaxation Time Characterization of the Chemical and Morphological Structure of PUFA‐Rich Linseed Oil During Oxidation With and Without Antioxidants
Maysa Resende, Charles Linder, Zeev Wiesman
European Journal of Lipid Science and Technology
 
3.
Chemical and nutritive characteristics of tree nut oils available in the U.S. market
Yi Gong, Ronald Pegg, Elizabeth Carr, Daniel Parrish, Mary Kellett, Adrian Kerrihard
European Journal of Lipid Science and Technology
 
4.
Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds
Violeta Ivanova-Petropulos, Sasa Mitrev, Trajce Stafilov, Natalija Markova, Erich Leitner, Ernst Lankmayr, Barbara Siegmund
Food Research International
 
5.
Multidimensional Proton Nuclear Magnetic Resonance Relaxation Morphological and Chemical Spectrum Graphics for Monitoring and Characterization of Polyunsaturated Fatty-Acid Oxidation
Maysa Resende, Salvatore Campisi-Pinto, Charles Linder, Zeev Wiesman
Journal of the American Oil Chemists' Society
 
6.
A comprehensive classification of edible oils according to their radical scavenging spectral profile evaluated by advanced chemometrics
Dorina Casoni, Ileana Simion, Costel Sârbu
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy
 
7.
Development of a new strategy based on the application of phytoregulators to induce phenolic acids in olive fruits
Gema Flores, Gracia Blanch, del Ruiz
CyTA - Journal of Food
 
8.
Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils
Marina Nogueira, Bianca Scolaro, Ginger Milne, Inar Castro
LWT
 
9.
Specialty Oils and Fats in Food and Nutrition
Y. Gong, R.B. Pegg
 
10.
Investigation of Chemical and Physical Properties of Seven Types of Edible Oils of District Mansehra with Respect to the Recommended Standards
Abasyn Journal Life Sciences
 
11.
Proton Low Field NMR Relaxation Time Domain Sensor for Monitoring of Oxidation Stability of PUFA-Rich Oils and Emulsion Products
Maysa Resende, Tatiana Osheter, Charles Linder, Zeev Wiesman
Foods
 
eISSN:2083-6007
ISSN:1230-0322