TRENDS IN EDIBLE VEGETABLE OILS ANALYSIS. PART A. DETERMINATION OF DIFFERENT COMPONENTS OF EDIBLE OILS – A REVIEW

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TRENDS IN EDIBLE VEGETABLE OILS ANALYSIS. PART A. DETERMINATION OF DIFFERENT COMPONENTS OF EDIBLE OILS – A REVIEW

Justyna Gromadzka

,

Waldemar Wardencki

Publication date: 2011-03-31

Pol. J. Food Nutr. Sci. 2011;61(1):33–43

DOI: https://doi.org/10.2478/v10222-011-0002-z

KEYWORDS

quantitative and qualitative analysis

analytical techniques

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.

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