INVESTIGATION OF EDIBLE OILS OXIDATION STABILITY USING PHOTOOXIDATION AND SPME/GC METHOD FOR DETERMINATION OF VOLATILE COMPOUNDS – PRELIMINARY INVESTIGATION

Justyna Gromadzka; Waldemar Wardencki; Marta Lores; Maria LLompart; Maria Fernandez-Alvarez; Katarzyna Lipińska

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index June 2024 issue has just been published Our new CiteScore2023 from SCOPUS New IMPACT FACTOR 2023

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INVESTIGATION OF EDIBLE OILS OXIDATION STABILITY USING PHOTOOXIDATION AND SPME/GC METHOD FOR DETERMINATION OF VOLATILE COMPOUNDS – PRELIMINARY INVESTIGATION

Justyna Gromadzka

Waldemar Wardencki

Marta Lores

Maria LLompart

Maria Fernandez-Alvarez

Katarzyna Lipińska

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Publication date: 2008-09-30

Pol. J. Food Nutr. Sci. 2008;58(3):321-324

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KEYWORDS

UV irradiation

solid-phase microextraction (SPME)

edible oils

oxidation products

volatile compounds

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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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.