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

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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

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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