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Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

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Trends in Edible Vegetable Oils Analysis. Part A. Determination of Different Components of Edible Oils - a Review

Justyna Gromadzka1 / Waldemar Wardencki1

Department of Analytical Chemistry, Chemical Faculty, Gdansk University of Technology, ul. Narutowicza 11/12, 80-233 Gdansk, Poland1

This content is open access.

Citation Information: Polish Journal of Food and Nutrition Sciences. Volume 61, Issue 1, Pages 33–43, ISSN (Online) 2083-6007, ISSN (Print) 1230-0322, DOI: 10.2478/v10222-011-0002-z, September 2011

Publication History

Published Online:
2011-09-22

Trends in Edible Vegetable Oils Analysis. Part A. Determination of Different Components of Edible Oils - a Review

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.

Keywords: edible oils; quantitative and qualitative analysis; oil components; analytical techniques

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