Investigation of edible oils oxidation stability using photooxidation and SPME-GC method for determination of volatile compounds - preliminary investigation

• Autorzy: Gromadzka J. , Wardencki W. , Lores M. , LLompart M. , Fernandez-Alvarez M. , Lipinska K.
• Języki publikacji: EN

Abstrakty

EN

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 (<19%) and LOD (between 18 and173 ng/mL) are satisfactory. The induction period set on hexanal / t-2-nonenal ratio (IP=6.67 h) is comparable with those obtained with the Rancimat method (4.64–6.73 h).

Słowa kluczowe

EN

oxidative stability; capillary gas chromatography; volatile compound; photooxidation; oil oxidation reaction; oil quality; determination; oxidation acceleration technique; ultraviolet irradiation; analytical chemistry; headspace solid-phase microextraction; extraction technique

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2008
• Tom: 58
• Numer: 3
• Opis fizyczny: p.321-324,fig.,ref.

Twórcy

autor

Gromadzka J.

• Gdansk University of Technology, Narutowicza 11/12, 80-952 Gdansk, Poland

autor

Wardencki W.

autor

Lores M.

autor

LLompart M.

autor

Fernandez-Alvarez M.

autor

Lipinska K.

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