The aim of the presented study was to compare oxidative stability of different edible oils originating from Poland, Finland and Spain. The UV irradiation was used as accelerator of the oil oxidation process. After UV irradiation, the formed volatile compounds were extracted by use of the headspace solid-phase microextraction HS-SPME (DVB/CAR/PDMS fibre) and analysed by gas chromatography coupled with flame ionization detector (GC/FID). The induction periods were determined on the basis of hexanal to 2-trans-nonenal ratio in analysed samples. At the end, the obtained results were compared with values of induction period obtained by Rancimat method and peroxide value. During the method development, the optimal parameters for extraction of volatiles were determined and the elements of the method validation was performed. The described method permits to detect typical oil oxidation products with satisfactory precision and repeatability.
|MLA||Gromadzka, Justyna, and Waldemar Wardencki. "Comparison of oxidative stability of different edible oils." Nauka Przyr. Technol. 3.4 (2009): #138.|
|APA||Justyna Gromadzka, Waldemar Wardencki (2009). Comparison of oxidative stability of different edible oils. Nauka Przyr. Technol. 3 (4), #138|
|ISO 690||GROMADZKA, Justyna, WARDENCKI, Waldemar. Comparison of oxidative stability of different edible oils. Nauka Przyr. Technol., 2009, 3.4: #138.|
Katedra Chemii Analitycznej
ul. Narutowicza 11/12