Critical evaluation of methods for the measurement of oxidative rancidity in vegetable oils

During storage and shipping, edible oils are susceptible to oxidative deterioration. To ensure high oil quality, it is essential to reliably analyze their oxidative status. The aim of this review was to critically evaluate published methods based on their value and applicability. This review focuses on major chemical, physical and chromatographic methods used for assessing the degree of lipid oxidation. Due to complexity of the mechanism of lipid oxidation, most of the methods determine either early or advanced oxidation products. Methods based on nuclear magnetic resonance spectroscopy, normal-phase high-performance liquid chromatography and high-performance size-exclusion chromatography are discussed as superior methods due to their capability of providing combined information about the extent of early and advanced oxidation stages.

• Publication year

  2020

• Venue

  Journal of Food and Drug Analysis

• Publication date

  2020-07-14

• Fields of study

  Agricultural and Food Sciences, Chemistry, Environmental Science

• Identifiers
  DOI 10.6227/JFDA.2012200405
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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