Monatsh Chem (2017) 148:1625–1630 DOI 10.1007/s00706-017-1968-y OR IGINAL PAPER Thermal degradation assessment of canola and olive oil using ultra-fast gas chromatography coupled with chemometrics 1 1 1 • • • Tomasz Majchrzak Martyna Lubinska Anna Ro ´ zan _ ´ ska 1 2 1 • • Tomasz Dymerski Jacek Ge ˛bicki Jacek Namies ´nik Received: 26 January 2017 / Accepted: 19 March 2017 / Published online: 1 July 2017 The Author(s) 2017. This article is an open access publication Abstract Oil blending is often used to enhance the prop- Keywords Lipids Food control Gas chromatography erties of vegetable oils. The admixture of a more thermally Oxidations Vegetable oil stable oil makes the resulting blend more suitable for use in frying. A new method of quality assessment of veg- Introduction etable oils used in frying is presented in this paper. In this method, ultra-fast gas chromatography coupled with ﬂame Edible oil may be subjected to various modiﬁcations in ionization detector and chemometrics is employed. Prin- order to obtain desirable modiﬁcations, such as viscosity, cipal component analysis was used for data processing. The ﬂavour, colour, or thermal stability. Such modiﬁcations results obtained with this method were compared with
Monatshefte für Chemie - Chemical Monthly – Springer Journals
Published: Jul 1, 2017
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